Instructions:

Prego Spaghetti Sauce

I have this clone. I haven't tried it, but it looks okay. I do have one suggestion. Use a can of Italian plum tomatoes (not Italian style). The brand of tomato does make a huge difference. Some American companies pick green tomatoes so that they'll last through all of the processing. These end up being bitter. Trust me, it's pretty hard to find a bitter imported Italian tomato.

Source: Posted by: nehor 06-13-2001 01:06 PM  Note: This is a good clone of their sauce! I hope you enjoy it. If you do, thank my aunt. She sent me this recipe!

2 tablespoons olive oil
1 large minced garlic clove
1/2 onion, very finely chopped
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon salt
1 (28 ounce) can crushed tomatoes
1 (29 ounce) can tomato puree
4 tablespoons granulated sugar

Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn the garlic. Add onion and cook until soft and golden, stirring frequently.

Add seasonings and tomato products. Slowly bring to the boil at a medium high heat. Let boil for 10 minutes, covered

Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally. This makes six cups.

Servings: 6

REVIEWS

 by tmac: I tried Llady Rustys' recipe and let me tell you it tastes just like prego! It is fab! I just had to add more garlic, onion and Italian sausage (the way i like it). Thanks so much!!!

p.s. I ran it through a blender, cuz I don't like chunky tomatoes in my sauce - which Prego also does.