This is one that was recited to me out of memory alone, and described as a hand of garlic, etc., though the ingredient quantities should be accurate. I encourage buying the cheapest versions of these ingredients you can find; it will feed an army for about $15 without ruining the taste. You should add more seasonings based on preference. A great vegetarian sauce, and with meatballs…it makes great meatball sandwiches.
mmmmm! this was delicious! I wanted to make spaghetti for dinner but I didn’t want to use our same old sauce. This was fantastic. I will definitly make it again soon The only reason that it isn’t 5 stars, is because i didn’t use the same proportions. I added about three cups of mushrooms (which was actually a little less than I wanted). I think I probably used about half a cup maybe less, and I think more might have been too much. But other than that: AWESOME. Thank you grandma Maggio for this great recipe.
Oh my goodness, this was FABULOUS! I unfortunately did not have the merlot (I had Lambrusco) nor did I have the amount of mushrooms (I only had 4oz canned) nor the amount of basil (my bush only had enough for 1/4 cup). Regardless of these 3 items, the other items required I did have on hand. Since I have cooked my own version of a sauce with the higher amounts of these items, I know how much BETTER this recipe would have been. I will make it again exactly as calls for, unless I prefer a lesser sweetness, but I found it quite enjoyable and a nice change form the standard type flavors. THIS SAUCE ROCKS!! Try it exactly as written, so you can get a great idea of the taste. Much thanks and appreciation for this wonderful keeper (at least in my family’s cookbook) of a recipe. EDIT 09/11/2011 – To really make it special try adding the meatballs from ‘lovestohost’ – “Meatball Nirvana”. Yowsa.
Ingredients
2 tablespoons olive oil
1 onion, chopped
1 whole head garlic, peeled and chopped
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Ingredients
2 tablespoons olive oil
1 onion, chopped
1 whole head garlic, peeled and chopped
2 cups sliced fresh mushrooms
1/2 cup chopped fresh basil leaves, or to taste
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons dried oregano
1/4 cup white sugar
Directions
Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
Stir the tomato paste into the sauce. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.
From: allrecipes.com