Recipe for Mama Lorraine's Pizza Sauce


3 can tomato sauce, preferably spanish st; yle
1 can whole peeled tomatoes, or about 6 f; resh ripe
1 each medium can tomato paste
1 each onion, small
1 cup mushrooms, sliced
1 garlic cloves (live dangerously)
1 salt, pepper, taco seasoning mix
3 dash tabasco
1/2 cup red wine
1/2 cup white wine
1 ground powdered cloves
1 cup water


This is the best pizza that I've ever had. And yes, you're reading the time on the sauce right. 6 HOURS...not a second less. (Please also note that there are no measurements with the spices. What do you expect from a good Italian grandmama anyway????)

In a very large saucepan, add 3 T olive oil and heat.

Add onions and garlic. Saute to golden.

Add paste with 1 can water, mix well and bring to boil, then add tomatos (mashed a little). Bring to second boil. Keep stirring.

Add wine and salt and pepper along with cans of sauce. Put Tabasco and taco mix in too. Bring to boil.

If sauce seems a little too thick, either add water (1/2 to 1 cup) or wine (preferably half and half). Mix in ground cloves. Add mushrooms. Cover, reduce heat to low. Simmer 6 hrs.

Tastes best after re-heating; freezable. Enough for a week's worth of Italian food.

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