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.
ITALIAN SAUSAGE SPAGHETTI SAUCE
True, a jarred sauce offers wonderful convenience. But a homemade version absolutely can't be beat! Try this versatile sauce over pasta, in a lasagna or stuffed in shells. Angus Barsch - Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings (about 2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese., Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
Nutrition Facts : Calories 231 calories, Fat 13g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 778mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein.
BEST EVER SPAGHETTI SAUCE
This is my favorite spaghetti sauce recipe. It comes from a freezer cookbook called Once a Month Cooking. This makes alot so plan on freezing about half of the recipe. You can use this sauce on spaghetti, manicotti, veal (or chicken) scallopini, or French bread pizza
Provided by AngelicFantasia
Categories Sauces
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown the sausage with the onion and drain.
- Add the rest of the ingredients and simmer, partly covered, for 2 hours.
- Simmering can be done in a crockpot, if desired.
- This makes alot of sauce and can be frozen beautifully.
DOUG'S KILLER SAUCE
This sauce is great alone, or add more spices and some beans (etc.) for chili, the options are endless!
Provided by MAPLEGROVE
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- In a large stock pot over medium heat, brown the ground beef, pork and onion. Drain fat, and return to the heat.
- Stir in the garlic, green and red pepper, mushrooms, and tomato sauce. Stir in basil, oregano, Italian seasoning, bay leaves, and red pepper flakes. Salt and pepper to taste.
- Bring sauce to a boil. Cover and reduce heat to low. Let simmer for at least one hour; preferably all day.
Nutrition Facts : Calories 355.6 calories, Carbohydrate 29.1 g, Cholesterol 74 mg, Fat 16.3 g, Fiber 8.2 g, Protein 27.6 g, SaturatedFat 5.9 g, Sodium 2259.4 mg, Sugar 18.3 g
NICK'S AUTHENTIC ITALIAN SPAGHETTI
Nick's Authentic Italian Spaghetti comes straight from Italy. Tomatoes, basil, onions, and carrots flavor the two kinds of meat to make the perfect sauce!
Provided by Erica Walker
Categories Dinner Main Course
Time 3h15m
Number Of Ingredients 12
Steps:
- Heat oil on medium heat in a large, deep skillet. Add onion, carrots, and garlic and saute for 1 minute. Add ground beef and pork and continue to cook.
- When meat is browned and onions are soft, add tomatoes.
- When tomatoes have softened and have started to release their juices (about 4-5 min) add basil, sugar, salt and pepper (if you are whole tomatoes, mash the them with a potato masher or spatula to release all their juices).
- Simmer for at least 3 hours (and up to 6 hours), stirring occasionally. The longer you simmer, the better. Important: tomatoes burn easily so keep an eye on them and add beef broth a little at a time to thin sauce if needed.
- In a large pot, cook spaghetti in salted water to al dente, drain completely and return to pot. Add sauce to the spaghetti noodles and toss until noodles are covered.
- Serve immediately.
Nutrition Facts : Calories 635 kcal, Carbohydrate 66 g, Protein 31 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 491 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
KILLER KALE PASTA
"I'm a huge kale fan. The texture and body it adds to this dish is spot-on."
Provided by Guy Fieri
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Place the bell peppers over the flame of a gas burner to char, turning, 3 to 4 minutes per side (or char the peppers under the broiler, turning, 5 minutes). Place in a bowl, cover with plastic wrap and allow the peppers to steam about 10 minutes. Once cool to the touch, remove the peppers from the bowl and pull off the charred skin and stems and remove the seeds. Slice and set aside until ready to use.
- Set a large Dutch oven over medium-high heat. Add the olive oil, then the shallots and garlic; season with salt and pepper and cook until the garlic is fragrant and the shallots are translucent, 3 to 4 minutes. Add the red pepper flakes and wine and cook until most of the wine has evaporated, 3 to 5 minutes. Add both cans of tomatoes and the roasted red peppers. Mix well and bring to a steady boil, then reduce the heat so the sauce simmers.
- Meanwhile, prepare the kale by removing and discarding the stems; tear the leaves into bite-size pieces. Fold the kale into the tomato sauce along with the chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If the sauce seems dry, add the chicken stock 1/2 cup at a time. Continue cooking, covered, until the kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Taste and season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, 8 to 10 minutes. Reserve about 1 cup cooking water, then drain the pasta and add it directly to the Dutch oven with the finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. (This allows the last cooking of the pasta to be done in the sauce.) Add a little of the reserved pasta water if needed. Serve the pasta in large bowls and top with spoonfuls of parmesan, more red pepper flakes and another drizzle of olive oil.
