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Recipe for Making Spaghetti, White & Barbecue Sauce - Recipe for making Spaghetti, White & Barbecue sauce.

Spaghetti Sauce

Many years ago I worked in an office with a young fellow whose greatest ambition was to become a caterer. He loved to cook, and hoped to one day purchase a commercial stove for his own kitchen. I hope he's managed to accomplish that dream in the years since.

recipe for making spaghetti, white & barbecue sauce
Recipe for making spaghetti, white & barbecue sauce

He sometimes questioned me about Italian cooking. One such question revolved around how I made my spaghetti sauce.

I’ve never understood people who refuse to share a recipe. When someone asks you for a recipe, because they’ve eaten and enjoyed something you’ve prepared, it is, and should be taken as a compliment. I do understand, however, if someone has a catering business, or owns a restaurant, or writes cook books. In these cases, business is business.

After giving him the recipe, I advised him that he cook his sauce for at least two hours. Years ago, though maybe some still do, Italian cooks simmered their spaghetti sauce all day. Unfortunately, most of us have a job that we spend at least five days a week at, and then come home to tend our families. That makes it difficult for most of us to spend all day in a kitchen, nursing a simmering sauce.

Not long after I’d given my co-worker the recipe for Spaghetti sauce, he came to work and showed me a container of spaghetti he had prepared for himself after making sauce using the recipe I’d given him.

He was pleased with his sauce, and had recognized the difference right away. A sauce that has been cooked for a very short amount of time, contains a sharp, acidic flavor.   Some people will add a bit of sugar to their sauce to get rid of this acidic taste. Personally, I really don't like sweetness in my spaghetti sauce.  If you like it, you may prefer to use this method yourself.

Some Italian restaurants do not allow the time it takes to prepare a really delicious, non-acidic sauce, which is why I never order anything with a red sauce in an Italian restaurant, unless I have been there before; viewed what my dining companions received when they ordered a red sauce dish, and recognized that the sauce had been properly cooked.

When I prepare spaghetti sauce, I make it in a very large pot. Once the sauce is cooked, and cooled, I split it up into freezer containers for whatever meals I plan to prepare, whether it be spaghetti, lasagna, egg plant parmigiano, veal or chicken parmigiano, etc. Base these container sizes on your individual family size. I also add meat that was cooked in the sauce in amounts needed per container.

Here then is my recipe for spaghetti sauce if you’d like to try it for yourself.


  • Three very large cans of Pastene kitchen ready, ground peeled tomatoes
  • One large can of hunts tomato puree
  • A couple of small cans of hunts tomato sauce
  • Add a bit of water using the emptied cans so you can use whatever sauce is left in them
  • One large onion, diced
  • 3 or 4 cloves of garlic, chopped fine
  • About a teaspoon of basil
  • 8 to 10 sprigs of fresh Italian parsley, chopped
  • Three tablespoons of olive oil
  • pork chops
  • Italian sausages
  • 1 pound of ground turkey 


Put olive oil in the pan, and heat. Add onion, and garlic, simmer until onions are transparent, add basil, and then parsley.

Simmer for a couple of minutes, and then add ground turkey, and brown, stirring every couple of minutes as it cooks. Now add pork chops, and sausages, and brown them as well.

Next add the ground tomatoes, puree and tomato sauce, adding water to the cans to rinse what’s left in them and add to the sauce. You can add as much water to the pot, as you prefer your sauce to be in the end, thick or thin.

I usually decide if I need additional water once all the other ingredients have been added. The pot should be no more than ¾’s full when you’ve finished adding to it. Cover the pot, tilting the lid to allow steam to escape, and simmer for at least two hours, stirring often so nothing sticks to the bottom of the pot.


If you prefer chunks of tomato in your sauce, you can purchase the Pastene, kitchen ready, peeled tomatoes that aren’t ground. If you’re on a salt restricted diet, look for ‘no salt added’ tomato sauce.  You can also omit the sausages.

Italian sausages come in sweet, hot and with fennel. Personally, I don’t care for fennel seeds, because they have a very strong flavor. Sweet, as far as sausages, and cold cuts are concerned, just means they’re not hot. If you can find a good Italian food store in your neighborhood that makes its own sausage, you may find you enjoy the taste even more.

As to the amount of pork chops, or sausages you use, it depends on how many people you are trying to feed, or how many containers of sauce/w/meat you wish to put in your freezer. I like to purchase dark meat ground turkey at Whole Foods. Dark meat has a much more flavorful taste.

The amount of water you add to your sauce determines the thickness of the sauce. The less water, the thicker your sauce. Make your sauce using this tip so you can achieve the thickness you prefer.

White Sauce

recipe for making spaghetti, white & barbecue sauce

White Sauce is very versatile. I've used it to serve over white or brown rice, poured a bit over chicken cordon bleu, and also on a broccoli and cheddar casserole dish I prepare.

Prep. time is fast and easy, and will get you out of the kitchen in a short amount of time.


  • Two tblsp. butter
  • 1/4 tsp. salt
  • Two tblsp. flour
  • 1 cup milk


Melt two tblspn. butter with 1/4 tspn. of salt. Now stir in two tblspn of flour. Slowly add 1 cup of milk and stir, cooking over a low heat. Let mixture cook for a few minutes, stirring constantly until the mixture thickens.

In the meantime you've been cooking rice, according to box directions, or preparating broccoli and cheddar, or chicken cordon bleu, or whatever else you'd like to add this white sauce too. When it's ready, pour it over your bowl of broccoli or rice, or pour it into a gravy server for individuals to serve themselves.


Use more or less salt according to your own taste, or diet restrictions Double milk, flour or butter if whatever amount of food you're adding the sauce too, demands a larger amount of sauce.

Barbecue Sauce

recipe for making spaghetti, white & barbecue sauce
Recipe for making spaghetti, white & barbecue sauce


  • 1 cup Ketchup
  • 1 tbl. Worcestershire Sauce
  • 2 or 3 dashes bottled hot pepper sauce
  • 1 cup water
  • 1/4 cup vinegar
  • 1 tblsp. sugar
  • 1 tsp. salt, if you need more salt in your food
  • 1 tsp. celery salt
  • generously sprinkle garlic powder in mixture
  • 1 medium onion
  • Lemon juice


Simmer the above on the stove for a 1/2 an hour, while your spareribs are cooking. When the sauce is done, remove spareribs from oven and baste them with the sauce. Now add sliced onions, and lemon juice to ribs and return them to the oven to complete cooking time.

Will take up to two hours, depending how large and thick your spareribs are. I like very tender, falling off the bone ribs. You do it the way you prefer, as long as your ribs are cooked through.


Serve with baked beans and a salad.

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