Ever since we've been married, my husband has always commented on how "saucy" I am. Now, before you get the wrong idea, I need to explain just what he means when he says this (and no, you don't need to usher your young children away from the computer). No matter if it's breakfast, lunch or dinner, I enjoy adding some type of sauce~ from gravy to sweet chili sauce to Tabasco to honey mustard~ I usually add a little bit of something to whatever I may be eating (especially leftovers). This would be where I get the "saucy" title from my loving husband which is well deserved and well used to by now.
I am pretty sure the sauciness is hereditary as I can remember my late Grandpa Pitalo asking for Tabasco every time we'd go out for a meal as well as my Dad's penchant for sauces. This has also been passed on to another generation as my daughter, Mary, loves sauces too (she is a lot like her Poppa Tom as she loves sauces- the spicier the better)!
As busy as our schedules have been lately, I've still resisted the urge to buy jarred sauces (except for the numerous Tabasco bottles in our cupboard thanks to my husband's passion for all things Tabasco- but that's another blog entry). Even though the taste is okay for jarred spaghetti sauce, making homemade is really simple~ not to mention it makes the house smell wonderful! Here's the recipe for Grandma Pitalo's Spaghetti Sauce. It's easy, fairly inexpensive and will change your mind about all those jarred sauces staring at you from the grocery store shelves. Try it with pasta, as a pizza sauce, on top of chicken or eggplant parmesan~ the possibilities are endless!
Grandma Pitalo's Spaghetti Sauce
1- 2 1/2 pound can Italian style-tomatoes
3- 12 oz. cans tomato paste, 3 cans water per 1 can paste (9 cans water total)
2 medium onions, chopped fine
4 cloves garlic, minced
3 T. fresh parsley, chopped
1 T. Kosher salt
1 t. each dried basil, dried oregano, dried thyme
1/2 t. dried rosemary
1 t. freshly ground black pepper
2 cups sliced mushrooms (your choice- I like Crimini)
1 pound Italian sausage
Brown onion and garlic in 2 tablespoons olive oil. Add tomatoes and tomato paste; simmer on low 15 minutes. Watch carefully, so it doesn't stick. Add water and mix well; add seasonings and cook on a real low fire for 1 hour. Add mushrooms and sausage; cook another 2-3 hours. Serve with pasta and freshly grated Romano cheese (for other applications, see above).