This is Michael’s mom’s spaghetti sauce, the one he grew up with. His mom has quite a sense of humor. She jokes that she isn’t Italian so she can’t make Italian spaghetti, but she’s Polish so she can make “Polish spaghetti.” Authentic or not, it’s a good, easy multi-purpose sauce that you can use for spaghetti and meatballs, lasagna, or other baked pasta dishes, and you can cook it all day in the slow cooker or in a couple hours on the stove.
ANN’S SPAGHETTI SAUCE
Adapted Ann Meyers.
Makes about 3 quarts.
6-quart slow cooker or 6-quart pot with a lid
1 (28 ounce) can diced tomatoes
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1-1/2 cups water
1 teaspoon dried minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1 tablespoon dried oregano
1-1/2 teaspoons dried basil
3 bay leaves
1 tablespoon Italian seasoning (optional)
Slow cooker: Put all ingredients in the slow cooker and stir. Cook on high for 1 hour and then on low for 6 hours or more. Remove the bay leaves before serving.
Stove: Put all ingredients in the 6-quart pot and stir. Cover and cook on medium until the sauce just begins to boil, then reduce heat to low and simmer for about 2-1/2 hours. Remove the bay leaves before serving.
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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