Thursday, January 27, 2011
Elena Bowman's Mother's Pasta Sauce - recipe
I thought perhaps someone might like my Mother's Recipe for Pasta Sauce. This is the sauce we use all the time and it is great. One more thing, never, ever used Oregano in Italian Sauce. Oregano is used in salads. :-)
1 Large can of Italian Tomatoes 1/2 cup Olive Oil
1 clove of garlic (or minced) 3 tbls of sugar
1/2 chopped onion (cut very small) 1 tsp salt
16 oz (2 cans) tomato paste pepper to taste
1 tomato can of water 1 tsp sweet Basil
*Increase batch size proportionately*
*Brown *the garlic and onion in oil in a sauce pan until golden (not burnt)
*Add* and *Simmer* tomato paste in oil ~ 15 -20 min (do not burn)
*Add *all other items (Tomatoes should be mashed or crushed)
*Bring* ingredients to a near boil
*Simmer* 2-1/2- 3 hours or to a desired consistency
1/2 lb of spaghetti is enough for two people.
Note: minced garlic and or minced onions can be used in place of fresh garlic and onions. Crushed cans of Italian tomatoes can be used in place of the whole tomatoes. However, do not substitute any other oil for Olive Oil. Onion and garlic brown rather quickly. After adding the paste to the golden onion and garlic stirring until the mixture is all absorbed is necessary to prevent burning. Once the crushed tomatoes have been added and brought to a near boil, and reduced to simmering, only stirring occasionally will be needed. This sauce can be used for all pasta recipes.