VK's Easy Spaghetti Sauce

Vestanna's Easy Spaghetti Sauce

1 46 ounce can of tomatoe juice
2 small cans of tomatoe paste or 12 ounces
1 can of Rotelle...(tomatoes and chilies) you pick, but I warn you that hot really turns out hot.
about 1 cup of fresh parmesean (grated)
about 1 cup of mozzerella (shredded)
about a teaspoon or so of each of your choice of herbs, I like basil, oregeno, thyme and just a dab of sage...flavor to taste
1 medium onion (chopped pretty fine)
half a clove of garlic (minced)
1Tbsp of honey
1 Tbsp of brown sugar
1 Tbsp of sugar.
1 Tbsp of olive oil

Dump everything except the cheese into a big pot and bring it to a boil and then let it simmer for a good hour or three...the longer the better really, stir occasionally. When you start your pasta add 1/4 c of parmesean and 1/4 cup of mozzerella and stir it into the sauce really well. Then when you serve the pasta and sauce top it with a mixture of the cheeses.

Feds four easily with enough left over to feed four again, so I froze what was left in a ziploc freezer bag. Also, feel free to add your choice of meat to it, but beware, if you use the hot rotelle I urge you not to use italian sausage, or your tongue will melt off. You could also add some green peppers, and mushrooms, or grated carrots or whatever else you like to throw in your sauce (I would have used some in mine, but didn't have any.) If you like spicy stuff though, try the hot rotelle...its interesting to eat spaghettie sauce that tastes like sphagettie sauce but makes your lips burn.

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*The Corner Desk . Com* Vestanna's Easy Spaghetti Sauce 1 46 ounce can of tomatoe juice 2 small cans of tomatoe paste or 12 ounces 1 can of Rotelle...(tomatoes and chilies) you pick, but I warn you that hot really turns out hot. about 1 cup of fresh parmesean (grated) about 1 cup of mozzerella (shredded) about a teaspoon or so of each of your choice of herbs, I like basil, oregeno, thyme and just a dab of sage...flavor to taste 1 medium onion (chopped pretty fine) half a clove of garlic (minced) 1Tbsp of honey 1 Tbsp of brown sugar 1 Tbsp of sugar. 1 Tbsp of olive oil Dump everything except the cheese into a big pot and bring it to a boil and then let it simmer for a good hour or three...the longer the better really, stir occasionally. When you start your pasta add 1/4 c of parmesean and 1/4 cup of mozzerella and stir it into the sauce really well. Then when you serve the pasta and sauce top it with a mixture of the cheeses. Feds four easily with enough left over to feed four again, so I froze what was left in a ziploc freezer bag. Also, feel free to add your choice of meat to it, but beware, if you use the hot rotelle I urge you not to use italian sausage, or your tongue will melt off. You could also add some green peppers, and mushrooms, or grated carrots or whatever else you like to throw in your sauce (I would have used some in mine, but didn't have any.) If you like spicy stuff though, try the hot rotelle...its interesting to eat spaghettie sauce that tastes like sphagettie sauce but makes your lips burn. Back To Misc Recipes Page Back To Mac&Cheese & Pasta Recipes Page