When Oz requested we use the KRT format to post recipes, I balked at writing my lasagna, sauce and meatballs recipe as they were too complicated to separate as they all went together nicely. He allowed me to post it the way I had it written down. I thought they were archive, but I can't find it under any of several different categories. So, I did separate the sauce recipe from the others in my own computer file, and here it is. At the end, I have a paragraph about adding meat to the sauce. For a meatless dish, you don't need to do that. Anyway, this is my Mom's recipe, with a few minor changes I made over the years.

one chopped onion
2 - 3 cloves minced garlic
olive oil.

2 20 ounce cans crushed tomatoes
2 20 ounce cans puree
1 12 ounce can tomato paste

1/2 teaspoon oregano to taste
1 tablespoon basil to taste
1 tablespoon parsley to taste

1/4 teaspoon baking soda

1 teaspoon up to 2 tablespoons sugar to taste

about 1/4 cup of wine red or white or whatever you have


brown onion and garlic in olive oil

Add the tomato sauce, puree and paste
(I use Red Pack brand, but I know it is not readily available in all areas. Any good Italian brand is acceptable also.)

Add - oregano, basil and parsley

Start with a teaspoon of each spice and adjust according to your personal tastes.
My family doesn't like oregano, so I use only about 1/2 teaspoon of that and at least a Tablespoon of parsley and basil - sometimes as much as 3 Tablespoons of basil.
If you have FRESH basil, that is much better!!!

Here is where my recipe may differ from others:

Add the baking soda

You will see the sauce bubble.
This is added to take the acid out of the tomatoes! It really works.

add sugar to sauce.
Some like sauce a little sweeter - try starting out with a teaspoon and adjust accordingly.
Many Italian cooks add as much as a 1/4 cup, depending on the amount of sauce you are making.
I would use about 2 Tablespoons for this amount.
A local Italian restaurant is said to add APPLESAUCE to its marinara sauce!

Next step is to add wine
(red, white, whatever you have on hand is fine!).
Then simmer all the ingredients for a few hours.

This is just a tomato sauce.
If you want to add meat to it, you can do so.
I usually make meatballs in advance - 5 pounds at a time, bake them and freeze them on cookie sheets and store in Zip Lock bags and use as many as needed.
I sometimes add brascioli (rolled steak), whole pieces of chicken, porkchops or, a family favorite...wedges (about 1" to 2" lengths) of pepperoni to
my sauce.
Adding meat sometimes makes your sauce a little greasy (especially pepperoni), but gives it a different flavor.

To eliminate SOME of the grease, I cut the pepperoni in 1" or 2" pieces and put them on a glass plate and microwave for a minute or so turning at 30 second intervals.
Then wipe off grease with a paper towel before adding to sauce.
The longer your sauce cooks, the more time the meat will have to absorb the flavor of the sauce and will taste better!
Keep in mind that each meat you add will make the taste of the sauce a little different

Posted by GourmetGal
July 5, 2013


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