Mom's Best Spaghetti Sauce
This secret ingredient spaghetti sauce is a simple, slow-cooked, authentic spaghetti sauce, as good as the restaurants serve — or better! The secret ingredient is baking soda. Do not taste the sauce right after adding it; wait awhile, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating.
whole peeled tomatoes
4
(14.5 ounce) cans
fresh sliced mushrooms
4
cups
tomato sauce
2
(15 ounce) cans
tomato paste
4
(6 ounce) cans
water
3
cups
onions, chopped
2
chopped fresh basil
¼
cup
garlic, minced
4
cloves
white sugar
4
teaspoons
baking soda, divided
2
pinches
salt and ground black pepper to taste
grated Parmesan cheese
¼
cup
 Gather all ingredients.
  Mix together whole tomatoes, mushrooms, tomato sauce, tomato paste, water, onions, basil, garlic, sugar, 1 pinch of baking soda, salt, and pepper in a large saucepan. Bring to a boil over high heat while stirring, then reduce heat to a simmer, and cook for at least 4 hours.
  Stir in remaining pinch of baking soda; sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan into the sauce.
  Stir in Parmesan cheese. Taste sauce: if too tangy or acidic, add another pinch of baking soda and simmer for 30 more minutes.
  Let sauce cool to room temperature, then cover and refrigerate for 8 hours to overnight. Reheat the next day and serve.
