Arizona Deb's Spaghetti Sauce Recipe

Roma tomatoes make the best sauce! Let them get very ripe and bright red—slightly soft or overripe is ideal (no decay, of course). You can remove the stem and squeeze out the seeds before processing for a richer sauce. Simply cut them in half and puree in a food processor for an easy, smooth base.

Using Fresh Tomatoes:

• 5 lbs fresh ground Roma tomatoes

• 2 – 6 oz cans tomato paste

Using Canned Tomatoes:

• 2 – 16 oz cans tomato sauce

• 1 – 28 oz can diced tomatoes

• 1 – 6 oz can tomato paste

Vegetables & Flavorings:

• 1/4 cup olive oil (not vegetable oil or butter)

• 1 large yellow onion, diced

• 2 stalks celery, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 4 cloves garlic, minced (smash first if no garlic press)

• 1/2 cup wine (I like a blush wine such as White Zinfandel)

• 2–4 tablespoons Arizona Spice Company Italian Seasoning Mix

• 2 tablespoons mild or hot Italian Sausage Seasoning Mix (hot is very hot!)

• Salt and pepper to taste (use more salt with fresh tomatoes)

Instructions

1. Prep Vegetables:
   Heat olive oil in a large saucepan or cast-iron pot. Add diced onion, celery, and bell peppers. Cook until translucent—don’t brown, just release the flavors. Add garlic and stir for 1–2 minutes.

2. Add Tomatoes:
   Pour in tomato sauce and chopped tomatoes (or pureed fresh tomatoes). Bring to a boil, then reduce heat and simmer all day, covered. Stir often.

3. Add Tomato Paste:
   If using tomato paste, stir it in during the last 2–3 hours of cooking to reach your desired thickness and richness.

4. Optional Meat:

   • Cook ground beef, pork, turkey, or chicken separately, drain fat, then add after vegetables.

   • Meatballs can be added early for full flavor, or served on the side.

   • Skip the meat entirely for a vegetarian version—this sauce is amazing on its own.

5. Slow Cooker Option:
   Sauté vegetables first, then combine all ingredients in the slow cooker. Simmer for the day. Add meatballs in the morning or before serving.

6. Serving & Storage:

   • Sauce is delicious fresh.

   • Freeze leftovers or refrigerate for 1–2 days—flavors peak after sitting.

   • Perfect for pasta, lasagna, or as a base for any Italian dish.

Tips:

• The longer you simmer, the richer the flavor.

• For a smoother sauce, puree fresh tomatoes before cooking.

• Adjust thickness with water if needed.

• Experiment with seasonings—mild to extremely hot, it’s all about your taste!