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Bondo Italian Spaghetti Sauce Recipe

   
 

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     Bondo Italian Spaghetti Sauce

Category   Sauces
Sub Category   None
Servings   6
Preptime   20 min
Wine/Beverage
Recommendations
  Wine, Grape Juice

Ingredients
72 oz. of Tomato Sauce
1-2 lbs of meat, preferably ground turkey
12 cloves of garlic
1 1/2 tsp of Oregano
2 bay leaves
1 tsp of fresh minced basil
1/4 thyme
a pinch of parsley
salt and pepper, to your taste
 
1/2 cup of grated carrots
2 tablespoons of olive oil
2 cups of Marsala
1 tablespoon of balsamic vinegar

Instructions
When I was growing up, I remember coming home and smelling my family's Italian spaghetti sauce recipe. The rich spices tingled my nose and the bubbles from the crock pot were music to my ears. I knew that a large dish of spaghetti meant a large family gathering that night full of laughter and games. In my Italian family it was always important to be a big eater, and with a dish of colorful spaghetti before me, that was not a hard task. The next steps will tell you how to make this delicious spaghetti sauce, and your own fabulous, fun family gatherings can begin!
My mom learned how to make this sauce from her father who learned from his mother, who learned from her mother. Including me, this is five generations of spaghetti sauce makers. First you start by opening the cans of tomato sauce and pour them into a crock pot. Learning to love the crock pot is actually the first step in making divine spaghetti sauce. It's a miracle worker, or so I'm told.
Then, mix in all of the spices, and stir for a few minutes. Once everything is well mixed, turn on the crockpot to the lowest setting. In a pan, brown the meat in the 2 tablespoons of olive oil. When finished, mix it into the tomato sauce. Set the crock pot on high for about 2 hours.
Finally, mix in the grated carrots. This takes away the acidty of the tomatoes. My great grandma used to use sugar for the same purpose, but my grandpa thought that was too unhealthy. The recipe has changed slightly from generation to generation, but the heart of Northern Italy that is brought to the table each time remains the same.


Originally Submitted
9/1/2010





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