SLOW COOKER SPAGHETTI AND MEATBALLS
You will never make Spaghetti and Meatballs any other way again! Just set it forget it in the slow cooker!
Provided by Lauren Cobello
Time 4h20m
Number Of Ingredients 10
Steps:
- Combine crushed tomatoes, 2 minced cloves of garlic, 1 Tbsp of basil and 1/4 tsp of black pepper in the slow cooker. Stir.
- In a bowl, combine everything else.
- Using your hands, mix the meat with the ingredients.
- Form into golf-ball sized balls.
- Add the meatballs to the slow cooker and gently submerge in the sauce.
- Cook on high for 4 hours, medium for 6 hours or low for 8 hours.
- Serve over pasta.
HOMEMADE SPAGHETTI SAUCE WITH FRESH TOMATOES
Homemade spaghetti sauce is my favorite thing to make with fresh garden tomatoes. This rich, hearty sauce is an instant favorite with anyone who tries it!
Provided by Erica Walker
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Place tomatoes a few at a time in the water and remove after 10-15 seconds.
- Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in a food processor or blender.
- Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process). Set aside.
- Heat oil in a large skillet. Add onions and saute until they become soft and transparent.
- Add mushrooms and cook for about 2-3 minutes. Add soy sauce and garlic and continue to cook until mushrooms become soft.
- Add tomatoes, basil, oregano, brown sugar, salt and pepper.
- Bring to a simmer, stirring occasionally for at least one hour. The longer the better! Ideally 2+ hours.
- Serve over cooked pasta.
Nutrition Facts : Calories 128 kcal, Carbohydrate 19 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 1292 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
HOMEMADE ITALIAN SPAGHETTI SAUCE RECIPE
Here is my family spaghetti sauce recipe passed down from my grandmother in Italy - it is the best one you will ever cook - don't trust me - try it!
Provided by Lauren Cobello
Time 3h20m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.
- Saute for 10 minutes or so, stirring often and being careful not to burn it.
- Add the chopped or pressed garlic.
- Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, salt, black pepper, basil, and sugar. Stirring often, bring to a low boil.
- Reduce heat to low and simmer for 2-3 hours stirring often.
- For the first half of the simmer time, do so with the pot uncovered, then cover.
- Add the cheese, stir in and simmer for an additional 5 minutes or so.
- This will make the equivalent of 4-5 jars of sauce, and the cost is probably about half (and it tastes way better).
SPAGHETTI SAUCE
This is a quick recipe for tomato sauce. I have just given the outline for the sauce, but you can add any kind of vegetables to it. I especially like it with mushrooms and peppers.
Provided by COURTNEYNOONAN
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
Nutrition Facts : Calories 81.5 calories, Carbohydrate 11.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 310.2 mg, Sugar 6.7 g
MAMA'S SPAGHETTI WITH MEAT SAUCE
This is adapted from my mom's spaghetti recipe. It's a family favorite that simmers while you prepare the pasta--great for busy nights. Leftovers make a great lunch. I usually serve this over spaghetti, but sometimes I use linguine, fettucine, or penne. Good with garlicky bread and a salad. You can also make the sauce ahead and freeze it (it freezes quite well); just thaw and heat.
Provided by Halcyon Eve
Categories Spaghetti
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef in a saucepot or large, deep skillet over medium heat; drain.
- Add garlic and saute until just turning white.
- Add onion, celery, and mushrooms. Saute until tender, about 5-7 minutes.
- Add tomatoes with juice and tomato sauce. Stir to combine. Add tomato paste and mix together. Stir in herbs and bay leaves. Season to taste with salt and pepper. Add a pinch of brown sugar, if desired.
- Bring sauce to a simmer; reduce heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. Meanwhile, prepare pasta according to package instructions.
- Before serving, remove bay leaves and taste; adjust seasoning as desired. Serve over hot pasta, sprinkled with Parmesan cheese.
HOMEMADE SPAGHETTI SAUCE
Easy homemade spaghetti sauce, using ingredients you probably already have in your pantry! This recipe is a family dinner staple!
