MOM'S SPAGHETTI SAUCE
Absolutely favorite meal of all in our home. I tried Jo Mama's World Famous Spaghetti this weekend and was told emphatically "you MUST enter 'our' recipe!" Sharlene W, I would love your opinion!
Provided by Wendy Archer
Categories Sauces
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Fry onions and garlic in a minimal amount of oil in a large heavy pot until onions are soft.
- Add meat and stir-fry until browned.
- Add Tomatoes, Tomato Sauce, Tomato Juice and Mushroom Soup, stirring to blend.
- Add Green Peppers and Italian Seasoning.
- Simmer for 45 minutes for flavours to blend, stirring occasionally.
- Add Pimento Peppers and canned mushrooms.
- Simmer for 15 minutes more.
- Serve over cooked spaghetti with a sprinkle of Parmesan Cheese.
- Freezes exceptionally well for those"pull-out of the freezer" days.
Nutrition Facts : Calories 198.8, Fat 10.2, SaturatedFat 3.6, Cholesterol 38.6, Sodium 634.1, Carbohydrate 15.1, Fiber 3.7, Sugar 7.9, Protein 13.8
MOM'S SPAGHETTI SAUCE WITH SAUSAGE
This is a fair amount of work, especially if you make the meatballs to go with it, but boy is it worth it.
Provided by Debbie R.
Categories Spaghetti
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Leave sausages whole. Brown for 45 min over medium heat.
- Saute the onion, green pepper and garlic in a little olive oil.
- Put sausages and vegetables into a dutch oven. Add tomatoes, tomato paste and water.
- Add listed spices to taste. Add mushrooms.
- Cook 2 - 3 hours over low heat. Keep a close watch as it can scorch. If it gets too thick, add some water.
- This is beyond good if also served with the recipe I posted for Mom's Italian Meatballs so that you get all those flavors and can eat a little sausage and some meatballs at the same meal.
Nutrition Facts : Calories 352.5, Fat 21.3, SaturatedFat 7.4, Cholesterol 43.1, Sodium 1375.3, Carbohydrate 23.9, Fiber 5.1, Sugar 13, Protein 19.2
MOM'S SPAGHETTI SAUCE
This is my Mom's sauce, the sauce I grew up with and loved...but now that I am grown I have made a few changes but posted the orginal recipe from my Mom. Basically for my grown up taste, I increased all the spices. I would like to say I doubled them, but I'm sure it is probably even more. I just cup my hand pour some spice in and throw it in the pot. And I also tend to let it simmer on the stove all morning. It's a good sauce and the one I started with before I started spicing it up. Occaisionally I added her meatballs to this recipe, they can be found here recipe #210730
Provided by Doozie
Categories Sauces
Time 1h30m
Yield 1 pot
Number Of Ingredients 13
Steps:
- Heat olive oil in sauce pot, and saute the onion and garlic.
- Add remaining ingredients except the grated cheese and bring to a boil.
- Cover, lower heat and simmer one hour.
- NOTE: For a thicker sauce, stir in the 1/4 cup grated cheese and simmer 5 minutes more. Actually -- I think it even tastes better.
MOM'S SPAGHETTI SAUCE
A great sauce for any pasta dish, I usually leave the meats out for most baked dishes. This recipe came to me from my Mother, a full-blooded Italian-American, with a few minor additions/changes by me. I have never found a recipe that I like as much, but then I am probably biased. Cook time is 1 to 8 hours depending on how long you have. Mom used to cook it all day. I like to go at least two hours, but I have spent as little as 45 minutes on the cook time.
Provided by Wally Wilkins
Categories Sauces
Time 2h30m
Yield 2 quarts
Number Of Ingredients 23
Steps:
- Cut celery and onion (and bell pepper if used) as fine as you prefer.
- If you like chunky style sauce make the pieces bigger, I like mine chopped fairly small.
- In a large skillet, heat 1-2 tblspn of oil, when oil is hot (not smoking) add celery and stirfry.
- As celery begins to clarify, add onion (and bell pepper, if used) and stirfry until it begins to glaze, add chopped garlic, stir for a short time (don't let anything begin to brown).
