Spaghetti Sauce Phyllis Collins Recipes

PHYLLIS DILLER'S TOMATO SPAGHETTI SAUCE

Phyllis Diller's Tomato Spaghetti Sauce image

I actually learned this recipe from watching a video interview between Madame Diller and comedian Roseanne Barr, in which Roseanne joined Diller for lunch at the latter's home. In the video, Phyllis put together this delicious recipe, which I've found incredibly simple to replicate with delicious results. As a note, I cannot completely replicate Ms. Diller's recipe, as she guesstimates most of her spice measurements. While this works for some, I know this site often prefers specific measurements rather than estimations. Either way, it's pretty close. Except for, Phyllis uses a lot more olive oil than I specify. To each their own.

Provided by Arctides Regalis

Categories Sauces

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ground beef
2 tablespoons olive oil
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 onion, chopped
1 (6 ounce) can sliced mushrooms
1 tablespoon oregano
1 tablespoon basil
1 tablespoon garlic (powdered, chopped, or crushed)
2 teaspoons cayenne pepper
1 cup red wine (most any kind will work)

Steps:

Heat up the 2 tablespoons of olive oil in a large sauce pan. Add the ground beef and cook it until browned.
Open and add the contents of the canned tomatoes, tomato paste, and mushrooms (with the mushroom liquid intact). Add the chopped onions, garlic, oregano, basil, cayenne pepper and wine as well, and stir well.
Bring the mixture back to a boil, and reduce heat to low, simmering for about 1 hour.
Remove from heat and serve over spaghetti or another pasta of your choice. Garnish with parmesan if desired.

Nutrition Facts : Calories 234, Fat 12.3, SaturatedFat 3.9, Cholesterol 38.6, Sodium 425.1, Carbohydrate 13.9, Fiber 3, Sugar 7.5, Protein 13.2

SPAGHETTI COLLINS

Spaghetti Collins image

I saw this recipe in a Saveur Magazine and I didn't bother to copy it down and put it in my "to make" things. So when I saw it again, I pounced!! It is a very nice dish! Simple and fast! Pretty, too! This recipe was adapted from Pascal's Manale in New Orleans. This recipe was first published in Saveur in Issue #47

Provided by Manami

Categories Spaghetti

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
2 garlic cloves, peeled and minced
6 bunches scallions, trimmed and chopped
1/3 cup white wine
1/2 cup veal stock or 1/2 cup chicken stock
4 tablespoons butter
salt
fresh ground black pepper
crushed red pepper flakes (a pinch or two) (optional)
1 lb cooked spaghetti
parmigiano-reggiano cheese

Steps:

Heat olive oil in a skillet over medium heat.
Add garlic, scallions, and white wine.
Cook until soft, 2-3 minutes; then add stock and butter.
Season with salt and pepper.
Cook until sauce is creamy, 1-2 minutes.
Toss with cooked spaghetti, and sprinkle with grated parmigiano-reggiano.

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