Mrs. Fifield's Pasta Sauce
Mrs. Fifield was an Italian lady and family friend of my wife for years. Sadly, she passed away a few years ago. She made some of the best Italian food I've ever had in my entire life. So while she was still with us, I had her share a few of her recipes. Enjoy!
Here's what you need:
Sauce
- 1 Onion
- 1 Green Pepper
- 2-3 Cloves of Garlic
- Olive Oil
- Crushed Tomatoes (big can)
- Diced Tomatoes (small can)
- Canned Tomatoes (optional)
- Tomato Paste (if necessary)
- Italian Spices (from store, or mix your own, as below)
Italian Spices (mix the following, makes one cup)
- 1/3 cup Dried whole oregano leaves
- 1/4 cup Died whole basil leaves
- 1/4 cup Dried parsley; flaked
- 1 tablespoon Garlic powder
- 1 teaspoon Dried whole rosemary
- 1 teaspoon Salt
Directions:
Get about half of the onion and half of the green pepper and chop them up.
Get some garlic. Peel it and put in about 2 or 3 cloves. Don't chop them.
Put some olive oil in the bottom of a pan. Get the oil hot, then put in the onions, green peppers, and garlic. Fry them until the green pepper skin starts to turn dark brown.
Now start adding tomato products. Get some crushed tomatoes (big can), diced tomatoes (2 cans), even a quart of home-canned tomatoes if you have them. If this doesn't look like enough then just add some more of one of them.
Add about a 1 & 1/2 teaspoons of Italian Spices to the sauce. Add some salt.
Get it all hot (boiling). Then, turn the heat down as low as it will go and cook it for a couple of hours. Be sure to stir it every once-in-awhile.
Before serving you fish out the garlic and any big pieces of onion or green pepper. Usually all you will be able to find is the garlic.
Get a small can of tomato paste too. This is for "just in case," you probably won't need it. The sauce will be real thin which is the way you want it.
Make plenty of your favorite pasta then toss it with the sauce. Serve in a big bowl.
If you made your own Italian Spices, store in a cool place in an air-tight container for next time.
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