Rillo’s Spaghetti Sauce Recipe

Rillo’s Spaghetti Sauce Recipe
Reorder at
This recipe will make about 2 and 1/2 quarts of sauce. Use at least a 4 quart sauce pot,This recipe
requires at least a 6 quart sauce pot, I prefer stainless steel with a double bottom. The choice of pot is
yours - just remember cooking acidic foods (like tomatoes) in certain metals can change the flavor and
burn easier.
1 – 2 oz. Pkg. Rillo's Sauce Mix
6 oz. of oil (canola, vegetable etc)
8 oz. of water
1 - 28oz can of quality tomato paste (plain no added salt)
Please choose a quality tomato paste!
2 – 28oz cans of water (basically 1 part paste to 2 parts water)
Step 1: Start by adding first three ingredients together in pot. Add meat (optional) to mixture by
rubbing through your hands to break it up. Boil rapidly for 5-7 minutes.
Step 2: Add tomato paste and water mix well - boil rapidly for 25 – 30 minutes, stirring constantly!
The secret to the great taste and texture is quality paste and stirring! So, stir & stir while boiling and
adjust heat accordingly. This will make about 2 and 1/2 quarts of sauce!
**Optional ingredient is 3 oz. of ground beef. Add this in the first step. Depending on the meat you
use it might change the flavor.
The sauce is easy to can, using wide mouth canning jars. While the sauce is still hot put it into the jars
– wipe the top clean - seal jars tight. I turn my jars upside down, then right side up and as they cool
they seal themselves. You can do it your way as long as they seal. Sometimes I freeze the sauce, when
it thaws it seems to be a little watery, but it works.