Grand Ma Mas Spaghetti Sandwiches Food

JO MAMA'S WORLD FAMOUS SPAGHETTI

Jo Mama's World Famous Spaghetti image

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Provided by SharleneW

Categories Spaghetti

Time 1h20m

Yield 4 quarts, 10-14 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

Steps:

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

GRANDMA'S SOUTHERN MAC AND CHEESE

Grandma's Southern Mac and Cheese image

This is my grandmother's macaroni and cheese recipe that we all crave and only get to have twice a year, if we play our cards right. Fairly simple and straightforward. The key is cooking time more than anything.

Provided by Rhett Towles

Categories Side Dish

Time 48m

Yield 20

Number Of Ingredients 6

Ingredients

1 pound elbow macaroni
4 pounds Cheddar cheese, sliced
1 ½ cups milk
5 eggs, or more to taste
1 tablespoon yellow mustard
ground black pepper to taste

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.
Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.

Nutrition Facts : Calories 477.8 calories, Carbohydrate 19.1 g, Cholesterol 143.3 mg, Fat 32.1 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 19.8 g, Sodium 599 mg, Sugar 2 g

GRANDMA'S SPAGHETTI SAUCE

Grandma's Spaghetti Sauce image

This is a recipe my grandma made for years and she never wrote it down until I was learning how to make it. It is a sweet meat sauce. I love it and just wanted to share it with everyone else. Let me know what you think. This recipe makes a lot of sauce. I usually put 4 cups in a resealable plastic bag and freeze for later use.

Provided by Michelle

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

Time 50m

Yield 12

Number Of Ingredients 13

Ingredients

3 pounds ground beef, or more to taste
1 large onion, chopped, or more to taste
2 (16 ounce) cans tomato sauce, or more to taste
2 (6 ounce) cans tomato paste
ground black pepper to taste
1 (16 ounce) can tomato puree, or more to taste
½ cup ketchup
1 cup brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon celery salt
1 tablespoon onion salt
1 tablespoon garlic salt
½ cup grated Parmesan cheese

Steps:

Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 35.1 g, Cholesterol 72.6 mg, Fat 19.1 g, Fiber 3.3 g, Protein 23.3 g, SaturatedFat 7.6 g, Sodium 2296.6 mg, Sugar 28.9 g

GRANDMA MAGGIO'S SPAGHETTI SAUCE

Grandma Maggio's Spaghetti Sauce image

This is one that was recited to me out of memory alone, and described as a hand of garlic, etc., though the ingredient quantities should be accurate. I encourage buying the cheapest versions of these ingredients you can find; it will feed an army for about $15 without ruining the taste. You should add more seasonings based on preference. A great vegetarian sauce, and with meatballs...it makes great meatball sandwiches.

Provided by Sarah Garland

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

Time 55m

Yield 10

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 whole head garlic, peeled and chopped
2 cups sliced fresh mushrooms
½ cup chopped fresh basil leaves, or to taste
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¾ cup Merlot wine
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons dried oregano
¼ cup white sugar

Steps:

Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 18 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.4 g, Sodium 934.9 mg, Sugar 11.6 g