Kays All Day Spaghetti Sauce Recipes

KAY'S SPAGHETTI AND LASAGNA SAUCE

Steps:

• Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

ALL DAY SPAGHETTI SAUCE

Steps:

• 1. In a large skillet, cook sausage until brown. Drain and place in a 4- to 5-quart slow cooker.
• 2. In the same skillet, cook ground beef, onion, bell pepper, and garlic until beef is brown and vegetables are tender. Drain, and add ground beef mixture to sausage in slow cooker. Stir in rice krispies cereal, undrained tomatoes, tomato sauce, Italian seasoning, fennel, and pepper.
• 3. Cover and cook on LOW for 8 to 10 hours. Stir meat mixture and serve imediately over hot cooked spaghetti.

ALL-DAY SPAGHETTI SAUCE

Steps:

• Brown beef in a skillet.
• Put into a large stock pot with the tomato sauce, paste, and diced tomatoes.
• Add most of the required amount of all the spices.
• Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so.
• Taste a spoonful and add the rest of the spices to taste.
• TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary.
• The thicker the metal of your stock pot, the less you have to stir.
• Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.).
• The longer it simmers, the thicker it gets (yum).
• The sauce is also very good without the beef.

MY ALL DAY SPAGHETTI SAUCE

Steps:

• I a large stock pot heat olive oil over med heat.
• Add your cubed meats (if using bone-in pork do first) to brown. You want to sear your meat. When meat is seared remove to a plate.
• To all the drippings add your onions, peppers and shrooms. Saute 3-5 minutes, until soft.
• Add garlic cook 2 minutes careful not to burn.
• Return meat to the pot.
• Add tomato paste.
• Cook for 2 minutes.
• Add wine cook for 2 minutes. Scrapping the bottom, you want all those good bits.
• Add the cans of tomatoes stir to mix well. Add all your dry spices and brown sugar.
• Bring to a soft boil, turn heat down to simmer.
• Add your meatballs.
• Use the chicken stock to thin as mine tends to get thick and bubble and spurt.
• As it simmers all day stir to not burn. Keep on the heat. Add 1/4 cup of the stock at a time as needed.
• Mine usually cooks 6-8 hours.
• Serve with pasta of your choice, salad and crusty garlic bread.