Spaghetti Sauce

Photo by David M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    quart pot

  • 4

    medium garlic cloves

  • 2

    cans Hunts traditional pasta sauce 26.5 oz

  • 1

    can Hunts garlic and herb sauce - 26 oz.

  • 1

    regular Hunts sauce - 15 oz.

  • 2

    - 6 oz. cans Hunts paste

  • 1/2

    can of water in one of the larger cans to rinse out all cans and add to liquid

  • 1 1/2

    cinnamon sticks

  • 2

    whole cloves - 1 into each end of a large Vadalia or sweet onion

  • Freshly ground sea salt

  • Freshly ground good peppercorns, about enough to cover the top of large pot that the sauce is in

  • 1

    large turkish bay leaf plus 1 small bay leaf

  • Scant 1/2 cup oregano

  • 2

    packages Lipton onion soup mix, seasoning only.

  • 1/2

    tablespoon chili powder

  • Olive oil

Directions

Pour enough olive oil in the bottom of the pan and place garlic cloves into pot and simmer (do not brown) oil to give it a good garlic flavor. This will also prevent the sauce from burning. Add all other sauces and ingredients to the pot. While sauce is simmering, make the meatballs (see separate recipe). Transfer meatballs into simmering sauce for at least 3 hours to allow the sauce to permeate the meat.

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