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Chrissy's Amazing Garden Fresh Italian Spaghetti Sauce And Quick Sauce Recipes


This amazing yet simple sauce is a home cooks dream, since you control what goes into it there are no added sugars or preservatives so therefore it's a healthy alternative to the store bought sauces. 


I will include here both the simple sauce recipe non preserving and include the recipe & process to preserve it. I hope you enjoy! Don't forget to "Follow" me if you like what you see here! So you don't miss a recipe!  

An average ratio of tomato sauce to pasta is 1 1/2 cups of sauce to 1 pound of pasta. However for those hollow pastas like rigatoni, or penne, it is 2 cups of sauce for every pound of pasta since these types of pasta hold sauce inside them. If your making a oil-based sauce use 1 cup of sauce per 1 pound of pasta. For those amazing rich cream or butter sauces go even lighter. 



Ingredients For Single Quick Sauce Not Preserving


1 batch will feed roughly 4-6 people. 

 1   6 oz can of Contadina Tomato Paste (name brand does matter) 
3  28 oz  (Lg) Cans of your favorite tomatoes diced, stewed, tomato sauce, or fire roasted. 
4 cloves of chopped fresh or minced garlic. roughly 2 Tablespoons
1 finely chopped or pureed sweet yellow onion ( pureeing them is a good way to sneak them into a meal with picky eaters) 
 1 bell pepper chopped or pureed ( I like to use the red, orange, or yellow since they are sweeter) 
4 cups of sliced mushrooms. ( baby Bella's are my favorite) 
2 cups of water
1 tablespoon fresh or dried  Italian Parsley
1 1/2 tablespoons Italian Seasoning
1 tablespoon fresh or dried Basil
1/2 teaspoon Oregano
1 teaspoon fresh or dried Thyme
1/4 teaspoon Allspice 
1 cup red wine ( optional) 
2 tablespoons Red chili flake (optional for those that like a little spice) 
1 1/2 Tablespoons Salt
4 Tablespoons Olive Oil
1/2 cup of your pasta water after pasta is cooked
1 Lbs meat IE: any kind of burger, beef cubes, or chopped pork, Kielbasa, or Italian sausage. 
**Note** I like to do my meat sauces 1 part beef burger to 1 part Italian Sausage. ****


Directions 

For a meatless sauce just skip the first step. **Never cook tomatoes in an aluminum pan it causes a chemical reaction in the tomatoes** 

1) Brown your meat over medium heat until fully cooked. Strain any liquid fat.
2) Add your olive oil minced garlic and tomato paste. Brown your tomato paste. (It will change from a red color to a burgundy color) 
3) Add your red wine, onion,  bell pepper, and mushrooms
4) Next add all your seasonings and spices.
5) Add your Lg cans of tomatoes and water. 
Stir Well bring to a hard boil then turn it down and simmer on low for 30 minutes. 

Boil your pasta for roughly 11-12 minutes depending on the type of pasta. 

**TIP** Before straining your pasta add your 1/2 cup of your pasta water to your sauce. This will insure the sauce sticks to your pasta! 

**Note** If your sauce is bitter never add sugar it will cause heart burn due to the acidic tomatoes. 
For a sweeter sauce simple add more onions. 

Things we don't add to our authentic Red Italian Sauce or red Gravy is Sugar, Ketchup, or Mexican seasoned canned tomatoes. All of these ingredients change the flavor of the sauce, and not for the better. 




For Canning & Preserving Homemade Italian Spaghetti Sauce


Start by boiling your jars and lids in a Large stock pot. 

I like to use 1 1/2 pint jars the extra tall ones.

Do not Add meat! When Canning and preserving you are not using any meat! 
You will brown your meat and then pour your preserved sauce over your fully cooked meat at the time your going to serve it!! 

When Canning or preserving we are making large batches to preserve at one time. 

Blanching Tomatoes


To use garden fresh tomatoes here are the steps to blanch them. You want to do this first before you start your sauce. Using a corer or pairing knife core the tomato.

Bring a non aluminum stock pot of salted water to a hard boil.
Using a ladle slowly and gently add your tomatoes. Boil for 1 minute turn off and let rest 1 minute. Immediately strain the tomatoes and put them in an Ice Bath, like a sink full of ice water, or a large tub or bowl. As they chill,  you will see the skins start to pull away from the meat of the tomato. Gently pull of the skins and throw away. Chop or puree your blanched tomatoes. Your tomatoes are ready to make sauce! 

