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My review
Mom's Best Spaghetti Sauce
KRAZYBARB
"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."
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Ingredients
servings 169 calsOriginal recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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 Facts
Per Serving: 169 calories; 1.7 g fat; 36.3 g carbohydrates; 9.1 g protein; 2 mg cholesterol; 1624 mg sodium. Full nutrition
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Reviews
Read all reviews 92126 Ratings
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Most helpful positive review
5/21/2003
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 prese...
Most helpful critical review
4/14/2004
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 ...
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4/14/2004
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 ...
5/21/2003
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 prese...
11/13/2001
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 coo...
1/2/2003
This recipe was AWESOME- UNTIL I added the cheese! It became sickeningly sweet and everyone was disappointed! I was sad that I put so much effort into this and everyone was commenting on how g...
8/21/2001
I used canned crushed tomatoes and added oregano and a few bay leaves. If you plan ahead this is a nice dish. A dutch oven works well for simmering too! The taste was nice, although it didn't...
6/27/2002
You would have to have 8 people with huge appetites for this to be 8 servings. This makes tons of really disgusting looking, bland mushroomy tasting downright gross sauce!
10/27/2011
I gave this recipe 5 Stars based on the following from a previous review from Debra. I made a big batch and froze 1/2 of it. I also took the advise of another and omitted the white sugar and a...