Maranara Sauce…

I like to cook and especially from scratch.  It’s hard for me to believe that in almost eight years of marriage, eight I have never gotten my mom’s spaghetti sauce recipe.  Oh, she makes the best spaghetti sauce, lasagne, pizza…ever!  Why haven’t I done this?  Why?  Last week it was time.  I am sharing with you our Italian/Cecilian family recipe.  Consider it a late Christmas gift from my kitchen to yours. 

You’ll need:

4 lg cans of tomato sauce

1 lg can of tomato puree

3 itty bitty cans of tomato paste

2 16oz pkgs of fresh mushrooms–sliced (pre sliced is what I used)~or~ 4 sm cans

2 heaping tbs of each: basil, oregano, parsley

1 heaping tbs onion powder

1 heaping tbs of garlic powder ( I used 2 of fresh minced)

4 tsp fresh cracked black pepper (and more to taste)

1 tsp sugar (to make the acid rise)

3 tsp salt (and more to taste)

2 pkgs of Italian sausage links, browned and cut in half.

Time to get cracking…

Get a gi-normous pot out (a little Elf for you all), you need it to hold LOTS…12 quarts would be enough.

1.  Pour all your tomato can in.

2.  Take one of the lg can and fill it with water 2.5 times, adding it to your pot.

3.  Add all spices and the sugar

4.  Stir…guess you could have figured that out :)

5.  Add browned sausage and mushrooms. 

6.  Bring to a boil on LOW, not med, LOW heat.  If you get in a hurry for it to boil it will burn on the bottom.  Be patient.  It’s worth waiting be believe me.

7.  Stir often to make sure the spices are not going to burn at the bottom of the pan.

8.  Once it starts boiling , turn down to simmer…and you’ll notice something crazy happening.  A science experiment of sorts.  Don’t panic.  Just follow these instuctions carefully…this is important.  You’ll need to skim the scum.  You heard me.  Scum, or the acid that is going to be foaming at the top of the pot.  I keep one of the cans and fill it up with this goo.  Here’s what it looks like…pond scum. 

You’ll need to continue skimming the scum every 15 -20 minutes until it goes away…which takes a few hours at least (stop the jaw dropping it’s not a big deal).  Everytime you go potty, make a snack, chase a kid, have a commercial break ect…just swing by the kitchen a skim away.

9.  Simmer and skim for 8 hours, or until the sauce has thickened.

10.  Make some spaghetti, pizza, or lasagne with this red gold.  It freezes very well, so feel free to store whatever you don’t use.

*  Do you see how much I love you all?  I just gave you the best recipe for sauce. 

Slow and steady wins the race~ Aesop’s Fairy tales: The Tortoise and the Hare.

He was right :)

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