DIVINE SPAGHETTI SAUCE
This is one of those all-day simmering beef, tomato and herb sauces. It is very good and very nutritious! Ingredients can be increased or lessened to your taste. Freeze the remainder of sauce in plastic bags in serving sizes. Tastes better with each heating!!
Provided by Lana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 6h30m
Yield 7
Number Of Ingredients 14
Steps:
- In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
- In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
- In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
- Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Add sauce to pasta; serve.
Nutrition Facts : Calories 534.5 calories, Carbohydrate 75.7 g, Cholesterol 48.6 mg, Fat 15.6 g, Fiber 9.8 g, Protein 26.3 g, SaturatedFat 5.8 g, Sodium 773.7 mg, Sugar 16.8 g
ALL DAY VERSATILE SAUCE
I have found that cooking your sauce all day like my father taught me is the best way. In addition to that, I make my sauce this way whether I am making linguine, stuffed shells or lasagna. I like to utilize convenience whenever possible so I use pre minced and jarred herbs. You can use what ever your preference is for meat, whether it be ground turkey meatballs or chicken Italian sausage. It will always be a hit with your family and friends! Try serving with your favorite pasta.
Provided by Nan Friskey
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture.
- Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours.
- Before serving, remove neck bones and discard.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 25.3 g, Cholesterol 56.8 mg, Fat 18.6 g, Fiber 5.7 g, Protein 18.7 g, SaturatedFat 6.7 g, Sodium 1359.8 mg, Sugar 16.2 g
WEDDING GIFT SPAGHETTI SAUCE
This recipe was given to me as part of a wedding gift recipe collection from a very dear friend. It is rich, aromatic, flavorful and makes A LOT. So please grab the biggest pot you can find. I mean REALLY BIG. Extra sauce freezes well for future pasta dishes.
Provided by Dog Fish Head aka Fabius
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h40m
Yield 30
Number Of Ingredients 14
Steps:
- Heat butter and olive oil together with onion and garlic in a large pot over medium heat; cook and stir ground beef and sausage in the onion mixture until browned and crumbly, 10 to 15 minutes. Stir Italian seasoning, salt, rosemary, oregano, and black pepper into ground beef-sausage mixture; simmer for 20 minutes.
- Pour water, tomato puree, and tomato paste into ground beef-sausage mixture; simmer, stirring occasionally, over low heat until flavors have combined, at least 2 hours.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 6.5 g, Cholesterol 26.1 mg, Fat 10.2 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 4.2 g, Sodium 564 mg, Sugar 3.6 g
HOMEMADE SPAGHETTI SAUCE
Homemade Italian spaghetti sauce from an Italian family. The longer you cook it the better it tastes.
Provided by Cathy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h10m
Yield 6
Number Of Ingredients 11
Steps:
- In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 19.6 g, Fat 2.4 g, Fiber 6.1 g, Protein 5.8 g, SaturatedFat 0.3 g, Sodium 659.1 mg, Sugar 9.3 g
AMY'S CILANTRO CREAM SAUCE
This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume! Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared!
Provided by AMYKINS
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 7.1 g, Cholesterol 63.2 mg, Fat 20.5 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 12.8 g, Sodium 867.7 mg, Sugar 2.2 g
KAY'S ALL DAY SPAGHETTI SAUCE
What a wonderfully thick sauce! It does, indeed, take all day to procure this delicious pasta topper, but it's well worth the time.
Provided by Kay Summitt Lewis
Categories Other Sauces
Time 8h
Number Of Ingredients 23
Steps:
- 1. In a skillet, brown the ground chuck over medium-high heat. Add onion, cook until there is no remaining pink color in beef. Drain off any liquids and set beef/onion mixture aside.
- 2. In a large pot over medium heat, mix together the canned tomatoes, tomato sauce and paste. (See tip below for flavored tomato products.) Stir until well mixed. Fill tomato paste can with water and then add that water to pot of tomato mixture. Then add in packaged spaghetti sauce spice mix and stir until well mixed. Add balsamic vinegar and brown sugar and stir. Add seasonings, stir well and heat until tomato mixture begins to bubble up/boil lightly. Reduce heat to just above simmer. Add in browned beef and onion mixture, and stir.
- 3. Next, add in the sliced mushrooms, diced bell pepper and sliced green onions, including sliced stems. Stir, cover and simmer over low heat 5-7 hours, stirring occasionally... every half hour works best.(You can make this in a crockpot, but it doesn't work as well as the slow simmer and stir method.) When stirring, try and always stir up any sauce that is thickening and sticking to the bottom so it will keep the flavors enriching the whole pot of sauce.
- 4. About 45 minutes before you plan to serve the meal: Add in the can of sliced black olives and stir.
- 5. About 15 minutes before you plan to serve the meal: Turn the heat OFF under the pot, remove the lid and let it sit to thicken.
