Five years ago: Giant Chocolate-Peanut Butter Chip Cookies I even add in grated zucchini and finish off with some spinach when I want to hide extra veggies. Does anyone have any experience with canning pasta sauce? We do have some specialty markets that we might be able to get the Tuttorosso brand, but that’ll take some phone calls and some warmer weather…when it isn’t 0 with -11 wind chill! The kids don’t notice but they are getting a lot of healthy things mixed in. Your instructions call for “season to taste”, and the “meatloaf mix” I plan to use only has 90mg of sodium per serving with approximately 5 servings (450mg total) for 21.32oz of mix. How do I substitute tomato sauce for the crushed tomatoes since it’s what I have on hand? Your email address will not be published. Your father-in-law and my mother must have had the same cooking teacher! Hi Ronda, I would not recommend that, as there are very specific requirements for ensuring the safety of a recipe for long-term storage, and I have no way of knowing if this meets those specifications. I cannot wait to try this sauce but there is one concern holding me back. I have made this sauce numerous times and this time was lucky enough to score on a ton of fresh basil….this was the first time I have had access to that at the same time as sauce day….BEST SAUCE EVER!!!! We freeze it all the time! I do have a question…..I always drain the grease after browning my meat. RECOMMENDATIONS, PLEASE. This looks so good! I’m from New York & know good sauce. I am anxious to try it. Let the tenderloin sit for 5-10 minutes before slicing. Hey Michelle! Reduce the heat to the lowest simmer possible, and place a lid on the pot slightly ajar. I bought all the ground meats from a butcher and used San Marzano tomatoes. You can get white and red and keep on hand without it going bad. I want to make this, but I need to know if the Parmesan is freshly grated or out of the can. As for tomato puree, I really don’t have a brand that I stick with, so I don’t have a definitive recommendation! Many readers have commented that they found the sauce too oily (it originally called for 1/2 cup); after speaking with my father-in-law, I did a couple of batches with less olive oil and am now recommending 2 tablespoons (reflected in the recipe above). Stir in the diced tomatoes, crushed tomatoes and tomato paste until well combined. :-). :). BTW for the local SWPA folks, I found the Tuttorosso at Giant Eagle, on sale, with a coupon. Oak-aged Barbera would also go nicely with a tomato meat sauce. Heat the olive oil in a skillet over medium heat, and cook the sausage, round steak, and veal 10 … In a large dutch oven on high heat cook the ground beef, breaking it apart as you cook, about 3-4 minutes. Your email address will not be published. Thanks for sharing!! I love this recipe! I thought it had to be a typo . There are 4 cup (32-oz) measuring glasses, which is what’s used in the video. Lasagna was one such dish, and her sauce was the other. He did note that he has found some brands of crushed tomatoes are a little watery compared to the Tuttorosso brand, so if this happens to be the case, you might want to add a small can of tomato paste to thicken up the sauce. Cook that off, add The crushed and purée  tomatoes and simmer for 2-3 hours with lid on.Â. Thanks so much for sharing!! Thanks for the share. Hi! This is almost identical to my nannys meat suave! Stir in the red wine and let simmer for about 1 minute, until mostly evaporated. I was born and raised in Pittsburgh, and this is the sauce recipe I have made for 60 years. Please confirm that you are really using 28 oz and who is the brand that you are using…am I mixed up with the tomato paste being different from the tomato puree? Definitely going to try this making meatballs with the meatloaf mix due to that picky cousin of yours. This is the first non-sweet recipe of yours i have tried… i made the sauce super late last night (so i could make your classic lasagna recipe) and it was quite tasty! Then freeze in quart sized freezer safe bags for easy weeknight pasta dishes.  