Lauries Absolute Favorite Spaghetti Sauce Recipes

LAWRY'S® ORIGINAL STYLE SPAGHETTI SAUCE

Steps:

• Mix all ingredients except sugar in 2-quart saucepan until well blended.
• Bring to boil on medium heat, stirring occasionally. Reduce heat to low; cover and simmer20 minutes, stirring occasionally. Add sugar if a sweeter taste is desired.

OUR FAVORITE SPAGHETTI AND MEATBALLS

Steps:

• Make the tomato sauce:
• Heat a large, wide pot over medium-low and add oil and garlic. Cook, stirring occasionally, until garlic is golden brown on all sides (if it starts to burn, reduce heat), 8-10 minutes. While garlic cooks, break up tomatoes into smaller pieces with a paring knife or kitchen shears. When garlic is almost ready, add red pepper flakes and cook, stirring occasionally, until toasted and fragrant, about 30 seconds. Add tomatoes, bay leaves, salt, oregano, and pepper and stir, breaking up tomatoes with a wooden spoon, until well combined.
• Increase heat slightly and gently simmer, stirring occasionally, until sauce has thickened and flavors have concentrated, at least 2 hours and up to 3 hours.
• Meanwhile, make the meatballs:
• Place bread in a medium bowl, add milk, and let rest until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk, discarding milk. Tear bread into smaller, pea-size pieces and return to the medium bowl.
• Combine beef, pork, veal, eggs, garlic, 1 cup Parmesan, 1/2 cup parsley, 1 tsp. salt, oregano, pepper, fennel, and red pepper flakes in a large bowl. Using your hands, gently mix in bread until ingredients are evenly distributed (do not overmix).
• Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into golf-ball-sized balls, occasionally moistening hands as needed. Place meatballs on a rimmed baking sheet-you should have about 24-and chill until sauce is ready.
• Finish the sauce and cook the meatballs and pasta:
• After 2-3 hours of simmering, pluck out bay leaves and add basil. Using an immersion blender (or transfer sauce to a food processor or blender, working in batches, if necessary), purée until slightly chunky but not smooth. Reserve 1 1/2 cups sauce; keep remaining sauce in pot warm over very low heat.
• Heat a large skillet over medium-high and add oil. Once hot, add meatballs to skillet (without crowding) and work in batches to brown on all sides, turning frequently, about 5 minutes per batch. Return meatballs to baking sheet as you brown them.
• Once all meatballs are browned, add them to pot with tomato sauce. If your pot is not large enough, divide sauce and meatballs between 2 pots. Increase heat to medium-low, cover, and simmer until meatballs are cooked through, 10-15 minutes.
• Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat. Spoon reserved 1 1/2 cups sauce over pasta and toss to coat. Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen sauce and coat pasta.
• Divide pasta among plates and top with meatballs and remaining sauce. Sprinkle with remaining 1/4 cup Parmesan and 1/4 cup parsley.
• Do Ahead
• Sauce can be made, cooled, and refrigerated for up to 5 days or frozen for up to 3 months. Meatballs can be shaped and refrigerated 1 day in advance. Meatballs can be cooked in sauce, cooled, and refrigerated for up to 5 days or frozen for up to 3 months.

LAURIE'S ABSOLUTE FAVORITE SPAGHETTI SAUCE

Steps:

• Add all ingredients, except soda in a large crock-pot.
• Cook on low for 6-8 hours, stirring occasionally.
• Add soda (to reduce tomato acid) and 1/2 cup of cheese. Stir.
• One hour before serving, make meatballs about golfball sized, dropping them into the sauce raw. The meatballs will soak up and absorb the sauce.

SPAGHETTI SAUCE WITH GROUND BEEF

Steps:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan over medium-high heat. Cook and stir until meat is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

PASTA SAUCE A LA PAULY

Steps:

• Melt butter with the olive oil in a pot over medium heat. Cook and stir veal, beef, and pork in the butter mixture until completely browned, about 10 minutes.
• Stir stewed tomatoes, tomato paste, onion, mushrooms, red wine, bell pepper, garlic, sugar, Worcestershire sauce, bitters, and cayenne pepper into the meat mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the tomatoes break down into a sauce, at least 3 hours.

MY FAVORITE SPAGHETTI SAUCE RECIPE

Steps:

• Brown ground beef, onion, and garlic in oil. Drain off grease.
• Put ground beef mixture into large stockpot. Add remainder of ingredients and bring to a boil. Use thyme to your personal taste. I probably use about 1/2-1 teaspoon. You may also use Italian seasoning mix instead of just oregano and omit the thyme.
• After sauce reaches boiling, turn down to simmer for 2-2 1/2 hours, and cook until sauce is thickened. Add more water during this cooking time if necessary.
• This sauce is not really good if you use wine instead of water. Also, use whole canned tomatoes instead of diced tomatoes, because they break down better in the sauce and make it thicker. Just keep mashing them with a wooden spoon as it cooks.