- 6. Meanwhile, (as the sauce is thickening) bring a large pot of water to rapid boil. Boil pasta noodles according to directions on the package until "al dente". Drain and rinse quickly with cool water to stop the cooking process.
- 7. Serve pasta with heaping ladles of sauce, top with grated cheese. Serve with a side salad and garlic bread. Note: Leftovers reheated in the microwave are even better the next day since the sauce thickens even more! (I like to make this on Saturday so my hubby can have leftovers all weekend while I relax.)
- 8. HINT: When selecting the tomato sauce, tomato paste and petite diced tomatoes try using ones that are flavored with roasted garlic or basil or balsamic vinegar if they are available.
MY ALL DAY SPAGHETTI SAUCE
I'm posting this as a request of BoneMan. It's a good slow cooking sauce even better the next day. It does make a lot and freezes well. You can do a lot with the left overs. I'll post one of our favorites next. Feel free to add or omit anything. I tried real hard to measure it's usually a pinch of this and that, so amount are as close i can get, LOL. Along with the can tom I use tom out of the freezer from the summer garden that have been through the food mill and cooked down. I always have home made meatballs in the freezer so feel free to add your favorite m-ball recipe or store bought. Servings are a guess. Depends on what you do with it and how you freeze the left overs.
Provided by Jules211
Categories Chicken
Time 6h20m
Yield 15-20 serving(s)
Number Of Ingredients 20
Steps:
- I a large stock pot heat olive oil over med heat.
- Add your cubed meats (if using bone-in pork do first) to brown. You want to sear your meat. When meat is seared remove to a plate.
- To all the drippings add your onions, peppers and shrooms. Saute 3-5 minutes, until soft.
- Add garlic cook 2 minutes careful not to burn.
- Return meat to the pot.
- Add tomato paste.
- Cook for 2 minutes.
- Add wine cook for 2 minutes. Scrapping the bottom, you want all those good bits.
- Add the cans of tomatoes stir to mix well. Add all your dry spices and brown sugar.
- Bring to a soft boil, turn heat down to simmer.
- Add your meatballs.
- Use the chicken stock to thin as mine tends to get thick and bubble and spurt.
- As it simmers all day stir to not burn. Keep on the heat. Add 1/4 cup of the stock at a time as needed.
- Mine usually cooks 6-8 hours.
- Serve with pasta of your choice, salad and crusty garlic bread.
ALL-DAY SPAGHETTI SAUCE
This spaghetti sauce freezes very well for later. I use standard quart-size ziplock bags, and stack them in the freezer.
Provided by Matt Smith
Categories European
Time 6h15m
Yield 28 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef in a skillet.
- Put into a large stock pot with the tomato sauce, paste, and diced tomatoes.
- Add most of the required amount of all the spices.
- Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so.
- Taste a spoonful and add the rest of the spices to taste.
- TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary.
- The thicker the metal of your stock pot, the less you have to stir.
- Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.).
- The longer it simmers, the thicker it gets (yum).
- The sauce is also very good without the beef.
AMY'S SPAGHETTI SAUCE
This is one of my many versions of spaghetti sauce. This one is quick to prepare and best if left to simmer for 6 hours or more. Also, it calls for red wine. I strongly recommend Merlot or Cabernet sauvignon. Also: DON'T get the cheap kind that you wouldn't dare drink. After all, if you put that icky stuff in your sauce--what do you really expect to get out of it! Besides, its always nice to have a small glass of wine while enjoying the aroma of the sauce cooking!
Provided by Shokara
Categories Sauces
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a nice large pot WITH a secure lid start up your stove top and place in just enough olive oil to coat pan.
- Start off by sautéing the garlic, carrots, and celery for a few minutes You dont want they cooked however. Just enough to start the process. Then add the two cans of S&W Italian Stewed Tomatoes. It is important that you use Italian Stewed Tomatoes (preferably S&W brand if you can) rather than canned tomato sauce as it will effect the taste a great deal. If you cant find Italian Stewed Tomatoes -- just wing it. Make it your own! The pieces will be in large chunks. DON'T blend it up! Just simply poor it out onto your hand on the way into the pan (obviously have well washed hands) and crush the chunks with your hands as it goes it. That's the fun part!
- When it gets to a simmer again, add 1 1/2 cups of red wine. I recommend swirling the red wine around the cans of I.S. Tomatoes so that you can get every last bit of it out. It might seem like a lot of wine, but remember the amount of time it will be simmering will help reduce it a lot.
- Then add the seasonings starting with the whole bay leaves EXCEPT the fresh chopped parsley. Stir it all up, and allow to come to a high simmer. Just bellow a boil. Then turn it down again. At this point I recommend putting the lid on and weighing it down for a firm fit. If you have a pressure cooker, use that! Slow cookers work great too, but I recommend starting off in a pot and then switching over to the slow cooker.
- Allow to cook for approx and hour, then test the flavor. Remember, it WILL change after cooking the full time. You can usually tell at this point if its going to be bland or just right though.
