Ingers Spaghetti Sauce Recipes

BEST EVER SPAGHETTI SAUCE

Best Ever Spaghetti Sauce image

This is my favorite spaghetti sauce recipe. It comes from a freezer cookbook called Once a Month Cooking. This makes alot so plan on freezing about half of the recipe. You can use this sauce on spaghetti, manicotti, veal (or chicken) scallopini, or French bread pizza

Provided by AngelicFantasia

Categories Sauces

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb Italian sausage
3/4 cup finely chopped onion
1 (6 ounce) can tomato paste
3 (15 ounce) cans tomato sauce
1 cup water
2 cloves garlic, chopped
2 bay leaves
1 tablespoon sugar
2 teaspoons dried basil
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 teaspoons salt

Steps:

Brown the sausage with the onion and drain.
Add the rest of the ingredients and simmer, partly covered, for 2 hours.
Simmering can be done in a crockpot, if desired.
This makes alot of sauce and can be frozen beautifully.

OLD WORLD ITALIAN SPAGHETTI SAUCE

Old World Italian Spaghetti Sauce image

This is a great old world Family recipe. Its also great with italian sausage,or meatballs. Just stir often while cooking when using meats.

Provided by FarahC

Categories Sauces

Time 3h25m

Yield 12-14 serving(s)

Number Of Ingredients 16

Ingredients

2 (6 ounce) cans tomato paste
1 (28 ounce) can tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1/2 cup onion, chopped
3 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons white sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/4 cup parmesan cheese
1/2 cup dry red wine
2 1/2 cups water

Steps:

In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.

Nutrition Facts : Calories 158.6, Fat 5.2, SaturatedFat 1, Cholesterol 1.8, Sodium 647.1, Carbohydrate 25.2, Fiber 5.2, Sugar 9.7, Protein 5.5

INGER'S SPAGHETTI SAUCE

Inger's Spaghetti Sauce image

My family loves this spaghetti sauce. I know once you view the ingredients you will say, 'Chicken bouillon and chicken seasoning?' Yup! Trust me, you will enjoy this recipe. The secret to making spaghetti sauce is to let it simmer. When finished you can either serve with spaghetti or add to ground beef for meat sauce. You can also let this cool off and refrigerate it in containers for future use.

Provided by INGER PURIFORY

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 4h15m

Yield 16

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
1 onion, chopped
1 tablespoon chopped garlic
1 large green bell pepper, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
1 (.18 ounce) packet chicken bouillon granules
1 (6 ounce) can tomato paste
2 (28 ounce) cans crushed tomatoes
2 teaspoons poultry seasoning
1 teaspoon white sugar, or as needed
salt and pepper to taste

Steps:

Heat the olive oil in a pot over medium heat. Mix in onion and garlic, and cook 1 minute. Stir in the green bell pepper. Season with basil, oregano, and chicken bouillon. Stir in the tomato paste and crushed tomatoes, and season with poultry seasoning. Cook and stir 10 minutes.
Mix sugar into the sauce. (Some people add up to 2 tablespoons sugar; I suggest starting with 1 teaspoon.) Season with salt and pepper. Reduce heat to low, and simmer 3 to 4 hours.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 11.1 g, Fat 5.5 g, Fiber 2.8 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 300 mg, Sugar 2.2 g

SPAGHETTI SAUCE

Spaghetti Sauce image

Provided by Ree Drummond : Food Network

Time 2h15m

Yield 12 servings

Number Of Ingredients 20

Ingredients

5 pounds ground beef (I used ground round)
3 tablespoons olive oil
2 large yellow onions, diced
6 cloves garlic, minced
Two 28-ounce cans crushed tomatoes
One 14-ounce can crushed tomatoes
One 6-ounce can tomato paste
1 jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground oregano
1 teaspoon ground thyme
1/2 teaspoon crushed red pepper, optional
4 bay leaves
1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving
8 fresh basil leaves, chopped
1 whole rind from 1 wedge Parmesan, optional
1/2 cup grated Parmesan, optional, plus more for serving
2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving
Garlic-cheese bread, for serving

Steps:

In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
Amen.

GRANDMA'S SPAGHETTI SAUCE

Grandma's Spaghetti Sauce image

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

Ingredients

3 pounds ground beef, or more to taste
1 large onion, chopped, or more to taste
2 (16 ounce) cans tomato sauce, or more to taste
2 (6 ounce) cans tomato paste
ground black pepper to taste
1 (16 ounce) can tomato puree, or more to taste
½ cup ketchup
1 cup brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon celery salt
1 tablespoon onion salt
1 tablespoon garlic salt
½ cup grated Parmesan cheese

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

INGER'S SPAGHETTI SAUCE

Inger's Spaghetti Sauce image

My family loves this spaghetti sauce. I know once you view the ingredients you will say, 'Chicken bouillon and chicken seasoning?' Yup! Trust me, you will enjoy this recipe. The secret to making spaghetti sauce is to let it simmer. When finished you can either serve with spaghetti or add to ground beef for meat sauce. You can also let this cool off and refrigerate it in containers for future use.

