Mothers Spaghetti Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOM'S SPAGHETTI SAUCE



Mom's Spaghetti Sauce image

This is a simple homemade tomato sauce and there is usually enough left for seconds. Just pop the leftover in the freezer. This sauce is also great for lasagna or terrific over your favorite pasta.

Provided by Ronda Kirsch

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Yield 8

Number Of Ingredients 10

1 pound lean ground beef
1 onion, chopped
4 tablespoons chopped fresh parsley
7 tablespoons olive oil
1 (46 fluid ounce) can tomato juice
1 ½ (15 ounce) cans tomato sauce
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 pinch ground black pepper
¼ teaspoon garlic salt

Steps:

  • In a large skillet cook ground beef with the chopped onions, parsley, and olive oil. Cook until onions are soft and ground beef is cooked through.
  • In a large saucepan, combine tomato juice, tomato sauce, Worcestershire sauce, salt, ground black pepper, and garlic. Add ground beef mixture and simmer for 1 hour.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 12.8 g, Cholesterol 42.6 mg, Fat 23.8 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 6.4 g, Sodium 1538.7 mg, Sugar 9.6 g

MOM'S SPAGHETTI SAUCE



Mom's Spaghetti Sauce image

"Mom made this when we were kids, and it was always my first choice for birthday dinners," recalls Kristy Hawkes in South Ogden, Utah. "Now I do the prep work in the morning and just let it simmer all day. When I get home, all I have to do is boil the spaghetti, brown some garlic bread and dinner is on!"

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 12 servings.

Number Of Ingredients 16

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
8 to 10 fresh mushrooms, sliced
3 celery ribs, chopped
1-1/2 teaspoons minced garlic
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 jar (26 ounces) spaghetti sauce
1/2 cup ketchup
2 teaspoons brown sugar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon prepared mustard
Hot cooked spaghetti

Steps:

  • In a large skillet, cook the beef, onion, green pepper, mushrooms and celery over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a 3-qt. slow cooker, combine the tomatoes, spaghetti sauce, ketchup, sugars, salt, oregano, chili powder and mustard. Stir in the beef mixture. Cover and cook on low for 4-5 hours or until heated through., Freeze Option:: Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with hot spaghetti.

Nutrition Facts : Calories 145 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 779mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 9g protein.

MOM'S SPAGHETTI SAUCE



Mom's Spaghetti Sauce image

A great sauce for any pasta dish, I usually leave the meats out for most baked dishes. This recipe came to me from my Mother, a full-blooded Italian-American, with a few minor additions/changes by me. I have never found a recipe that I like as much, but then I am probably biased. Cook time is 1 to 8 hours depending on how long you have. Mom used to cook it all day. I like to go at least two hours, but I have spent as little as 45 minutes on the cook time.

Provided by Wally Wilkins

Categories     Sauces

Time 2h30m

Yield 2 quarts

Number Of Ingredients 23

2 stalks celery
1 large onion
2 -4 cloves garlic (or 2-4 tablespoons of diced garlic from the jar You can adjust to taste.)
3 (6 ounce) cans tomato paste (I prefer Contadina)
2 (14 1/2 ounce) cans tomatoes (Use what you prefer, but I like the diced Italian Seasoning type)
1 (15 ounce) can tomato sauce
1 lb ground beef or 1 lb stewing beef, cut in cubes (optional)
2 tablespoons olive oil (can use vegetable oil if you prefer)
4 -8 ounces sliced mushrooms (optional)
2 -4 ounces black olives, chopped or sliced (optional)
1 bell pepper (optional)
oregano
thyme
sweet basil
rosemary
cumin
italian seasoning, can be used in place of the above spices
bay leaf
crushed red pepper flakes (optional)
garlic powder
onion powder
salt
black pepper

Steps:

