Great Grandmas Homemade Spaghetti Sauce Recipes

GRANDMA'S HOMEMADE SPAGHETTI SAUCE RECIPE

Steps:

• Blend tomatoes, half of onions, celery, garlic, and green pepper in blender to desired level of chunkiness. We like our sauce fairly smooth, so we blend ours for a good long while on the chop setting.
• Transfer blended vegetables to a very large pot (at least 8 quarts). Add spices, tomato paste, mushrooms, and remaining onions. Cook for 3 hours, or until desired consistency is reached.
• Remove bay leaves.
• Preserve as desired. Makes 2 to 3 quarts.

GREAT GRANDMA'S PASTA SAUCE

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.

THE BEST SPAGHETTI BOLOGNESE RECIPE

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

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.

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.

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.

GRANDMA'S SPAGHETTI SAUCE

Steps:

• Brown hamburger and onion in Dutch oven. Drain fat.
• Combine remaining ingredients in pot.
• Let simmer 3-4 hours stirring occasionally.
• *Use meatballs instead of hamburger for a tasty variation.

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 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'S SPAGHETTI SAUCE

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.

ULTIMATE SPAGHETTI CARBONARA RECIPE

Steps:

• Put a large saucepan of water on to boil.
• Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
• Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
• Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
• Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
• While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
• Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don't worry if a little water drops in the pan as well (you want this to happen) and don't throw the pasta water away yet.
• Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don't want it wet, just moist. Season with a little salt, if needed.
• Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

STAMP-OF-APPROVAL SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain., Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings., Cook, covered, on low 8-10 hours. Discard bay leaves. Serve with spaghetti. Freeze option: Cool before placing in a freezer container. Cover and freeze for up to 3 months. Thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with spaghetti.