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Spaghetti Sauce

Carl tried many recipes and tested many different combinations before coming up with this recipe.  It is a fairly simple recipe to put together but needs to simmer for several hours.  Make this dish on a cold day and it makes the house smell yummy.  Goes well with meatballs.

¼ cup olive oil
2 TBL butter
1-2 shredded carrots
2 stalks celery
½ finely chopped red bell pepper
1 small finely chopped onion
4-6 finely chopped cloves of garlic

1 TBL dried oregano
1 tsp dried thyme
2 TBL dried basil
1 TBL garlic powder
1 tsp dried rosemary
2  each bay leaves
2 tsp white pepper
¼ tsp red pepper flakes
½ cup balsamic vinegar
½ cup dry red wine (cheap wine works great!)

1 (28 oz) can of diced tomatoes
1 (28 oz) can of crushed tomatoes
1 (12 oz) can of tomato paste
¼ cup white sugar

In a 3-quart saucepan, heat the olive oil and butter over medium heat.  Add the carrots, celery, red bell pepper, onion, and garlic and cook until tender, about 10 minutes (longer is OK).  Add the spices, balsamic vinegar, and red wine.

Add tomatoes and tomato paste.  Bring to boil and then reduce heat to low.  Simmer uncovered until the desired consistency is obtained and then cover.  Stir the pot every 30 minutes or so.  Simmer for at least 2 hours.  Add sugar a few minutes before serving.

To preserve the sauce in a pressure canner: 11 pounds for 15 minutes for pints or quarts.

Six times the recipe fits into the Nesco cooker and makes 12-13 quarts of sauce. Use 1 large can (6 lbs) diced tomatoes and 2 large cans (6 lbs) of crushed tomatoes and 2-4 12 oz cans of tomato paste.

The sauce can also be used in lasagna or manicotti.

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