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.
FREEZER SPAGHETTI SAUCE
This is a recipe I came up with to use the abundance of our garden's tomato supply. Our family loves this chunky spaghetti sauce!
Provided by Paula
Categories Sauces
Time 3h
Yield 9 quarts, 36 serving(s)
Number Of Ingredients 15
Steps:
- Saute onions, garlic, celery, peppers, and mushrooms in vegetable oil until tender.
- Combine sauteed vegetables with tomatoes. Bring to a boil and simmer uncovered until thickened to your liking (1 1/2 to 2 hours).
- Stir often to prevent sticking.
- Ladle into clean quart jars, leaving 1 inch headspace.
- Remove air bubbles, wipe jar rims, and cap with properly preteated lids.
- When jars have cooled to room temperature, freeze.
Nutrition Facts : Calories 95.5, Fat 2.4, SaturatedFat 0.4, Sodium 652.2, Carbohydrate 18, Fiber 5, Sugar 12.4, Protein 3.9
FREEZER SPAGHETTI SAUCE
A great sauce for all those tomatoes you don't know what to do with. Plus if you put it in freezer bags it takes up very little room in your freezer and great tasting.
Provided by Nana in the woods
Categories Sauces
Time 2h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine onion, garlic, green pepper and vegetable oil in pan. Cook until onion is transparent.
- In large pot add the chopped tomatoes, oregano, basil, parsley, sugar, salt, pepper and tomato paste. Cook for 2-3 hours on low heat stirring frequently.
- Let sauce cool. Pour sauce into quart size containers or freezer bags. Store in freezer.
- Note: You may add hamburger, mushrooms etc. when preparing the sauce to eat.
Nutrition Facts : Calories 110.1, Fat 5.9, SaturatedFat 0.8, Sodium 841.5, Carbohydrate 14.3, Fiber 3, Sugar 9.5, Protein 2.3
BEST SPAGHETTI SAUCE
The best spaghetti sauce recipe includes plenty of ground beef and Italian sausage, simmers on the stovetop for hours, and is full of rich Italian flavor!
Provided by Blair Lonergan
Categories Dinner
Time 3h10m
Number Of Ingredients 14
Steps:
- In a Dutch oven or other heavy-bottomed pot, cook sausage and ground beef over medium heat for 6 minutes, using a wooden spoon to break apart the meat. Add the onion and garlic; cook and stir until the meat is no longer pink, about 4 more minutes. Drain off the fat.
- Stir in the tomato sauce, tomato paste, water, red wine, sugar, salt, Italian seasoning, and cayenne pepper. Bring to a boil, then reduce the heat to low and simmer, uncovered, for about 2 ½ - 3 hours, stirring occasionally, until the sauce thickens. Taste and season with additional salt, pepper, or sugar, if necessary.
- Serve over cooked spaghetti; garnish with Parmesan cheese and fresh herbs.
Nutrition Facts : ServingSize 0.5 cup, Calories 113 kcal, Carbohydrate 8 g, Protein 6 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 651 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 4 g
STEPHANIE'S FREEZER SPAGHETTI SAUCE
This is a great sauce to make and freeze when you have a surplus of tomatoes from your garden! Grab your tomatoes and crock pot and you're set! Beef lovers can add in a half pound of ground chuck for a 'meatier' sauce.
Provided by Stephanie Lane
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Yield 32
Number Of Ingredients 12
Steps:
- In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.
- Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.
- Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.
- When ready to use sauce, stir in can of tomato paste.
Nutrition Facts : Calories 65.7 calories, Carbohydrate 8.1 g, Fat 3.7 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 483.6 mg, Sugar 5.3 g
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- Transfer the softened tomatoes to a food mill or food processor, working in 2 or 3 batches if necessary, and process until smooth. If using a food processor, strain the purée, discarding the skins and seeds.
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- In a large kettle bring 4 inches of water to boiling. Immerse tomatoes, a few at a time, in boiling water for 1 minute. Drain in a colander; peel, seed, and chop tomatoes. (You should have 10 cups.)
- In the same kettle cook onion, celery, and garlic in hot oil about 5 minutes or until tender. Add chopped tomatoes, sugar, salt, pepper, and cayenne pepper, if desired. Bring to boiling; reduce heat. Simmer, uncovered, for 45 minutes, stirring occasionally. Stir in oregano and thyme. Simmer, uncovered, for 15 minutes more. Cool slightly.
- In a food processor bowl process sauce, one fourth at a time, to desired texture. (Or, put sauce through a food mill.) Place sauce in a bowl set in ice water to cool quickly. Fill 3 or 4 freezer containers; seal tightly, label, and freeze up to 6 months.
- To thaw one portion, remove from freezer container and place in a saucepan. Cook over medium heat until hot, stirring occasionally. (Or, in a 1-quart microwave-safe casserole cook on 100 percent power (high) for 12 to 14 minutes, stirring occasionally.) Serve hot sauce over pasta. Makes 3 or 4 pints (about nine 3/4-cup servings).
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