Classic Contadina Spaghetti Sauce Food

CLASSIC CONTADINA® SPAGHETTI SAUCE

Steps:

• Combine sausage, onion and garlic in a large skillet. Cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink inside, stirring to break up sausage.
• Stir in crushed tomatoes, tomato sauce, mushrooms, oregano, basil, salt, sugar.
• Bring to a boil. Reduce heat to low; cook, uncovered, 30 minutes. Serve over hot cooked pasta.

OLD WORLD ITALIAN SPAGHETTI SAUCE

Steps:

• In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.

MARINARA SAUCE

Steps:

• Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

CLASSIC CONTADINA® SPAGHETTI SAUCE

Steps:

• Combine sausage, onion and garlic in a large skillet. Cook over medium-high heat 4 to 5 minutes or until sausage is no longer pink inside, stirring to break up sausage.
• Stir in crushed tomatoes, tomato sauce, mushrooms, oregano, basil, salt, sugar.
• Bring to a boil. Reduce heat to low; cook, uncovered, 30 minutes. Serve over hot cooked pasta.

RED WINE PASTA SAUCE

Steps:

• Without removing seeds, crush tomatoes thoroughly to desired consistency.
• Finely chop the onion and pepper.
• Crush the garlic using a garlic press.
• Add all ingredients to stock pot, stirring well.
• Set stove to low heat, cover pot and simmer for 2 hours, stirring occasionally.

SPAGHETTI SAUCE -- ITALIANO

Steps:

• 1. This is my attempt to replicate and duplicate the Sauce she put before me. Get close but not quite. Maybe I'm not stirring enough love in to it. I do crave the pungent -- slight bitterness that Bay Leaf provides to the dish.
• 2. In a large frying pan add all ingredients except the Hamburger, the Gravy Master and the can of water. Reserve Salt and Pepper until nearing finish. Slow simmer and stir and mix well. Keep count of the Bay Leafs so you can retrieve. They are a choke hazard.
• 3. In separate pan cook Hamburger. You could add a little finely diced additional onion. As Hamburger cooks Salt and Pepper to taste, and mince fine. I use the wire potato masher to do this right in the pan. the finer minced the better.
• 4. Whern Hamburger is cooked add to sauce. I also use the juices from pan and find they are more juice than grease. I add a little water and scrape the bits from the bottom of the pan and add.
• 5. Simmer all on very low for 2 hours, stirring occasionally. Taste and adjust Salt and Pepper if needed. I happen to like my Spaghetti Sauce dark in color so I stir in 1/2 to 1 teaspoon of Gravy Master or Kitchen Bouquet to color. Note: Retrieve the Bay Leafs. Add a little water if needed.
• 6. I'll be adding my Italian Meatball recipe very soon and my Baked Spaghetti creation (Those terms will get them.) Ciao. Enjoy
• 7. Note: This sauce could be placed in Crock Pot and slow cooked 3 to 5 hours. add a little water if needed.