Every six months or so my husband and I make a batch of his father’s recipe for spaghetti sauce. At one time, Lou’s grandfather owned the Marliave restaurant, one of the oldest restaurants in Boston. We visited the Marliave in the early 2000’s and right there on the wall was a photo of my husband’s grandfather. One of our goals this year is to understand his grandfather’s history; celebrating family and our culinary legacies are important to us.
We know recipes are passed down and changed based upon contemporary tastes. For this one, I modified the cooking process for the spaghetti sauce. My husband processes the vegetables in a food processor and then cooks the sauce. I cooked the vegetables in the sauce and then use an immersion hand blender to puree the ingredients.
This is a newer version of the immersion blender I use. It’s perfect for making creamed soups and sauces.
What I love about this spaghetti sauce is the quality and quantity of vegetables included in the sauce. Serve it over pasta or spiralized zucchini. Make a big batch and freeze it in individual glass storage containers.
For the recipe in the photo, I sauteed chicken and vegetables including red and green bell pepper as well as zucchini. I laddled the sauce into the bowl and then piled the vegetables and chicken on top; lovely and healthy.
1 red bell pepper, chopped
1 green bell pepper, chopped
2 medium carrots, peeled and chopped
1/2 cup red onion
1/3 cup white mushrooms
2 celery stalks, chopped
2 15-ounce cans tomato sauce
2 6-ounce cans tomato paste
1 cup water
2 bay leaves
2 garlic cloves, chopped
2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1 tablespoon dried parsley
1 teaspoon onion powder
2 tablespoons olive oil
- Select a saucepan large enough to hold all ingredients.
- Place olive oil in the pan along with the garlic and red onion. saute for two minutes on medium heat.
- Add all other vegetables and saute for five minutes.
- Add the tomato paste, tomato sauce and water.
- Add the bay leaves, onion powder and seasonings.
- Simmer for one hour on low heat.
- Remove the bay leaves.
- Use an immersion, hand blender to puree all ingredients.
- Simmer for an additional hour, adding water to achieve the desired consistency. The sauce should be thick enough to coat the pasta.