Stamp-of-Approval Spaghetti Sauce
Total TimePrep: 30 min. Cook: 8 hours
Makes12 servings (3 quarts)
A friend of mine made it and asked if I wanted to try it and I loved it. She gave me a small bowl and I ate all of it. Let me say, I'm part Sicilian and NEVER use jarred sauces, always make my own from scratch. If I had read the recipe before trying it I would have tossed the recipe aside with disdain. Seriously, sage, marjoram, Worcestershire sauce!!!??? But it works. So to the person that gave one star without even trying it, I would suggest trying it before you judge it. No, it's not Sunday sauce. But it's excellent on its own merit and something to try if you want to shake things up a little. I’m looking forward to making this recipe and sharing with my friends. I have a recipe for beef shank ragu that takes a few minutes to prepare on the stove before tossing it in the oven to cook for two and a half hours. Got that one from an Italian cooking show. That's another one that's unconventional as far as American tastes, but if you don't have the time to keep stirring your sauce for three hours or more, it's an excellent alternative. People at work loved it and asked me to make it several times.
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I loved this sauce!! I didn't use marjoram( none in the spice rack), no sugar ( 4 cans of tomato paste is naturally sweet) and used Henderson;s Relish (Amazon). I grew up with Henderson's instead of Worchester Sauce as my Mother didn't like anchovies. I used olive oil as canola oil is tasteless.
Generally good recipe, but skip the Worcesteshire sauce, use red wine. Use olive or even avocado oil instead of canola oil. I have noticed the recent trend pushing this canola oil travesty as some sort of healthy component (sponsored by the Canola Council of Canada!). Use it in deep fryer as it is dirt cheap, but I wouldn't use it in a flavorful dish such as this.
In all my years I never heard of putting sage in and Italian sauce, first off it is Gravy, second Sage you got to be kidding, third Marjoram, I make gravy on Sunday it takes all day not putting any thing in Dutch oven
This is NOT Italian spaghetti sauce. Had to throw it out-it was terrible!
A rich and hearty sauce! Next time I would cut back on the sugar as it was a bit sweet for us, but that is just personal preference. This makes a wonderful spaghetti sauce!
So I don't really get to rate stars based on the original since I deviated, but, here goes: I added only2 tomato paste cans because we like a thinner sauce. I found two big cans of San Marzano whole peeled tomatoes in my pantry. I didn't have all those great fresh herbs and I couldn't afford anyway. I have Italian Seasoning in a jar and dried parsley in my icebox. No sugar and added Merlot. Did everything the same except it took one hour one high and three hours on low on my old crockpot. Looks like I made many changes to this great recipe, but I have to thank the original recipe provider for giving me the basis (and really good) foundation for making a spaghetti sauce in a crockpot for the first time in my 60 years. I'm keeping this one forever because of its adaptability, budget versus restaurant costs, pull it out of the freezer handiness, and just because it's a winner.
I didn't use sausage, though I'm sure it would be tasty. I used 2 lbs. 85/15 gr. beef and drained well. I used a large crushed tomato can and two 15 oz. tomato sauce cans. First I diced a large sweet onion, crushed 5 garlic cloves and diced a jar of fire-roasted red peppers. I used all the spices from this recipe , except the sugar and the bay leaves. I added about 1/4 c. Olive Oil and sauteed the spices and vegetables (without the tomatoes) on low heat. I added a large jar of mushroom pieces, the tomatoes and the drained beef. I covered the skillet and let the sauce simmer, stirring occasionally, for 35 to 45 mins. The result was a mildly sweet, very flavorful thick sauce. After 3 helpings, my husband gave it 5 stars. I attribute the tasty flavor to my use of the spices in your "Stamp of Approval" Spaghetti Sauce. Thanks Taste of Home!
This is an excellent recipe, almost identical to the one my great-aunt Madeline DiGiovanni (born in 1895, one year after her parents arrived from Italy) made for our family and taught me to make. We didn't use Italian sausage because it doesn't agree with me, and she usually didn't use Worcestershire or marjoram. And cooked it for a good long time, although maybe not for 8 hours. Our whole family, including grandparents and 2nd and 3rd cousins, all grew up eating sweet sauces. It's how my great-aunt's mother and other relatives cooked, straight from Italy (probably Sicily, but I'm not sure). Just like any other place, even people in the same region may have different ways of cooking. She also never used any type of wine in her cooking, although I've seen it in recipes from so many others. This tastes like home to me-- it is wonderful! (And also, salt and pepper are usually a given, aren't they? Does anyone who's cooked for more than a couple of years really need to be told to add "salt and pepper to taste"?