This recipe comes from my brother in law, Ed. Ed is quite the character (in a good way) and a very accomplished cook. During his life, he’s owned several bar/restaurants that all did well.
He was kind enough to share this recipe with me. This is the tastiest and silkiest spaghetti sauce I’ve ever had the pleasure of eating. Ed claims the secret is to make sure you slice the garlic and slowly sautee it until golden brown. This will give you a great tasting sauce. His claim is true based on my taste buds. Let’s go make some…
- 6 garlic cloves sliced
- 3-4 tbs Extra Virgin Olive Oil
- 1 large can Tomato Puree
- 2 large cans Tomato Sauce (Italian style is best)
- 1 tablespoon of oregano
- 2 1/2 tablespoons of Italian seasoning
- 3 tablespoons parsley
- 1 tablespoon granulated garlic
- 2 tablespoons sugar
- 1 tablespoon coarse ground black pepper
- 2 lbs Italian sausage (optional)
- Salt to taste
- Heat olive oil in large pan. Add garlic and gently saute until golden brown.
- Add in the remaining ingredients (except for the sausage) and simmer for at least one hour. Longer is better here. Taste and adjust seasoning as needed to your liking.
- If using the sausage, add it in and simmer for about and hour minutes or until done.
- Serve over your favorite pasta. Or, even better, serve over some freshly cooked rice!
- You can substitute meatballs for the sausage or omit altogether.
- This sauce works great with veggies of your choice and transforms it into a primavera sauce. Mushrooms, onions, bell peppers, carrots, and zucchini are all good to add.