We were always spoiled by my husband’s family’s homemade.
The folks are gone now, so we have to figure out how to do it ourselves.
(Everything you can buy in the store is too sweet for us, after so many years of the good stuff.)
“Everything you can buy in the store is too sweet”
Isn’t that the truth? I hate being able to taste sweetness in pasta sauce. In anything, really.
Warm up some quality olive oil and 4-5 tsps of minced garlic
Add 1.5 or 2 lbs spare ribs (not country or baby back, e.g., - more bones & fat the better) or necks or knuckles, saute until lightly done.
Add 3 cans crushed tomatoes, 2 can tomato sauce, 2 cans tomato paste. (I know can sizes have changed - trial and error is your friend) Fill each can about 1/2 way with water to swish out all the product into the sauce (I use a spoon or knife to scrape the sides of the cans). Waste not, want not. Too much water? you can let it simmer away into the air at the end.
3-1 mixture of basil and parsley leaves (fresh is best)
Tsp salt
Tsp garlic salt
Boil gently few minutes, then turn down and simmer with lid tilted to let condensed steam drip back in if you want).
At least an hour. Best results to refrigerate and use the next day (let the magic happen overnight)
Guarantee it will be slightly different each time you make it. For example, if too tart, add a 1/2 cup or so sugar. Any spices, salt, garlic, etc. adjust to taste. Add a sprig of mint. You get the idea.
I feel the same. I worked with an Italian woman who prided herself on making her own marinara and I was looking forward to trying it until she told me she started with a cup of sugar per quart. Like pouring maple syrup on your pasta.
I grow enough tomatoes during the summer I just freeze them whole and take out enough to make a couple pints at a time. I've taken to using ham bullion in my sauce to cut down on even the tomato sweetness.
When I buy pasta sauce (rarely)...I make sure there is no sugar in it...most do.