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+--- Thread: Basic Spaghetti Sauce ~ Italy (/thread-35.html)
Basic Spaghetti Sauce ~ Italy - Twitchin Kitten - 04-02-2008
Here is my recipe for sauce. It is thick and tasty. You can make it in giant batches like I do and can it in Ball jars. They make small and large jars so you can have sauce for anytime and anything. There's nothing like your own home made pizza with REAL sauce on it instead of the junk out of a can.
Spaghetti Sauce alla Twitch
calories: 107 per cup (8oz)
Serves 3-4+
*you will be using as many cans you like, I am only giving a basic one family, 2 meals version. simply double, triple etc for more.
Ingredients:
2-28 oz (or so) cans tomato puree
2 cans tomato paste
4 large cloves garlic, pressed
handful of oregano
handful of salt
half handful pepper
(all handful items are to your taste, adjust as needed)
1/4 cup olive oil
bay leaves - 2 or 3
fresh basil leaves, to taste
Crush garlic and brown slightly in olive oil.
Add the tomato puree slowly as it will splash the oil. Use the empty cans for measure, and add one can of water for each can of puree.
Add the tomato paste.
Add all other ingredients.
Let this come to a hard boil and reduce to a steady boil with the lid ON the pot for 1/2 hour.
Reduce to a nice slow simmer with the lid ON for another hour, stirring frequently.
Tilt the lid on the pot to allow for the steam to escape and cook like this for another hour or two, stirring often.
Take the lid off and cook for another hour or 2 stirring often.
If you find the sauce becoming too thick, add water a little at a time until you like the consistency.
*the longer it cooks, the thicker it gets!
If you want to add meat to the sauce, simply brown any meat, sausage, ground and seasoned, bracciole,(<sp?) etc, in the pan with the garlic in the beginning of the recipe.
Remove the meat and add it when you begin to cook with the lid tilted. The meat will add tons of flavor to the sauce and make sure you DON'T clean the pot after browning it! That is where the flavor is.
If you want to add meatballs, you must make them first, fry or broil them and add them as per directions above.
No need to brown them like the other meat.
Don't worry if any meatballs are not fully cooked before adding to the sauce, cooking them for 3 hours will certainly finish them off nicely!
This is what 12 quarts of this looks like on the stove!
[attachment=199]
And put up for storage
[attachment=200]
RE: Basic Spaghetti Sauce ~ Italy - Angie - 10-23-2008
MmmmmmmmI received my "special" package of home made sauce TODAY!!! (thanks to Twitchy)
I am gonna make Spaghetti with meatballs for dinner tonight. I want to make my own garlic bread and make tasty meatballs so wish me luck. I will post pics. I know this will probably sound crazy but I am also making the butternut squash and apple casserole for a side (my fam is convinced that it is dessert though...hahaha)
(((WEEEEEEEEEEE!!)))
RE: Basic Spaghetti Sauce ~ Italy - Twitchin Kitten - 10-23-2008
Good luck! and enjoy!
Do you have a recipe for garlic bread? Its so easy if you let the butter melt and get soft but not turn to liquid. Then crush the garlic thru a press, blend with the butter.
Do this with a whole stick and crush up like 4 cloves garlic.
blend gently into the butter. Use as much as you need and put the rest into a container for safe storage.
Now you can have garlic bread anytime! (Dont' tell Ravioli!)
RE: Basic Spaghetti Sauce ~ Italy - Twitchin Kitten - 10-23-2008
) OMG I just noticed your sig! 
RE: Basic Spaghetti Sauce ~ Italy - Angie - 10-23-2008
(10-23-2008, 05:45 PM)Twitchin Kitten Wrote:
(10-23-2008, 05:43 PM)Twitchin Kitten Wrote: Good luck! and enjoy!
Do you have a recipe for garlic bread? Its so easy if you let the butter melt and get soft but not turn to liquid. Then crush the garlic thru a press, blend with the butter.
Do this with a whole stick and crush up like 4 cloves garlic.
blend gently into the butter. Use as much as you need and put the rest into a container for safe storage.
Now you can have garlic bread anytime! (Dont' tell Ravioli!)
Ooooo, I didn't know this. I was gonna do it like I saw it done on one of those cooking shows. They had some garlic that was freshly roasted and cut the entire bulb in half then rubbed it across some french bread and toasted the bread.
Your way sounds more my speed and I will have more for another time too. The sauce was a HUGE hit with my fam. My daughter was curious as to how it was able to arrive and not be spoiled. I told her you used a canning jar. I coulnd't explain the process and then I thought, why not get Twitchy to post a section on canning since the winter is on its way.
RE: Basic Spaghetti Sauce ~ Italy - Angie - 10-25-2008
Ok, I made my spaghetti and meatballs for dinner and the special treat was Twitchy's home made sauce. She mailed me some and it was terrific.
![[Image: spaghetti1.gif]](http://copiousthingsonline.com/img/Octpics08/spaghetti1.gif)
Here's a small pic of my bowl.
![[Image: meatballsm.gif]](http://copiousthingsonline.com/img/Octpics08/meatballsm.gif)
This is how the meat balls looked after I baked them.
I flavored the beef with four different types of peppers (yellow, red, green, sweet, and jalapeno). Plus, I added about 3 cloves of freshly chopped garlic. Some green onions with the stalks. Salt, pepper and oregano. I didn't write any of it down but if I sat and actually thought about it I could put the actual recipe here for others.
RE: Basic Spaghetti Sauce ~ Italy - Twitchin Kitten - 10-26-2008
Didn't I post my meatball recipe on here? Gonna go look now! OMG if I didn't I should be flogged in public!
RE: Basic Spaghetti Sauce ~ Italy - Angie - 10-26-2008
(10-26-2008, 01:07 PM)Twitchin Kitten Wrote: Didn't I post my meatball recipe on here? Gonna go look now! OMG if I didn't I should be flogged in public!
If you did, I didn't see it or I was looking in the wrong area
RE: Basic Spaghetti Sauce ~ Italy - Twitchin Kitten - 10-27-2008
http://twitchinkitchen.com/thread-41.html
Found it! I did post it in the main section.... you'll see it at the bottom of the list!