World-Class Pasta Sauce

For the first decade of my marriage, I bought Prego.

For the last seven years, I bought Hunt's - no sugar added.  This change took place when I realized the horrors of high fructose corn syrup and learned to check sugar grams.

After a growing discontent with the one-dimensional taste of canned sauce, I finally determined in my heart that I would create my own pasta sauce.  Sugar-free, of course.

With salivating tastebuds, I studied several recipes and techniques.  Many tomato sauces call themselves, "marinara," sometimes incorrectly.  According to Wikipedia, marinara is an herb-based sauce that originated in Naples (Greece) after the Spanish brought back tomatoes from the New World.  It was served in conjunction with seafood, such as clams, scampi and squid.  So there you go, folks, a little useless trivia that proves marinara isn't truly Italian.

Anyway, I evaluated and tried a few versions, monkeyed with them a bit, extracted and implemented one important secret from a local Italian restaurant whose sauce is legendary, and finally - Presto! Bango! - created my own original concoction.  I can hardly believe I'm actually going to share it with the world.  Do not even consider passing it off as your own.  World-Class Pasta Sauce is a Dieting Domestic Diva original!!

This recipe is not difficult; however, it is somewhat time-consuming, best saved for a day off or for weekend cooking, when you can relax around the house while it simmers on your stovetop.

World-Class Pasta Sauce

an original recipe by Kelly Jo Vanderstelt

1.  Roast 2-3 pork bones in a Dutch oven at 425 degrees for a good hour or more.  (I find these from the meat section of my local grocery store; I believe they are neck bones.  Ask your butcher if you need help).

2.  Remove from oven and add:

• 6 Tbs. Olive Oil
• 1 medium Onion, chopped

3.  Saute' for several minutes over medium heat (right alongside pork bones), stirring occasionally, until onion is transparent.

4.  Add the following:

• 2 - 14.5 oz. cans of Stewed Tomatoes
• 1 - 14.5 oz. can Tomato Sauce
• 1 - 6 oz. can Tomato Paste
• 1 Cup White Cooking Wine
• 3 Cloves of Garlic, minced
• 1 Tsp. dried Oregano
• 1/2 Tsp. dried Basil
• 1/2 Tsp. dried Italian Seasoning
• 3 Tsp. Salt
• 1/4 Tsp. Pepper

5.  Simmer over low heat for 2 hours or more, then remove pork bones.

6.  Blend the sauce.  I use a hand-held device that blends right in the pot.  You can also use a blender or food processor, blending it in mall batches, then returning it to the pot.

Tip: If using a blender, do not fill more than one-third full when blending hot liquids. The pressure is too great, and will explode all over your kitchen! Believe me, I know from sorry experience (making pea soup - disgusting!)


The World-Class Pasta Sauce is perfect for any pasta application.  If you wish, you can put it in a crock pot to stay warm until your meal time.  I haven't yet cooked it entirely in a crock pot, however.  I think it needs a more powerful heat source during its simmer time to really meld the flavors and bring it to the right texture. 

Your pot of sauce will yield about eight generous servings. With my small family, we can get at least two meals out of it. Or I throw some in a pint jar to show-off, I mean, share with a friend.

You can add browned ground meat, slices of Italian sausage, or meatballs - or just eat it as is.  Your family will thank you.