Spaghetti Sauce

September 12, 2017
Serves 4-6 people
Equipment
Stock pot
Prep time
15m
Cook Time
1h 30m

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I talk to pretty much everyone! I think that when you truly take time to get to know others, you found out that you have more in common than you ever thought, therefore the differences that separate us start to shrink away and commonalities unite us!
In June we went to South Beach, Miami to celebrate Chocolate’s birthday. During the cab ride to the airport for our return flight, I struck up a conversation with the driver and somehow it led to this fabulous spaghetti sauce recipe that I stored in the notepad on my phone while he talked! In exchange he asked the secret to making good collard greens and cornbread. =)
About a week after we came back, I finally got around to making the recipe, threw in some meatballs and had Chocolate wanted to go back to Miami to thank him! It was so delicious!
I hope you all enjoy this recipe as much as my family does!

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Ingredients

  • 5 Slices
    Garlic cloves
  • 2 Tablespoons
    Extra Virgin Olive Oil
  • 35 oz can of imported whole peeled tomatoes
  • 35 oz can of imported tomato puree
  • 6 oz cans of imported tomato paste
  • 2 Tablespoons
    Salt
  • 2 Tablespoons
    Black Pepper
  • 2 Tablespoons
    Bay leaves
  • 2 Tablespoons
    Oregano
  • 2 Tablespoons
    Parsley
  • 2 Scoops
    Sugar
  • 4 Ounces
    Grated Parmesean or Romano Cheese

Instructions

  1. Put Garlic cloves and Extra Virgin Olive Oil in stock pot, cook until garlic is transparent.

  2. Add in cans of Imported Whole Peeled Tomatoes and Imported Tomato Puree. Stir and mash,

  3. Add in Imported Tomato Paste, after emptying each can, fill it with water and add to pot as well.

  4. Add in all seasonings (including sugar), continuing to stir and mash. Turn heat to low and let simmer for 60 to 90 minutes, stirring and mashing occasionally.

  5. Add in Grated Parmesean or Romano Cheese once ready to serve

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