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Big Pot Sauce

  • Prep

    1 h
  • Cook

    3 h
  • Ready In

    4 h
Giuseppe

Giuseppe

Slow cooked sugo (spaghetti sauce) just like Nonna's.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 80 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 38 kcal
  • 2%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. In a medium skillet, cook sausages over medium heat until juices run clear. Drain, and cut into bite sized pieces. Set aside.
  2. In large (13 quart) stock pot over medium heat, saute onion, garlic and crushed red pepper in olive oil until golden brown. Stir in sausage pieces, half the oregano and half the basil, and cook 10 minutes. Stir in the tomatoes, increase the heat to high and bring to a boil.
  3. Stir in the remaining oregano and basil, reduce heat to low, and simmer 90 minutes, stirring occasionally.
  4. Pour in the red wine, and with a handheld mixer, carefully blend the sauce in the pot until the tomatoes have been chopped into small pieces and the sauce is thick and chunky. Serve.
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Reviews

CONNIELUNA
9

CONNIELUNA

8/31/2003

With a couple of minor adjustments, this is excellent. With this quantity of garlic, I think slow cooking for much longer than 90 minutes is essential. Otherwise there is a lingering garlic harshness which mellows and becomes a great undertone after about three hours. I also would use far more onion......onions are full of sugar, and also add a nice chunkiness. I'd use four or five times the onion, sauteed until translucent.

BRANTLYD
7

BRANTLYD

7/6/2003

Need just a little sugar added to the mix. Other than that it is a good sauce. Freezes well and tastes better the next day.

Baricat
5

Baricat

8/9/2012

The oregano must have been a typo. A full cup?? And 20 cloves of garlic - really?? The garlic and oregano simply overwhelmed all the other ingredients with an unpleasant acrid flavor. The acidity that many felt needed to be counteracted with an addition of sugar results from pouring in the wine at the end of the cooking time, instead of at the beginning, which would allow the alcohol to burn off and a mellow flavor to develop. Eating this was not a pleasant experience. It got fed to my brand new KitchenAid disposer. You could probably turn this into a decent recipe, but not without some drastic changes.

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