Great Grandmas Spaghetti Sauce Recipes

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.

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.

GREAT GRANDMA'S HOMEMADE SPAGHETTI SAUCE

Steps:

• Brown meat and Italian sausage (break it up as you stir it. You may want to heat up a little olive oil (about 2 minutes) before adding the meat...)
• Add chopped onions to the meat mixture and continue cooking. Stir occasionally until onions are softened.
• Next, add your diced tomatoes, tomato paste, and tomato sauce.
• Next, mix in the spices, sugar, and garlic.
• Once your sauce is cooking (bring to a boil), add your wine and water.
• Simmer on low (stir often) for an hour.
• Optional: Let it simmer for an additional 3-4 hours, just to let the flavors combine even more.

GREAT GRANDMA'S PASTA SAUCE RECIPE - (4.4/5)

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.

MOM'S BEST SPAGHETTI SAUCE

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.

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 AUGUSTA'S SPAGHETTI SAUCE

Steps:

• Cook the bacon in a heavy, 5 quart pot over medium-high heat until the grease begins to render out, about 3 minutes. Stir in the ground beef and onions. Cook and stir until the beef is crumbly, and beginning to brown, about 10 minutes. Pour in the wine, and season with salt, basil, oregano, garlic, and pepper. Simmer uncovered until most of the wine has evaporated, about 10 minutes.
• Stir in the tomato paste, diced tomatoes, tomato sauce, and hot pepper sauce. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.

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.

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.