  • Cut celery and onion (and bell pepper if used) as fine as you prefer.
  • If you like chunky style sauce make the pieces bigger, I like mine chopped fairly small.
  • In a large skillet, heat 1-2 tblspn of oil, when oil is hot (not smoking) add celery and stirfry.
  • As celery begins to clarify, add onion (and bell pepper, if used) and stirfry until it begins to glaze, add chopped garlic, stir for a short time (don't let anything begin to brown).
  • If using meat, add ground beef or stew beef and brown, stirring regularly, adjust heat to make sure nothing burns.
  • Salt and black pepper to taste.
  • Transfer to a larger pot (if you have a good sized pot that you can brown in, you can just start with that instead of using the skillet.).
  • Stir in tomato paste and cook until the color darkens.
  • Stir in tomatos and tomato sauce.
  • Add spices (Italian seasoning or individual spices) to taste.
  • Add 3 Bay Leaves.
  • Stir in mushrooms and/or black olives and crushed red pepper, if desired.
  • Stir in 1-2 cans of water (I use the tomato paste, tomato and tomato paste cans to get the leavings out of them.).
  • Adjust heat to simmer.
  • Let cook for at least 1 hour, longer if you can, and stir regularly.
  • Check spice to taste and add what you want.
  • You can cook this for a little while or for a longer time.
  • I prefer at least 2 hours to give all the spices a chance to blend well.
  • But it can be cooked for as little as a half hour.
  • If you want it to cook for a long time, monitor the thickness and add water as needed.
  • Don't forget to remove the Bay Leaves before serving.
  • Some people like to add a pinch of sugar to cut the acidity, but I believe that the Bay Leaves accomplish this and have never used sugar.
  • When done, serve over or mix with the cooked pasta of your choice.
  • Add grated parmissan if desired.
  • Also individuals can add crushed red pepper to their own servings, for those who like it a little spicier.
  • If making a baked dish such as Lasagna, Ziti, etc.
  • you may want to make the sauce a little thinner (add water) to start with.

Nutrition Facts : Calories 1002.5, Fat 50.2, SaturatedFat 15.7, Cholesterol 154.2, Sodium 3359.7, Carbohydrate 90.4, Fiber 21.5, Sugar 55.3, Protein 60.9

MY MOTHER'S MARINARA SAUCE



My Mother's Marinara Sauce image

Provided by Alex Guarnaschelli

Time 1h10m

Yield about 2 quarts

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil
2 large yellow onions, peeled, halved and diced
10 cloves garlic, peeled, halved and cut into thin slices
2 to 3 teaspoons red pepper flakes
2 teaspoons granulated sugar
Kosher salt
3 medium carrots, peeled and grated
Two 28-ounce cans whole peeled tomatoes
4 cups water, divided, plus more as needed
1 cup basil leaves, washed
Freshly grated Parmesan

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 20 minutes. If at any point the veggies or the sauce is getting dry, add some water. Continue cooking another 10 minutes, and then taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

MOM'S SPAGHETTI SAUCE



Mom's Spaghetti Sauce image

Provided by Food Network

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound ground round beef
1 pound ground pork
1 pound Italian sausage
2 large onions, chopped
4 cloves garlic, pressed
5 large cans tomato paste
10 tomato paste cans water
4 tablespoons Parmesan
1 1/2 tablespoons salt
6 leaves fresh basil or 1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon Italian seasoning

Steps:

  • In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching.

