MOM'S SPAGHETTI SAUCE
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
Number Of Ingredients 10
- 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 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
Yield 12 servings.
Number Of Ingredients 16
- 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
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
Yield 2 quarts
Number Of Ingredients 23
- 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
Provided by Alex Guarnaschelli
Yield about 2 quarts
Number Of Ingredients 11
- 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
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 13
- 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
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
Number Of Ingredients 13
- 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
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
Yield 6-8 serving(s)
Number Of Ingredients 14
- 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
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
Yield 10 to 12 servings
Number Of Ingredients 21
- 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
- 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
- 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
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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.