This is the most coveted recipe in my collection.
Of all of the recipes in my collection, this one is the most requested and it always gets rave reviews.
It has a long history from the days when my Mom would cook her spaghetti sauce. She never used a written recipe, so no two sauces were ever the same. It was always a surprise.
I've gone through many variations on that theme over the years. I've even added grape jelly instead of wine (which is quite good by the way). This is the current iteration and it is really delicious.
Lisa's Saturday Night Sauce
- 1 Large Can San Marsano Whole Tomatoes (chopped)
- 2 Large Cans Hunts Tomato Sauce
- 1/4-1/2 Cup Dark Brown Sugar to taste)
- 1 Tsp. Garlic Powder (McCormick Calif. Style)
- 20 Twists Fresh Ground Pepper
- 2 Very Large Vidalia Onions Chopped Into 1/4 Inches Pieces
- 12 Ounces Extra Virgin Pompeiian Olive oil (Divided)
- 2 packages large mushrooms thinly sliced
Place tomato sauce, chopped canned tomatoes, tomato paste, seasonings, brown sugar and wine in a large stainless steel sauce pan (this is important because aluminum pans should not be used to make acidic sauces as the aluminum negatively reacts with the sauce) set on low heat. Fry onions on high in 1 cup olive oil until very dark brown - but not burnt. Add onions and oil to sauce ingredients. Fry mushrooms on medium heat in remaining 1/2 cup olive oil until very brown. Add cooked mushrooms and oil to sauce ingredients and stir well. Cook one hour on lowest heat stirring occasionally.
This sauce tastes even better with time when the flavors can blend. Freezes well. Defrost in microwave. Serve with your favorite Barilla pasta.