- Put the lid back on at an angle (to allow venting). Pour the remaining 1/2 cup of wine into a glass for yourself, go sit on the couch and look extremely exhausted. After all, cooking a fancy dinner requires A LOT of work. Make sure your family knows it too as the aroma of your homemade sauce wafts around the house. Put in a movie, I recommend something like Chocolat, or Under the Tuscan Sun -- You will like it, and it will keep the men folk out of the kitchen while you cook. If you ARE a man--football or something--I don't know? What do men who cook watch?.
- Stir frequently. If it appears to be getting too hot (IE burning to bottom of pan) TURN IT DOWN. Love your sauce, don't leave it injured. Allow approx 6 hours to cook over the stove top (more if your using a slow cooker, after all -- it's ummm -- "slow"). Taste regularly. I also take a loaf of French bread, slicing it open so it hinges at the side, add minced garlic and olive oil, wrap it in aluminum foil and heat in the oven for a few minutes right before dinner is to be served.
- When sauce is ready, start water boiling for the noodles. I recommend whole wheat noodles, but you can use any kind your heart desires.
- You will know the sauce is ready when it thickens up and is still nice and chunky. If you have a thick paste that's stuck to the bottom of the pan, then you had too much red wine and forgot about your sauce. Don't panic--add water and talk to it, beg it to be ok. Sometimes it comes around. If all has gone well however, you will have a glorious sauce whose aroma fills your house and it will bring your family to the table on its own--no ringing bell necessary.
- To serve, strain noodles (DON'T rinse!) put them back in the pot in which they were cooked. Ladle in about 2-3 ladles of sauce (depending on how much noodles you cooked). Remove the bay leaves as you find them. Toss the noodles to coat them with sauce. Plate out the noodles. Put a little sauce on the top. Chop the fresh parsley; toss over the top of each one. Shave fresh parmesan cheese over the top. Cut up bread if you desired to make it, put it in a basket wrapped in a towel.
- Enter dinning room carrying a plate in each hand. Look so exhausted that you couldn't possibly do the dishes. ;).
Nutrition Facts : Calories 380.6, Fat 3, SaturatedFat 0.6, Sodium 1098, Carbohydrate 66.2, Fiber 6.9, Sugar 15.5, Protein 10.5
AMY'S HOMEMADE ALL DAY SPAGHETTI SAUCE
I made this up one day just experimenting. I love this sauce, and so does my family. I am guessing on the serving size, as it makes a big pot. I usually freeze the left overs.
Provided by Vamy7913
Categories Sauces
Time 5h30m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Saute onion, garlic& carrot in olive oil over medium heat until tender.
- Add ground beef and brown until no longer pink.
- Add oregano, basil, garlic powder, parsley flakes,salt& pepper (to your liking)& worcestershire sauce.
- Add Merlot wine, simmer a few minutes.
- Add rest of ingredients and stir well.
- Reduce heat to low and simmer for at least 5 hours stirring occasionally.
- Remove bay leaves.
- Serve over cooked spaghetti noodles.
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Ratings 13Calories 724 per servingCategory American, Dinner, Main Course, Pasta
- In a large saucepan break up ground beef with a meat masher, cooking until browned. Drain grease.
- Add salt, pepper, chopped onion, minced garlic, Italian seasoning, dried parsley, garlic powder, red pepper flakes, Worcestershire sauce, sugar, and dried basil. Stir well and cook until onions are soft and translucent.
- While your onions are cooking microwave 1 cup of hot water in a bowl for 2-3 minutes. Add the Knorr Tomato Bouillon Cube and stir until dissolved.
- Once your onions are done cooking, add 2 cans of tomato sauce, tomato paste, and water with bouillon. Stir well and bring to a boil. Cover and let simmer 30 minutes, stirring occasionally.
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- Preheat oven to 400 °. Nip off a slice off the top of the bulb of garlic to reveal most of the garlic cloves. Place on square of foil on baking sheet and drizzle the olive oil over the tops of the garlic cloves. Sprinkle with a little kosher salt.
- Roast for 20-25 minutes until golden and soft. Allow to cool for about 10 minutes, then using a paper towel, hold the garlic bulb upside down over the foil and squeeze the bulb from the bottom up, pushing the garlic cloves out. Most will pop out, some might need to be encouraged or pulled out. Remove any of the papery garlic skin and set aside.
- Drizzle oil into large, heavy bottomed pot and heat over medium heat. If not using roasted garlic, toss in minced garlic and stir until golden, careful not to burn. Scoop the tomato paste into the hot oil (garlic) and stir around until you see the color darken slightly, don't allow to burn.
- Pour in the pureed and crushed tomatoes, next, pour one or two whole tomatoes at a time in your hand, squeezing and crushing them into the sauce. Pick one of the empty 28 oz cans and fill ½ way with water, swirling around to remove leftover tomato juice, then pour into the next can and the next until you've cleaned out all of the cans. Don't throw out. Pour tomato "water" with collected juices into the sauce, stir to combine.
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