Mcjagger Sorry, I don’t remember the exact amount but I can tell you it was the marrow from 8 total small bones for 4 lb. The bones are about 1-2" “high” and about 3-4" in diameter.
Homemade Spaghetti Sauce
Homemade Spaghetti Sauce
Learn how to make Homemade Spaghetti Sauce with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
What Is a Red Sauce?
There are a few different types of pasta sauces, there are even a few different types of red sauces but we are going to be showing you how we like to make a homemade basic red sauce with some Italian sausage in it. This is a similar recipe that my grandmother used and it has always served me well. I will add a few extra notes at the bottom for suggestions on how to modify this to your tastes.
What Are the Most Important Parts
- Choose the right Tomatoes, I like to use San Marzano tomatoes, they are a variety of plum tomatoes and the well-balanced taste makes them a good choice for this red sauce.
- Use fresh Garlic and dice it very small
- Use fresh Onion and dice it just a little larger than the garlic.
- Use fresh Basil, this is incredibly important, do not use pre-chopped and dried stuff or the paste that they sell in grocery stores.
4 Cans - San Marzano Whole Tomatoes
1 small can tomato paste
1 Clove of Garlic
1/2 Cup Olive Oil
3 Bay Leaves
Excalibur’s Spaghetti Sauce Seasoning
Sliced Italian Sausage
The first thing you are going to want to do is to blend your tomatoes, don’t overdo it you just want them roughly blended not liquified. Then add your olive oil, I used a 1/2 cup because I was making a double batch with 4 cans of tomatoes but I would normally use 2 cans and a 1/4 cup. Add your olive oil to a pan and saute your garlic and onions, because we chopped our garlic very fine and left our onions a little bigger we can put them in at the same time.
Once your garlic and onions are sauteed (the onions will become translucent) go ahead and add your tomatoes and tomato paste. Bring this to a boil for just a few minutes, then reduce and simmer and stir every 15 or so minutes. After it has simmered for 1/2 hour add your basil, salt, and pepper, 3 bay leaves (remove bay leaves before serving), stir everything in and then continue to simmer for another hour.
In a separate pan fry your Italian Sausage in its whole form until it is about 150° then pull it from the pan, cut up into chunks and add to your sauce for the last hour.
The ability to make a quality basic red sauce will open up a lot of different possibilities to you in the kitchen. When you understand how to make this you can start playing around with adding other meats, a favorite version of this sauce is to add shellfish instead of the sausage. The recipe is simple, almost all of your work will be done in the first 1/2 hour, after that it is mostly making sure it simmers and stirring it every 15 minutes or so to prevent it from burning.
- Tasting your sauce as you go is very important, especially the first few times you make it, this will tell you if you need to add more salt, pepper or basil.
- If you want to add a little bit of sweetness to your sauce then adding regular sugar is the best way to achieve this. I would recommend you start with a small amount and add more to taste. If you are avoiding sugar then adding carrots will also add some sweetness. I like to add them during the simmering process and pull them out before serving.
- From time to time I also like to
Watch WaltonsTV: Homemade Spaghetti Sauce
Sounds like a good recipe! One trick I learned years ago (by watching Lidia Bastianich) was to pull the noodles early (shy of al dente) and finish in the sauce while it is still a little ‘loose’ for a few minutes reserving some of the pasta water just in case you need to add a bit more to soften the noodles. The noodles will absorb all of the extra water and plenty of the sauce flavor. That, and the boiling water should be salty “like the ocean”. Just keep in mind that adding the water will increase the salt in the sauce and pasta mixture.
I planted a massive amount of San Marzanos and Basil this year for canning pasta sauce!
Joe Hell I Imagine your house as almost a shrine to food, like no art work on the walls other than perfectly lit pictures of food you have made or eaten, your kitchen equipment has lighting from above pointing down at it and is as much a display as it is something you use, your spice rack is an entire wall and your garden grows in through a window directly into your kitchen…don’t ruin my mental image of your set up!
Jonathon LOL…‘close’. I’ll just say that I am really lucky to have the perfect window, with the perfect lighting but only at certain times of the day. I was looking at food photography tripods the other day so I can use my ‘real’ camera instead of the iPhone. The phone does a pretty d**n good job though!
GrillGuru last edited by
Here is my version of recipe:
(for using up leftover uncooked vegetables)
1 Kg. mince meat
Two 450g cans of tomatoes
1 or 2 cans of thick tomato soup
2 large onions (chopped)
Leftover uncooked vegetables. Only use vegetables which are mould free.
Any vegetables which children don’t like e.g. spinach. Put the last two items through a food processor. Put it all in a heavy (large) saucepan, bring to the boil and simmer for about 1 hour.
Optional: Put in half a cup of red wine if desired for more flavour. Serve over spaghetti or noodles. (Potatoes are not a suitable vegetable for use in this recipe).
Other useful information:
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