This is the best tomato sauce recipe We had this every Wednesday when I was growing up The secret ingredient is nutmeg just a pinch Delicious Serve it over spaghetti
Prep Time
50 mins
Dificult
Medium
Servings
10
Ingredients
Instructions
Heat olive oil in a large pot over medium-high heat. Sauté onion
celery
and garlic in hot oil until softened
about 5 minutes. Add beef and cook
stirring to break into small chunks
until no longer pink
5 to 7 minutes more.
Stir stewed tomatoes and tomato paste with beef mixture until smooth; add mushrooms
Parmesan cheese
parsley
salt
sugar
nutmeg
oregano
and black pepper. Cook
stirring occasionally
until the sauce is flavorful
about 10 minutes.
Stir baking soda into the sauce. Continue cooking until you can taste a reduction in acidity of the sauce
about 10 minutes more.
Tips
Baking soda helps to neutralize acid in tomatoes
making the sauce more palatable. Add soda in very small increments and cook sauce for several minutes after adding. Taste and add more soda if desired
but sauce will tend to be more or less acrid
depending on the quality of the tomatoes and paste.
I freeze the remainder and simply defrost and heat it in the microwave. This can be done several times and it is as good as a leftover as it is when it is first made.
If the sauce becomes too thick
add a little water toward the end of cooking. If too thin
cook uncovered for about 15 minutes.
Use whatever ground meat you prefer. This works with beef
