Winding Oak's Bookology Magazine

Steve’s Spaghetti Sauce

In Leroy Ninker Sad­dles Up Maybelline’s favorite food is spaghet­ti. Here we share our best recipe for a savory sauce to top any pas­ta. Serves four (or one hun­gry horse).

Steve’s Spaghet­ti Sauce
Serves 4
The secret of this savory spaghet­ti sauce is the pep­per­oni.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 1 15-oz can toma­to sauce
  2. 1 6‑oz can toma­to paste
  3. ¼ cup sher­ry or white wine
  4. 1 tsp beef stock con­cen­trate, such as Bet­ter Than Bouil­lon®
  5. 7oz (1÷2 pkg) turkey pep­per­oni or reg­u­lar
  6. 2 tsp gar­lic salt
  7. 1 Tbsp dried pars­ley
  8. 1 tsp dried oregano
  9. 1 tsp dried basil
  1. Using a microwave-safe plate, arrange 7 oz. (approx. 30 pieces) of pep­per­oni (or what­ev­er quan­ti­ty will fit on plate with­out much over­lap­ping) on top of two lay­ers of paper tow­els. Microwave at full pow­er for 4 to 5 min­utes, watch­ing to make sure the pep­per­oni does­n’t burn.
  2. Remove pep­per­oni from plate and allow 10 min­utes to cool, then pul­ver­ize in food mill or fine­ly chop.
  3. Place all ingre­di­ents in a Dutch oven or saucepan.
  4. Bring to a boil, then low­er the heat and sim­mer for 30 min­utes, cov­ered.
  5. Fin­ish this sauce off by sim­mer­ing meat­balls or ground beef in it, then serv­ing over pas­ta, top­ping off with fresh­ly grat­ed Parme­sano Reg­giano cheese.
Bookol­o­gy Mag­a­zine

2 Responses to Steve’s Spaghetti Sauce

  1. Norma Gaffron March 30, 2015 at 12:48 pm #

    Steve, just read­ing your recipe made me hun­gry.

    Do you and Vic­ki have an email address that I may use rather than going through Bookol­o­gy?
    I don’t like to lose track of you two.
    Nor­ma Gaffron

    • Emilie Buchwald March 31, 2015 at 10:49 am #

      I nev­er knew about the pep­per­oni!

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