"gfulton" > wrote in message
...
>
> "Judith Umbria" > wrote in message
> news
> >
> > "gfulton" > wrote in message
> > ...
> > > Was wondering if anyone had a recipe for making spaghetti sauce from
> home
> > > canned tomatoes. We've had a very good growing year and I've got more
> > > canned tomatoes than I know what to do with. I'd like to make some
> > > spaghetti sauce from them. Thanks for any help.
> > >
> > > Garrett Fulton
> >
> > Literally thousands. What kind do you have in mind? The long cooked
red
> > sauce of US kitchens is merely one of the many used here. The rule of
> thumb
> > is 10 minutes or 2 hours-- in between lies the acid.
> >
> >
>
> The long cooked one is what I had in mind. Something with plenty of
spice.
> Garlicy.
>
> Garrett

Then Pugliese or Abruzzese or Calabrian. I will look something out for you.
The ragu, which is called Bolognese in the US is meaty but not spicy and
garlicky, although some is used.