Wednesday, June 13, 2012


Let me just say, I feel really sorry for all the little Italian women, from long ago, who had to make their own spaghetti sauce from scratch!.  It's ALOT of work!  I will say though, it was satisfying at the end of it all that I was able to use so many fresh vegetables and herbs to make a dish and serve my family!  But it sure makes me appreciate spaghetti sauce in a jar!!!

Here is the recipe for........ 


10 - Large Garden Tomatoes
  2 - Tablespoons Butter
  2 - Tablespoons Olive Oil
  1 - Onion, chopped
  1 - Bell Pepper, chopped
10 - Garlic Cloves, minced
1/4  Cup fresh Basil, chopped
  1 - Tablespoon fresh Thyme
  1 - Teaspoon Oregano
  1 - Bay Leaf
  1 - Tablespoons Brown Sugar
  1 - Can Tomato Paste
 1/4 - 1/2 Cup of Dry Red Wine
Salt and Fresh Ground Black Pepper to taste

Now here is the PLAY BY PLAY....

These are the tomatoes that I used.  I think next time I will double or even triple the recipe because this only made about 4 cups of sauce.

Make a slice in the tomato skin and drop into boiling water for approximately 1 minutes or until the split in the peeling begins to separate. Place in a bowl of ice water to stop the cooking process.

The skins peel off very easy!

Now the seeds have to come out!  This takes a little more time!  Use your finger to scrape the seeds out!

Place the seeded tomatoes in a food processor and puree until liquified!

In a large, Dutch Oven, melt the butter and add the olive oil.  Chop onions and bell peppers, mince the garlic, and add to the pot.

Just a little note....I love this garlic press.
 It ranks in the top 5 things I use the most in my kitchen!!

Add your pureed tomatoes to your veggies, add 1 can of tomato paste and mix well!

Fresh BASIL...smells amazing.....

as does this Greek Oregano and Lemon Thyme!
Give all the herbs a little chop-chop and throw it in the mix!

Add the wine and brown sugar and let it simmer for approximately 4 hours.
If you feel like it needs more liquid you can add more wine or tomato juice.
Add salt and fresh ground pepper to your liking!

now for the mea-ta-ballas
(spoken like an Italian chef)

2 - lb. ground sirloin
1- lb. Johnsonville Ground Sweet Mild Italian Sausage
1 - sleeve Saltines crushed and soaked in 3/4 cup of water
2 eggs
1/2 large yellow onion, chopped
4 large garlic cloves, minced
1/2 large bell pepper or poblano pepper, chopped

 3/4 cup grated Parmesan cheese
3/4 cup water

Add the veggies to the meat
Add the rest of the ingredients
and mix well with your hands

Form the meatballs into little balls 
about the size of a ping pong ball
and place on a parchment lined cookie sheet!


Place desired amount of meatballs over pasta of your choice. 
(I used angel hair pasta) 
Spoon spaghetti sauce over last.
Sprinkle with freshly grated parmesan cheese.
Serve with a salad and garlic bread!!

         Bon Appetit Everyone!!


crystal said...


Anonymous said...

Looks amazing! I am going to try the meatballs tonight with some spaghetti squash.