Summer Grilling

Summer is the perfect time to grill

Mama’s Spaghetti Sauce

The foundation for all great Italian dinners

• 2 lbs - (8) Mulay’s Italian Links - cut links into 1/3rds
  
• ½ c   Olive Oil
• 1   green pepper - sliced thin
• 1   onion - sliced thin
• 8   cloves garlic -coarsely chopped
• 3 lbs Heavy Tomato Puree
• 3 lbs Crushed or diced tomatoes
• 6 c   water  (add more if sauce is too thick)
  
  
• 2 T   Parsley
• 2 T   Oregano
• 2 T   Basil
• 1 ½ T Salt
• ¼ t Black Pepper
• ¼ t Red Pepper

In large heavy 10 qt. pot (or larger) brown Mulay’s sausage links in olive oil on high heat. When browned add onions and peppers and sauté until limp.Add ; garlic and cook 2 minutes. Slowly add the tomatoes, tomato puree, and water, stir until mixed well. Add spices and again stir until thoroughly mixed.Keep heat on high and continue to stir often until the sauce begins to bubble. Reduce heat to low and cover. Simmer for several hours, stirring occasionally. After at least 3 hours, add ½ t baking soda and stir. It will be really bubbly and this secret takes the acidity out. Cook at least another ½ hour before serving.

You can freeze the extra sauce and sausage. Great for easy quick meals, add to Lasagna, make a baked ziti…nice to have on hand.