Kim’s “10 Years to Perfection” Spaghetti Sauce

Kim’s “10 Years to Perfection” Spaghetti Sauce

When I was growing up, one of my best friends was Italian and she always would make fun of my family for using “Ragu” or any canned sauce for that matter.  I must admit, the sauce her family made from scratch was WAY better than any sauce I had ever had.  And her family LOVED garlic and lots of it. 

When I grew up and discovered my love for the culinary arts, I really wanted to make a good sauce from scratch.  So I would “guess” at how to make it and it never came out good.  After 10 years of attempts, I FINALLY found a sauce I think Rocks!! And is really, really garlicky…just the way I like it.  Just serve dish with a plate of Altoids!!!

½ cup Olive Oil

28 oz. Diced Tomatoes

28 oz. Tomato Sauce

2-3 TBSP of NATURAL Dried Onion Mix (*See Note)


4 cloves Garlic

2 Bay Leaves


Optional:  Parmesan Rind

NOTE:  While I am sure any dried onion mix will do, the one I use contains the following ingredients; onion, garlic, sea salt, shallots, red bell pepper, parsley, chives, and leeks.  Don’t get any soup mix or anything that has any artificial flavors, colors, MSG or hydrogenated oils, etc.. Get one that is a spice mix only.

Mix all ingredients together (except parmesan rind and bay leaves) and carefully puree sauce in food processor.  Put sauce into a slow cooker and add bay leaves (and parmesan rind, if desired) cooking for 6 to 8 hours on low.  Remove bay leaves (and rind) and serve.

Optional:  If you like a marinara sauce with cheese in it, I suggest you pop a Parmesan rind into your sauce as it cooks and remove it before serving.  It will add a great cheese flavor to your sauce.  Try the sauce both ways and see which one you prefer.

About Kimberly Dawson, M.S.

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