Mom's Best Spaghetti Sauce

Mom's Best Spaghetti Sauce

89
KRAZYBARB 0

"A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating."
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Ingredients

servings 169 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 1624 mg
  • 65%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
  2. Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
  3. After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
  4. Cool, cover, and refrigerate overnight. The next day, reheat and serve.

Reviews

89
  1. 122 Ratings

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Most helpful positive review

This is the best spaghetti sauce. My first two wives were italian. There spaghetti sauce was good. This recipe is as good or better. I did make a couple changes. I deleted the mushrooms my prese...

Most helpful critical review

This is a good recipe for starters. I am 100% italian and my family owns restuarants all over where I live. My homemade recipe is very similar to this, however I deleted the mushrooms, parmesan ...

This is a good recipe for starters. I am 100% italian and my family owns restuarants all over where I live. My homemade recipe is very similar to this, however I deleted the mushrooms, parmesan ...

This is the best spaghetti sauce. My first two wives were italian. There spaghetti sauce was good. This recipe is as good or better. I did make a couple changes. I deleted the mushrooms my prese...

Was my first time to make homemade sauce - definitely a keeper! I added 1 tsp. dried basil, 1 tsp. oregano, and 2 bay leaves - really would have been too tomatoey without the extra spices. I coo...

USE BROWN SUGAR INSTEAD OF WHITE> COME ON

This recipe was AWESOME- UNTIL I added the cheese! It became sickeningly sweet and everyone was disappointed! I was sad that I put so much effort into this and everyone was commenting on how g...

I used canned crushed tomatoes and added oregano and a few bay leaves. If you plan ahead this is a nice dish. A dutch oven works well for simmering too! The taste was nice, although it didn't...

You would have to have 8 people with huge appetites for this to be 8 servings. This makes tons of really disgusting looking, bland mushroomy tasting downright gross sauce!

Didn't even get one compliment on Mother's Day for this sauce. OUCH!

I thought this was pretty good. Next time, I will omit the tomato sauce and add a cup or so of extra water instead. This recipe makes quite a lot of sauce....enough for four dinners for my fam...