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Homemade Tomato Pasta Sauce

Spaghetti Sauce

This recipe is best with spaghetti, but will work with most noodles and will even serve admirably for filled pastas like ravioli or stuffed shells. This makes quite a lot of sauce. It should do for eight people and will fill an average cast iron skillet to the brim. Because there is no water added, it does not need to boil down, and is ready in relatively short order. The recipe calls for a 45 minute simmer. Nevertheless, a longer cooking time will enhance the flavor somewhat, and if you are in a hurry, well twenty minutes of simmering will probably do.


3 (6 ounce) cans of tomato paste
1 quart jar of stewed tomatoes
1 can Campbell's tomato soup
2 teaspoons olive oil
1 chopped onion
8 ounces chopped mushrooms
3 cloves minced garlic
1/4 cup red wine
1 teaspoon sugar
1 tablespoon dried basil
1 teaspoon dried oregano leaves
1 tablespoon parsley
1 pinch of dried cilantro
1/2 tablespoon coarse ground pepper
salt to taste


In a large cast-iron skillet spread olive oil to cover bottom. Add in onions and mushrooms, saute over medium heat until slightly tender. Add in all other ingredients, begin with the garlic and end with the wine. Simmer the sauce for 45 minutes to an hour over very low heat until sauce reaches desired thickness. Serve with your favorite pasta, especially good with spaghetti and will accommodate meat balls. Also, a bit of fresh chopped parsley and Parmesan cheese sprinkled on will create an attractive and tasty effect.

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