Spaghetti Sauce – Valeri Family Recipe

1 large sweet white onion, chopped (I use Vidalia)
2 or 3 tbsp GOOD Extra Virgin Olive Oil (taste it 1st)
4 28 oz cans crushed tomatoes (I use Cento/Tuttorosso)
12 oz tomato paste (I like Cento)
14.5 oz pizza sauce (I use Don Pepino)
2 or 3 Cloves FRESH Garlic, finely chopped (I grow my own – MILD)
1/8 cup dried Oregano (fresh in season)
1 tbsp dried Basil (fresh in season)
Salt to taste (I add 1 tsp)
Black Pepper to taste (I fresh grind about 1/2 tsp or more)
Red Pepper to taste (I use 1 tbsp dry flakes or 2 tbsp “Frank’s Red Hot” hot sauce)

In a large pot (I use a crockpot) fry onions on high heat until they just start to brown then add garlic for only 30 seconds, stir add tomatoes immediately before garlic burns then all the rest of the ingredients. Heat on high until bubbles appear then reduce to lowest heat and cover. DO NOT add any water! Cook 6 to 8 hours stirring as needed (I do this every 1/2 hour or so draining off the water which collects on the lid until sauce is thick)
VERY IMPORTANT: Make sure no liquid separates from the sauce in a 1/2 filled spoon. No one likes watery sauce! If needed leave the top off the pot and keep cooking, stirring and checking often until perfectly thickened. (ZERO WATER). do NOT raise the heat or it will stick to the bottom and give the sauce a burned taste and you’ll have to start all over.

Ken Valeri (1/12/2022)