The Very Best Spaghetti Sauce

Recipe View Prepare the Tomatoes: Bring a large pot of lightly salted water to a boil. Add the roma tomatoes and cook for 10 minutes to loosen the skins. Drain and rinse with cold water. (Time: 15 minutes)

Recipe View Peel and Mash: Remove the skins from the tomatoes, return the peeled tomatoes to the pot, and mash them with a potato masher or your hands. Stir in the tomato paste and 2 cups of water. Cover the pot and simmer over low heat. (Time: 5 minutes)

Recipe View Sauté Aromatics: Meanwhile, melt the butter in a large skillet over medium heat. Sauté the minced garlic and bay leaves for 1 minute until fragrant, then stir in the chopped onions. Sauté until the onions are translucent. (Time: 10 minutes)

Recipe View Add Vegetables: Stir in the chopped zucchini, green bell pepper, red bell pepper, and sliced mushrooms. Cook, stirring occasionally, until the vegetables have softened slightly. (Time: 10 minutes)

Recipe View Combine and Simmer: Stir the sautéed vegetables into the mashed tomato sauce. Add the dried oregano, Italian seasoning, chili powder, and brown sugar. Stir well to combine. (Time: 5 minutes)

Recipe View Slow Simmer: Reduce the heat to low, cover, and simmer for 6 to 8 hours, stirring occasionally to prevent sticking. The longer the sauce simmers, the richer and more complex the flavor will become. (Time: 6-8 hours)

Recipe View Finish: Stir in the ricotta cheese 10 minutes before serving. This will add a creamy, luxurious texture to the sauce. (Time: 10 minutes)