Provided by INGER PURIFORY

Categories Pasta Sauces

Time 4h15m

Yield 16

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
1 onion, chopped
1 tablespoon chopped garlic
1 large green bell pepper, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
1 (.18 ounce) packet chicken bouillon granules
1 (6 ounce) can tomato paste
2 (28 ounce) cans crushed tomatoes
2 teaspoons poultry seasoning
1 teaspoon white sugar, or as needed
salt and pepper to taste

Steps:

Heat the olive oil in a pot over medium heat. Mix in onion and garlic, and cook 1 minute. Stir in the green bell pepper. Season with basil, oregano, and chicken bouillon. Stir in the tomato paste and crushed tomatoes, and season with poultry seasoning. Cook and stir 10 minutes.n
Mix sugar into the sauce. (Some people add up to 2 tablespoons sugar; I suggest starting with 1 teaspoon.) Season with salt and pepper. Reduce heat to low, and simmer 3 to 4 hours.n

Nutrition Facts : Calories 94.2 calories, Carbohydrate 11.1 g, Fat 5.5 g, Fiber 2.8 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 300 mg, Sugar 2.2 g

BACHELOR'S SPAGHETTI SAUCE

Bachelor's Spaghetti Sauce image

My husband, Eric, perfected this sauce when he was still single. He shared the recipe with me after we got married. Now everyone in the family loves it, no matter what their marital status is!-Rhandi Tyssen, Calgary, Alberta

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 7 cups.

Number Of Ingredients 15

Ingredients

1 pound ground beef
1/2 pound fresh mushrooms, chopped
1 large onion, chopped
2 garlic cloves, minced
4 medium tomatoes, chopped
2 cans (6 ounces each) tomato paste
1 cup water
2 tablespoons soy sauce
3 bay leaves
2 teaspoons each dried basil, oregano and parsley flakes
1 teaspoon salt
1 teaspoon honey
1/2 teaspoon each dried marjoram, thyme and rosemary, crushed
Dash pepper
Hot cooked spaghetti

Steps:

In a large skillet, cook beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, water, soy sauce and seasonings. Cover and simmer for 20 minutes or until heated through. Discard bay leaves. Serve over spaghetti.

Nutrition Facts :

INGER'S SPAGHETTI SAUCE

Inger's Spaghetti Sauce image

My family loves this spaghetti sauce. I know once you view the ingredients you will say, 'Chicken bouillon and chicken seasoning?' Yup! Trust me, you will enjoy this recipe. The secret to making spaghetti sauce is to let it simmer. When finished you can either serve with spaghetti or add to ground beef for meat sauce. You can also let this cool off and refrigerate it in containers for future use.

Provided by INGER PURIFORY

Categories Pasta Sauces

Time 4h15m

Yield 16

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
1 onion, chopped
1 tablespoon chopped garlic
1 large green bell pepper, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
1 (.18 ounce) packet chicken bouillon granules
1 (6 ounce) can tomato paste
2 (28 ounce) cans crushed tomatoes
2 teaspoons poultry seasoning
1 teaspoon white sugar, or as needed
salt and pepper to taste

Steps:

Heat the olive oil in a pot over medium heat. Mix in onion and garlic, and cook 1 minute. Stir in the green bell pepper. Season with basil, oregano, and chicken bouillon. Stir in the tomato paste and crushed tomatoes, and season with poultry seasoning. Cook and stir 10 minutes.n
Mix sugar into the sauce. (Some people add up to 2 tablespoons sugar; I suggest starting with 1 teaspoon.) Season with salt and pepper. Reduce heat to low, and simmer 3 to 4 hours.n

Nutrition Facts : Calories 94.2 calories, Carbohydrate 11.1 g, Fat 5.5 g, Fiber 2.8 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 300 mg, Sugar 2.2 g

INGER'S SPAGHETTI SAUCE

Inger's Spaghetti Sauce image

My family loves this spaghetti sauce. I know once you view the ingredients you will say, 'Chicken bouillon and chicken seasoning?' Yup! Trust me, you will enjoy this recipe. The secret to making spaghetti sauce is to let it simmer. When finished you can either serve with spaghetti or add to ground beef for meat sauce. You can also let this cool off and refrigerate it in containers for future use.

Provided by INGER PURIFORY

Categories Pasta Sauces

Time 4h15m

Yield 16

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
1 onion, chopped
1 tablespoon chopped garlic
1 large green bell pepper, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
1 (.18 ounce) packet chicken bouillon granules
1 (6 ounce) can tomato paste
2 (28 ounce) cans crushed tomatoes
2 teaspoons poultry seasoning
1 teaspoon white sugar, or as needed
salt and pepper to taste

Steps:

Heat the olive oil in a pot over medium heat. Mix in onion and garlic, and cook 1 minute. Stir in the green bell pepper. Season with basil, oregano, and chicken bouillon. Stir in the tomato paste and crushed tomatoes, and season with poultry seasoning. Cook and stir 10 minutes.n
Mix sugar into the sauce. (Some people add up to 2 tablespoons sugar; I suggest starting with 1 teaspoon.) Season with salt and pepper. Reduce heat to low, and simmer 3 to 4 hours.n

Nutrition Facts : Calories 94.2 calories, Carbohydrate 11.1 g, Fat 5.5 g, Fiber 2.8 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 300 mg, Sugar 2.2 g

INGER'S SPAGHETTI SAUCE

Inger's Spaghetti Sauce image

My family loves this spaghetti sauce. I know once you view the ingredients you will say, 'Chicken bouillon and chicken seasoning?' Yup! Trust me, you will enjoy this recipe. The secret to making spaghetti sauce is to let it simmer. When finished you can either serve with spaghetti or add to ground beef for meat sauce. You can also let this cool off and refrigerate it in containers for future use.

