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Reply to "If you make your pasta sauce from scratch, please share your recipe."
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[quote=Anonymous]My family makes a variation on what others have posted - we add hot Italian sausage and ALWAYS prepare the sauce a day in advance. Start by pinching the sausage into small balls (removing the casing) and cook until brown. Then remove sausage and add 1-2 Tbsp olive oil to pan. Saute one medium chopped white onion with one chopped green pepper (you can also add mushrooms) until soft, then add minced garlic (like 6 cloves). Add 1 Tbsp chopped fresh basil and/or oregano if you have on hand. Once vegetables are cooked, add one 28 oz can crushed tomatoes and two 14 oz cans of tomato sauce, plus one small can tomato paste. Simmer ~5 min, then return Italian sausage (and meatballs if you're making them) to the pot. Simmer another 30 min or so. Then - put the pot in the fridge overnight. This is the most important step. The sauce tastes much better after resting overnight. Reheat it on the stove the next day for 30-45 minutes.[/quote]
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