PASTA SAUCE RECIPE

[garywalker]

A recipe for Pasta sauce to die for...
I've decided that the time has come to share an age old recipe
for Pasta Sauce. This recipe was originally shared some 50 years ago. it remains the finest Pasta Sauces' one can expect to find
anywhere in the country. It, by far, rivals anything that's available
in any fine food market today, whether canned or bottled.
Most, if not all, of the ingredients listed below can be readily
purchased at your local grocery stores. (i.e. Wal-Mart, etc.)



9 - 15 oz. cans of Hunts Tomato Sauce

3 - 10.75 oz. cans of Hunt's Tomato Puree

2 - cups of cold water

3 - large cloves of garlic (to thoroughly blend the garlic throughout
the sauce a garlic press will be needed. This can be purchased
at any kitchen supply store)

3 - teaspoons of McCormick's Parsley Flakes

1/2 - cup of Kraft's grated Parmesan Cheese

1 - teaspoon of Kraft's grated Romano Cheese

1 - tablespoon of finely ground Mediterranean Oregano

(preferably McCormick's)

1 - tablespoon of Sea or Table salt

1/2 - teaspoon of Black Pepper

1/4 - teaspoon of finely ground Basil

1/4 - teaspoon of finely ground Rosemary Leaves

3 - Bay leaves (removed after sauce is completely cooked)

In an 8 qt. stainless steel or Teflon coated stockpot blend 2 of the
15 oz. cans of Hunt's Tomato Sauce, and the 3-10.75 oz. cans of
Hunt's Tomato Puree with all of the above ingredients. After all the
ingredients have been well blended (a large whisk will do this)
the remaining 7 cans of Tomato Sauce can be added, continuing
to blend as each can is added. Cook the Sauce, partly covered,
over low to low-medium heat for approximately 2 hours, stirring
frequently to prevent the cheeses from sticking to the bottom of
the pot and burning, thereby giving the sauce a "scolded or burnt"
taste.
Boil your choice of Pasta such as Linguine, Penne, Seashells
(Conchiglie), Rotini, Ravioli or Tortellini for approximately 10
minutes to attain an al dante texture. Drain well. Add no less
then 3 tablespoons of warmed Olive oil and stir into the drained
Pasta to prevent sticking. Divide out portions for each plate, ladle
the sauce and enjoy.
The remaining sauce can be frozen in tupperware bowls or large
heavy-duty Zip-Lock freezer bags.