Itallian Spaghetti Sauce

Many years ago, a family from church left for Africa to become missionaries. Before Susan left, we had the privilege of eating with them.  Though we had the most wonderful time with them and their girls, it was the spaghetti sauce that I had to inquire about before we walked out the door that night.  She confessed that got the recipe from some Italian folks they had befriended.  It is a recipe that my family loves and one that I fix and can for my mom for a Christmas present each year.  It is simple, easy, and a fix it and forget it type of sauce... I hope you'll give it a try.


In a crock-pot, I use my stock pot if I'm in a hurry, combine the following and let it simmer on low all day.

3 - 14 oz cans stewed/diced tomatoes
2 - 1 lrg can tomato sauce
2 - sm. cans tomato paste

1/4-1/2 C. Good red wine.  I've always heard that if it's good to drink, then cook with it. Beings that we don't drink, I usually have to rely on a good friend to tell me what I need to get. Someone recently gave me two bottles of Frank Coppola Gold label Red Table Wine, so I used that. I try to get Kahlua around for baking with chocolate (really enhances the flavor)  or whiskey for making BBQ sauce or Jack Daniels Grilling Sauce (like at TGI Fridays).


Brown 1 lb beef and 1 onion.  If I'm canning my sauce, I leave out the beef/turkey. 

Add the above and the following to the crock pot:

• 1/2 tsp. crushed red pepper (I go light on this as my family isn't found of the hot stuff)
• 2 tsp. basil
• 1 1/2 tsp. oregano
• 2 Tbsp. crushed garlic
• salt and pepper
• 1/2 tsp. thyme
• 1/2 tsp. Rosemary
• 1-2 Tbsp. sugar. 

My family loves this over the bought canned stuff any day.  Great to use in lasagna as well.  

Enjoy!