Ingredients
Equipment
Method
Preparation
- Chop the Bell Peppers 4 each Bell Peppers, Colored, Chopped
- Chop the 21 Cloves Fresh Garlic
- Remove Sausage Casing 6 Pounds Lamberti Italian Sausage, "Hot"
- Process the 4 Cans Nina Italian Peeled Tomatoes through the Vitamix
Cooking Instructions
- Add Olive Oil to the Stock Pot 1/4 cup California Olive Ranch Extra Virgin Olive Oil
- Heat the olive oil on medium-warm heat and add the sausage
- Cook the sausage until completely browned.
- Add cloves of chopped fresh garlic
- Cook for a few minutes until the garlic is sautéed enough to be slightly soft
- Add the processed Nina tomatoes to the stock pot
- Add the 4 Packets Good Seasons Italian Dressing & Recipe Mix to the stock pot
- Add the 4 Packets McCormick Thick & Zesty Spaghetti Sauce Mix to the stock pot
- Add the 8 Cans Contadina Tomato Paste to the stock pot
- Add the 2 Cans SMT San Merican San Marzano Crushed Tomatoes to the stock pot
- Add the 1/2 cup Brown Sugar to the stock pot
- Add the 1/4 cup White Sugar to the stock pot
- Add the 2 tbsp Bob's Red Mill Baking Soda to the stock pot
- Add the 1/4 cup McCormick Culinary Minced Garlic to the stock pot
- Add the 2 tbsp Coarse Himalayan Salt to the stock pot
- Add the 1/8 cup McCormick Culinary Garlic Powder to the stock pot
- Add the 2 tbsp McCormick Culinary Crushed Red Pepper Flakes to the stock pot
- On medium heat, bring the sauce to a low boil, stirring regularly to avoid burning and sticking.
Finishing the Sauce
- Lower the heat and simmer until the sauce reaches your desired thickness. I usually let the sauce simmer for about four hours, then let it cool, and simmer it again the following day until it's done. The sauce level should reduce by at least 1" in the stock pot.
Nutrition
Notes
This sauce is sweet. Adding baking soda reduces the acidity, which in turn increases the sweetness. You can wait until the sauce is done simmering to add the sugar and brown sugar. This will allow you to adjust the sweetness to taste.
