Mama lorraine's pizza sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Cans tomato sauce, preferably Spanish style |
| 1 | each | Can whole peeled tomatoes, or about 6 fresh ripe |
| 1 | each | Medium can tomato paste |
| 1 | each | Onion, small |
| 1 | cup | Mushrooms, sliced |
| Garlic cloves (live dangerously) | ||
| Salt, pepper, taco seasoning mix | ||
| 3 | dashes | Tabasco |
| ½ | cup | Red wine |
| ½ | cup | White wine |
| Ground powdered cloves | ||
| 1 | cup | Water |
| In a very large saucepan, add 3 T olive oil and heat. | ||
| Add onions and garlic. Saute to golden. | ||
Directions
This comes from the true article: the mother of a girlfriend of mine. The romance ended a long time ago, but I'm still welcome whenever I come to Bellingham. (In fact, they rather *insist* and get very offended if they learn I've been and don't show.) This is the best pizza that I've ever had. And yes, you're reading the time on the sauce right. 6 HOURS...not a second less. (Please also note that there are no measurements with the spices. What do you expect from a good Italian grandmama anyway????) Add paste with 1 can water, mix well and bring to boil, then add tomatos (mashed a little). Bring to second boil. Keep stirring.
Add wine and salt and pepper along with cans of sauce. Put Tabasco and taco mix in too. Bring to boil.
If sauce seems a little too thick, either add water (½ to 1 cup) or wine (preferably half and half). Mix in ground cloves. Add mushrooms. Cover, reduce heat to low. Simmer 6 hrs.
Tastes best after re-heating; freezable. Enough for a week's worth of Italian food.