Spaghetti Sauce

I've made spaghetti sauce for an army. Well maybe not an army, but for the year. I thought I'd make a triple recipe in the stockpot. This is why they teach you math in High School. Had I actually used some math I would have realized that only a double recipe fits in the stock pot. I had to use the dutch oven as well for a triple recipe. Now I'm set for the winter. I didn't actually measure the oregano, rosemary, or thyme. I just threw in a sprig of each that I estimated would be a tablespoon (x3) each. I'm pretty happy with the results. I put a quart of the sauce in a gallon bag and froze the bag flat. Once frozen you can store them vertically or horizontally in your freezer. This is based extremely loosely on the Italian Tomato Sauce recipe in the "Frugal Gourmet Cooks Three Ancient Cuisines".
*2nd year- I don't know what happened, but the sauce has a weird taste. I think it is the red wine I used. Barefoot Merlot. I added an extra 28 oz can of tomatoes to a double batch and some extra sugar. I also pureed some of the sauce with a immersion blender. I hope I like it better when I take some out of the freezer. Blerg!

SPAGHETTI SAUCE

INGREDIENTS

1 28 oz can tomato puree

1 28 oz can chopped tomatoes

1 28 oz can whole tomatoes, drained (save juice) and chopped

2 c red wine

2 yellow onions, minced

1 carrot, chopped

2 ribs of celery, chopped

2 whole cloves (I used 1/8 tsp ground cloves)

2 bay leaves

6 cloves garlic, crushed

1/2 tsp red pepper flakes

1 tsp sugar

1 tsp pepper

1 T salt

1 tsp balsamic vinegar

3 T fresh basil, chopped

1/2 c parsley, chopped

1 T fresh oregano. chopped

1 T fresh rosemary, chopped

1 T fresh thyme, chopped

Saute the garlic, onions, red pepper flakes, celery, and carrots. (Since I was making a huge batch I sauteed these in a frying pan separately and then added to the pot.) Add the remaining ingredients (except basil). Bring to a light boil and then simmer for 2 hours, partly covered. Near the end of the 2 hours, add the basil.

Lora's Barbecue Sauce

I flirted with the idea of making this recipe my "secret recipe". I had this idea at one time that all cooks should have one secret recipe. The possibility of making this a secret recipe lasted until someone asked me for the recipe. I realized how stupid the idea of a secret recipe was. 1. The idea of keeping the recipe to myself seemed greedy. I like to share. You taught me well mom. 2. Like I can really keep a secret. This is great on barbecued chicken or mixed in with hamburger before you grill your burger.

I did some experiments this year, but it looks like the original recipe will stay the same. This recipe is from Gourmet Magazine in May 1994, page 38. (I took really good recipe notes at that time I guess.)

LORA'S BARBECUE SAUCE

INGREDIENTS

2 cups chopped onion

1 cup brewed coffee

1 cup Worcestershire sauce

1/2 cup cider vinegar

2 T chili powder

1 cup ketchup

1/2 cup firmly packed, dark brown sugar

1/4 cup chopped canned green chilies (I use the whole can)

1 T chopped garlic

2 T salt

In a large saucepan simmer all ingredients, stirring occasionally, 25 minutes. Cool. In a blender puree sauce in BATCHES until smooth. Seriously. Warm sauce will shoot out the top of your blender. Alternatively, you can use an immersion blender to puree the sauce. Makes 4 cups.
I use this to make Barbecue Chicken Pizza on the Grill.