Provided by Lauren Allen
Categories Main Course
Time 40m
Number Of Ingredients 14
Steps:
- Season ground beef with salt and pepper.
- In a large skillet, add the beef and chopped onion and brown. Drain excess grease.
- Add tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, crushed red pepper, worcestershire, and sugar to the skillet.
- Stir well to combine and bring to a boil. Add water and stir well.
- Reduce heat and simmer for 30 minutes. Add chopped basil before serving, if desired.
- This sauce tastes great in Spaghetti Pie, Million Dollar Spaghetti, Slow Cooker Lasagna and Instant Pot Spaghetti.
Nutrition Facts : Calories 303 kcal, Carbohydrate 16 g, Protein 18 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 64 mg, Sodium 814 mg, Fiber 3 g, Sugar 11 g, ServingSize 1 serving
JOLEAN'S KILLER SPAGHETTI SAUCE
This was my Mom's recipe for spaghetti that became one of our favorite "special Sunday dinners." I can't describe how wonderful the whole house smelled whenever she made this, and all of us kids would fill up on it so much that we couldn't MOVE for the rest of the day! NOTE: She always INSISTED on serving only Vermicelli pasta with this -- No regular spaghetti or thin spaghetti would do...
Provided by Stacky5
Categories Spaghetti
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a large stockpot or dutch oven, saute' onion, celery, green pepper and garlic in oil until PARTIALLY tender. Push aside in the pot.
- Add ground meats and brown. Chop meat into rather large chunks -- not too small. Mix meat and saute'd vegetables well.
- Add tomato paste, tomato sauce and stewed tomatoes and stir, mixing well.
- Add sliced mushrooms and whole mushrooms with liquid. Stir.
- Add all the spices including the grated Parmesan cheese. Mix thoroughly.
- Bring to a boil. Stir and simmer for AT LEAST 1 1/2 hours, stirring frequently.
- Serve sauce OVER cooked, drained and buttered VERMICELLI pasta. Sprinkle additional grated Parmesan cheese on top, if desired.
This quick and easy Homemade Spaghetti Sauce, made with lean ground beef and canned tomatoes has a rich and meaty sauce with a secret ingredient that is delicious, healthy and economical! It's also Weight Watchers friendly.
Provided by Terri Gilson
Time 1h
Number Of Ingredients 16
Steps:
- Cook ground beef and onions together until ground beef is browned
- Meanwhile, mix tomatoes, tomato paste, green peppers, mushrooms, garlic, chili sauce, Worcestershire sauce, brown sugar, herbs and spices together in a large pot and cook over medium heat on stovetop.
- When ground beef/onion mixture is browned, drain thoroughly and add to tomato mixture.
- Simmer for approximately 20 minutes or until vegetables are soft.
- While sauce is cooking, cook spaghetti as per package directions. Drain and serve with desired amount of sauce on top.
Nutrition Facts : Calories 193 kcal, Carbohydrate 9 g, Protein 25 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 185 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
KILLER SPAGHETTI SAUCE
Make and share this Killer Spaghetti Sauce recipe from Food.com.
Provided by John Skrable
Categories Sauces
Time 3h55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Add to spaghetti sauce the onion, bell pepper, veggies (a palmful of dehydrated veggie flakes will do), olive oil, basil, oregano, marjoram, celery seed, bay leaves, garlic, salt, cayenne pepper, black pepper, and tomato.
- Place on low heat, covered, about 30 minutes, till it bubbles.
- Add ketchup and tobasco. Immediately reduce heat to simmer.
- Keep it covered.
- After 2 hours, remove bay leaves, add parmesan cheese.
- Stir it in well.
- After 2 and 1/2 hours, brown ground chuck.
- Brown it well done, almost crunchy.
- Drain it well, on paper, and add it to the sauce, with about 40 minutes remaining.
- Stir it in well.
- Keep it covered.
- Takes 4 hours, but it's worth the wait.
- World acclaimed.
- Enjoy.
CAROL'S KILLER PASTA
Make and share this Carol's Killer Pasta recipe from Food.com.
Provided by Carol Bullock
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put several tablespoons olive oil in a frying pan.
- Add onions, celery, carrots and mushrooms and cook until almost soft.
- At this point, add the broccoli and cook until all is al dente or soft.
- Add garlic immediately and cook for a few minutes.
- Add remaining sauce, herbs and salt and let simmer, covered.
- Cook pasta in boiling, salted water.
