Mom's Best Spaghetti Sauce

Name: Mom's Best Spaghetti Sauce
Yield: 8
Ingredients: 4 (14.5 ounce) cans whole peeled tomatoes; 2 (15 ounce) cans tomato sauce; 4 (6 ounce) cans tomato paste; 3 cups water; 4 cups fresh sliced mushrooms; 2 onions, chopped; 4 cloves garlic, minced; 4 teaspoons white sugar; 1/4 cup chopped fresh basil; salt to taste; ground black pepper to taste; 2 pinches baking soda; 1/4 cup grated Parmesan cheese

👥 8 servings 👁️ 22 views

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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🔗 Recipe adapted from AllRecipes

#Pasta #Lunch

📊 At a Glance

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 170

% Daily Value*

Total Fat 1.7g 2%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1624mg 71%

Total Carbohydrate 36.3g 13%

Dietary Fiber 7.9g 28%

Total Sugars 23.2g

Protein 9.1g 18%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.