Can anyone post a recipe for a really good spaghetti sauce? I have tinkered with several and seek more; anyone with connections to real Italian / Sicilian sauces? Thanks - KMule

Here is one that I got from my wife�s grandmother Paralades who came to the US from Palermo, Sicily along with her husband. This is a good marinara, NO MEAT. MRS Paradelas would really cut you the evil eye if you were so foolish as to inquire about the lack of meat in the sauce.

1 LB fresh Roma tomatoes
1 large yellow onion course chopped
1 lg green pepper course chopped
1/2 cup chopped parsley
2 ribs celery course chopped (about � cup)
crushed garlic to taste
1 TBS Italian spices +1 TSP oregano
� cup olive oil
1 cup breadcrumbs
2 cup water
salt/pepper to taste

Peel tomatoes course chop

Heat oil in heavy saucepan to almost smoking add onions, peppers, and celery, parsley, and half of the spices, cook for about 5 minutes until the onions become translucent add tomatoes and garlic, cook for 5 minutes, stir often, add water simmer until tomatoes break up add rest of spices and taste for salt add if needed, add pepper.

At this point you should have a sauce that is kind of in between, you can do a couple of things, continue simmering until it is as thick as you like, use as is or add the bread crumbs a bit at a time until thickened as MRS Paralades did because she had to stretch the sauce to feed everyone. If you add the breadcrumbs you will have to cook it for about 5 minutes to cook out the bread taste.

Around mid-July when my tomatoes come in I will fix this sauce to the add breadcrumbs stage. I bottle it in quart Mason jars and use it all year. I can use as is or add anything I want in the way of meats. Some of the meats I have added to this basic marinara sauce include, turtle, dove breast, venison, elk, buffalo, antelope, rabbit (lots of times), squirrel, coon, opossum, beef, veal, pork, goat and sausage made from all of these. Of these rabbit and dove breast are my favorites.

My father-in law told me that his mother always had a pot of this sauce on the stove and that lunch and supper always started with pasta and sauce. He never had it with any kind of meat, meat always came later in the meal with a different kind of red sauce (have that recipe also).

MsStarling and StillCrawfish, your recipes sound good.

KMule, i don't have a recipe but this reminds me how i used to always make spaghetti sauce from scratch. Then one day i was out of tomato sauce so i borrowed a can of already prepared sauce from my mom. At supper that night my husband said "this is the best spaghetti you've ever made, what did you do different?" So now i just buy the canned stuf; it's called Hunt's traditional. Can't compare to the real thing, but better than my sorry attempts.

Plinker603