MOM'S BEST SPAGHETTI SAUCE



Mom's Best Spaghetti Sauce image

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

4 (14.5 ounce) cans whole peeled tomatoes
2 (15 ounce) cans tomato sauce
4 (6 ounce) cans tomato paste
3 cups water
4 cups fresh sliced mushrooms
2 onions, chopped
4 cloves garlic, minced
4 teaspoons white sugar
¼ cup chopped fresh basil
salt to taste
ground black pepper to taste
2 pinches baking soda
¼ cup grated Parmesan cheese

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

MAMA'S SPAGHETTI SAUCE



Mama's Spaghetti Sauce image

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

2 tablespoons butter
2 tablespoons olive oil
3 garlic cloves, minced
1/2 large onion, chopped
1/2 lb ground sirloin
1 -2 link mild Italian sausage, removed from casing and broken into small bits
28 ounces petite diced tomatoes (Dei Fratelli)
0.5 (28 ounce) can tomato sauce (Dei Fratelli, plain)
6 ounces tomato paste
1 -2 teaspoon salt
1/4 teaspoon pepper
1 -2 teaspoon sugar
1/2 teaspoon dried oregano
2 -3 bay leaves

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.

MY MOTHER'S CHICKEN SPAGHETTI



My Mother's Chicken Spaghetti image

In 1975, Craig Claiborne, then editor of The Times' food department, shared his favorite childhood dish with readers. "A few weeks ago we were interviewed on the McCanns' At Home Program on station WOR, and when the subject veered around to childhood foods, we described in some detail the dish that had given us most pleasure in early youth and adolescence and still gives us comfort as we approach senility. It was a family creation known as chicken spaghetti. It consisted of spaghetti or spaghettini and sometimes vermicelli baked in a casserole, layered with a tomato and cream sauce, a meat sauce, boneless chicken and two kinds of grated cheese. It was almost always served when large numbers were invited for special occasions. Subsequent to the program we received numerous requests for the recipe and discovered with some astonishment that we had somehow never had occasion to use it in a story."

Provided by Craig Claiborne

Categories     pastas, poultry, main course

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 21

1 three‐and‐one‐half pound chicken with giblets
Chicken broth to cover
Salt to taste
3 cups canned tomatoes, preferably Italian peeled tomatoes
7 tablespoons butter
3 tablespoons flour
1/2 cup heavy cream
1/8 teaspoon grated nutmeg
Freshly ground pepper to taste
1/2 pound fresh mushrooms
2 cups finely chopped onions
1 1/2 cups finely chopped celery
1 1/2 cups chopped green pepper
1 tablespoon or more finely minced garlic
1/4 pound ground beef
1/4 pound ground pork
1 bay leaf
1/2 teaspoon hot red pepper flakes, optional
1 pound spaghetti or spaghettini
1/2 pound Cheddar cheese, grated
2 to 2 1/2 cups grated Parmesan cheese

Steps:

