Lindas Spaghetti Sauce Food

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LINDA'S SWEET AND SOUR SAUCE



Linda's Sweet and Sour Sauce image

My mother-in-law gave me the best recipe for sweet and sour sauce that I've ever tried. We like it best on meatballs, but it's also good on leftover cooked chicken or roast pork, and my children even like it on chopped-up hotdogs ! My husband prefers it to be served with mashed potatoes on the side, so he can scoop some of the sauce over them.

Provided by Terri Newell

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 5

1 cup water
1 cup white sugar
1/2 cup ketchup
1/4 cup cornstarch
2 tablespoons cold water

Steps:

  • Combine water and white sugar in saucepan, bring to a boil.
  • Add ketchup, return to boil.
  • Dissolve cornstarch in cold water.
  • Add cornstarch mixture to boiling mixture slowly, stirring constantly.
  • Remove from heat and continue stirring until thickened.
  • note- this makes a fairly thick sauce.
  • If you prefer a runnier consistency, use less cornstarch.

LINDA'S SPAGHETTI PIE



Linda's Spaghetti Pie image

I have made this many times and everyone loves it, especially the kids...Try it...You will love it too! Serving size really depends on how small or lg. you cut your wedges. If you want a great sauce to use with this recipe, try my recipe for Recipe #258679. It's a delicious sauce and sure to please!

Provided by Lindas Busy Kitchen

Categories     One Dish Meal

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 12

1 lb spaghetti, cooked
4 cups of your own homemade spaghetti sauce or 1 (32 ounce) jar of your favorite spaghetti sauce
1 lb ground beef
1 large onion, diced (add only if you are using a jar or can of spaghetti sauce)
1 teaspoon italian seasoning (add only if you are using a jar or can of spaghetti sauce)
1/2 teaspoon basil (add only if you are using a jar or can of spaghetti sauce)
salt and pepper, to taste
4 eggs
1/2 cup parmesan cheese
16 ounces ricotta cheese
parsley
mozzarella cheese, to sprinkle on top of each pie

Steps:

  • 2 (9-inch) deep dish pie pans.
  • Preheat oven to 350.
  • Boil spaghetti according to pkg directions. Drain, and set aside.
  • Brown the meat, and IF you are using canned or jarred spaghetti sauce, add onion, Italian seasoning, and basil to the beef mixture.
  • If you are using your own homemade sauce, it will already have enough spices in it to your taste.
  • Add salt and pepper, to taste. Set aside.
  • Beat 2 eggs, and mix in with spaghetti.
  • Add Parmesan cheese, and mix well. Set aside.
  • Spray pie pans with non-stick cooking spray.
  • Layer each pie pan, making a well in the middle, with a thin layer of spaghetti on the bottom, and bringing spaghetti up the sides to make a pie crust.
  • You may, or may not have spaghetti left over, depending on how big your pie plates are. Set aside.
  • Beat 2 eggs, add Ricotta and parsley. Mix well.
  • Layer a layer of spaghetti, a layer of ricotta, a layer of meat, and a layer of sauce.
  • Cover with Mozzarella cheese.
  • Bake for 25-30 mins., or until cheese is bubbly, and all is nice and hot.
  • Serve with garlic bread or sticks, and a salad, and you have a delicious meal!

Nutrition Facts : Calories 562, Fat 22.9, SaturatedFat 10.7, Cholesterol 168.4, Sodium 484.6, Carbohydrate 55.4, Fiber 3.8, Sugar 8.3, Protein 31.5

LINDA'S SPAGHETTI WITH VEAL PARMESAN



Linda's Spaghetti With Veal Parmesan image

I serve this with Toasted Garlic Bread and a salad. For us (2), we LOVE pasta, so this recipe is enough for dinner, and 1 leftover serving for lunch the next day.

Provided by Lindas Busy Kitchen

Categories     Veal

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 lb spaghetti (I use Dreamfields, and cook about 11 mins. after it starts boiling)
2 cups breadcrumbs
1 tablespoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup vegetable oil
4 thin veal fillets
2 egg whites
1/2 cup kraft mozzarella cheese, I use fat-free
3 -4 cups spaghetti sauce, I use my own without the sausage (Linda's Meaty Spaghetti Sauce)
parmigiano-reggiano cheese, shredded (optional)

Steps:

  • Boil water for spaghetti, and cook as directed on box. When done, drain, and set aside with cover on pan, to keep hot.
  • Meanwhile put the bread crumbs on a lg. dish. Add the Italian seasoning, salt, and pepper. Mix well. Set aside.
  • Beat the egg whites in a bowl.
  • Dip veal fillets first in the egg whites, then in the bread crumb mix.
  • Turn heat on high, and place a lg. frying pan on burner. Add oil, and let get nice and hot.
  • Add veal fillets, and cook on both sides until golden brown. Drain on paper towels. Set aside.
  • In a 9x13" pan spread out enough spaghetti sauce to cover where you will be placing the fillets.
  • Place the fillets on the sauce mixture. Cover with cheese.
  • Top with spaghetti sauce, and bake in a 350 oven, for 20-25 minutes or until cheese is bubbly.
  • Add about 1 cups of sauce into drained spaghetti. Mix in well.
  • Serve spaghetti onto plates.
  • Add more spaghetti sauce on top.
  • Place fillets onto plate.
  • Note:.
  • You can sprinkle Parmesano Reggiano cheese on top of each serving.

