True Italian Spaghetti Sauce Recipes

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HOMEMADE ITALIAN SPAGHETTI SAUCE



Homemade Italian spaghetti sauce image

You won't be wrong with this authentic recipe, share it with your friends.

Provided by Nonna Box

Categories     Sauce

Time 1h25m

Number Of Ingredients 13

6 stripes pancetta
28 ounces chopped tomatoes (or 800g of tomatoes in cans)
2 onions (chopped)
3 cloves garlic (crushed)
2 glasses red wine
1 Celery stick
2 tbsp. olive oil
35 ounces minced beef
2 carrots (chopped)
Salt
Ground black pepper
Parmesan cheese (for grating)
2 bay leaves (fresh or dried)

Steps:

  • Heat the oil in a deep saucepan and fry the pancetta until it gets a crisp, golden texture (medium heat).
  • Add the garlic and onions and just like you did with the pancetta, fry them until golden. Cook gently and add the carrots.
  • Turn up the heat and add the minced beef until brown.
  • At last, add the two glasses of wine and stay at boiling point until the volume goes down by a third.
  • Decrease the temperature, add the celery and add the tomatoes (canned or fresh).
  • Cover and let it simmer for one hour, while occasionally stirring.
  • Serve it over hot pasta. Optionally, you can also cook it adding mushrooms to the mix.

Nutrition Facts : Calories 820 kcal, Carbohydrate 20 g, Protein 45 g, Fat 51 g, SaturatedFat 19 g, Cholesterol 177 mg, Sodium 611 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

SPAGHETTI SAUCE (EASY ITALIAN STYLE WITH 6 INGREDIENTS)



Spaghetti Sauce (Easy Italian Style with 6 Ingredients) image

Italian style spaghetti sauce with meat.

Provided by Christina Conte

Categories     Main Courses

Time 1h5m

Number Of Ingredients 8

4 Tbsp extra virgin olive oil (good quality)
3 cloves of fresh garlic (be sure it is not from China)
fresh Italian parsley, chopped
8 oz ground beef, grass fed
about 2 tsp Kosher or sea salt
1 (28 oz) jar/can of good quality Italian tomatoes (passata/purée or for the best quality, look for Pomodoro San Marzano Dell'Agro Sarnese-Nocerino DOP tomatoes--which are only ever whole, peeled tomatoes grown in a certain region of Italy)
8 to 10 fresh Italian basil leaves
(optional black pepper, to taste)

Steps:

  • Crush the garlic with the flat side of a knife.
  • Bring the extra virgin olive oil (and lard, if using) to medium high heat, then add the garlic and chopped parsley.
  • After a minute, add the ground beef and break up with a wooden spoon. Add some salt, and cook until it begins to dry up, then add the tomato passata/purèe/chopped tomatoes of your choice.
  • If using Mutti, they tend to be thick, so add about ¾ cup (6 oz) of water or until the bottom line of the jar (shake to rinse) then add to the pot. If you're using another brand, rinse the can/jar with a little less water, unless it's very thick.
  • Put the burner on high to bring the sauce to a simmer, and add more salt. Don't be afraid to add Kosher/sea salt as I can guarantee you will have much less sodium in this sauce than a jar of store-bought.
  • Lower the heat so that the sauce simmers gently for about an hour, stirring occassionally (so that the sauce won't stick). Taste for seasoning after about 30 minutes, and add salt if needed.
  • When the sauce is ready, check once again for seasoning. Add salt and pepper as desired, and a generous amount of fresh basil, torn into pieces.

Nutrition Facts : Calories 160 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 410 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

HOMEMADE ITALIAN SPAGHETTI SAUCE RECIPE



Homemade Italian Spaghetti Sauce Recipe image

Here is my family spaghetti sauce recipe passed down from my grandmother in Italy - it is the best one you will ever cook - don't trust me - try it!