  • Place the chicken with neck, gizzard, heart and liver in a kettle and add chicken broth to cover and salt to taste. Bring to the boil and simmer until the chicken is tender without being dry, 35 to 45 minutes. Let cool.
  • Remove the chicken and take the meat from the bones. Shred the meat, cover and set aside. Return the skin and bones to the kettle and cook the stock down 30 minutes or longer. There should be four to six cups of broth. Strain and reserve the broth. Discard the skin and bones.
  • Meanwhile, put the tomatoes in a saucepan and cook down to half the original volume, stirring. There should be one and one‐half cups.
  • Melt three tablespoons of butter in a saucepan and add the flour, stirring to blend with a wire whisk. When blended and smooth, add one cup of the reserved hot broth and the cream, stirring rapidly with the whisk. When thickened and smooth, add the nutmeg, salt and pepper to taste. Continue cooking, stirring occasionally, about 10 minutes. Set aside.
  • If the mushrooms are very small or button mushrooms, leave them whole. Otherwise, cut them in half or quarter them. Heat one tablespoon of butter in a small skillet and add the mushrooms. Cook, shaking the skillet occasionally and stirring the mushrooms until they are golden brown. Set aside.
  • Heat three tablespoons of butter in a deep skillet and add the onion. Cook, stirring, until wilted. Add the celery and green pepper and cook, stirring, about five minutes. Do not overcook. The vegetables should remain crisp‐tender.
  • Add the garlic, beef and pork and cook, stirring and chopping down with the edge of a large metal spoon to break up the meat. Cook just until the meat loses its red color. Add the bay leaf and red pepper flakes. Add the tomatoes and the white sauce made with the chicken broth. Add the mushrooms.
  • Cook the spaghetti or spaghettini in boiling salted water until it is just tender. Do not overcook. Remember that it will cook again when blended with the chicken and meat sauce. Drain the spaghetti and run under cold running water.
  • Spoon enough of the meat sauce over the bottom of a five‐ or six‐quart casserole to cover it lightly. Add about one‐third of the spaghetti. Add about one‐third of the shredded chicken, a layer of meat sauce, a layer of grated Cheddar cheese and another layer of spaghetti. Continue making layers, ending with a layer of spaghetti topped with a thin layer of meat sauce and grated Cheddar cheese.
  • Pour in up to two cups of the reserved chicken broth or enough to almost but not quite cover the top layer of spaghetti. Cover and let the spaghetti stand for four hours or longer. If the liquid is absorbed as the dish stands, add a little more chicken broth. Remember that when this dish is baked and served, the sauce will be just a bit soupy rather than thick and clinging.
  • When ready to bake, heat the oven to 350 degrees. (One of the stipulations in the original recipe for this dish is that the spaghetti including all the ingredients be combined at least four hours before baking, but it's not necessary.)
  • Place the spaghetti casserole on top of the stove and bring it just to the boil. Cover and place it in the oven. Bake 15 minutes and uncover. Bake 15 minutes longer or until the casserole is hot and bubbling throughout and starting to brown on top. Serve immediately with grated Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 668, UnsaturatedFat 17 grams, Carbohydrate 40 grams, Fat 39 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 19 grams, Sodium 863 milligrams, Sugar 6 grams, TransFat 1 gram

MY MOTHER'S BUTTER, TOMATO, AND ONION SAUCE



My Mother's Butter, Tomato, and Onion Sauce image

The easiest tomato sauce recipe for pasta only has 3 ingredients.

Provided by Guiliano Hazan

Categories     Sauce     Onion     Tomato     Vegetarian     Butter     3-Ingredient Recipes     Pasta     Dinner

Yield Makes enough for 1 pound dried pasta

Number Of Ingredients 4

2 pounds ripe tomatoes, or 3 cups canned whole peeled tomatoes with their juice
1 medium sweet yellow onion
5 tablespoons butter
1 1/4 teaspoons salt

Steps:

  • If using fresh tomatoes, peel them. Coarsely chop the fresh or canned tomatoes. Trim both ends of the onion; peel it and cut it in half lengthwise.
  • Put the tomatoes, onion, butter, and salt in a 4- to 5-quart saucepan over medium heat. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Cook, stirring every 10 to 15 minutes, until the tomatoes are no longer watery and the sauce has reduced, about 45 minutes, depending on the size and shape of the pot. The sauce is done when the butter has separated from the tomatoes and there is no remaining liquid.

CATHERINE SCORSESE'S PASTA SAUCE



Catherine Scorsese's Pasta Sauce image

Provided by Suzanne Hamlin

Categories     dinner, weekday, main course

Time 1h45m

Yield about 12 cups

Number Of Ingredients 20

1 large onion, peeled and minced
2 tablespoons olive oil
3 cans (28 ounces each) whole tomatoes in thick puree
2 cans (16 ounces each) tomato sauce
2 cups water
1 can (6 ounces) tomato paste
3 large cloves garlic, peeled
2 carrots, peeled
1 all-purpose potato, peeled
5 tablespoons minced fresh basil, or 1 tablespoon dried
5 tablespoons minced fresh parsley, or 1 tablespoon dried
Salt to taste
Cayenne pepper to taste
1/4 cup fresh bread crumbs
1/4 cup milk
6 ounces ground pork
6 ounces ground veal
6 ounces ground beef
1 large egg, lightly beaten
1/4 cup freshly grated Parmesan

