BEST EVER SPAGHETTI SAUCE
This is my favorite spaghetti sauce recipe. It comes from a freezer cookbook called Once a Month Cooking. This makes alot so plan on freezing about half of the recipe. You can use this sauce on spaghetti, manicotti, veal (or chicken) scallopini, or French bread pizza
Provided by AngelicFantasia
Categories Sauces
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown the sausage with the onion and drain.
- Add the rest of the ingredients and simmer, partly covered, for 2 hours.
- Simmering can be done in a crockpot, if desired.
- This makes alot of sauce and can be frozen beautifully.
SPAGHETTI SAUCE
Provided by Ree Drummond : Food Network
Time 2h15m
Yield 12 servings
Number Of Ingredients 20
Steps:
- In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
- Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
- Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
- After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
- Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
- Amen.
SPAGHETTI SAUCE WITH MEAT - SLOW METHOD
This sauce takes most of a day to make, but is well worth the time. I usually double the recipe and make about 4 gallons at a time and freeze it in 1 quart Ziploc bags for use all year.
Provided by Toby Jermain
Categories Sauces
Time 5h
Yield 3-4 gallons
Number Of Ingredients 39
Steps:
- In a small saucepan, combine bouillon and reserved tomato skins and juice.
- Bring to a boil, and simmer for 15 minutes, stirring occasionally and mashing pulp against side of pan.
- Reserve.
- Heat 1/4 cup olive oil in large skillet.
- Add garlic and chopped onions, and saute over medium-high heat until soft.
- Add peppers, and continue cooking until onions are slightly browned.
- In a large pot, combine chopped tomatoes and onion mixture.
- Strain bouillon mixture into pot, pressing on pulp to maximize liquid, discarding pulp.
- Add tomato sauce, tomato paste, wine, and spices.
- Bring to a boil, reduce heat to low, and simmer covered, stirring regularly to prevent sticking and burning.
- In a large skillet over medium heat, break up 2 pounds ground beef into small pieces.
- Season to taste with salt, pepper, granulated garlic, and optional MSG.
- Cook until browned, continuing to break up meat with a large fork.
- Drain excess grease, and add meat to tomato mixture.
- Continue cooking sauce, covered, for about 1 hour.
- In a large bowl, combine thoroughly 1-1/2 lb ground beef, egg, onion, garlic, Italian seasoning, MSG, salt, and pepper, and breadcrumbs, adjusting to a firm consistency by varying amount of breadcrumbs.
- Form into 3/4" meatballs.
- Heat 1 Tbsp olive oil in large skillet.
- Add half of meatballs, and brown well over high heat.
- Remove meatballs from pan, and reserve.
- Repeat with remaining meatballs.
- Drain grease from pan, but do not clean it.
- Pierce skins of Italian sausages with a sharp fork.
- Place in the skillet with about 1/2" of water.
- Simmer over medium heat for about 10 minutes to render excess grease, turning several times.
- Do not scrape bottom of pan while turning.
- Drain water, and return pan to heat.
- Continue cooking, turning sausages regularly, until skins are browned.
- Remove from heat, and cool until sausages can be handled.
- Cut each sausage crosswise into 1/4" slices.
- Return to pan, and brown over medium-high heat.
- Reserve sausage, and drain all but 2 Tbsp grease from pan.
- Do not clean the pan.
- Alternately, sausage can be removed from casing and cooked with the ground beef noted as in the first paragraph, and adding the following steps at that point.
- Add 2 Tbsp butter to pan, and heat until sizzling.
- Add mushrooms, and toss to coat with butter.
- Saute over medium heat until mushrooms start releasing juice.
- Add 1/2 cup wine, and simmer about 5 minutes, scraping bottom of pan thoroughly to deglaze.
- Remove from heat, and reserve.
- After tomato mixture has simmered for 1 hour, add meatballs, sausage slices, fresh basil, parsley, and mushroom mixture to sauce.
- Continue cooking for about 15 minutes.
- Adjust seasoning, adding more Italian seasoning, sugar, and salt and pepper as needed.
- If sauce is too thick, thin with tomato juice or wine.
- If sauce is too thin, continue cooking, uncovered, until desired consistency is reached.
- Cover, and continue cooking for 1 additional hour, stirring regularly.
