As I was checking my comments today, I noticed that several people (okay, 3) commented that they were wondering, "what about spaghetti sauce?" Well, I am here to tell you that spaghetti sauce is next on my hit-list.
We have between 40 and 50+ tomatoes that will be coming ripe by the weekend so, I have chosen Saturday as the day when I will make a huge batch of spaghetti sauce. You are probably asking yourself why you should care. However, this is the catch: I don't have any recipes that I want to use. When it comes to Alfredo Sauce, I have no problems and I can whip it up rather quickly. But when it comes to spaghetti sauce, I must say that I am stumped.
My last attempt did not go very well, mainly because the sauce came out tasting too acidic (yes, I should have added sugar) and the flavors were off. What I would like to do is ask any of you if you have any favorite recipes you would be willing to share. I plan on placing the sauce in quart-sized jars and freezing them. Since I am working on a scale which is larger then the usual recipe, just a list of ingredients would be fine and I can combine the ingredients to taste.
Also, I have noticed quite a few recipes which include hamburger and Italian sausage. Question: Since I am freezing the sauce, is it still alright to include the meat or should that be added at the time of service? Thanks for your help.