Steps:

  • In a 6-quart, or larger, saucepan or casserole, cook the onion in the oil, stirring occasionally, for 5 minutes.
  • In a blender or food processor, puree tomatoes and sauce. Add tomato mixture to pan along with water, tomato paste, garlic, carrots, potato, 3 tablespoons of basil, 3 tablespoons of parsley, salt and cayenne to taste. Bring to a boil, reduce to a simmer and, stirring occasionally, cook, partly covered, for 30 minutes.
  • In a small bowl, soak the bread crumbs in the milk until softened.
  • In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and 1/2 cup of sauce. Gradually shred and add meat mix to sauce, a little at a time. Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour. Before serving, remove garlic cloves, carrots and potato.
  • Use about 2 cups of sauce for each pound of pasta.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 501 milligrams, Sugar 6 grams, TransFat 0 grams

More about "mothers spaghetti sauce recipes"

SPAGHETTI AND MEAT SAUCE RECIPE | FOODIECRUSH.COM
Instructions. In a large heavy bottomed stock pot over medium high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat and add the meat back to the pot. Add the chopped onion, celery and garlic and cook until the vegetables soften, about 5-7 more minutes.
From foodiecrush.com
See details


THE BEST HOMEMADE SPAGHETTI SAUCE – EASY OLD FASHIONED RECIPE!
2021-09-10 First, put a medium sized saucepan on the stove at medium heat. Add 2-4 tablespoons of extra virgin olive oil. Dice onions and add to oil, and saute for five minutes till soft soft. Next add garlic, and saute for about 1 minute till you smell the fragrance.
From farmhouseharvest.net
See details


FAMILY SPAGHETTI SAUCE STORY - MOTHER EARTH LIVING
2008-10-08 A childhood family spaghetti sauce story that makes each pasta meal more memorable. This family spaghetti sauce story from the Great Spaghetti Sauce recipe contest brings back memories of childhood and spaghetti dinners. We used to have spaghetti on the nights my father had to stay overnight at work. He liked spaghetti, but it didn’t like him.
From motherearthliving.com
See details


THE 5 MOTHER SAUCES: MASTERING THE BASICS OF FRENCH COOKING
Tomato sauce, or sauce tomat in French, is a tomato-based sauce that serves as one of the five mother sauces. Tomatoes have high water content and tender flesh that cooks into thick sauces without emulsification. Tomato sauce is popular in Italian cuisine, which uses an array of secondary tomato sauces for pasta and pizza.In his publication, Auguste Escoffier didn’t …
From webstaurantstore.com
See details


ALEX GUARNASCHELLI SPAGHETTI SAUCE RECIPE - THERESCIPES.INFO
Method. 1. Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano.
From therecipes.info
See details


MOM'S SPAGHETTI SAUCE RECIPE | AMAYZINGGRACES
In honor of Mother’s Day, I want to share one of my favorite recipes from my mother. The whole family cheers when they see the giant pot of sauce simmering on the stove. I make two recipes, and it fits into a pot more appropriate for a crawfish boil! It doesn’t take long to put together but takes a nice, long simmer to come to full flavor ...
From amayzinggraces.com
See details


I’M MAKING MY MOTHER’S SECRET SPAGHETTI SAUCE
2020-04-09 Author’s photo. Simple wholesome ingredients in mom’s spaghetti with meatballs and sausages. My mother’s spaghetti sauce with …
From medium.com
See details


MOM'S CLASSIC HOMEMADE SPAGHETTI SAUCE - THE GOOD …
2021-09-20 Remove browned meat from heat, and drain in colander. (Do not rinse the browned meat, please. Just let it drain.) In same large, heavy pot, melt the butter and olive oil together over MEDIUM heat. Add chopped onions to butter and olive oil, reduce the heat. to MEDIUM-LOW, and cook for 10 minutes, stirring frequently.
From thegoodheartedwoman.com
See details


