The Famous Bifano Spaghetti Sauce


• 30oz. large can of tomato puree
• (3) 6oz. can of tomato paste
• Sweet basil
• Oregano
• Salt and pepper
• Garlic salt
• Grated cheese
• Baking soda


Set the stove on low.
Add the tomato puree and tomato paste in a large pot on the stove.
Rinse an empty tomato paste can and add four cans full of water.
Stir these ingredients together on Low. Sauce should be thin and watery.
Cover the top of the sauce with sweet basil and oregano.
Wait a few minutes, and then add a pinch of salt, pepper, and garlic salt.
Stir all ingredients.
Next, add a teaspoon of baking soda to remove the tangy acid taste from the tomato paste.
Check sauce occasionally.
Sauce will thicken over time.


This recipe dates back to my great-great grandmother and has been passed on from one Italian generation to the next. In order to get the most out of this Italian recipe, my nana cooks the sauce on low and stirs it periodically over the course of a few hours. Often times we joke that she never leaves the kitchen and stirs all day long, but an Italian has to do what an Italian has to do!