RESTAURANT STYLE SPAGHETTI SAUCE
A delicious spaghetti sauce with red wine, Italian sausage, garlic and onions. The best I have ever had -- easy and delicious! Use a large, flat-bottomed saucepan so that the flavors can mingle.
Provided by az_starshine
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat olive oil in a large saucepan over medium heat. Saute onion and garlic until tender and fragrant. Stir in crushed tomatoes, tomato paste and wine. Bring to a boil over medium-high heat.
- Reduce heat to low, stir in sausage and simmer until sausage is thoroughly cooked.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 15.9 g, Cholesterol 29.8 mg, Fat 16.8 g, Fiber 2.9 g, Protein 12.6 g, SaturatedFat 5.3 g, Sodium 1043.3 mg, Sugar 8.4 g
CHEF LYLE'S HOMEMADE SPAGHETTI SAUCE
This is my Grandmothers Recipe with a Chef's Improvements and makes a lot of sauce. I feed three families from a batch and have extra left over to can or freeze. It is time consuming but well worth the time. Freezes well Chefs Tip: I know fresh herbs are expensive if you do not have a herb garden but the taste is well worth the expense, and so to save money and so that you do not throw out the leftover herbs when buying them from your grocer, Place herbs on a aluminum foil covered baking sheet and place in oven on its lowest settings for about 12 hours thus drying the herbs then clean and discard the stems and place them in individually marked Ziploc baggies roiling out the air before sealing and use within 6 months.
Provided by Chef Lyle
Categories Sauces
Time 4h45m
Yield 10 quarts
Number Of Ingredients 24
Steps:
- In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.
- Squeeze each tomato thoroughly to ensure most seeds are removed.
- Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.
- Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add 1/2 cup of the wine to the tomatoes and cook for 2 to 3 more minutes over medium heat, and set aside.
- In a large 10 quart saucepan over medium heat, sauté the ground beef, pork and sausage until browned.
- Remove from pan and set aside.
- Drain off excess fat reserving approximately 2 tablespoons.
- Add back the meat,tomatoes and remaining ingredients and reserved fat and stir until smooth. Simmer for 3 to 4 hours on low heat, stirring often to prevent scorching.
- Add more water as needed to thin sauce and adjust seasonings to taste.
- Meat is used mostly to flavor the sauce so if desired you will need more for future meals.
FRANK'S ITALIAN SAUCE (SPAGHETTI SAUCE)
Provided by Food Network
Time 3h20m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
- For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
- In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.
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