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Stephanie's Freezer Spaghetti Sauce

Reviewed: Aug. 17, 2013
Wonderful! This year was my first time making spaghetti sauce from scratch. After simmering it on the stove-top in my dutch over for over four hours and cracking the lid for a couple of those hours, I ended up with 4 quarts. The only modifications (other than cooking it on the stovetop) were the additions of a cup of red whine, a couple carrots, a 1/2 tsp of dried pepper flakes, and the the use of fresh parsley. It was still a little sweet for me but will adjust for the sweetness later when I take it out of the freezer and prepare it for dinner.
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