Provided by INGER PURIFORY

Categories Pasta Sauces

Time 4h15m

Yield 16

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
1 onion, chopped
1 tablespoon chopped garlic
1 large green bell pepper, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
1 (.18 ounce) packet chicken bouillon granules
1 (6 ounce) can tomato paste
2 (28 ounce) cans crushed tomatoes
2 teaspoons poultry seasoning
1 teaspoon white sugar, or as needed
salt and pepper to taste

Steps:

Heat the olive oil in a pot over medium heat. Mix in onion and garlic, and cook 1 minute. Stir in the green bell pepper. Season with basil, oregano, and chicken bouillon. Stir in the tomato paste and crushed tomatoes, and season with poultry seasoning. Cook and stir 10 minutes.n
Mix sugar into the sauce. (Some people add up to 2 tablespoons sugar; I suggest starting with 1 teaspoon.) Season with salt and pepper. Reduce heat to low, and simmer 3 to 4 hours.n

Nutrition Facts : Calories 94.2 calories, Carbohydrate 11.1 g, Fat 5.5 g, Fiber 2.8 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 300 mg, Sugar 2.2 g

INGER'S SPAGHETTI SAUCE

Inger's Spaghetti Sauce image

My family loves this spaghetti sauce. I know once you view the ingredients you will say, 'Chicken bouillon and chicken seasoning?' Yup! Trust me, you will enjoy this recipe. The secret to making spaghetti sauce is to let it simmer. When finished you can either serve with spaghetti or add to ground beef for meat sauce. You can also let this cool off and refrigerate it in containers for future use.

Provided by INGER PURIFORY

Categories Pasta Sauces

Time 4h15m

Yield 16

Number Of Ingredients 12

Ingredients

6 tablespoons olive oil
1 onion, chopped
1 tablespoon chopped garlic
1 large green bell pepper, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
1 (.18 ounce) packet chicken bouillon granules
1 (6 ounce) can tomato paste
2 (28 ounce) cans crushed tomatoes
2 teaspoons poultry seasoning
1 teaspoon white sugar, or as needed
salt and pepper to taste

Steps:

Heat the olive oil in a pot over medium heat. Mix in onion and garlic, and cook 1 minute. Stir in the green bell pepper. Season with basil, oregano, and chicken bouillon. Stir in the tomato paste and crushed tomatoes, and season with poultry seasoning. Cook and stir 10 minutes.n
Mix sugar into the sauce. (Some people add up to 2 tablespoons sugar; I suggest starting with 1 teaspoon.) Season with salt and pepper. Reduce heat to low, and simmer 3 to 4 hours.n

Nutrition Facts : Calories 94.2 calories, Carbohydrate 11.1 g, Fat 5.5 g, Fiber 2.8 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 300 mg, Sugar 2.2 g

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2021-02-26 Omit the water or use just half. Alternatively, cook the sauce for an extra 30-50 minutes. Pasta: Instead of serving the sauce with spaghetti, use any of your favorite pasta noodles. Shortcuts. If you are making a double batch (or even a single one) and too lazy to chop onions, use a food processor. Many recipes simmer the sauce for 2-3 hours ...
From twokooksinthekitchen.com

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ELSES SPAGHETTI SAUCE OPSKRIFT - 2021

Inger's Spaghetti Sauce gjort det | 50 anmeldelser | fotos Opskrift af: INGER PURIFORY"Min familie elsker denne spaghetti sauce. Jeg ved, at når du ser ingredienserne, vil du sige, 'Kylling bouillon og kylling krydderier?' Yup! Tillad mig, du vil nyde denne opskrift.Hemmeligheden med at lave spaghetti sauce er at lade den simre.
From da.foodieandhealthy.com

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INGER'S SPAGHETTI SAUCE | RECIPE | RECIPES, FOOD, FOOD AND DRINK

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RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK

Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com

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PASTA SAUCES RECIPE: INGER’S SPAGHETTI SAUCE BY INGER PURIFORY …

2020-06-19 My family loves this spaghetti sauce. I know once you view the ingredients you will say, ‘Chicken bouillon and chicken ... - Get more ideas of pasta sauces recipes on RedCipes . RedCipes. Appetizers and Snacks. 2,797 recipes. BBQ & Grilling. 12 recipes. Bread. 1,681 recipes. Breakfast and Brunch. 1,766 recipes. Desserts. 6,212 recipes. Drinks . 835 recipes. …
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