spaghetti sauces, our passion! The first two recipes are family time-tested and time-honored
traditions. Most of the recipes following Bob's Meat Sauce and Freida's Tomato Sauce have been submitted by relatives and friends, along with their networking associates.
Bob's Meat Sauce
16 qt. sauce pot*
prep: 1 1/2 hours
cook: 4 1/2 hours
serves: 16 pints
2 lbs. ground chuck
2 3/4 cups chopped onion
1 whole garlic bulb - minced
Combine the above with 2 tbsp olive oil
Brown (low to medium heat)
Drain excessive fat/oil.
Add:
approx. 100 oz (4 quarts or 4 28 oz cans) whole tomatoes -- cut up (not mushed)
2 teaspoons salt
2 small cans tomato paste
1 cup chopped parsley (1 1/2 large bunch store bought) - please, fresh parsley w/o stems)
2 bay leaves
1/2 teaspoon thyme
3 teaspoons oregano
2-3 teaspoons cracked black pepper
Simmer on low to medium for 4 1/2 hours.
Freida's Tomato Sauce
8 qt. sauce pot*
prep: 1/2 hour
cook: 3 - 3 1/2 hours
serves: 5 3/4 - 6 quarts
Fry 1 large cooking onion (chopped) and 4-5 cloves garlic (minced) in olive oil until soft (don't brown).
Add:
84 oz. Tomato sauce
56 oz. Diced tomatoes
36 oz. Tomato paste
6 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon thyme
1 1/2 teaspoons oregano
1/2 teaspoon savory
1/2 teaspoon marjoram
1 1/2 teaspoon basil
1 teaspoon rosemary
1/2 teaspoon sage
2 large bay leaves
1/8 cup fresh parsley heads (no stems)
4 nice dashes of Worcestershire Sauce
Simmer for 3-4 hours, medium-low heat
* Both of these recipes provide for immediate and next day servings as well as large quantities for freezing, which in both cases works extremely well without loss of texture or flavor.
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