Papa Ricardo's Spaghetti Sauce
Papa Ricardo's Spaghetti Sauce is a classic recipe passed through generations. It's made with simple ingredients simmered slowly to blend the flavors.
Papa Ricardo's Spaghetti Sauce is a classic recipe passed through generations. It's made with simple ingredients simmered slowly to blend the flavors.
- 1 bay leaf
- 1 large onion chopped
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon basil
- 4 (28 oz) cans tomato sauce brand name
- 1 small can tomato paste brand name
- 1 lb italian sausage links or ground
- 2 medium to large green peppers seeded and chopped
- 4 cloves fresh garlic crushed or finely chopped
- 8 oz fresh mushrooms sliced or quarted
- 1/4 cup oregano
- 1 tablespoon thyme
- 1 teaspoon fennel seed optional
- 1 cup chianti optional
- Carbohydrate 17.3208536876118 g
- Cholesterol 22.9820134133333 mg
- Fat 10.9017449360676 g
- Fiber 4.47283069554993 g
- Protein 8.39229990646904 g
- Saturated Fat 3.62308510713593 g
- Serving Size 1 1 Serving (313g)
- Sodium 1344.23035527498 mg
- Sugar 12.8480229920619 g
- Trans Fat 0.699390624508025 g
- Calories 201 calories
Step-by-step
- Heat a large saute pan on medium heat and pour in the olive oil, when this has heated add the onion and green pepper, saute for about 2 minutes then add the garlic and saute for one more minute and remove from heat.
- Now, In a large pan, 5 quart at very least with a lid, pour in all the tomato sauce, the onions, peppers, and garlic, add all herbs, stir gently to mix, then add the tomato paste and Italian sausage, (if using links slice into 1/2 to 1 inch thick rounds). Cook on lowest heat possible. Now go pop in a DVD or something, check this in about 20 minutes, it should cook at a simmer, adjust heat if needed so you don't scorch the sauce, stir sauce as needed to avoid scorching, If this sauce gets scorched it is no good, you must ensure that you are stirring the sauce to maintain even cooking.
- Okay, it's been cooking and your about 30 minutes away from it being ready, add the Chianti (if using Chianti) and mushrooms now... you may be asking why didn't I add the mushrooms before when I started this.... the answer is simple, when mushrooms cook for many hours they are disgustingly mushy and not worth eating. Get the pasta started, and garlic bread. The salad should already have been made... right?
- Cook the remaining 30 minutes and feast, any left over sauce can be frozen or refrigerated for the next day. Make a double recipe and put extra sauce in jars for freezing for those evenings you just want a quick easy fix dinner. **Note for freezing in jars** only fill jars 3/4's full because the sauce will expand as it freezes and WILL shatter the jar... one big mess you'll want to avoid for sure... trust me... I know.
Leaving tomato sauce unattended over direct heat guarantees a scorched bottom and a ruined batch. Dense pureed tomatoes contain natural sugars that caramelize quickly and turn bitter the moment they adhere to hot metal. Vigilant stirring across a five-quart or larger heavy-bottomed pot prevents this failure. Maintaining the lowest possible simmer ensures the thick liquid bubbles gently without burning.
Controlling Mushroom Texture Through Timing
Adding mushrooms during the final thirty minutes of cooking preserves their structural integrity instead of dissolving them into mush. Slicing white button or cremini mushrooms into quarters provides enough mass to withstand simmering without losing their bite. Introducing wine and fungi simultaneously allows the alcohol to evaporate while the vegetables absorb concentrated savory flavors.
Managing Freezing Expansion Safely
Freezing leftovers requires strict adherence to container volume limits to prevent glass breakage. Liquid expands as it transitions from a liquid to a solid state. Leaving two inches of headspace inside mason jars prevents pressure fractures during freezing.
