Spaghetti Sauce

Spaghetti Sauce Napolitano from Melanie's kitchen

Ingredients

For a single batch of sauce:

3 quarts of tomatoes or equivalent of fresh tomatoes
12 oz can tomato paste
2 medium-sized onions
3 or so cloves garlic, or to taste
1 or 2 bay leafs
1 Tbl oregano (optional)
1 tsp thyme (optional)
1 tsp rosemary  (optional)
1 or 2 Tbsp basil or to taste 
dash of black pepper
1 cup (loose) fresh parsley.
Extra Virgin olive oil for sauteeing 
Salt to taste.

Optional:
1 Tbs Balsamic vinegar
3 Tbs sugar or to taste
1/4 cup Marsala wine
dash of red pepper flakes

1 lb of ground round or Italian Sausage.

Peel and chop the onion and garlic. 

Saute onion and garlic in the oil for a few minutes, until the onion is 
transparent, but not brown.  Add some salt. If you're using meat, add it too 
and brown it.

Then add the tomatoes, including the juice or drain for a thicker result.  

Add the tomato paste, and mix.

Add vinegar and wine if doing so.  Sugar is added to counter-balance these
and to balance tomatoes if necessary.

Add the bay leaf and other herbs.  Simmer for at least 1 hour, preferably
for several hours or until the consistency is right; you may need to add a 
little water.  Taste and add salt at this point if needed.

I don't tend to use measured amounts of herbs, but experience has
shown that you don't want to add too much rosemary (a tsp. is
probably enough, and a Tbsp. too much).  Also, too much oregano makes it bitter.

It keeps really well in the refrigerator and freezes quite successfully.