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Big Pot Sauce

SUBMITTED BY: Giuseppe

"Slow cooked sugo (spaghetti sauce) just like Nonna's."

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PREP TIME	1 Hr
COOK TIME	3 Hrs
READY IN	4 Hrs
Original recipe yield 10 quarts

SERVINGS

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Servings
USMETRIC

In a medium skillet, cook sausages over medium heat until juices run clear. Drain, and cut into bite sized pieces. Set aside.
In large (13 quart) stock pot over medium heat, saute onion, garlic and crushed red pepper in olive oil until golden brown. Stir in sausage pieces, half the oregano and half the basil, and cook 10 minutes. Stir in the tomatoes, increase the heat to high and bring to a boil.
Stir in the remaining oregano and basil, reduce heat to low, and simmer 90 minutes, stirring occasionally.
Pour in the red wine, and with a handheld mixer, carefully blend the sauce in the pot until the tomatoes have been chopped into small pieces and the sauce is thick and chunky. Serve.

Reviewed on Aug. 31, 2003 by CONNIELUNA

With a couple of minor adjustments, this is excellent. With this quantity of garlic, I think... MORE

Reviewed on Jul. 6, 2003 by BRANTLYD

Need just a little sugar added to the mix. Other than that it is a good sauce. Freezes well... MORE

Reviewed on Jan. 1, 2003 by PATSY HENNESSEY

My whole family loved this sauce. Even the picky 5 year old who only eats his spaghetti with... MORE

Reviewed on Jun. 10, 2007 by Suzy

I've made this twice now, and I agree with the reviewers that it needs to simmer a bit longer... MORE

Reviewed on May 26, 2004 by CARA428

Too much oregano for my taste-I froze it in quart size bags & add a large can of crushed... MORE

Reviewed on May 12, 2004 by JESSICADOMANGUE

This was okay. My dad really liked it and my mom thought it was good. My husband said it would... MORE

Reviewed on Nov. 10, 2003 by BEULAH MAE

Thanks for the great recipe! I used fresh tomatoes so I ended up simmering it all night long!... MORE

Reviewed on Aug. 29, 2002 by BENSON_TROY

Flavor of this recipe is so-so. With this much garlic there is a long lingering bitter after... MORE