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.
- 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.
6-quart slow cooker or 6-quart pot with a lid
This makes an all-purpose sauce that we use for many things. Throw in some meatballs during the last two hours of cooking, or use the sauce for lasagna.
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