Carl’s Spaghetti Sauce Recipe

Carl was my father’s name, and his parents were both born in southern Italy. Growing up we had a lot of pasta, and my dad perfected his recipe over a lifetime. It was my pleasure to veganize this recipe in memory of my dad. It really turned out well and I ended up making a few jars to can. We enjoyed them immensely over the cold winter months.

• 4 large onions, diced
• 4 stalks of celery, diced
• 1 lb fresh mushrooms, sliced
• 3 – 28 oz cans of crushed tomatoes
• 3 – 28 oz cans of diced tomatoes
• 2 quarts home-canned tomatoes or equivalent in canned tomatoes
• 5 oz red wine
• 1 cups sugar
• 1.5 T salt
• 2 large garlic– made into a paste

• 2 jalapeno peppers
• 1.5 T oregano
• 2 T dill
• 1/2 T Rosemary
• 1 T Thyme
• 3 Tablespoons Worcestershire sauce
• 3 Tablespoons soya sauce
• 2 Tablespoons of balsamic vinegar
• 10 drops of liquid smoke
• 4 cups cooked lentils

How to make Carl’s Pasta Sauce

1. In a large pot, sauté your diced onions till transparent
2. Add in the mushrooms and celery, sauté till soft
3. Add in everything else and cook for a few hours, bring to a boil and then simmer, stirring occasionally
4. Taste as you go and adjust your to your taste in a couple of hours…..give it a bit of time