THIS VEGETABLE SAUCE IS A TUCCI FAMILY FAVORITE - CNN VIDEO
2021-03-10 This vegetable sauce is a Tucci family favorite. 'Stanley Tucci: Searching for Italy'. While living abroad in Italy, the Tuccis became enamored with Salsa Maria Rosa, a vegetable sauce they named ...
From cnn.com
See details


FIVE MOTHER SAUCES OF CLASSICAL CUISINE - THE SPRUCE EATS
2021-07-01 A sauce is essentially a liquid plus some sort of thickening agent along with other flavoring ingredients. Each of the five mother sauces is made with a different liquid, and a different thickening agent—although three of the mother sauces are thickened with a roux, in each case the roux is cooked for a different amount of time to produce a ...
From thespruceeats.com
See details


MOM TUCCI'S SPAGHETTI SAUSE - BIGOVEN.COM
INSTRUCTIONS. Add onions, carrots, garlic, tomatoes, tomato sauce, salt and pepper, Italian seasoning, basil and oregano to a 6 quart crock pot. Turn to low for 8 hours. Add Meatballs and Sausage at about hour 4. At hour 6 add Romano cheese, Chianti wine and Italian Parsley.
From bigoven.com
See details


CATHERINE SCORSESE'S "THE SAUCE" WITH RECIPE (FILMED BY ... - YOUTUBE
Martin Scorsese's mother made her favorite sauce. Excerpts from the film "Italianamerican" by Martin Scorsese (1974). You can see the entire film here: https...
From youtube.com
See details


MOTHER'S SPAGHETTI SAUCE RECIPE - COOKING WITH SPICE
2014-11-17 2 tsp of sugar. 2 tsp dried basil. 2 tsp dried oregano. 1 tsp each salt & pepper. 2 bay leafs. Brown the beef with garlic. Add everything in a crock pot and cook slow for at least 6 hours. You can add some water to make it less thick if you wish. Made double batch this weekend and saved half for freezer.
From community.spiceworks.com
See details


MOM'S CROCKPOT SPAGHETTI SAUCE - LAYERS OF HAPPINESS
2014-03-16 Drain excess fat. Place ground meat mixture into a slow cooker. Add all the cans of tomato sauce, diced tomatoes, tomato paste, water, wine, brown sugar, coffee grounds, parsley, basil, salt, crushed red pepper, and pepper, to taste. Cover and cook on high heat for 4-6 hours or low for 6-10 hours. 30 minutes before sauce is ready, cook pasta.
From layersofhappiness.com
See details


A TRIBUTE TO MY MAMA (AND HER SPAGHETTI SAUCE) - GARLIC GIRL
2012-11-15 Add the garlic, stir and cook another couple minutes without browning garlic. Stir in the tomato paste and cook for a couple minutes. Fill the tomato paste can with water and add to the sauce. Repeat. Once simmering, add all the spices, the salt, sugar and wine. Simmer loosely covered on low for about 30 minutes.
From garlicgirl.com
See details


HOW TO MAKE THE 5 MOTHER SAUCES - LIFESAVVY
2021-07-29 5 tablespoons of butter. 4 tablespoons of flour. 1-1/2 cups of milk. Salt and pepper (to taste) Instructions: Whip out a reliable, sturdy saucepan and put it on medium-high heat. Melt your butter, and then using a whisk, stir in the flour. Continue to stir the thin paste and watch as it starts to bubble and cook.
From lifesavvy.com
See details


MY MOTHER'S SPAGHETTI SAUCE
2019-09-06 Step 1: Start cooking the puree. Start with about 25 pounds of tomato puree/crushed tomato mixture (either fresh or canned or a mixture, see notes above). Put it in a large non-reactive pot, such as stainless steel or enameled cast iron. Adjust the heat to the lowest setting possible and keep it there.
From awriterskitchen.com
See details


