HOMEMADE SPAGHETTI SAUCE
Easy homemade spaghetti sauce, using ingredients you probably already have in your pantry! This recipe is a family dinner staple!
Provided by Lauren Allen
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Season ground beef with salt and pepper.
- In a large skillet, add the beef and chopped onion and brown. Drain excess grease.
- Add tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, crushed red pepper, worcestershire, and sugar to the skillet.
- Stir well to combine and bring to a boil. Add water and stir well.
- Reduce heat and simmer for 30 minutes. Add chopped basil before serving, if desired.
- This sauce tastes great in Spaghetti Pie, Million Dollar Spaghetti, Slow Cooker Lasagna and Instant Pot Spaghetti.
Nutrition Facts : Calories 303 kcal, Carbohydrate 16 g, Protein 18 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 814 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
RESTAURANT STYLE SPAGHETTI SAUCE WITH SAUSAGE
It's easy to make restaurant-style Spaghetti Sauce using just a few ingredients. Adding sausage makes the sauce even more flavorful, but if you don't eat meat its okay to leave it out. This is the recipe I used throughout my long restaurant career.
Provided by Chef Dennis Littley
Categories Sauce
Number Of Ingredients 9
Steps:
- In a large heated skillet or saucepot add olive oil and sausage. Saute sausage on both sides until it browns.
- When the sausage has browned add the diced onion and chopped garlic. Continue cooking until the onions are translucent, but do not allow them to burn!
- Add crushed tomatoes, rinse cans with just a little water and add to the sauce (if crushed tomatoes are not available use whole tomatoes and crush by hand or with an immersion blender).
- add chopped basil, sea salt and black pepper to taste (don't over season, you can always add more later). If you choose to add sugar now is the time to add it.
- After your sauce has reached a boil, reduce the heat to simmer and continue to cook for at least two hours. If you've got the time let it simmer for 4-6 hours for an amazingly rich tomato sauce.
Nutrition Facts : Calories 321 kcal, Carbohydrate 15 g, Protein 11 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 1090 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
SPAGHETTI SAUCE LIKE MAMA USED TO MAKE
This recipe started with my Mom's recipe but frankly has gone through numerous tweaks over the years. Enjoy!!
Provided by HotWingRog
Categories Pork
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large dutch oven, over medium heat, cook the beef and pork removing from the pot when cooked through.
- Leaving about 1-2 Tbsp of fat in the pot add the chopped onion, green pepper and mushrooms. Sauté for 5 minutes to soften.
- Blend in the minced garlic and sauté that for 30 seconds.
- Add the oregano, salt, basil, thyme and bay leaf. Blend in well and cook that for another minute.
- Add back the meat along with the remaining cans of diced tomato/sauce/paste.
- Bring the sauce to a boil and then reduce heat to a simmer. Taste for salt and herbs, grind a teaspoon or so of pepper into the pot.
- Simmer uncovered for at least 2 hours.
- Serve over hot spaghetti garnished with Parmesan and chili flakes.
Nutrition Facts : Calories 399, Fat 21.7, SaturatedFat 8, Cholesterol 79.5, Sodium 815.9, Carbohydrate 27.9, Fiber 7.4, Sugar 12.4, Protein 27.5
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
Categories Dinner
Time 4h20m
Yield 12 servings.
Number Of Ingredients 16
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.
SPAGHETTI ALL' ELSA
You may think you know how to make spaghetti with sausage, peppers, and onions but my momma has a few twists that makes hers better than yours or maybe even your mama's - strong words, but just taste!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Salt the water and add pasta. Cook to al dente, with a bite to it.
- Heat a medium sauce pot over medium-low heat. Add extra-virgin olive oil, garlic, and red pepper and let them cook 5 minutes, garlic will be soft and light golden. Remove garlic. Add stock or wine and stir 30 seconds, add tomatoes and combine. Season the sauce with salt, to taste, then stir basil in and reduce heat to low.
- When pasta is cooked, turn off the heat, drain the pasta then add it back to the still-hot, deep pot. Add butter to spaghetti and toss to melt and coat. Add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine. To serve, use tongs or a meat fork to swirl the pasta into buttery, cheesy mounds to pile onto each plate. Top each portion with spoonfuls of remaining sauce. Whoa, Mama!
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
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Yield 8
Number Of Ingredients 10
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
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.
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