I have had a few friends ask for my spaghetti recipe and I keep forgetting to get them a copy of it. So I thought it would put it here so anyone can have it.
I love my spaghetti sauce. It is adapted from a recipe that I got from a friend, Karen Ottesen and her daughter Julie. So I can't take all the credit.
Canned Spaghetti Sauce
From the kitchen of Julie Partridge to the kitchen of Karen Ottesen
Revised in the kitchen of Amber Hayden
Revised in the kitchen of Amber Hayden
1 bucket tomatoes finely chopped or ground (I filled my stock pot ¾ with blended tomatoes then add all of the other ingredients and then fill it to the top with more tomatoes.)
4 1/2 tsp. Bon Apetit (This is a McCormick spice)
3 3/4 tsp. Oregano
5 3/4 tsp. Garlic Powder
2 tsp. Pepper
11 3/4 tsp. Salt (this is to taste, I added only 7-8 tsp.)
8 Bay Leafs
9 Tbsp. Dried Onions or 1 Lg. onion chopped (Blended this also.)
4 - 12 oz. cans tomato paste (Don’t use the Italian flavored, it has High Fructose corn Syrup in it)
15 Tbsp. Vegetable Oil (Just under 1 cup) (I halved this and used almond oil or olive oil, they are healthier for you and have a better flavor)
2 Tbsp. Lemon Juice (use a real lemon, juiced the whole thing and added it all, minus the seeds)
7 1/2 Tbsp. Sugar (just over 1/2 cup)
1/2 cup Brown Sugar
1 Green Pepper finely chopped (opt.) ( I added Carrots or other veggies on hand, blended them in the blender as well)
Simmer for 2 hours or until desired consistency. Remove bay leafs and bottle. (Stir often, every 4-5 minutes, keep on Med-low heat~4)
Bottle in quart jars. This makes 7 quarts, usually. Can in a hot water bath for 45 minute.