MOTHER’S SPAGHETTI SAUCE - OF BOOKS AND NOOKS
2021-12-21 Here’s my first holiday meal for this year — my mother’s spaghetti sauce. Find the recipe in my book “Family Recipe.” Theresa Hupp. Theresa is the award-winning author of historical fiction about settling the American West. Before she turned to writing, Theresa was an attorney, mediator, and human resources executive. Follow Theresa on her website, …
From ofbooksandnooks.com
See details


7 MOTHER SAUCES YOU NEED TO MASTER RIGHT NOW - TASTE OF HOME
2018-05-31 Béchamel. If you’ve ever made biscuits and gravy, then you have béchamel down. It’s a rich and creamy sauce made by combining roux (flour and butter) with milk or heavy cream. It can be bland on its own, which is why it’s often heavily seasoned. Think about sauce-filled dishes with this one, like lasagna or chicken pot pie.
From tasteofhome.com
See details


MOM'S CLASSIC HEIRLOOM TOMATO SPAGHETTI SAUCE - GIRL VERSUS …
2013-08-22 Cut out tough white parts (strain the seeds, if desired) and dice; transfer to a large pot on the stove. Heat tomatoes in pot over medium-low heat 10 to 15 minutes until warm and softened. Use an immersion blender (or transfer to a blender) to puree tomatoes to desired consistency. Reduce heat to low.
From girlversusdough.com
See details


LITTLE RECIPE BOX | HANDWRITTEN RECIPES
2008-01-12 Mother’s Spaghetti Sauce. 1 can paste; 1 can tomatoes; garlic – whole cloves; onion; celery; Oregano; Tags: Pasta, Sauce, Spaghetti. About the Author. Sandy. Related Posts Smith’s Manicotti →. Back to Top ↑. Recent Posts. Quiche Loraine January 19th | by Sandy; Pancakes ( Griddle cakes) January 19th | by Sandy; Quiche Loraine January 19th | by Sandy; …
From littlerecipebox.com
See details


THE MOTHER SAUCES – RECIPES AND MORE | F.N. SHARP
2019-11-14 One of the most basic of the mother sauces is Béchamel, a creamy white sauce made from roux and dairy. This building block is prepared by whipping together roux and milk or cream. In America, a common example of Béchamel is found in homemade macaroni and cheese dishes. Because of its dairy base, this mother sauce pairs well with Italian ...
From fnsharp.com
See details


MOM'S SPAGHETTI SAUCE - RECIPE GIRL
2022-06-03 Add the ground beef and sauté until browned. Add the onions and continue to sauté until the onions are browned. Mix in the garlic and add salt, pepper and celery salt, to taste. Stir in rosemary, thyme, and parsley. Add the dried mushrooms (with the soaking liquid), tomatoes, and tomato sauce. Use the 1½ cups of water to pour into empty ...
From recipegirl.com
See details


NANA’S BEST MEAT SAUCE (WITH SPAGHETTI) RECIPE
2020-09-23 Cook the meat and break into small pieces with a wooden spoon. Once the meat pieces are well browned, stir in the tomato sauce and crushed tomatoes. Cover and simmer for 30-60 minutes, stirring occasionally. Once the sauce is done, stir in the fresh chopped basil. Taste, then salt and pepper as needed.
From aspicyperspective.com
See details


OAMM'S MOM'S SPAGHETTI SAUCE | ONCE A MONTH MEALS
These directions are for cooking this recipe to serve immediately and NOT to freeze for later. Place bacon in a skillet. Cook over medium high heat until fully cooked, then remove from pan. Add onion and ground beef. Cook until beef is brown. Add bacon back in, as well as all other ingredients. Simmer for 1 hour. Serve over spaghetti.
From onceamonthmeals.com
See details


