WORLD'S BEST SPAGHETTI SAUCE
World's Best Spaghetti Sauce Ever from The Bewitchin' Kitchen. Filled with savory meats and vegetables. This is sure to be a hit!
Provided by The Bewitchin Kitchen
Categories Main Course
Time 1h5m
Number Of Ingredients 18
Steps:
- In a large pot, over medium heat, cook up your beef and hot italian sausage. When the meat is cooked, drain the meat and set aside (I leave it sitting in a colander over the sink).
- Heat up the olive oil and add the onion and green pepper. Saute until the onion is soft (about 4-5 minutes) and then add the garlic. Give it a good stir for another minute or two (until fragrant).
- Add the wine (doesn't matter what kind I have used Chardonnay, Pinot Grigio and even Moscato) and reduce for about two minutes.
- Next up is the crushed tomatoes, paste, jar of marinara, oregano, thyme, sugar, bay leaves, crushed pepper flakes, and salt. I usually stir this together and let simmer a few minutes.
- Add the meat. Stir and put a lid on.
- Let this simmer on low - medium/low for at least an hour. If you can get away for longer, do it.
- After your hour is up, add the parmesan cheese and parsley. Stir and simmer for another thirty minutes.
- Serve with desired pasta (or spaghetti squash) and top with more parmesan cheese.
Nutrition Facts : Calories 371 kcal, Carbohydrate 17 g, Protein 26 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1249 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 11 g, ServingSize 1 serving
MOM'S BEST SPAGHETTI SAUCE
A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating.
Provided by KRAZYBARB
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Yield 8
Number Of Ingredients 13
Steps:
- Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
- Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
- After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
- Cool, cover, and refrigerate overnight. The next day, reheat and serve.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 36.3 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 7.9 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 1624.4 mg, Sugar 23.2 g
STAMP-OF-APPROVAL SPAGHETTI SAUCE
My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! -Melissa Taylor, Higley, Arizona
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 12 servings (3 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain., Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings., Cook, covered, on low 8-10 hours. Discard bay leaves. Serve with spaghetti. Freeze option: Cool before placing in a freezer container. Cover and freeze for up to 3 months. Thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with spaghetti.
Nutrition Facts : Calories 335 calories, Fat 16g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 622mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 5g fiber), Protein 22g protein.
KITCHEN SINK SPAGHETTI
This is an adaptation of a 1950's recipe from Franco-American or perhaps Chef Boyardee. The original called for 2 or 3 cans of spaghetti and meatballs, a can of corn, and a can of olives. Over the years this has evolved into my family's main comfort food, and both my kids could make it by the time they could reach the stove. We often cook a huge batch and freeze for meals throughout the month.
Provided by OhMyStars
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook and drain spaghetti.
- Brown ground beef in large skillet over medium high heat.
- Add chopped onion and minced garlic and continue to brown for 5 minutes or until onions are translucent.
- Quickly stir in seasonings.
- Mix tomato sauce into meat mixture.
- Add water as necessary to regulate thickness.
- Simmer until sauce reaches preferred consistency.
- Add mushrooms, olives, and corn and cook, stirring, for 3-4 minutes.
- Mix sauce into drained spaghetti.
- Serve with grated parmesan cheese.
Nutrition Facts : Calories 913.9, Fat 31.9, SaturatedFat 8.7, Cholesterol 77.1, Sodium 1914.7, Carbohydrate 110.7, Fiber 8.1, Sugar 9.8, Protein 50.3
KITCHEN SINK SPAGHETTI SAUCE
Steps:
- In a large pot over medium high heat brown sausage and ground beef. Pour off fat. Add all other ingredients, except the last two. Bring to boil over high heat, reduce heat and simmer sauce for 3-4 hours, stirring occasionally. Cover or uncover to maintain or reduce liquidity. Sauce should be relatively think. Season to taste with salt and pepper.
VEGGIE " EVERYTHING BUT THE KITCHEN SINK" PASTA SAUCE
I love chunky garden vegetable pasta sauce, and after trying a few on Zaar I modified my favorite spaghetti sauce recipe recipe #22782, to have fresh tomatoes instead of canned, lots of fresh vegetables, and less fat from the meat. Easily hearty enough with vegetables to omit the sausage for vegetarians. I find it easiest to prepare the ingredients first. Slice, dice, puree, open cans etc. For stronger garlic flavor, "crack" the garlic open about ten minutes before mincing to give the oils air exposure. Use whichever ingredients you love most. The more juicy your vegetables the less water you need as the sauce will thin as the vegetables cook. It's easier to start with thick sauce and thin in out than to try to thicken the sauce later. My instructions may seem a little elementary for some more advanced cooks, but as I learned how to do many of these techniques while developing this sauce, I wanted to include them for more novice cooks. If you have any suggestions or corrections please let me know.
Provided by M D A
Categories Spaghetti
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Tomato Puree.
- Fill a large bowl 2/3 of the way with water and ice.
- Fill medium size sauce pan with 3 cups water to a boil.
- Cut an "X" shape at the top of 8 small tomatoes just enough to pierce the skin.
- With tongs place the cut tomatoes in the boiling water for 30 seconds.
- Remove the tomatoes from the boiling water one at a time and place in the ice bath, soak for 1-2 minutes.
- Remove the tomatoes from the ice bath, pulling the skin from the star end to the bottom.
- If you want to remove the seeds, half the tomatoes and scoop.
- Place skinned tomatoes in food processor or blender and puree.
- Set aside or in refrigerator until needed.
- Sauce.
- In large stock/sauce pot brown sausages, breaking into pieces as you like.
- Add chopped onion, and mix. Cook until onions begin to look clearish.
- Add the garlic and saute for about a minute, watch it doesn't burn.
- With the tomatoes ready and waiting (diced, pureed and paste), pour 1/4 cup red wine into the pan and using a plastic spatula scrape anything sticking to the bottom of the pan up ("Deglazing").
- Add the tomato sauce, paste, and diced tomatoes.
- Add zucchini, red pepper, carrot, (and optional celery).
- Stir to evenly mix and coat all vegetables.
- Add basil, parsley, oregano, brown sugar, red pepper flakes, and salt & pepper to taste.
- Mix well and evaluate water content.
- If the liquid level is not enough to cover the vegetables add water until almost covered. The vegetables will reduce down as they cook, and also thin the sauce as their water escapes.
- Bring to a boil and simmer on low, stirring frequently, for one hour.
- For a richer flavored sauce simmer longer, just add more water before boiling.
- Add olives and mushrooms about 30 minutes before serving, and simmer.
- Cook spaghetti according to package directions, (using fresh if possible).
- Spoon sauce over noodles and top with parmesan.
Nutrition Facts : Calories 204.3, Fat 1, SaturatedFat 0.2, Sodium 240.2, Carbohydrate 41.9, Fiber 4.6, Sugar 8.9, Protein 7.7
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