Awesome Spaghetti Sauce Recipes
BEST SPAGHETTI SAUCE RECIPE EVER!
Steps:
- Sauté meat, onions, and garlic in a large sauce pan over medium heat until meat is browned.
- Add all other ingredients to the sauce pan. Mix Together.
- Bring the sauce to a bubble and let simmer for a couple hours, stir periodically.
INCREDIBLY AWESOME NO FAIL SPAGHETTI SAUCE
This recipe came about through a lot of trial and error. My guinea pigs...I mean my family and friends finally gave it two thumbs up this week when we had it for Christmas Eve. It makes a lot so I freeze the leftovers and use it either for another course of spaghetti or for lasagne. I start this around 9 a.m. and we eat at 6 p.m. You really don't have to simmer it as long as I do, but it really marries the flavors. The longer the simmer the better the taste! It could be made the night before and heated through, refrigerated, then thrown in a crock pot on low all day. Or the morning of, then either simmer on the stove top or in the crock pot. If planning to simmer on the stove, make sure you use a large, heavy, thick bottomed pan. Adjust the garlic to your taste. By smashing the garlic before you mince it, the skin comes right off and you release the oils and more flavor. When it comes to the tomatoes and the sauce, try to use the unseasoned. The beef broth adds a depth to the sauce. Cook time is for the shortest time it should be simmered.
Provided by fishywitch
Categories < 4 Hours
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Brown sausage in large heavy pan.
- When sausage is 3/4 browned, add ground chuck and cook until both sausage and chuck are browned. Drain, leaving a little of the fat in the pan.
- Add onions and garlic, sweat for 3-4 minutes.
- Add tomatoes, tomato sauce , tomato paste and water. Mix together, then add spices. Stir well and barely bring to a boil.
- Stir in wine. Bring to a boil again.
- Simmer at a low boil for as little as an hour or for as long as 7-8 or more in a crock pot.
QUICK AND EASY SPAGHETTI WITH MARINARA SAUCE
This speedy spaghetti has just five ingredients: pasta, tomatoes, garlic, olive oil and Parmesan.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions and then drain.
- While the pasta is cooking, puree the tomatoes with their juice in a blender with the garlic cloves, 1 teaspoon salt, and a few grinds of pepper.
- Heat the oil in a large heavy skillet over medium-high heat. Careful of it splashing, pour the tomato puree into the hot oil and cook, stirring occasionally, until slightly thickened, about 5 minutes. Add the cooked pasta to the sauce and toss until coated. Season with salt and pepper. Serve with grated Parmesan.
MOM'S BEST SPAGHETTI SAUCE
A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, 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.
Provided by KRAZYBARB
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Yield 8
Number Of Ingredients 13
Steps:
- Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
- Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
- After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
- Cool, cover, and refrigerate overnight. The next day, reheat and serve.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 36.3 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 7.9 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 1624.4 mg, Sugar 23.2 g
AWESOME SPAGHETTI SAUCE
This is one that my mother used to make often. It is well worth the time in prep. It is a hearty ragu type sauce. If you choose, use a heartier noodle instead of traditional spaghetti. My family loves this! Let me know what you think please.
Provided by Raquel Cole @Coler
Categories Other Sauces
Number Of Ingredients 9
Steps:
- In skillet brown ground beef, onions and bell peppers. Drain excess fat off.
- Transfer meat mixture to large soup pot and add all remaining ingredients. Simmer on low heat for about and hour. Salt & Pepper to taste. This is perfect for spaghetti or lasagna sauces!!! My family Loves this and it is super easy.
- ALTERNATIVE: After draining meat, you can add remaining ingredients and meat to a crock pot and put on Warm option. Sauce is much better when simmered for a while. I usually do about 2 hours on really low heat.
JO MAMA'S WORLD FAMOUS SPAGHETTI
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
Provided by SharleneW
Categories Spaghetti
Time 1h20m
Yield 4 quarts, 10-14 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
WORLD'S BEST PASTA SAUCE!
Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.
Provided by John Chandler
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h45m
Yield 16
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 11.9 g, Cholesterol 24 mg, Fat 8.6 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 672.8 mg, Sugar 5.4 g
SAVORY SPAGHETTI SAUCE
This fresh-tasting spaghetti sauce is a real crowd-pleaser. I rely on this flavorful recipe often. It tastes especially good in the summer made with fresh garden herbs. -Anne Heinonen, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings (about 1 quart).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook ground beef and onion until meat is no longer pink and onion is tender; drain. Add the next eight ingredients; bring to a boil. , Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf. Serve with spaghetti. Garnish with oregano if desired.
Nutrition Facts :
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