- Drain and combine with sauce.
Nutrition Facts : Calories 529, Fat 2.5, SaturatedFat 0.4, Sodium 1115.6, Carbohydrate 108.2, Fiber 10.1, Sugar 16.1, Protein 20.5
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- Fill a large pot or Dutch oven half-way with water, bring to a boil. Using a slotted spoon, add tomatoes one at a time until you can't fit any more (about 8-10 tomatoes).
- Boil for 1-2 minutes. Remove tomatoes one at a time with slotted spoon and plunge in an icewater bath. Peel and quarter tomatoes.
- In a food processor, cover and process green peppers and onions in batches until finely chopped (if you want to add extra flavor, saute the peppers and onions in a little oil and a pinch of salt before processing).In a large stockpot, combine the tomatoes (do not discard excess juices from the tomatoes), onion/pepper mixture, tomato paste, soy sauce, Worcestershire sauce, brown sugar, salt, garlic, oregano, basil, pepper flakes, and bay leaves.
- Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring every 15 minutes or so (tomatoes burn easily so keep an eye on it). Discard bay leaves.If you want to make your sauce thick and smooth, use an immersion blender to blend the tomatoes until smooth with no large chunks (you can also blend it in batches in a blender).
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- In a large skillet, heat the olive oil over medium-high heat.Remove the casings from the sausage and chop into bite-size pieces.
- Add to the pan and sear the sausage. Once it is brown (it doesn't need to be cooked through), lower the heat to medium.Use a wooden spoon to move the sausage over to one side of the pan.
- Break up the ground beef, avoiding the sausage (you want bigger pieces of sausage).Cook, stirring occasionally, for 6-8 minutes, until the ground beef and sausage are no longer pink and the onions are soft.Add the wine to the pan.
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- Meanwhile, heat oil in a medium saute pan over medium heat. Add the garlic and shallots; saute until translucent, 2 to 3 minutes. Remove from the heat and allow them to cool.
- Combine the beef with the cheese, salt, egg, and the cooled shallots and garlic. Remove the soaked bread from the bowl and squeeze the bread in your hand to ring out the remaining milk, then mix the bread into the meat mixture. Make sure it disperses well into the meat mixture, but try not to overwork the meat.
- Next, roll the meat mixture into 2-inch balls using about ¼ cup for each meatball. Heat the remaining 2 tablespoons of oil in a large deep Dutch oven or skillet. Add the meatballs and cook 2 to 3 minutes per side, or until golden on the outside.
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- Yummy Dips. First off, the easiest way to reuse spaghetti sauce is to turn it into a dip. You can add either chili flakes or sauteed chilies to the sauce to give it a good kick, or you can opt not to add anything at all.
- Pizza Hummus. Pizza is another classical comfort food. However, this crowd-pleaser can get a bit messy and expensive when served whole. An alternative you can consider is pizza hummus.
- Bloody Mary. Most people don’t think of Bloody Marys when they see a jar of marinara. However, that leftover spaghetti sauce can help you score a tasty weekend morning pick-me-up.
- Hearty Soup. Leftover spaghetti sauce can be a good base for a hearty and healthy soup that can warm up your tummy during cold, winter nights. You can make a traditional Pappa al Pomodoro soup with the sauce as a tomato base.
- Tomato Vinaigrette. If you’re serving up a spinach salad or a juicy steak, pair that with tomato vinaigrette made from your extra spaghetti sauce. This will create a smothered savory and bold taste with the main ingredients.
- Veggie Casserole. If you made a pasta dish with creamy Alfredo sauce like truffle gnocchi and have leftover sauce, then you can use it to make any kind of vegetable casserole.
- Sloppy Joes. Sloppy joes are another comfort food for many Americans. They consist of ground beef, onions, ketchup or tomato sauce, and other seasonings served on a hamburger bun.
- Bread Or Pizza Topper. Leftover spaghetti sauce naturally works well as a topping like bruschetta on toasted bread. Alternatively, you can use it to make scrumptious pizza.
- Lasagna Mug. If you want lasagna but don’t like to cook for hours with a whole pan, especially if it’s just to satisfy your cravings for the night, then try lasagna in a mug.
- Add To Other Pasta Dishes. You can also use leftover pasta sauce as a stuffing for other pasta options such as ravioli. Use two cups of mashed potato and two cups of leftover sauce along with some Parmigiano Reggiano.
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