Killer Spaghetti Sauce Recipes

HOMEMADE ITALIAN SPAGHETTI SAUCE RECIPE

Steps:

• Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.
• Saute for 10 minutes or so, stirring often and being careful not to burn it.
• Add the chopped or pressed garlic.
• Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, salt, black pepper, basil, and sugar. Stirring often, bring to a low boil.
• Reduce heat to low and simmer for 2-3 hours stirring often.
• For the first half of the simmer time, do so with the pot uncovered, then cover.
• Add the cheese, stir in and simmer for an additional 5 minutes or so.
• This will make the equivalent of 4-5 jars of sauce, and the cost is probably about half (and it tastes way better).

ITALIAN SAUSAGE SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese., Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

DOUG'S KILLER SAUCE

Steps:

• In a large stock pot over medium heat, brown the ground beef, pork and onion. Drain fat, and return to the heat.
• Stir in the garlic, green and red pepper, mushrooms, and tomato sauce. Stir in basil, oregano, Italian seasoning, bay leaves, and red pepper flakes. Salt and pepper to taste.
• Bring sauce to a boil. Cover and reduce heat to low. Let simmer for at least one hour; preferably all day.

KILLER SPAGHETTI SAUCE

Steps:

• Add to spaghetti sauce the onion, bell pepper, veggies (a palmful of dehydrated veggie flakes will do), olive oil, basil, oregano, marjoram, celery seed, bay leaves, garlic, salt, cayenne pepper, black pepper, and tomato.
• Place on low heat, covered, about 30 minutes, till it bubbles.
• Add ketchup and tobasco. Immediately reduce heat to simmer.
• Keep it covered.
• After 2 hours, remove bay leaves, add parmesan cheese.
• Stir it in well.
• After 2 and 1/2 hours, brown ground chuck.
• Brown it well done, almost crunchy.
• Drain it well, on paper, and add it to the sauce, with about 40 minutes remaining.
• Stir it in well.
• Keep it covered.
• Takes 4 hours, but it's worth the wait.
• World acclaimed.
• Enjoy.

JOLEAN'S KILLER SPAGHETTI SAUCE

Steps:

• In a large stockpot or dutch oven, saute' onion, celery, green pepper and garlic in oil until PARTIALLY tender. Push aside in the pot.
• Add ground meats and brown. Chop meat into rather large chunks -- not too small. Mix meat and saute'd vegetables well.
• Add tomato paste, tomato sauce and stewed tomatoes and stir, mixing well.
• Add sliced mushrooms and whole mushrooms with liquid. Stir.
• Add all the spices including the grated Parmesan cheese. Mix thoroughly.
• Bring to a boil. Stir and simmer for AT LEAST 1 1/2 hours, stirring frequently.
• Serve sauce OVER cooked, drained and buttered VERMICELLI pasta. Sprinkle additional grated Parmesan cheese on top, if desired.

KILLER SPAGHETTI AND MEATBALLS

Steps:

• Prepare meatballs first. Preheat oven to 375. Spray a baking sheet lightly with cooking spray. Combine all ingredients in a large bowl. Using your hands, mix well so that all ingredients are incorporated through, but do not overmix. Shape mixture into golf ball-sized balls and place on baking sheets. Bake for 30-45 minutes or to desired level of doneness. You may want to turn heat up to 425 after 30 minutes if you want a crustier outside on the meatball. Makes 25-30. While meatballs are baking, cook the pasta and start the sauce. In a medium saucepan, heat olive oil over medium-high heat. Add onions and cook until soft. Add garlic, cook for 1 minute. Add tomato sauce, tomato paste and water. Stir until well combined. Lower heat to a simmer. Add all of the seasonings and stir well. Continue to simmer until sauce and seasonings are well blended. Serve over 1/2 to 1 pound of pasta cooked according to package directions. Top with fresh basil.