I add extra vegetables like chopped spinach, carrots, celery, zucchini sometimes. Where locally does he buy that brand of tomatoes? I was worried about 4 TBLS. Home > Recipes by Category > Pasta > The Best Meat Sauce: A Special Family Recipe. Does the sauce need any salt to flavor it at all ? Your father in law made his sauce like my grandma who was born in Palmero Italy. If not, is it greasy? Next time that I make it, I will add another pound of the meat mix because I thought there wasn’t enough and it IS a meat sauce. http://www.creamstop.com. Mix remainder of ingredients together and rub all over the pork. Thanks in advance, Randy. I would start with 1/4 teaspoon and then add more if needed. Made this tonight with all veal – got a deal on it at the store; saw several posters unable to even find veal! Are there any acceptable replacement for it? It’s super easy and more flavorful if you make this in one big pot while not draining anything. I was looking on your site for your grandmother’s marinara sauce recipe. I’d love to be able to make a double or triple recipe on a weekend I have time and then have it on hand to just grab a jar without using one of those ‘swear words’ kinds of sauce. Sounds very similar to the one I make but I use more spices and add sugar. Can it be frozen and for how long? I live in Oz so no Tuttorusso tomatoes here but definitely agree there is variance between brands…Italian brands are best. Can the wine be left out? Might be the only option for those of us on the West Coast…..or a road trip? I added parmesan cheese and Italian sausage. I made it in the slow cooker and did it on high for 1 hour with the top on and then i slide the lid ajar and turned it down to low for the remaining 2-3 hours. For this pot, I used a cabernet sauvignon. This is a great recipe!  Delicious. It works well in the crock pot if you don’t want to be stuck in the house while it simmers. Hi Joyce, You could probably cut it in half! Is there any way to fix this? Can’t wait to give this a try! Heat the olive oil in a large pot or Dutch oven over medium heat. Hi Miriam, Definitely prefer fresh if you have access to it!  I adjust the amount of crushed tomato and tomato paste to according to the amount of veggies I put in. I don’t find it to be too greasy, but you could definitely drain it if you prefer to remove all of the grease. In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add … Hi Randy, That’s the only type of crushed tomatoes I’ve ever been able to get, so that’s what I use. Add the onion and garlic to the meat mixture and sauté, stirring occasionally, until the onions are translucent, about 7 to 10 minutes. Looks absolutely wonderful! Both the Tuttorosso and Red Gold sites have a lot of mouth-watering recipes. Thank you again!  The basil is not over powering. My grandma was ours. I’ve done that multiple times when I’ve made baked ziti, and it’s just as fabulous. Thank you!  I also made it when visiting family out west & my mother-in-law commented a few times how great it was. My grandma would just simmer spare ribs in her “plain” sauce, and then take them out before she served the sauce. If making traditional spaghetti would you add any other spices? Watch this sauce … Would this sauce be an item that could be canned? Forgot to ask about the wine. Stir in the dried basil and season with salt and pepper. I looked but could not find it. Thank you for sharing as always! So, so good. Hi Gary, My apologies, there was a funky line of code in there for some reason, and that seems to have fixed it. This sauce recipe is going into my recipe box-yum! I use a nice, rich chianti and it turns out delicious every time. xx I’m a pasta lover and always looking for new recipes. Have the third batch on low simmer now. Thanks to you & your father-in-law for sharing this! Hi Karin, I’ve never tried adding any vegetables to this particular sauce. I’ve also used it to make meatball subs and with a great local hot Italian sausage that is sold in Hazelton, PA (Tyrone’s) which is a couple of hours away from me in Harrisburg but so worth the trip. Please help, I REFUSE to consume any kind of alcohol. I made this EXACTLY as your recipe says and it’s the best I’ve tried. Thanks for doing that again!). Add in the garlic and cook for 30 seconds until fragrant. No-Bake Chocolate, Peanut Butter & Oatmeal Cookies, Garlic-Herb & Parmesan Roasted Red Potatoes. In large saucepan, cook spaghetti according to package directions; drain. I hope you enjoy the sauce! However, I do have a 6 quart slow-cooker that I love, after browning the meat, sautéing the onions and garlic, then letting the red wine evaporate could I pop it in the slow-cooker? Thankyou. Thank you!! This looks soooo tasty. They worked very well and tasted just as good the next day as well. Next