MIMI'S FANTASTIC THICK SPAGHETTI SAUCE
A few years ago I came upon a sauce that was so good but........... I altered it quite a bit to fit our family. This is now the best sauce I have ever had and if you follow the measurements, it will come out the same every single time. I use Tuttoroso brand in the puree, paste, and sauce because that is the one my friend's mother always used. She was from Italy and made the best sauce in the world. Hubby loves it and comments on it whenever we have it which is once a week. It freezes well and is great with meatballs even thought there is a lot of meat in the sauce. Serve it with garlic bread and you will be sooooo happy.
Provided by Mimi in Maine
Categories Spaghetti
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy pot, brown sausage and hamburg, breaking it up into smaller pieces.
- Add chopped onions and minced garlic and cook till meat is done; add tomato paste and stir until it is mixed in well.
- Add tomato puree, sauce, and water (when measuring the water, put it into the puree can to rinse it all out and then add to meat mixture).
- Add basil, brown sugar, salt, parsley, and black pepper and mix well.
- Add the Parmesan cheese (yes, to the the sauce) and mix it in well.
- Simmer on low for 2-4 hours stirring occasionally so it won't burn; if you think it needs some thinning down, add about 1/8 cup water at a time; don't add too much because you want it thick so it will stick to your pasta.
- Cook your spaghetti and enjoy! Eat what you want and freeze the rest in containers that will hold the amount you will eat at a sitting.
THICK N' HEARTY SPAGHETTI SAUCE
This is based on a very simple family recipe, with my own twist - one even my mother prefers! It's cooked down to be extra thick, and excellent for cold winters.
Provided by FalaRedwing
Categories Sauces
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot (I use cast iron), quickly and thoroughly brown the ground beef.
- Drain and add mushrooms, followed by garlic (I use at least a tablespoon in this step), parsley (a lot), oregano, sage, and basil.
- Add tomatoes, sauce, and paste; stir together.
- Cook on med-high for 5-10 minutes, then reduce heat to med-low.
- Allow to simmer covered about one hour, stirring occasionally.
- Add garlic, pepper, basil, oregano, sage, and parsley to taste (also sugar).
- Cook covered on med-low for 2 hours.
- Add more seasoning to taste.
- Cook covered on med-low for another 30 minutes-1 hour.
- At this point, the sauce should be thick, cooked down about halfway.
- Serve with your favorite pasta or on slices of bread with parmesan or cheddar.
Nutrition Facts : Calories 383.4, Fat 18.1, SaturatedFat 6.8, Cholesterol 77.1, Sodium 1468, Carbohydrate 31.6, Fiber 6.3, Sugar 20.5, Protein 28.1
MIMI'S SPAGHETTI SAUCE
This is my mother's home made spaghetti sauce, which I like to use when making lasagna or baked ziti too. It's not real thick, and not real thin. You can usually serve it after cooking only 1 hour, but additional time brings out the taste better. The only alteration I made to Mimi's recipe is I added chopped green pepper for DH. You can also make it with ground buffalo or ground turkey for a leaner version.
Provided by kitty.rock
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put olive oil in stock pot.
- Add onion, garlic and green pepper. Saute over low heat until onion is translucent.
- Add ground beef and brown until thoroughly cooked. Drain excess grease.
- Add tomato paste and tomato sauce. Include one can water from each (about 2 cups water). Stir together until paste is mixed in well with other ingredients.
- Add basil, oregano, rosemary, thyme, bay leaves and pinch of sugar.
- Bring to a boil, then reduce heat and simmer on low for 1-2 hours.
- Serve over cooked pasta, with freshly grated parmesan cheese, salad and hot bread.
Nutrition Facts : Calories 224.4, Fat 12.4, SaturatedFat 3.8, Cholesterol 49.1, Sodium 476.9, Carbohydrate 11.9, Fiber 2.8, Sugar 6.4, Protein 17.4
SPAGHETTI SAUCE
This recipe came from my grandmother. It has always been one of my favorite things she makes. It is a very delicious thick sauce and it freezes very well.
Provided by Jenny White
Categories Sauces
Time 2h30m
Yield 4-6 cups
Number Of Ingredients 12
Steps:
- Brown ground beef in a large sauce pan.
- Drain off fat.
- Saute onion and garlic in butter until soft.
- Add in drained ground beef and remaining ingredients.
- Simmer on low until flavors blend.
- Serve over noodles.
Nutrition Facts : Calories 577.7, Fat 29.5, SaturatedFat 12, Cholesterol 123.3, Sodium 2123.2, Carbohydrate 44.3, Fiber 8.7, Sugar 28.3, Protein 38.3
CHEATER'S THICK SPAGHETTI SAUCE
This recipe came about after 6 years of making my family suffer through a thin, watery, homemade Weight Watcher's spaghetti meat sauce; hence, the words "cheater" and "thick" in the recipe title. Maybe my husband and son just don't have much to compare it against, but they really enjoyed this sauce. It made me actually enjoy the whole wheat pasta that I usually just endure! This recipe appears to be high in fat, but you will drain off the oil after browning the ground beef, if that's any consolation. I didn't add salt because there's usually enough sodium in the bottled sauce to preserve a small side of beef.
Provided by GertieMcFlirty
Categories Sauces
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large, deep pot until hot but not smoking.
- Lower heat to medium-low and add dried onion. Fry onion, stirring occasionally, until it softens and turns a light brown color, about 4-5 minutes. Watch it carefully, and monitor the heat. If the onion is jumping excitedly, your pan is too hot. You want the onion to lie on the bottom of the pan and twitch nervously.
- Add ground beef and brown it until there's no more pink. Don't stir the beef too much as it browns. You can get big chunky pieces of meat if you let it brown on one side, then flip it over and break it up just a little with a wooden spoon.
- Drain ground beef of excess fat. Don't be too thorough about this, because you need about a teaspoon of fat in which to fry the bell pepper.
- Over medium-low heat, fry the bell pepper for about a minute in the teaspoon of fat that you left in the pot.
- Add ground beef back to the pot.
- Dump in both jars of spaghetti sauce, both cans of tomato paste, and the water. Mix thoroughly.
- Reduce heat to low, cover, and simmer for 30 minutes. Serve over pasta.
Nutrition Facts : Calories 328.7, Fat 20.7, SaturatedFat 6.4, Cholesterol 65.5, Sodium 551.7, Carbohydrate 15.4, Fiber 3, Sugar 9.7, Protein 20.1
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