S & J's Famous Spaghetti Sauce
This recipe will make enough sauce to can 12 quarts. Leftover sauce can be stored in an airtight container for 1 week. This recipe was created by Jason (then 10) and I to surprise his mother. It was such a hit that we started doubling and canning it. She says she will never use store-bought again. Halving this recipe serves 12. Better quality wine makes better sauce.
This recipe will make enough sauce to can 12 quarts. Leftover sauce can be stored in an airtight container for 1 week. This recipe was created by Jason (then 10) and I to surprise his mother. It was such a hit that we started doubling and canning it. She says she will never use store-bought again. Halving this recipe serves 12. Better quality wine makes better sauce.
- 2 tbl cumin
- 2 tbl brown sugar
- 2 large onions chopped
- 1 large green pepper chopped
- 1 cup celery chopped
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic minced
- 4 pounds italian sausage mild hot or combo
- 8 oz canned mushrooms stems and pieces chopped
- 3 28 oz cans petite diced tomatoes
- 2 29 oz can tomato sauce
- 4 6 oz cans tomato paste
- 4 cups water
- 3 tbl basil
- 3 tbl parsley
- 2 tbl oregano
- 2 tbl celery salt
- 2 tbl fresh ground pepper
- 1 cup red wine better quality best
- Carbohydrate 20.823759517598 g
- Cholesterol 57.4550335333333 mg
- Fat 24.7703637200689 g
- Fiber 3.97354870384897 g
- Protein 14.4726116954988 g
- Saturated Fat 8.6793450767452 g
- Serving Size 1 1 Serving (372g)
- Sodium 1139.17045421914 mg
- Sugar 16.8502108137491 g
- Trans Fat 1.4242277308233 g
- Calories 369 calories
Step-by-step
- In food processor chop onion, green pepper, and celery put each into a bowl. If your family doesn't like mushrooms then chop up the stems and pieces into small bits. :) undetectable
- In a 12 inch skillet or wok medium high heat 2 tbl Olive oil. Add onion, Pepper and celery stir fry till soft 10 min. Add garlic and mushrooms stir fry 3 minutes remove from heat and set aside.
- In a large heavy bottom stock pot brown sausage until no longer pink. 15 minutes
- Add the cooked onion, green pepper, and celery to stock pot.
- To stock pot add all other ingredients and bring to a soft boil stirring often.
- Reduce heat and simmer for 1 hour. Stirring occasionly.
- This is a thick sauce and more water can be added to stretch it further. I recommend canning as is and adding water as needed later.
- Sit and sip on the great wine between stirs. My favorite part.
- Refer to your canners instructions for canning spaghetti sauce with meat. Same as chili canning
- I prepare jars and lids in hot water. Fill prepared jars to 1 inch headspace. Process 1 hour 30 minutes at 10 pounds pressure.
Most home cooks fail to develop deep savory notes in large-batch tomato sauces because they overcrowd the pot, causing meat to steam rather than brown. Achieving genuine Maillard browning on four pounds of Italian sausage requires a heavy-bottomed stockpot and patience, letting the proteins form a caramelized crust at the bottom before any liquids are introduced. Brown fond contains hundreds of flavor compounds that dissolve when the red wine is poured in, effectively deglazing the vessel and incorporating the accumulated fats into the base.
Vegetable aromatics like onions, green peppers, and celery undergo a distinct chemical transformation when sweat-sautéed in extra virgin olive oil for ten minutes. Heat breaks down their rigid cellular walls, releasing natural sugars that balance the high acidity of the combined diced tomatoes, tomato sauce, and tomato paste. Mincing garlic and adding it late in that initial ten-minute window prevents bitter sulfur compounds from forming, ensuring the aromatic profile remains sweet and pungent rather than acrid.
Simmering the combined mixture for one full hour allows the water content to evaporate and the fat molecules to emulsify with the tomato solids. Stirring occasionally prevents the thick paste from scorching against the bottom of the pot while encouraging uniform heat distribution throughout the dense volume. Selecting a higher-quality red wine matters profoundly here, because alcohol acts as a solvent for flavor molecules, carrying volatile aromatic compounds through the reduction process.
Preserving this volume safely demands strict adherence to pressure canning protocols, specifically processing sealed jars at ten pounds of pressure for one hour and thirty minutes to neutralize potential bacterial spores in the meat. Maintaining a strict one-inch headspace guarantees proper vacuum seal formation during cooling. Storing leftover portions in the refrigerator requires consumption within one week if un-canned.
