Italian Spaghetti Sauce
Italian Spaghetti Sauce
There are three secrets to making great tasting Italian Spaghetti Sauce that I want to share with you. First Italian Spaghetti Sauce is not really … read more
Italian Spaghetti Sauce
Italian Spaghetti Sauce
There are three secrets to making great tasting Italian Spaghetti Sauce that I want to share with you. First Italian Spaghetti Sauce is not really … read more
Servings Prep Time
32people 15minutes
Cook Time
30minutes
Servings Prep Time
32people 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Gather the ingredients for making Italian Spaghetti Sauce. Then read about the secrets here.

  2. Dice the carrots to (1/4in / 5mm).

  3. Dice the celery to (1/4in / 5mm).

  4. Dice the onion to (1/4in / 5mm).

  5. The ratio for the mirepoix is 8oz celery, 8oz carrot, 16oz onion, to 8 quarts of sauce.

  6. Begin by frying the mirepoix with olive oil in the stock pot starting with the carrot. Fry the carrot for 3 minutes. Then fry the celery with the carrot for 3 minutes. Next, fry the onion with the celery and carrot for about 5 minutes. When the onion starts to become translucent proceed to the next step.

  7. Add tomato sauce, diced tomato, and crushed tomatoes. Add salt, pepper, and red pepper.

  8. On the side mix wine, broth, and tomato paste in a bowl with a whisk. After thorough mixing of the ingredients then add to sauce.

  9. Stir often and add bay leaves. Once the sauce starts to simmer, start timing the sauce. Simmer the sauce for 30 minutes from this point.

  10. After simmering 10 minutes add oregano and parsley.

  11. After simmering for 25 minutes add basil and garlic.

  12. After 30 minutes are complete turn off the sauce. Use immediately or cool for a few hours before transferring to freezer containers.

Recipe Notes

Chef Tips: Making Great Italian Spaghetti Sauce

Be sure to prep all the ingredients ahead of time and before beginning to cook. You don’t want to forget something along the way, and I have found it the best practice to prepare and measure all the ingredients before you begin to cook. I typically begin with cutting all the vegetables, then measuring all the spices.

Be sure to use a stock pot that is large enough to hold all the ingredients, I use a stainless steel stock pot for this recipe. I avoid using nonstick stock pots for recipes that don’t need them. It saves on their wear. Aside from that cooking food on high heat can damage nonstick pots.


Serving Size = 1 cup

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