Provided by Lauren Cobello

Time 3h20m

Number Of Ingredients 9

2 TSBP olive oil
1/2 onion (finely chopped)
4 cloves of garlic (minced)
3 28 oz. cans of Crushed Tomatoes
1 Tbsp Salt
4 Tbsp Basil
1 tsp Black pepper
1 Tbsp Sugar (optional)
1/3 cup Grated Parmesan or Romano Cheese

Steps:

  • Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.
  • Saute for 10 minutes or so, stirring often and being careful not to burn it.
  • Add the chopped or pressed garlic.
  • Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, salt, black pepper, basil, and sugar. Stirring often, bring to a low boil.
  • Reduce heat to low and simmer for 2-3 hours stirring often.
  • For the first half of the simmer time, do so with the pot uncovered, then cover.
  • Add the cheese, stir in and simmer for an additional 5 minutes or so.
  • This will make the equivalent of 4-5 jars of sauce, and the cost is probably about half (and it tastes way better).

REAL ITALIAN SPAGHETTI SAUCE



Real Italian Spaghetti Sauce image

My mother who is Italian-born was taught this recipe by her mother before teaching me. I hope you enjoy it.

Provided by Tina Dirmyer

Categories     Sauces

Time 3h30m

Yield 3-4 quarts

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, chopped
2 -3 cloves garlic, minced
1/2 lb pork ribs
1 (28 ounce) can tomato puree
1 (28 ounce) can crushed tomatoes
1 tablespoon salt
1 teaspoon fresh ground black pepper
2 tablespoons parsley
2 tablespoons basil
1 tablespoon garlic powder
1 teaspoon onion powder

Steps:

  • In a large dutch oven, heat the olive oil.
  • Add onions& garlic and cook until just beginning to brown.
  • Add Pork and cook until browned on all sides.
  • Add Tomato Puree and Crushed Tomatoes and stir well.
  • Add spices (add more or less to your liking) and bring to a boil, stirring often, for about 20 minutes Turn heat down to low and simmer for about 2-2 1/2 hours, stirring often.

DEFALCO'S AUTHENTIC ITALIAN TOMATO SAUCE



DeFalco's Authentic Italian Tomato Sauce image

Provided by Guy Fieri

Time 3h20m

Yield 10 to 12 servings

Number Of Ingredients 14

1/2 cup extra-virgin olive oil
8 cloves fresh garlic, minced
1 medium onion, diced
3 to 4 fresh Italian sausages, casings removed
One 28-ounce can San Marzano tomatoes, crushed by hand
One 28-ounce can tomato puree
One 28-ounce can tomato sauce
One 8-ounce can tomato paste
1 cup fresh basil, roughly torn
1 cup fresh parsley, chopped
1 cup marsala wine
1 1/2 tablespoons freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon sugar

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the garlic, sausages and onions and cook until lightly brown.
  • Add the crushed San Marzano tomatoes and 1/2 can water, bring to a simmer. Add the tomato puree, 1/2 can of water and simmer again. Repeat with the tomato sauce, again adding 1/2 can of water and bring the sauce to a simmer. Add the tomato paste and cook through.
  • Add the basil, parsley, marsala wine, pepper, salt and sugar into the pot and stir. Simmer for 2 to 3 hours, stirring frequently.

ITALIAN PASTA SAUCE



Italian Pasta Sauce image

I picked up this recipe when I lived in Italy; everyone loves it. Thought it was time to share! The Merlot and chicken granules are very important ingredients that set this recipes aside from other sauces.

Provided by Celeste Debruzzi

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h15m

Yield 18

Number Of Ingredients 11

1 tablespoon olive oil
1 large onion, chopped
3 large cloves garlic, minced
2 (28 ounce) cans tomato sauce
1 (28 ounce) can diced tomatoes
¾ cup Merlot wine
1 (6 ounce) can tomato paste
3 tablespoons chicken bouillon granules
3 tablespoons dried basil leaves
3 tablespoons Italian seasoning
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
  • Sit tomato sauce, diced tomatoes, wine, tomato paste, chicken bouillon granules, basil, Italian seasoning, salt, and pepper with the onion mixture. Bring the mixture to a boil, reduce heat to low, and cook at a simmer, stirring frequently, for 1 hour.

Nutrition Facts : Calories 63.5 calories, Carbohydrate 10.1 g, Cholesterol 0.1 mg, Fat 1.2 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.2 g, Sodium 788.1 mg, Sugar 6.3 g

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