Grandma Nancy’s Spaghetti Sauce

Savory and delicious spaghetti sauce. Done right the natural sweetness of the tomatoes really pops.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add a minimum of 2 cups of red wine to the pot and boil until alcohol is removed. (Smell the boiled vapors until it not longer makes your nose burn from the alcohol vapors being burned off.) Add the butter, garlic powder and onion powder after the alcohol is removed. Lowers the chance of burning the wine.

Step 2

Add all ingredients listed added to pot with red wine reduction and aloud to simmer. Note the leftover spaghetti sauce is not required. It’s only used if you froze some from your last batch of spaghetti sauce.

Step 3

Begin to boil water for spaghetti

Step 4

Brown the meat. Note you should be using ground Italian sausage.

Step 5

Chop, clean, and sauté the veggies as described in their ingredients list. Note if you do not have time to add these, or are limited on ingredients. Then you can skip prepping, or adding these ingredients. Proper flavor requires the onions and sun dried tomatoes at minimum. Full flavor is all ingredients.

Step 6

One the sauce pot has been reduced slightly. Add the following to sauce pot.

Step 7

To lower the acidity of the sauce we’re going to add the baking soda. Slowly add the baking soda to sauce and stir to encourage the chemical reaction. If you add baking soda and no bubbles occur immediately stop adding baking soda and skip the rest of this step.

Step 8

Boil spaghetti

Step 9

Remove and strain spaghetti when it’s done and butter to eliminate sticking

Step 10

Once spaghetti sauce has thickened prep for service. Note: if spaghetti has not thickened. Add tapioca 1 tbs or flour as needed