My husband’s grandma aka Grammy Ulam makes one of the best spaghetti sauce recipes ever. It is suppose to be a local restaurant back homes authentic sauce. Let me just say it is not a Ulam Family gathering without her sensational sauce. The sauce pairs best with Warren Bakery Bread and some brummle and brown butter spread slathered on the top. The sauce also goes well with homemade pizza or chicken parm…just about anything really.
Please note we have made this recipe several times and may have altered her original recipe slightly to accommodate our kitchen pantry.
Recipe yields 6-7 Quarts
3 Cans of Tomato Puree (Quart Size)
3 (28 ounce) Cans of San Marzano Tomatoes in Sauce (DOP)
2 TB Italian Seasoning or Penzey’s Pasta Sprinkle
3 TB Extra Virgin Olive Oil
1 TB Hot Pepper oil (From home canning)
6 Fresh Garlic Cloves
1 TB garlic powder
1 Tsp Kosher Salt
1 Tsp Fresh Ground Pepper
2-3 TB of granulated sugar
12 QT Stock Pot
1. On medium low heat, saute fresh garlic in olive oil and hot pepper oil until effervescent in stock pot. Add remaining ingredients into stock pot keep heat on medium low until it simmers for at least an hour and then decrease the temperature to low and cook for at least one more hour but maximum of 4 hours. If you feel the sauce is becoming too thick add some water to the mix.
2. Can the sauce according or freeze in quart size freezer safe bags (grammy freezers hers).