Cocchiarella Family Pasta Sauce Recipe

By LaurenCocch16

Ingredients

• Package of 24 Johnsonville Medium/Hot Italian Sausage
• 2-3 Tbsp olive oil
• 9 cloves garlic diced (3 for browning meat, 6 for sauce)
• 2 cups onion, diced(2 small or 1 medium-large)
• 1 heaping Tbsp salt
• 1 1/2 Tbsp pepper
• 3 Tbsp fresh oregano (or 1/2 tsp dried)
• 5-6 Tbsp fresh basil (2 pkgs)
• 5 handfuls brown sugar
• 1/4 heaping tsp red cayenne pepper
• 16 oz button mushrooms, sliced
• 3 cans (28oz each) canned crushed tomatoes, entire can
• 1 can (28oz each) canned whole peeled tomatoes, entire can
• 5 cans (12oz each) tomato paste

Details

Servings 30
Preparation time 30mins
Cooking time 210mins

Preparation

Step 1

1. Brown meat in pan with olive oil and 2-3 sliced garlic cloves over medium heat to lock in juices.
2. In seperate large thick-bottomed kettle (pot), add 2-3 Tbsp of olive oil, 4 cans of tomato paste along with equal parts water (dilute paste to 50% viscosity).
3. Then add salt, pepper, oregano, basil, red pepper.
4. Bring to low boil for 10-15 minutes. Maintain low heat to avoid bubbling mess. Stir frequently.
5. Add tomatoes, sliced mushrooms, diced onions and garlic. Stir frequently.
6. Add brown sugar to neutralize acidity of tomatoes and cut heat of red pepper.
7. Add browned meat carefully. Stir frequently.
8. Cover and bring to boil. Remove cover then cook over lowest heat setting that still generates a low boil for 2-3 hours. Stir frequently.
9. Sauce will cook down and become thicker. If not thickened, add one more can of tomato paste slowly. Stir frequently.
10. Add additional red pepper or brown sugar to taste.