KAY'S SPAGHETTI AND LASAGNA SAUCE
This sauce came from a good friend's Italian mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both spaghetti and lasagna. Pssst...the secret is the sugar! Also, as I am now vegetarian, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef.
Provided by SHERIMA1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 22 g, Cholesterol 34.2 mg, Fat 8.4 g, Fiber 3.8 g, Protein 13.2 g, SaturatedFat 3.1 g, Sodium 379.2 mg, Sugar 8.8 g
LUKE'S WICKED SPAGHETTI SAUCE
This is a great way to do spaghetti sauce that my mom taught me. It is easy to make and everyone who has it seems to like it a lot. I live alone, so I usually freeze portions, and they reheat great.
Provided by Luke78704
Categories Spaghetti
Time 1h50m
Yield 2 Quarts(est.), 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop the onion and mince the garlic. Saute in olive oil, be careful not to cook the garlic too long. I add the onion first, and the garlic for the last couple minutes of cooking.
- Brown the ground beef, I drain and discard most of the fat.
- In large pot add whole tomatoes (I chop each of these into smaller pieces in the pot.) Add the tomato sauce. Add the tomato paste. Add the beef and the onion/garlic mixture.
- Add your red pepper flakes, 1/2 tsp to 1 tsp depending on how spicy you want it, oregano, basil, sugar, bay leaf, and salt and pepper to taste.
- Mix well and simmer on low for 60-90 mins, stirring occasionally. Add 1/4 cup of water if it gets too thick while simmering. Remove bay leaf, and serve over pasta, top with freshly grated parmesan cheese.
LUKE'S AWESOME SPAGHETTI SAUCE
My husband is by no means a cook. But he can make killer spaghetti sauce. When we were first dating, he impressed me by cooking me dinner one evening, and it was the most delisious spaghetti sauce I have ever had. We now omit the jalopeno peppers, because our kids find it a little hot, but it is very good without too.
Provided by CookingMonster
Categories Sauces
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Brown the ground beef, until no pink remains.
- Drain off fat and place into crockpot.
- In a smaller fry pan, saute together in olive oil, green pepper, onion, and garlic together, until tendercrisp (just to meld the flavors together).
- Add to crockpot.
- Add remaining ingredients, and stir together.
- Put lid on slow cooker and turn on low.
- Let cook for 6 to 8 hours, and serve over warm spaghetti and serve with garlic toast.
Nutrition Facts : Calories 240.9, Fat 12.6, SaturatedFat 4.3, Cholesterol 52.8, Sodium 440.9, Carbohydrate 12.2, Fiber 1.6, Sugar 7.9, Protein 19.9
QUICK AND EASY GREEK SPAGHETTI
This tangy, veggie-filled, one-pot dish can be made quickly with canned or fresh ingredients. This goes great with a crusty garlic bread or cheesy bread.
Provided by hokiemom
Categories Greek Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil, stirring occasionally, until the tender yet firm to the bite, about 12 minutes; drain and set aside.
- Heat olive oil in a large saucepan over medium heat; cook and stir the spinach and mushrooms in the hot oil until they give off their liquid, about 10 minutes. Add the red wine vinegar and balsamic vinegar; bring to a boil. Stir the tomatoes, basil, parsley, and black olives into the boiling mixture; continue cooking and stirring, until the flavors blend, about 10 more minutes.
- Mix the cooked spaghetti into the tomato mixture and reduce heat to medium-low. Simmer the pasta and sauce until the flavors have blended, 8 to 10 minutes; stir the feta cheese into the pasta. Sprinkle with more feta cheese to serve.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 60.7 g, Cholesterol 12.6 mg, Fat 11.7 g, Fiber 7.8 g, Protein 16.1 g, SaturatedFat 3.4 g, Sodium 1095.2 mg, Sugar 9.8 g
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