From the kitchen of Ann Marie Barkwell. I got this recipe from my
mother, Concetta Putano.
In a large pot:
Oil -See Mom's Meatball recipe, link above-
1/2 or less green pepper (chopped fine to leave in, in 3 large
chunks if you want to remove it when done cooking)
2 cloves garlic, minced
Sauté 2 or 3 minutes, careful not to burn.
tomato paste (6 oz can)
1/2 tsp basil
1 Tbsp parsley
2 Tbsp Romano picorino cheese
Cook & stir about 1 minute.
2 cans Furmano's crushed tomatoes (28 oz each)
12 oz water (use paste can to measure)
2 tsp salt
1/4 to 1/2 tsp pepper
Let simmer for 1 1/2 hours.
Remove from heat.
1 Tbsp Romano picorino cheese
For a sweet sauce add:
1-2 tsp sugar
Mom's Famous Sauce! I ALWAYS have this in the freezer.
I make a double batch then divide the sauce into smaller
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