MOTHER'S CHICKEN SPAGHETTI RECIPE | MYRECIPES
Bring to a boil; reduce heat, and simmer 15 minutes. Set aside. Step 3. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in cream and 1 cup reserved broth; cook over medium heat, stirring constantly, until thickened and bubbly.
From myrecipes.com
See details


MAM'S ITALIAN SPAGHETTI RECIPE FROM A SECOND GENERATION ITALIAN
While meat is browning, combine rest of ingredients and bring to a simmer. Add browned meat along with fat to pot and simmer several hours. As sauce cooks, the fat will rise to the surface. When it is ready, skim fat from surface. Click here to see how you can get virtually all the fat off the sauce. Tweak with salt, more beef bouillon, and/or ...
From notime2cook.com
See details


MOTHER’S SPAGHETTI SAUCE - CHAMPSDIET.COM
Mother’s Spaghetti Sauce - champsdiet.com ... Categories ...
From champsdiet.com
See details


MAMA’S SPAGHETTI RECIPE : TASTE OF SOUTHERN
2021-05-02 Stir often. …. Place the cooked onions back in the empty pot that you cooked your spaghetti in. Add 1 can of Tomato Sauce (15oz) to the pot. Stir this up and let it cook for about 2-3 minutes until the tomato sauce is nice and hot. …. Remove the pot from the stovetop and add the drained spaghetti. ….
From tasteofsouthern.com
See details


AMY ROBACH'S MOM MAKES A KETO CHEESY BAKED ANGEL HAIR CASSEROLE
2022-05-06 Place angel hair in skilled with oil, onions and garlic. Stir until coated. Remove from heat. 4. In a medium bowl, mix together ricotta cheese, eggs and …
From abcnews.go.com
See details


STANLEY TUCCI'S MOTHER'S SAUCE RECIPE - THERESCIPES.INFO
Add onions, carrots, garlic, tomatoes, tomato sauce, salt and pepper, Italian seasoning, basil and oregano to a 6 quart crock pot. Turn to low for 8 hours. Add Meatballs and Sausage at about hour 4. At hour 6 add Romano cheese, Chianti wine and Italian Parsley. Cook meatballs and …
From therecipes.info
See details


THREE MAMA'S SPAGHETTI SAUCE - COOKING WITH LIBBY
This makes enough to fill a 6 quart slow cooker. To make on the stove top, follow steps 1 and 2. Place these ingredients in a stock pot, along with the rest of the ingredients. Simmer on low for 30 minutes. To freeze: Place left over spaghetti sauce (without the noodles) in a glass/freezer safe container or a freezer safe gallon bag.
From cookingwithlibby.com
See details


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com
See details


HINTS FROM HELOISE: BRING BACK MOTHER’S SPAGHETTI SAUCE
2020-03-25 1 finely chopped carrot. Heat olive oil over low heat in a large pot. Add butter and simmer until melted. Add onions and saute until lightly browned. Add ground beef and bacon, saute until browned ...
From washingtonpost.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you make great homemade spaghetti sauce?
Truly fantastic homemade spaghetti sauce is easier to make than you’d think, but it does take time. Brown the beef. Drain off any excess fat, then, throw in the chopped celery, onion, and garlic and cook until the vegetables soften. Boil and simmer. Dump the rest of the homemade pasta sauce ingredients into the pot and bring the mixture to a boil.
What is the best meat sauce to make with spaghetti?
Nana's Best Meat Sauce (with Spaghetti) Recipe – Zesty, savory, and terrifically meaty, this classic homemade Italian meat sauce recipe is perfect for enjoying with pasta and more! Set a heavy-bottomed 6 quart sauce pot over medium heat. Add the butter and onions. Stir and soften the onions for 5-8 minutes.
How do you make the perfect spaghetti bolognese?
In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and 1/2 cup of sauce. Gradually shred and add meat mix to sauce, a little at a time. Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour. Before serving, remove garlic cloves, carrots and potato.
What is the secret ingredient in spaghetti sauce?
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.

Related Search