Let me give you guys Tom's preface to the recipe.
" This was my mom's recipe for spaghetti sauce. She gave it to me to use as a hand-out for my first run for political office back in 1976. It was for the state legislature and was probably why I won! We still use it. It's a small way I can say thank you for your support. Bon appetite, Tom"
A Tancredo Family Recipe for Spaghetti Sauce:
Browned meat
1 - 12 oz. can tomato paste
(diluted with 36 oz. water)
(meatballs, Italian sausage, stew, pork)
1 Onion, diced
1 tsp Oregano
1 Garlic Clove, diced
1 tsp Sweet Basil
1 - 15 oz. can Tomato Sauce
Salt and Pepper
In the drippings from the meat you have browned, fry onion and garlic slowly. Add tomato sauce and diluted tomato paste. Stir in oregano, basil and salt and pepper to taste. Add browned meat. Simmer 4 hours adding water when necessary.
Now this IS Italian!
I can only reiterate what Tom said -- "bon appetite!" I know in this age of the instant fix you'll think this takes too long to prepare. WRONG! It's more than worth the time and it restores the lost art of genuine, delicious home cooking.
Thanks, TL! That's almost exactly how I make spaghetti sauce when I'm throwing it together! I toss in more basil than Tom - probably 2-3 tbsps, more garlic (4-5 cloves) and also toss in about 1 tbsp of sugar - that amount doesn't make it sweet but does add some complexity. And some red pepper to add some heat. Hmmm.... getting hungry now!