- There should be little or no grease on top of the sauce.
- If there is, skim or blot off and discard.
- Toss 2-3 cups of the sauce with hot pasta that has been cooked until al dente.
- Divide into serving portions.
- Top each portion with about 1 cup of additional sauce.
- Pass freshly grated Parmesan cheese on the side.
- This may seem like a very large recipe, but it obviously takes quite awhile to prepare, so make the full recipe, and freeze the excess in fairly small containers.
- It will keep for 6-8 months easily, and in my opinion, tastes better after aging.
- If desired, and if you have a big enough pot, double the recipe, and pack in 1 quart Ziploc freezer bags for freezing.
- One quart of sauce and 1 lb of uncooked dry spaghetti, cooked until al dente, will serve 4 people.
BEST EVER SPAGHETTI AND MEAT SAUCE
This Best Ever Spaghetti and Meat Sauce recipe is the perfect Italian-style weeknight family meal - a rich, meaty sauce served over your favourite pasta!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Heat a large dutch oven pot over medium high heat.
- Add the ground beef and cook until almost completely browned, breaking it up with a wooden spoon.
- Turn the heat to medium and add the onions, garlic, salt and pepper (to taste), parsley, basil, oregano and thyme. Saute with the beef until the onions are soft and translucent.
- Add the wine and allow the liquid to evaporate while stirring the mixture regularly so the meat absorbs the flavour of the wine.
- When the wine has almost evaporated, add the crushed tomatoes and stir to combine.
- Cover and let simmer on medium-low heat for at least 30 minutes, or up to 2 hours (turn the heat to low if you plan to simmer for a long time). Stir regularly to ensure the sauce cooks evenly.
- Prepare the pasta according to the package directions, cooking it in salted water for best results.
- Serve the sauce over the pasta with a sprinkling of fresh parsley (if desired) and freshly grated parmesan cheese.
Nutrition Facts : ServingSize 1 cup, Calories 186 kcal, Carbohydrate 15 g, Protein 19 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 291 mg, Fiber 4 g, Sugar 9 g
EASY SPAGHETTI
Cynthia Wise of Mineral City, Ohio, writes, "My husband and I really like this hearty main dish. It's quick and easy, and I always have the ingredients on hand."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, water and spaghetti; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Add process cheese; stir until melted. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 570 calories, Fat 15g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 2115mg sodium, Carbohydrate 63g carbohydrate (24g sugars, Fiber 5g fiber), Protein 43g protein.
PERFECT SPAGHETTI WITH TOMATO SAUCE
This recipe's quickness depends on getting all the sauce ingredients and cooking equipment ready before you start cooking. Then, when the water's boiling, start the pasta, and saute the sauce at the same time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a tall stockpot, bring 3 quarts of water and 2 tablespoons salt to a boil.
- If using pear tomatoes, wash and stem. If using vine-ripened tomatoes, score bottoms with a small X; blanch 5 seconds in boiling water. Plunge tomatoes into an ice-water bath, then remove the skins. Using a chef's knife, cut flesh from cores, and cut into 1/4-inch-thick strips; place in a sieve set over a bowl. Press the cores of tomatoes through sieve; discard seeds. If using canned tomatoes, strain, and pass through a food mill.
- Drop spaghetti into boiling water; stir. Cook until al dente, about 11 minutes, according to package instructions.
- Place a 12-inch saute pan over medium heat; add oil. Add garlic to pan. Cook, stirring occasionally, until garlic is lightly golden, about 30 seconds. Add red-pepper flakes and remaining 1/4 teaspoon salt. Cook until garlic is medium golden, about 1 minute.
- Increase heat to high. Tilting pan at an angle, add tomatoes. Cook, swirling pan occasionally, until tomatoes begin to break down, pear tomatoes begin to burst, or canned tomatoes begin to thicken, 5 to 6 minutes. If using pear tomatoes, mash a few with a spoon. If pear tomatoes start to get too dry, add a little water from the stockpot.
- Drain pasta in a colander, reserving 1 cup liquid in case sauce gets too dry. Add pasta to sauce in saute pan; cook until sauce begins to cling to pasta, 3 to 4 minutes. Stir in basil; cook 30 seconds more. Divide among bowls, and sprinkle with cheese, if desired.
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