The Wally Glausi Family Spaghetti Sauce & Meatball Recipe

Note: This is the real deal from Wally himself. Wally’s family came from Italy just 2 generations ago. They still get together for spaghetti.

Pomodoro (Tomato) Sauce
Two 46-ounce cans of major brand Tomato juice (Hunts, Del Monte etc.)
Three eight-ounce cans tomato sauce.
Three four ounce cans drained mushrooms (stems & pieces).
Three heaping tablespoons of Oregano flakes.
Three heaping tablespoons of Basil flakes.
Three tablespoons minced garlic. (If fresh cloves are used slice
very thin).
One-tablespoon salt.
Three tablespoons sugar.
2 cups red wine (Optional for LDS Converts. The Catholics use 3 cups of wine :).

Note: Wally has a great sense of humor- use 2 C. purple sparkling cider.

Add ingredients together in large sauce pan.
Bring to boil. Turn immediately to lowest heat.
Simmer for at least 3 hours, stirring regularly with a large wooden spoon.
Let sit out overnight, covered.
The next morning, bring to boil again, then immediately turn to lowest heat
and simmer for at least 5 hours, stirring regularly with a large wooden spoon.
Cover and let cool.
1 hour before serving, turn to medium heat, stirring constantly.
When heated, add 1 cup grated parmesan (parmigiano reggiano) cheese right before serving with Spaghetti or Rigatoni.

This is the basic tomato sauce recipe that can be used for lasagna, cannelloni or, with one can of tomato paste added to it, as a pizza sauce.

Menu: Meatballs