time, I will add some sugar to it to take the edge off of the tomatoes. Thanks! Also, be sure sauce has cooled to room temperature before you put the lid on the container. There are many brands that sell it, but here is an example: https://www.redpacktomatoes.com/products/detail/redpack-tomato-puree. A true winner!! The only crushed tuttorosso tomatoes I can find are already seasoned with basil. So love your blog and look forward to your emails. This meaty spaghetti sauce is another great recipe to freeze for quick weeknight dinners. For the tomatoes, I used the brand Cento and found the sauce to be acidic. I make at least once a month. (I’ve actually never added oregano to sauce.). Six years ago: Fried Green Tomatoes I made this sauce today & had it for dinner tonight. I get one of those little plastic containers of fresh and rinse chop it then add that with the half cup of wine. Anyways, this is my long-winded way of saying thank you (and thank your FIL) for this amazing sauce recipe :) I feel so old-school Italian every time I whip it up and I”m sure my ancestors are proud! I also added a 1/4 cup of grated locatelli cheese. Thanks for your time and assistance with this. Not only do we have pasta on the menu this week, but I love that I have all the ingredients for it! You could certainly dial back the dried basil if you’d like, though! thanks to you and your father-in-law for this great recipe :). Hi Valerie, You can just omit it without an issue. My husband craves this, and I make it at least twice a month! Hi Brandy, I use whatever red wine I already have open. I did not drain the meat mix & the sauce was not greasy. I love a good red sauce recipe, and happy to hear your Grandma used to use spare ribs too, that gives it great flavor! For single servings save 1 cup sauce (add 1/2 cup beef broth to this when heating and adding to pasta). They have small 4 packs of wine (6-8 oz. “Are we having red sauce tonight?” was the dinner question of our house, often with her friends at the door or on the other end of the phone waiting for the answer! At some point in those early months, I had the chance to taste his dad’s meat sauce after it had spent a Sunday afternoon simmering away on the stove. I remember my grandma also making spaghetti sauce that was oh so delicious. I use in many Italian dishes. This looks incredible! This recipe is so good! Share it to your friends and family! To begin, brown the meat and onions on the stove, then add the garlic and cook for 30 seconds or so. I also use this when I make your stuffed pepper recipe (Which I do tweak! BTW, mine looks exactly like your picture and I only ever use Tuttorosso canned tomatoes!Â. Once browned and drained, add the onions and bell pepper and cook an … The recipe says to use one large onion. Just some tips I’ve found: I always add in some heavy cream to smooth it out towards the end. Heat 2 Tbsp. Sign up for daily recipes and receive a Free E-Cookbook! Start out with a mirepoix: grating carrots, dicing onions, and dicing celery (optional) to the pan and then follow the recipe. We like Tuttorosso or Contadina in a pinch. This sauce and the pizza sauce recipe under the Chicago style pizza have become my favorite sauce recipes! Hi Randi, I have never, ever measured…. Â, If you’re not opposed to consuming wine but just don’t drink it at home, Sutter Home makes  4-packs of a variety of wines. Freezes beautifully. Add the onion and garlic to the meat mixture and sauté, stirring occasionally, until the onions are translucent, about 7 to 10 minutes I want to make this with and also without meat sauce, do you still use the olive oil as you do for meat sauce recipe? I have a pot simmering on the stove right now.  However, I have a request from a friend to put more vegetables in like peppers and mushrooms. It was great! But if you have time, do give this a try. I am just not sure what to buy for this recipe. I am not one to typically cook with any wine. This post may contain affiliate links. Please tell your father-in-law THANK YOU!!! You can omit the wine since it cooks down. I have made this sauce 3 times now. I’m making the meat loaf mix right now with my own sauce. I think you definitely found the right family for your in-laws :). The meat from the sauce will be so tender, you will want to enjoy some for dinner for sure. The garlic and cook an … the recipe says and it’s the I’ve... 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