Julies Spagetti Sauce Recipes

THE BEST SPAGHETTI BOLOGNESE SAUCE

Steps:

• Clean and cut the vegetables (carrot, celery root and parsnip) in small cubes. Chop finely the onion and mince the garlic. Set aside.
• Cut the slices of bacon on small cubes. In a large skillet, over the medium high heat, sauté the bacon cubes for 2 minutes. Add 2 tbsp of olive oil and sauté onion and garlic for 2 minutes. Then add the vegetables and sauté for 2-3 minutes.
• Add seasoning: dry paprika, bay leaf, allspice and stir. Make a space on the skillet and add ground meats. Season the meats with salt and pepper. Cook the meat, breaking it up with a wooden spoon, and stir occasionally until the meat has browned.
• Stir in the strained tomatoes or tomato sauce and add the broth (or water). Mix well the ground meat with the vegetables and the tomato sauce.
• Cover the skillet with the lid and simmer on medium-low heat for 15-20 minutes, stirring occasionally.
• At the end add 1 cup of milk and stir well. Season with more salt and pepper if needed. If you like more profound taste of tomato sauce, add 3 tbsp of tomato paste. Stir and let simmer for another 5 minutes. Serve with spaghetti or other pasta.
• As a topping use Parmesan cheese or provolone cheese. They add delicious taste to bolognese sauce. You may also garnish with parsley.

SPAGHETTI SAUCE

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.

SPAGHETTI SAUCE

Steps:

• In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Steps:

• In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
• Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
• Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

JULIE'S SPAGETTI SAUCE

Steps:

• In a LARGE pot add: the two large cans of tomato juice, the lage can of crushed tomatoes and one large can of plain tomato sauce and let simmer on med.
• In frying pan: put a little oil, oregano, basil, garlic cloves, and parsley.
• Be sure not to burn. Add to sauce and don't clean the pan.
• In frying pan: one large can of tomato paste (or 2 small cans), fill each can with water and add to paste. Heat and add to sauce.
• In frying pan: put a little oil, chopped onion, chopped green pepper, chopped mushrooms, salt and pepper to taste. Saute and add to sauce.
• In frying pan: brown 2 lbs hamburger, garlic cloves, salt and pepper to taste, dried chili peppers to taste (not to many). When meat is brown add to sauce.
• In sauce: add 2 carrots (peeled and sliced big) add 3 bay leaves.
• Simmer 4 hrs, stirring occasionally.

JULIE'S MEXICAN SALAD INSPIRATION

Steps:

• Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl.
• Stir ranch-style dressing and salsa together in a bowl; pour over salad.