Canning Preserving Ingredients makes 9 pint and a half jars


1   6 oz can of Contadina Tomato Paste (name brand does matter) 
3  28 oz  (Lg) Cans of your favorite tomatoes diced, stewed, tomato sauce, fire roasted or 15-20 blanched and pealed large tomatoes. 
8 cloves of chopped fresh or minced garlic. roughly 8 Tablespoons
2 finely chopped or pureed sweet yellow onion ( pureeing them is a good way to sneak them into a meal with picky eaters) 
 2 bell pepper chopped or pureed ( I like to use the red, orange, or yellow since they are sweeter) 
8 cups of sliced mushrooms. ( baby Bella's are my favorite) 
4 cups of water
4 tablespoon fresh or dried  Italian Parsley
5 1/2 tablespoons Italian Seasoning
4 tablespoon fresh or dried Basil
3 teaspoon Oregano
3 teaspoon fresh or dried Thyme
1/4 teaspoon Allspice 
2 cup red wine ( optional) 
4 Tablespoons Salt
4 tablespoons Red chili flake (optional for those that like a little spice) 
4 Tablespoons Olive Oil

Directions for Preserving


Preserving tomatoes needs pristine attention to detail and complete sanitation.  Any air in the jars can cause bacteria and illness. So always follow the directions on the side of your mason jar box as to properly sealing your preserved items. 

So we start by adding our olive oil to a (Non Aluminum Stock Pot) 
Then add our garlic and Contadina tomato paste. Constantly stirring your paste with your garlic and olive oil until it becomes burgundy in color over low- medium heat. Do not scorch or burn your olive oil, garlic or paste it is the flavor foundation for your entire sauce. If you burn it your whole batch will taste burnt. If you don't have garden fresh tomatoes its OK to use canned tomatoes. 

3) Add your red wine, onion,  bell pepper, and mushrooms
4) Next add all your seasonings and/or Fresh spices.
5) Add your blanched or canned tomatoes and water. 
Stir well scraping all that tomato paste off the bottom of the pot, now turn the heat up to med- high and bring to a hard boil for 10 minutes, stirring occasionally, then turn it down and simmer on low for 2 hours stir every 15 minutes. 

20 Minutes prior to your sauce being ready to can bring your water bath (large stock pot of water) to a hard boil and sterilize your jars and lids. 

Preparing your space to start canning or preserving


1st set a towel or heat resistant pad down on your counter in your working area. 
Remove Jars from Sterilized boiling water and place on the towel or pad of your working area. 

Using a canning cup... Picture included

Place this over your jar. Do not hold the jar while you fill them to avoid burning yourself. Leave them flat on the working area. 

Ladle your sauce into each jar stopping right underneath the raised edge at the bottom of the jar neck. Where the bottom of the ring will stop when screwed on. Image below for reference. 


Next wipe the rim of your mason jar off from any debris with a clean sanitary paper towel or cloth as this can cause your jar not to seal and let in harmful bacteria. Do not use a sponge since sponges breed bacteria. 

Place your seal over the jar and screw on your rim tightly. I use pot holders to hold the jars as they are very hot! 

Always keep your jars upright, your jar may not seal if it gets food on the inside of the seal before it has a chance to properly seal. 

Using canning tools, tongs, or canning rack slowly and gently lower your filled with sauce jars with lids and seals into the boiling water or into a steamer for canning. The water in a water bath should not completely cover the jars it should come up to the bottom of the ring. 

Boil for 10-12 minutes. Remove from the water bath and set on your clean towel or pad. Do not set on a counter or table since the jars are so hot the temperature change of a counter could cause your jar to fracture or break. A towel or mat will allow the heat from the jar to adjust to temperature as your jars cool. 

***MUST KNOW***

Never touch the center of your seals on your lids while they are cooling because if you accidentally pop the seal prior to the jar properly sealing it's self this is a false seal and you can get extremely sick from bacteria , if this happens on accident immediately empty contents back into pan bring to a boil and re do the jarring process, and yes you have to start the process all over again from the beginning so you don't get sick.  

As your preserved batch of sauce in jars are cooling down they will naturally seal and pop as they cool. A true seal will invert the center of the seal. Any upwards nipple in the center of the jar is "NOT" sealed. Pic below. 

Once your batch has completely cooled down if any jars have not sealed remove the seals and rings pour sauce in sauce pan and bring back to a hard boil then refill it into a clean sanitized jar, wipe rim with clean cloth and use a new seal and ring, tighten ring firmly down around jar to get good pressure on the seal. Place in a water bath again for 10-12 minutes. 

Remove from water bath or steamer and set on a cooling mat or towel. Let sit until cool and sealed. Any unsealed jars once cooled repeat process again. If your having problems sealing your jars you might be filling the jars up too much. The jar should only be filled to the bottom of the neck of the jar. 

A properly sealed mason jar ... picture below. 

Here is a not properly sealed jar.. You can tell by the upward nipple in the center of the seal. 




Below is a properly sealed jar. Front Left jar and back left jar seals are inverted completely inward. Normally seals make a popping sound when they seal, however not all jars do. The true way to tell is visually seeing it. 


Have fun and good luck! Feel free to ask me any questions, and leave comments on how your recipe turned out! I want to hear from you! 

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