Grannys Old Fashion Spaghetti Food

GREAT GRANDMA'S HOMEMADE SPAGHETTI SAUCE

Steps:

• Brown meat and Italian sausage (break it up as you stir it. You may want to heat up a little olive oil (about 2 minutes) before adding the meat...)
• Add chopped onions to the meat mixture and continue cooking. Stir occasionally until onions are softened.
• Next, add your diced tomatoes, tomato paste, and tomato sauce.
• Next, mix in the spices, sugar, and garlic.
• Once your sauce is cooking (bring to a boil), add your wine and water.
• Simmer on low (stir often) for an hour.
• Optional: Let it simmer for an additional 3-4 hours, just to let the flavors combine even more.

GRANNY'S SPAGHETTI

Steps:

• Cook spaghetti according to package directions.
• I like to add the chopped onion and green bell pepper to the ground beef while browning the meat.
• Drain fat.
• Combine the tomato juice, tomato paste, and water with meat.
• Simmer for 15-20 minutes.
• *Can use V-8 juice instead of tomato juice, if you would like!

MY GRANDMA'S SPAGHETTI SAUCE

Steps:

• 1. Brown hamburger well, drain, set aside.
• 2. Remove Italian sausage from the casing. Break sausage and brown well; drain.
• 3. In a large pot, add all the ingredients together.
• 4. Simmer for 3 hours.
• 5. Use over your favorite pasta noodles.

GRANNY'S OLD FASHION SPAGHETTI

Steps:

• 1. Brown ground chuck well, add sausage, drain off oils.
• 2. add all peppers and onion,reduce heat to 7 once peppers have start to turn colors add garlic, sea salt and garlic pepper, reduce heat to 4, add 1/2 jar of tradional spaghetti sause and 1/2 jar of your favorite veggie spaghetti sause. add parsley
• 3. Boil 2qts of water, add one tables spoon olive oil. put in your choice of spaghetti. Cook for seven mins. on med heat. drain and add table salt to taste. Let cool in drainer for one min.
• 4. Serve with your choice of garlic toast

GRANDMA MAGGIO'S SPAGHETTI SAUCE

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.