GREAT GRANDMA'S PASTA SAUCE
If you want to taste what the Italians are so blessed with over in Italy, I suggest you give this pasta sauce a try. You won't ever go back to your plain 'ol marinara that you thought was good. This sauce here is beyond genuine and you will love it!
Provided by Julie Chiou
Categories Main Course Main Entree
Time 2h10m
Number Of Ingredients 11
Steps:
- In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
- Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
- Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil and sugar. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.
- Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
- Serve hot over fresh pasta.
Nutrition Facts : ServingSize 1 serving, Calories 263 kcal, Carbohydrate 24 g, Protein 23 g, Fat 9 g, Fiber 5 g, Sugar 15 g
GRANDMA'S SPAGHETTI SAUCE
This is a recipe my grandma made for years and she never wrote it down until I was learning how to make it. It is a sweet meat sauce. I love it and just wanted to share it with everyone else. Let me know what you think. This recipe makes a lot of sauce. I usually put 4 cups in a resealable plastic bag and freeze for later use.
Provided by Michelle
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
- Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
- Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 35.1 g, Cholesterol 72.6 mg, Fat 19.1 g, Fiber 3.3 g, Protein 23.3 g, SaturatedFat 7.6 g, Sodium 2296.6 mg, Sugar 28.9 g
SPAGHETTI SAUCE WITH GROUND BEEF
This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)
Provided by Hank's Mom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
- Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g
GRANDMA MAGGIO'S SPAGHETTI SAUCE
This is one that was recited to me out of memory alone, and described as a hand of garlic, etc., though the ingredient quantities should be accurate. I encourage buying the cheapest versions of these ingredients you can find; it will feed an army for about $15 without ruining the taste. You should add more seasonings based on preference. A great vegetarian sauce, and with meatballs...it makes great meatball sandwiches.
Provided by Sarah Garland
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 55m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 18 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.4 g, Sodium 934.9 mg, Sugar 11.6 g
GRANDMA SHANNON'S AMAZING SPAGHETTI SAUCE
Be sure to make a triple batch of this sauce... it is tried and true and been around for generations. My 90 year-old Croatian grandmother still makes this every Wednesday night for the family... absolutely and perfectly delicious, with just the right blend of savory and slightly sweet. Serve with green salad and homemade French or Italian bread. Yum!
Provided by Amy Dyke
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, over medium-high heat, add the olive oil and saute the onion, garlic and meat together. (It's best to add the garlic after the onion and meat have been sauteed for 4-5 min.). Saute for 8-10 minutes altogether. Drain the fat.
- Add the remaining ingredients and let simmer for 1 hour or more. Taste and adjust seasonings to your liking. I sometimes add a teaspoon of sugar to make it a bit sweeter, if need be. Serve over your favorite cooked pasta and enjoy!
Nutrition Facts : Calories 288.1, Fat 15.3, SaturatedFat 5.6, Cholesterol 55.1, Sodium 1194.4, Carbohydrate 20.8, Fiber 4.5, Sugar 11.9, Protein 19.1
GREAT GRANDMA'S PASTA SAUCE RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 12
Steps:
- In a large stockpot, saute garlic until soft and fragrant in 2 tablespoons of olive oil, about 2 minutes. Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper. Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. Fill the empty tomato paste can will water, and pour it in the stockpot. Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally. Serve hot over fresh pasta.
MY GRANDMA'S SPAGHETTI SAUCE
As this old-fashioned spaghetti sauce simmers on your stove all day it will make your house smell amazing. This sauce is thick and full of meat. Fresh onions and bell peppers cook down to almost nothing but add so much flavor. There's just enough Italian seasoning added to the sauce. We chose to use one spicy sausage and one...
Provided by Stacy Hutchinson
Categories Other Sauces
Time 4h
Number Of Ingredients 15
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.
GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.
Provided by cherbear
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 8h
Yield 12
Number Of Ingredients 21
Steps:
- Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
- Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
- Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
- Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g
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