Italian Spaghetti Sauce
Submitted by pat88 on June 08, 2003 at 4:51 pm

This is a recipe that came from my grandmother and my mother. It smells wonderful and keeps well. A note about the garlic: it is 2 heads of garlic not 2 cloves of garlic. You must love garlic to eat this sauce. 🙂 Also, don't freeze this sauce as it intensifies the taste of the garlic. At the very least, freeze just one serving and then see how you like it. You won't lose the whole batch if you don't like the flavor. We hope you enjoy this sauce!

1 can (28 oz.) tomatoes
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 medium green pepper
2 medium onions
2 HEADS of garlic
3/4 cup salad oil (canola, vegetable, etc.)
1/4 to 1/2 tsp. red pepper

Chop fine the green pepper, onions and garlic. Cook them in the oil for 1/2 to 3/4 of an hour to reduce the amount of oil. Add tomatoes (chopped) and their juices, tomato sauce and tomato paste. Stir well. Add red pepper. Simmer at least 4 hours longer. Do not let it boil and stir often so oil does not stay on top.

If you want lasagna sauce or a meat sauce, crumble in 1 pound of hamburger.

Meatballs:
2 slices bread (soaked in milk and then squeezed out)
1 lb. hamburger
1 egg
1/2 tsp. oregano
garlic (chopped)
salt and pepper to taste

Mix ingredients and shape into balls. Add to sauce and cook 1 hour. Meatballs can be browned before cooking.