Mom Tucci's Spaghetti Sauce
This is the gravy I grew up with. No acid taste. No sugar or paste. Enhanced over the years with the help of my brothers.
This is the gravy I grew up with. No acid taste. No sugar or paste. Enhanced over the years with the help of my brothers.
- salt and pepper to taste
- 1 tablespoon italian seasoning
- 1 tablespoon oregano
- 2 cups tomato sauce
- 3 cups chopped onions
- 1 cup finely cut carrots
- 1-2 tablespoons minced garlic
- 8 cup peeled seeded and chopped tomatoes or (2) 28oz cans tomato puree
- 2 tablespoons fresh basil chopped ( i tear it instead… brings ou
- â½ cup grated romano cheese
- 1/3 cup chopped italian parsley
- 1 cup chianti wine
- Carbohydrate 220.675000163945 g
- Cholesterol 0 mg
- Fat 7.0116000062186 g
- Fiber 58.4655002074753 g
- Protein 49.6675500394844 g
- Saturated Fat 1.19035000110621 g
- Serving Size 1 1 Recipe (3781g)
- Sodium 17988.4400151966 mg
- Sugar 162.20949995647 g
- Trans Fat 2.05786000174643 g
- Calories 980 calories
Step-by-step
- Add onions, carrots, garlic, tomatoes, tomato sauce, salt and pepper, Italian seasoning, basil and oregano to a 6 quart crock pot.
- Turn to low for 8 hours.
- Add Meatballs and Sausage at about hour 4.
- At hour 6 add Romano cheese, Chianti wine and Italian Parsley.
- Cook meatballs and sausage in sauce.
Long cooking times in a six-quart slow cooker trap significant moisture from onions, carrots, and canned puree, preventing the rapid evaporation that occurs on a stovetop. Without careful management, low-heat simmering can yield a watery consistency if the lid is sealed too tightly. Leaving the lid slightly cracked during the final two hours allows excess water vapor to escape without requiring chemical thickeners.
Freezing and Reheating Management
Tomato-based sauces containing grated Romano cheese and wine store exceptionally well when handled correctly. Cool the mixture to below 40 degrees Fahrenheit within two hours of cooking before transferring portions into heavy-duty freezer bags, leaving one inch of headspace for expansion. Frozen portions maintain optimal quality for up to three months. Thaw overnight in the refrigerator rather than on the countertop to prevent uneven warming. Reheat slowly in a heavy-bottomed pot over medium-low heat, stirring frequently to prevent scorching the bottom sugars.
- If the sauce separates after thawing, whisk vigorously over medium heat for three minutes to re-emulsify the fats.
- Substitute dry vermouth at a one-to-one ratio if Chianti is unavailable.
- Tear fresh basil leaves by hand instead of slicing them with a steel knife to minimize enzymatic browning along the cut edges.
