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Running Creek Spaghetti Sauce

5.0(7)

This has become a classic at our house. Sometimes I brown sausage and hamburger to add to it for meat suace or if I don't get lazy I make meatballs. We often freeze the leftover suace for quick weekday meals.

by Roger-OH·published 2004-02-13

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Sauces

Servings

4 1/2 Quarts

Total time

3h 30m

prep 30 min

Calories / serving

418 kcal

Ingredients (17)

serves

1/4 cup olive oilolive-oil
2 medium onions, dicedonion
1 green pepper, dicedbell-pepper
4 cloves garlic, minced or crushedgarlic
1 (16 ounce) can tomato pastetomato-paste
2 (46 ounce) cans tomato juicetomato-juice
1 teaspoon saltsalt
1 teaspoon pepperpepper
3 tablespoons oreganooregano
3 tablespoons basilbasil
1 teaspoon marjorammarjoram
1/8 teaspoon crushed red pepper flakesred-pepper-flakes
1/16 teaspoon rosemaryrosemary
3 tablespoons finely chopped fresh parsleyparsley
1 lb sliced fresh mushroomsmushroom
3 tablespoons brown sugarbrown-sugar
2 (14 1/2 ounce) cans whole tomatoestomato

Instructions (8 steps)

01In a large stock pan, saute onions, garlic, and green peppers in the olive oil until the onions are translucent.
02

Add oregano, marjoram, basil, rosemary and crushed red peppers.

03Saute a few minutes longer.

04Add tomatoe juice and bring to a boil.

05Reduce heat to low and add the brown sugar.

06Squeeze the whole tomatoes through your hand when adding to the pot and add the juice from the can to the pot also.

07Add the remaining ingredients.

08Simmer at least 3 hours The longer the better I usually start it in the morning and simmer all day.

Nutrition (per serving)

Calories: 418 kcal
Protein: 15 g
Fat: 14 g
Saturated fat: 2 g
Carbs: 73 g
Fiber: 12 g
Sugar: 52 g
Sodium: 2944 mg
Cholesterol: 0 mg

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