Mom's Best Spaghetti Sauce

Mom's Best Spaghetti Sauce

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"A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating."

Ingredients

{{adjustedServings}} servings 169 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 1624 mg
  • 65%

Based on a 2,000 calorie diet

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Directions

  1. Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
  2. Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
  3. After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
  4. Cool, cover, and refrigerate overnight. The next day, reheat and serve.
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Reviews

89
  1. 122 Ratings

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This is a good recipe for starters. I am 100% italian and my family owns restuarants all over where I live. My homemade recipe is very similar to this, however I deleted the mushrooms, parmesan ...

This is the best spaghetti sauce. My first two wives were italian. There spaghetti sauce was good. This recipe is as good or better. I did make a couple changes. I deleted the mushrooms my prese...

Was my first time to make homemade sauce - definitely a keeper! I added 1 tsp. dried basil, 1 tsp. oregano, and 2 bay leaves - really would have been too tomatoey without the extra spices. I coo...