Grandma Josies Spaghetti Sauce Recipes

GRANDMA ROSIE'S EXTRA SMOOTH SPAGHETTI SAUCE

Steps:

• Combine tomato juice, tomato paste, brown sugar, garlic, oregano, basil, marjoram, bay leaf, and salt in a large pot. Bring to a boil, reduce heat, and cover. Simmer until thickened, about 45 minutes.

MY GRANDMA'S SPAGHETTI SAUCE

Steps:

• 1. Brown hamburger well, drain, set aside.
• 2. Remove Italian sausage from the casing. Break sausage and brown well; drain.
• 3. In a large pot, add all the ingredients together.
• 4. Simmer for 3 hours.
• 5. Use over your favorite pasta noodles.

MY GRANDMOTHERS FAMOUS SPAGHETTI SAUCE

Steps:

• Brown meat in 1 tablespoon olive oil. Drain well. (I rinse my meat after browning to get as much grease off as possible.).
• Chop celery, bell pepper, onions and garlic in food processor or by hand.
• Add remaining olive oil and saute vegetables until tender over medium-high heat. Return meat to the pan.
• Add remaining ingredients and add enough water to make really watery or soupy. It will cook down. Add water as needed. Simmer about 4 to 6 hours until cooks down to proper consistency for sauce.

GRANDMA'S HOMEMADE SPAGHETTI SAUCE

Steps:

• 1. Pour the cans of crushed tomatoes, tomato puree and tomato paste into a large stockpot. Fill up the empty puree can with water and add to stockpot.
• 2. Cut ends of onion & peel. Put in stockpot whole.
• 3. Put stockpot on stove & turn on high. You will want the sauce to just begin boiling and then you can turn it down to low.
• 4. Add rest of ingredients while sauce is heating up. Stir well once everything is added.
• 5. Sauce will thicken as you cook it. The longer you cook it, the thicker it will get.
• 6. I will often divide the sauce up into freezer bags or stackable tupperware and put into the freezer for easy dinners at a later date.
• 7. I recommend adjusting the herbs to your own taste. This does not taste anything like a canned sauce! However, it is very healthy! Add meat, more garlic, veggies, cheese, cream, etc for each specific meal. Let me know what you've tried and what you think of the sauce!! Thank you!

GRANDMA MAGGIO'S SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
• Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
• Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

GRANDMA'S ITALIAN SPAGHETTI SAUCE

Steps:

• Saute garlic, onion and bell pepper in oil until onion and pepper are translucent.
• Add beef to onion-pepper mix.
• Cook til you no longer see pink; drain well and then return to pot.
• Add tomatoes with juice, paste, chili powder and Worcestershire; mix well.
• Simmer for 20 minutes.
• Add mushrooms; mix well.
• Simmer 10 minutes longer.
• Serve over hot pasta.
• I like angel hair with this sauce--it gives it a unique texture.
• I use Georgio bottled mushrooms, Del Monte Tomatoes, Hunts Paste, Lea& Perrins Worcestershire Sauce, McCormick Chili powder.
• All the rest are fresh ingredients.
• This is an old family recipe.
• Once you taste it, you will never go back to any other sauce.