Old Italian Smokey Spaghetti Sauce Recipes

OLD WORLD ITALIAN SPAGHETTI SAUCE

Steps:

• In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.

OLD ITALIAN SMOKEY SPAGHETTI SAUCE

Steps:

• Heat olive oil over low heat in a pot large enough to hold all ingredients. Add butter and simmer until melted.
• Add onions and sauté until lightly browned.
• Add ground beef and bacon. Sauté until browned.
• Drain fat from bacon and beef. (The actual recipe says to leave the fat in, but I don't like all the extra oil and fat).
• Add garlic, parsley, bay leaf, salt, black pepper, and red pepper. Cook over low heat for 10 minutes.
• Add wine. Cover and cook for 5 minutes over low heat.
• Add tomatoes or tomato sauce, paste, and 1/2 water.
• Bring mixture to boiling point.
• Add the chopped carrot.
• Cover and cook over very low heat for about 1 hour, stirring occasionally. Sometimes my mother let it sit over low heat all afternoon.
• About 20 minutes before the sauce is ready, begin cooking pasta.
• Once the pasta is cooked reserve 1/2 cup of pasta water and drain.
• Stir in 1/2 cup of pasta water to the sauce and cook just a few minutes over low heat.
• Serve sauce over pasta.

OLD WORLD ITALIAN SPAGHETTI SAUCE RECIPE - (4.5/5)

Steps:

• 1. In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. 2. Then add your water,and tomato products. Be sure to mix everything very well. 3. Add in your spices,and cheese. 4. Cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. *Sauce will be thin on first day.* *Also if you use meat it will alter thickness.* *The second day this turns into a nice thick sauce.*

GRANDMA MAGGIO'S SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
• Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
• Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
• Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
• Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
• Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
• Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.