Gregs Good As Gold Spaghetti Sauce Recipes

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.

GREG'S GOOD AS GOLD SPAGHETTI SAUCE

Steps:

• Heat the oil in a large Dutch over or stock pot with heat set at medium.
• Add the diced garlic, diced onions and sliced mushroom and brown.
• Add the ground beef and Italian sausage with the skins peeled off it links.
• Crumble the meat as you are browning over a medium to medium high heat.
• Brown till there is no pink on meat.
• Add the cans Italian tomatoes, tomato puree a tomato paste and the sliced olive and mix well.
• Use a little water to clean cans and add to sauce.
• Add the dry red wine.
• Add the basil, oregano, parsley, red peper flakes, thyme, paprika, sugar, salt and bay leaf.
• Allow the spices to cook in and let simmer on medium-low heat covered.
• I normally let sauce simmer for 2 to 4 hours.
• Boil water and cook thin spaghetti per instruction.
• Remove the bay leaf Garnish the top with grated Romano or parmesan cheese.

DURN GOOD SPAGHETTI SAUCE

Steps:

• Fill a large pot with water and a pinch of salt and bring to a boil for the pasta.
• In a skillet, brown the ground pork until just done. Remove from pan and strain all the fat off.
• Saute the chopped onion and bell pepper in olive oil until soft, but not brown.
• In a large saucepan, put all ingredients except for the pasta and cook on low heat, covered for 30 minutes.
• Cook pasta al dente, drain and top with sauce and grated hard cheese like Romano or Parmesan.
• **this sauce may be frozen in an air tight container for up to 6 months.

GREG'S EASY SPAGHETTI WITH BALSAMIC CHICKEN

Steps:

• Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan ensuring that the water covers the pasta. Turn the burner to high and set your timer to 10 minutes (optional: add a bit of salt to taste).
• After 7 minutes add chicken, tomatoes and vinegar; cook an additional 3 minutes.
• Remove from heat.
• Fold in cheese and sprinkle with basil. Serve immediately.