After Joe and I married, we both decided we didn’t like our moms spaghetti sauce very much. One used a jar of sauce and added fresh bits, and Italian sausage, and the other used canned tomatoes with browned hamburger. Neither was bad, but we figured that their must be better! This sent us on a journey of trying and tweaking many recipes.
1 head of garlic
1/4 C Olive Oil
2 large onions
3-4 T dried basil (1 bunch of fresh, chopped)
1 T dried oregano
1 T salt (to taste)
1/2 T black pepper
1/2 – 1 tsp chili pepper flakes – this will add more heat as it simmers
1 tsp fennel seeds – crushed
2 T balsamic vinegar
10# can stewed tomatoes (if using fresh, blanch, peel, core and de-seed)
- Roast garlic in oven at 350 for 1 hour.
- Warm olive oil in large dutch oven, over medium/low heat. Finely chop onion, add to oil. Slowly saute and caramelize. Be patient here for a mellow sweet flavor :)
- Peel and chop/smash garlic. It is a gooey mess after roasting.
- When onions are translucent and slightly brown, add garlic through balsamic vinegar. Cook the vinegar into all the vegetables for 1 minute. (If using fresh herbs wait to add after tomatoes)
- Add tomatoes and cover.
- Stir occasionally while cooking over low heat. I like to keep the lid slightly ajar to allow the sauce to thicken.
If your sauce happens to be too thick add chicken/vegetable stock 1 cup at a time to reach desired consistency. This sauce can be canned or frozen in portions as needed. We love to simmer Italian sausage (after boiling) in it the day it will be eaten – the longer it stews the more tender the sausage becomes (the acid levels in the sauce – break it down). This sauce is also amazing in lasagna or on pizza!
Let me know if you make it and what you think~
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