“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.” - by KRAZYBARB
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
- 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.
- Cool, cover, and refrigerate overnight. The next day, reheat and serve.
Nutrition
Amount Per Serving (8 total)
- Calories
- 169 cal
- 8%
- Fat
- 1.7 g
- 3%
- Carbs
- 36.3 g
- 12%
Based on a 2,000 calorie diet
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Reviews (86)
Rate This Recipe
"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 cheese..." See more, and the baking soda. I add a little more garlic then this recipe calls for and NO water. I also add oregano to mine. When cooking it is important to cook the onions and garlic in some olive oil first. This brings out the flavor. I also add the fresh parsley basil and oregano (chopped), and salt and pepper to that first and cook a few minutes. Then I add the whole tomatoes and the juice in the can, very important to take your hands to them and crush them a little. I let that come to a boil first before adding the sauce. After adding the sauce, I simmer and let it cook for 3 or 4 hours, stirring occasionally with the lid partially on. I also add additional seasoning as I taste and go along. What really turns the sauce unbelievably awesome is that I make meatballs seperately in a frying pan and once they are cooked I add them to the sauce during the last hour. WOW! gives the sauce such an awesome flavor."
JJOBIETX
"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 present wif..." See moree hates mushrooms, I would like to keep her. I did not use the Parmesan cheese either. I did add crushed red peppers, a little fresh parsley and I know that oregano never goes in spaghetti sauce but I did the unthinkable(just a little). We usually feed the dogs the left over spaghetti, not this time. The dogs want me to go back to Prego, They love spaghetti. Great recipe THANKS."
KRANEY
"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 cooked th..." See moree sauce 6-8 hours, and added my grandma's homemade meatballs to it the last 3 hours. Wow! Thanks for the recipe!"
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