- If using meat, add ground beef or stew beef and brown, stirring regularly, adjust heat to make sure nothing burns.
- Salt and black pepper to taste.
- Transfer to a larger pot (if you have a good sized pot that you can brown in, you can just start with that instead of using the skillet.).
- Stir in tomato paste and cook until the color darkens.
- Stir in tomatos and tomato sauce.
- Add spices (Italian seasoning or individual spices) to taste.
- Add 3 Bay Leaves.
- Stir in mushrooms and/or black olives and crushed red pepper, if desired.
- Stir in 1-2 cans of water (I use the tomato paste, tomato and tomato paste cans to get the leavings out of them.).
- Adjust heat to simmer.
- Let cook for at least 1 hour, longer if you can, and stir regularly.
- Check spice to taste and add what you want.
- You can cook this for a little while or for a longer time.
- I prefer at least 2 hours to give all the spices a chance to blend well.
- But it can be cooked for as little as a half hour.
- If you want it to cook for a long time, monitor the thickness and add water as needed.
- Don't forget to remove the Bay Leaves before serving.
- Some people like to add a pinch of sugar to cut the acidity, but I believe that the Bay Leaves accomplish this and have never used sugar.
- When done, serve over or mix with the cooked pasta of your choice.
- Add grated parmissan if desired.
- Also individuals can add crushed red pepper to their own servings, for those who like it a little spicier.
- If making a baked dish such as Lasagna, Ziti, etc.
- you may want to make the sauce a little thinner (add water) to start with.
Nutrition Facts : Calories 1002.5, Fat 50.2, SaturatedFat 15.7, Cholesterol 154.2, Sodium 3359.7, Carbohydrate 90.4, Fiber 21.5, Sugar 55.3, Protein 60.9
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.
KAT'S MOM'S SPAGHETTI SAUCE
Even better the next day! I always make a *big* batch in the crockpot - because when my kids hear that I am making it, they come over to snag a jar or two. If pinched for time, substitute 3/4 TSP of garlic powder and 3 TBL dried minced onions for fresh and cook in a large pot on the stove on low heat for 2 hours (stirring occasionally). When available, I prefer to use meatloaf mix instead of hamburger, but you could use frozen meatballs if you prefer. This sauce freezes well and is always worth the effort.
Provided by Kats Mom
Categories Sauces
Time 9h
Yield 1 large pot, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Place sausage in a frying pan with 1/2 cup water.
- Poke a few holes on each side of the sausage with a fork so that grease will run out.
- Simmer on medium heat for 15 minutes, turning several times until sausage is no longer pink in the middle.
- Set aside to cool.
- In a big crockpot add the first eleven ingredients.
- Clean out frying pan and fry hamburger on medium heat until no longer pink.
- Use spatula to break into small pieces.
- Drain grease and add meat to the crockpot.
- Wipe out frying pan again.
- Chop onion and crush garlic cloves.
- Melt butter in frying pan and saute the onion and garlic until translucent - about 10 minutes on medium heat.
- Add to crockpot.
- Remove casings from cooled sausage and crumble sausage into the crockpot.
- Stir sauce, cover and cook about 8 hours on low.
- About 15 minutes before serving stir in the grated cheese.
- Serve over pasta.
- We like to sprinkle on more cheese and red pepper flakes and serve with a fresh salad and garlic bread.
Nutrition Facts : Calories 488.5, Fat 26.4, SaturatedFat 10.3, Cholesterol 95.1, Sodium 1781.6, Carbohydrate 32.2, Fiber 5.2, Sugar 24.1, Protein 33
MOM'S SPAGHETTI
My mom taught me how to make this spaghetti sauce when I was in high school. She is my mentor and the best cook I know. I hope you enjoy it as much as I have.
Provided by chefdinaowe
Categories Meat
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large pot. Add onions and garlic and cook for 2 minutes. Add ground beef and cook until completely brown. Add tomatoes, paste, water, parsley, italian seasoning, salt, pepper, and sugar. Mix thoroughly. Let come to a boil and then turn down heat to a simmer. Let simmer at low heat for at least one hour. If it becomes too thick you made add a little water as needed. That's it. Serve over your favorite pasta and your done.
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