Mamas Spaghetti Sauce Vegan Recipes
JO MAMA'S WORLD FAMOUS SPAGHETTI
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
Provided by SharleneW
Categories Spaghetti
Time 1h20m
Yield 4 quarts, 10-14 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
MAMA'S SPAGHETTI SAUCE
My mom's standard spaghetti sauce recipe - loved by all. Half of a 28 oz can of Dei Fratelli tomato sauce is used in this recipe, simply because we prefer the brand. If you want to use a 14 1/2 - 15 oz can of another brand, that works too. (Dei Fratelli doesn't sell a smaller can.) This recipe is at it's absolute best the day after making it.
Provided by KissKiss
Categories Sauces
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large Dutch oven, melt the butter with the olive oil, add the garlic and onion, and saute until onion is soft/translucent.
- Add the ground sirloin and Italian sausage and cook until no longer pink.
- Stir in the remaining ingredients, adding the bay leaves last so as not to break them up during stirring. Adjust the seasonings as needed to suit your taste.
- Bring the sauce to a boil, then turn heat down to the lowest possible heat and let simmer for 2 hours covered with an offset lid.
- Serve with cooked spaghetti and parmesan cheese.
MAMAS SPAGHETTI SAUCE
Everyone that has ever eaten this loved it. It also freezes well for another night. This works very well for lasagna and Manacotti too. I usually add the spaghetti and bake it for about 40 miutes at a 350 degree oven.
Provided by Bessie Roo
Categories Sauces
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- in a large pot.
- Brown Ground Beef and Sausage.
- Drain Add onions and garlic cook until limp.
- Add the rest of the ingredients except mushrooms.
- Simmer for 2 1/2 hours.
- Add mushrooms and cook for an additional 1/2 an hour.
Nutrition Facts : Calories 570.3, Fat 32.9, SaturatedFat 11.8, Cholesterol 94.7, Sodium 3230.2, Carbohydrate 37.3, Fiber 6.1, Sugar 23, Protein 34.5
MAMA'S SPAGHETTI
Everyone makes spaghetti a little different, but this is the spaghetti I grew up with. It's my favorite!
Provided by Sashacrab
Categories Spaghetti
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Brown Ground Beef, drain.
- In separate pan, saute Onion and Garlic in olive oil.
- Combine Onion and Garlic with Ground Beef in stock pot.
- Salt and Pepper to taste.
- Over medium heat: Add spices and Bay Leaves.
- Add the rest of the Ingredients.
- Add water to taste (I use about a half to a whole can).
- Simmer on low - med for 1 hour, stirring occasionally. Break up whole tomatoes while cooking.
- Serve over your favorite pasta. We typically use vermicelli or angel hair.
Nutrition Facts : Calories 358.9, Fat 21.7, SaturatedFat 7.3, Cholesterol 77.1, Sodium 710.5, Carbohydrate 18.1, Fiber 4.5, Sugar 9.9, Protein 24.8
MAMA PALOMBA'S SPAGHETTI SAUCE
I got this recipe 30-plus years ago from a neighbor's mother who lived in Italy. It is delicious and always well received. Sub all or part of the ground beef and sausage for turkey or chicken products to lighten the recipe.
Provided by Linda T
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 4h
Yield 16
Number Of Ingredients 14
Steps:
- Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.
- Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.
- Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture.
- Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 15.1 g, Cholesterol 36.7 mg, Fat 11.9 g, Fiber 3.1 g, Protein 13.8 g, SaturatedFat 4.5 g, Sodium 828 mg, Sugar 7.9 g
MAMA'S SPAGHETTI SAUCE - VEGAN
Never was I happier than when I discovered I could make a vegan version of my mom's spaghetti sauce that tasted just like hers! Make sure to include the fennel seed - it mimics the taste of sausage in the sauce. It is important to use a non-stick pot, so the veggie crumbles sear well and don't stick to the bottom.
Provided by KissKiss
Categories European
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large non-stick pot over medium heat, melt the Earth Balance and olive oil, add the onion and saute until it is soft and translucent. Add the garlic and cook for just a minute.
- Continuing over medium heat, add the veggie crumbles, breaking them into very small pieces. Allow them cook, stirring only every minute or so. Doing this gives the crumbles time to brown/sear. Cook for 8-10 minutes, or until well browned.
- Stir in the remaining ingredients, adding the bay leaves after all the other ingredients have been mixed together. Bring the sauce to a boil, then turn down the heat to a simmer and cook for one hour covered with an offset lid, stirring periodically.
- Serve over spaghetti with a green salad and garlic bread made with olive oil.
Nutrition Facts : Calories 173.4, Fat 7.7, SaturatedFat 1.1, Sodium 1493.1, Carbohydrate 25.5, Fiber 6.4, Sugar 16.9, Protein 5.5
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