Nutrition Facts : Calories 2616, Fat 133.4, SaturatedFat 20.9, Cholesterol 22.1, Sodium 3417.7, Carbohydrate 291.4, Fiber 13.8, Sugar 44.6, Protein 61.3

LINDA'S MEATY SPAGHETTI SAUCE



Linda's Meaty Spaghetti Sauce image

My own creation that I started making many moons ago. It's a great sauce, with LOTS of flavor packed into one pan! Peppers and Tabasco give it just a slight kick, but you can adapt it to your liking. You can also add 1 c. good red wine if you like, at the same time you add the tomatoes. I add water 1/2 c. at a time during cooking time, so sauce doesn't get too thick. Depending on how long you decide to cook it, depends on how much water to add. The more you cook it the tastier it is.

Provided by Lindas Busy Kitchen

Categories     Sauces

Time 4h25m

Yield 1 lg. batch, 10-12 serving(s)

Number Of Ingredients 14

1 (102 ounce) can tomato puree
2 (6 ounce) cans tomato paste
1 (16 ounce) container mushrooms, sliced
2 lbs hamburger (or 1 lb hamburger and 1 lb. Jimmy Dean sausage)
1 lb italian sweet sausage or 1 lb hot Italian sausage link
4 large onions, chopped
2 garlic cloves, chopped
2 bay leaves
1 teaspoon dried basil
2 teaspoons dried Italian seasoning
7 dashes Tabasco sauce
1/2 teaspoon red hot pepper
1 tablespoon salt (to taste)
parmesan cheese (optional)

Steps:

  • In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside.
  • Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
  • Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
  • Add the Red wine, if using.
  • Add salt to taste, starting with 1 T.
  • Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
  • Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
  • A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
  • Serve with your favorite pasta.
  • Sprinkle with freshly grated Parmesan, if desired, and enjoy!

SPAGHETTI SAUCE



Spaghetti Sauce image

Provided by Ree Drummond : Food Network

Time 2h15m

Yield 12 servings

Number Of Ingredients 20

5 pounds ground beef (I used ground round)
3 tablespoons olive oil
2 large yellow onions, diced
6 cloves garlic, minced
Two 28-ounce cans crushed tomatoes
One 14-ounce can crushed tomatoes
One 6-ounce can tomato paste
1 jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground oregano
1 teaspoon ground thyme
1/2 teaspoon crushed red pepper, optional
4 bay leaves
1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving
8 fresh basil leaves, chopped
1 whole rind from 1 wedge Parmesan, optional
1/2 cup grated Parmesan, optional, plus more for serving
2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving
Garlic-cheese bread, for serving

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.

LINDA'S SPAGHETTI SAUCE



Linda's Spaghetti Sauce image

This is a thick, meaty spaghetti sauce that my Mother taught me to make as a teenager, and has received raves in three states. I try to use low salt tomato sauce whenever possible. I don't normally add sugar but based on reviews I've added it in.

Provided by momaphet

Categories     Sauces

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 (28 ounce) can tomato sauce
1 (28 ounce) can tomato puree
2 (7 ounce) cans tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
4 garlic cloves, coarsely chopped
1/2 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon fennel seed (optional)
1/2 cup dry red wine, good quality
1 1/2 lbs ground beef
1 onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 -2 teaspoon sugar (optional)

Steps:

  • In a 5 quart pot stir together the tomato sauce, tomato puree, tomato paste, basil, oregano, garlic, salt, pepper, fennel seeds if using, and dry red wine; simmer over medium low heat for 1 hour.
  • Stir frequently; do not allow sauce to stick; lower heat if needed.
  • While sauce is cooking, brown beef and onion; drain well.
  • Add hamburger to the sauce at the end of the hour.
  • Simmer sauce for 1/2 hour; taste; adjust seasoning as needed.
  • Simmer for additional 1/2 hour.
  • Serve over your favorite pasta with Parmesan cheese.

Nutrition Facts : Calories 307.6, Fat 13.4, SaturatedFat 5.1, Cholesterol 57.8, Sodium 1222.6, Carbohydrate 26.4, Fiber 6, Sugar 15.8, Protein 21.3

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