Please feel free to play with the ingredients to suit your tastes as I have now that John has caught on to me. I add some fresh basil & parsley when I have it and prefer sweet sausage but if you like spicey, go with that for the sausage. Just a word of warning though… do NOT mess with the Pastene ground peeled tomatoes! I’m not sure why, but that’s critical to the success of this recipe and Mom Solera would not want her name associated with any sauce that used any other brand or type. Believe me, I was sent back to the store to get the right brand and type and will never make that mistake again.
SOLERA SPAGHETTI SAUCE
3-4 Sweet sausage links, remove casing
3-4 Cloves minced garlic
2 28 oz. Cans Pastene ground peeled tomatoes
1 Tablespoon sugar or ¼ cup sweet cooking sherry
4 Bay leaves, parsley, oregano, basil to taste
Parmesan cheese
Crumble sausage meat, brown in heavy sauce pan over med heat with garlic
(Any remaining sausages can be par-boiled while making sauce & added later)
After sausage meat is just cooked, add 1 can of tomatoes
Add sugar or sherry
Stir in a small handful of parmesan cheese
Add bay leaves & sprinkle basil, oregano, & basil to taste
If making meatballs, add to sauce & par-boiled sausages
Let sauce simmer on low, should be just bubbling lightly (sauce screen recommended), stir occasionally
Add 2nd can of tomatoes as sauce boils down & thickens
Wow, I’m looking forward to trying this spaghetti sauce!
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I hope you enjoy it. I have had a lot of positive comments from people who’ve tried it. I’m not sure if you can buy the Pastene brand ground peeling tomatoes in Holland, but I’m sure you can work around that. I does make up plenty of sauce which, remember can be frozen for later meals. Thank you, I appreciate your feedback
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