Laurie's Absolute Favorite Spaghetti Sauce |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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Description from Laurie: I've been using this recipe for 17 years. A friend of mine was a nurse's aide at a nursing home, and was given this recipe by a sweet old Italian lady there-so what a surprise, since this recipe calls for all powdered spices. Besides this recipe making really delicious sauce, it is consistently good because everything is measured. I also measure the spices into a baggie and take it on vacation to make for dinner at the rental. I make the sauce nearly every week because it is a family favorite and the price is right (the sauce costs .88 per can and the paste is .33 a can, and all my spices are the cheapie brand. Sometimes I double it and freeze some - but the armona is so enticing that it makes it worth it to cook it up fresh. Ingredients:
2 (26 ounce) cans tomato sauce, plus two cans water |
6 ounces tomato paste |
2 tablespoons garlic powder |
2 tablespoons onion powder |
2 tablespoons onion powder |
2 teaspoons dried basil |
1/4 cup sugar (i reduce to 2 t as it is too sweet for me) |
2 tablespoons vegetable oil (i use olive) |
1/2 teaspoon salt (i also add pepper) |
1/2 teaspoon baking soda |
1/2 cup parmesan cheese |
2 lbs ground round |
2 eggs |
2 cups dry breadcrumbs (or crushed saltines) or 2 cups italian breadcrumbs (omit salt and spices) |
1 teaspoon salt |
1 tablespoon italian seasoning (or to taste) |
1/2 cup parmesan cheese |
Directions:
1. Add all ingredients, except soda in a large crock-pot.
2. Cook on low for 6-8 hours, stirring occasionally.
3. Add soda (to reduce tomato acid) and 1/2 cup of cheese. Stir.
4. One hour before serving, make meatballs about golfball sized, dropping them into the sauce raw. The meatballs will soak up and absorb the sauce.
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