ENHANCE THAT JAR OF SPAGHETTI SAUCE
I never have enough sauce from just a jar alone. I also like the taste of fresh ingredients. I like to combine both in this recipe! The red wine makes all the difference. Serve on favorite noodles with mozzarella cheese and mushrooms on top.
Provided by J.Mohojo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 55m
Yield 20
Number Of Ingredients 15
Steps:
- Melt butter with olive oil in a small skillet over medium-high heat. Cook and stir mushrooms in butter mixture until softened, 2 to 3 minutes. Add 1/4 cup red wine; bring to a simmer, reduce heat to medium-low, and cook until the mushrooms are very dark and shrunken in size, about 20 minutes.
- Heat a large pot over medium heat. Cook and stir ground beef, yellow onion, diced tomatoes, red bell pepper, green bell pepper, and garlic together until the beef is completely browned, about 10 minutes; season with oregano, basil, and rosemary. Stir 3/4 cup red wine and tomato paste into the beef mixture. Pour spaghetti sauce into the pot; stir. Return mixture to a simmer and continue cooking until the flavors blend, 10 to 30 minutes.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 10.2 g, Cholesterol 17.6 mg, Fat 5.7 g, Fiber 2.3 g, Protein 5.7 g, SaturatedFat 2.2 g, Sodium 251 mg, Sugar 5.6 g
SPAGHETTI SAUCE FOR CANNING
Great tasting sauce. I wanted a recipe that would provide a smooth texture as well as have a few chunks in it. I like chunks but children prefer smooth. A compromise that works for us. Since tomatoes vary in acid levels adjust seasonings and sugar to your tastes.
Provided by kaymoon
Categories Low Protein
Time 4h30m
Yield 11 1/2 pints
Number Of Ingredients 9
Steps:
- Prepare tomatoes, washed, peeled and chopped. Reserve 4 cups and set aside.
- Prepare garlic. To roast garlic place garlic cloves on aluminum foil and drizzle with olive oil. wrap foil around garlic, sealing edges. Roast at 350 degrees for 30 minute or until tender. Cool and remove papery skins.
- Saute 3 cups chopped onion until translucent. Reserve 1 cup and set aside.
- Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated through and then simmer for 30 minutes.
- Using a food processor or immersion blender and puree tomato mixture until smooth.
- Continue simmering for another hour to an hour and a half until tomato sauce thickens.
- Add reserved tomatoes and onion.
- Adjust seasonings to taste.
- Heat thoroughly.
- Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10 lbs pressure in a steam-pressure canner.
HOMEMADE CANNED SPAGHETTI SAUCE
DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. -Tonya Branham, Mt. Olive, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 9 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.
Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
BOTTLED SPAGHETTI SAUCE
My friend came over today and we bottled this fabulous spaghetti sauce! I'm so excited to have it all year long! Store in a cool, dark area.
Provided by drjwall
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato
Time P1DT4h5m
Yield 112
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Add fourteen 1-quart jars; simmer to sterilize. Wash lids and rings in warm soapy water.
- Puree tomatoes in batches in a blender until smooth. Pour into a large pot. Add onions and garlic to the blender; puree until smooth. Mix into the pot.
- Stir olive oil, sugar, salt, oregano, and basil into the pot; bring to a boil. Stir in tomato paste. Simmer sauce, adding more tomato paste if needed, until thickened, about 2 hours.
- Pack sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 45 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, at least 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 83.6 calories, Carbohydrate 11.2 g, Fat 4.2 g, Fiber 2.5 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 80.6 mg, Sugar 7.6 g
CANNING PIZZA OR SPAGHETTI SAUCE FROM FRESH TOMATOES
This can be used for either pizza sauce or spaghetti sauce. It can be canned or frozen. Store canned tomato sauce in a cool, dark area.
Provided by dhires
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 13h30m
Yield 32
Number Of Ingredients 12
Steps:
- Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.
- Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes.
- Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes.
- Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
- Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.
- Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 12.5 g, Fat 1 g, Fiber 3.6 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 160.5 mg, Sugar 8 g
KICK BUTT SPAGHETTI SAUCE (OUT OF A JAR!)
This is a conncoction I came up with tonight; I used hints and some 'secret' ingredients I've gathered from here and there. My husband could not believe it was out a jar - I had to show him the jar to prove it. Go ahead and try this...you know you want to and believe me, I'll never tell it started with a jar!! Enjoy!
Provided by TransplantedHusker
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet or saucepan, melt butter with olive oil over medium-low heat.
- Add chopped onion, mushrooms and garlic; saute until soft.
- Add spaghetti sauce and seasonings, stir well.
- Simmer over low heat for at least 10 minutes, but the longer the better. Remember to stir occasionally to make sure it doesn't scorch.
- Serve over cooked spaghetti.
Nutrition Facts : Calories 113.7, Fat 7.1, SaturatedFat 2.2, Cholesterol 6.4, Sodium 291.1, Carbohydrate 11.1, Fiber 2.1, Sugar 6.6, Protein 1.6
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