A Midwest family favorite
Original recipe yields
6 quarts plus one pint
Cooking day instructions
In stockpot, cook onion and garlic in oil until tender but not brown. Puree chopped tomatoes and green peppers in blender. Add tomatoes, peppers and rest of ingredients to sauteed onion and garlic. Bring to simmer. Cook one hour uncovered, stirring frequently. Remove bay leaves. Freeze in freezer bags or quart jars, leaving at least 1 inch head space for expansion. To can the spaghetti sauce, fill hot jars and process in water bath for 30 minutes (add 10 minutes for high altitude).
Serving day instructions
If frozen, thaw completely, then use as desired.
Hint
If freezing the spaghetti sauce, meat may be browned and added to recipe. Do not add meat if sauce is to be canned.
Substitutions
Italian sausage or ground beef may be added only if you are freezing the sauce.
If you like a slightly “sweeter” sauce, corn syrup or brown sugar can be added. Add according to your taste preference.