MAMA'S SPAGHETTI SAUCE WITH ITALIAN SAUSAGE
From Dom DeLuise. This can be actually be served without pasta. Some recommended pastas are ziti, rigatoni, ravioli, and angel hair. Use hot or sweet sausages, or a combination, your choice. Add a couple more mushrooms if you like them.
Provided by Chocolatl
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place sausage in a skillet. Add hot water, cover, and cook for 10 minutes.
- Remove sausages and separate links if necessary. Discard drippings.
- In a large Dutch Oven, saute mushrooms, carrot and onion just until al dente.
- Add sausages.
- Add remaining ingredients. Cover and simmer 1 hour, or until thickened, stirring occasionally.
- Serve over pasta, or by itself with hot crusty bread.
Nutrition Facts : Calories 553.9, Fat 36.3, SaturatedFat 11.7, Cholesterol 64.7, Sodium 1621.3, Carbohydrate 25.4, Fiber 5.5, Sugar 13.6, Protein 26.6
MOM'S IRISH-AMERICAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS
I just got Mom to e-mail me directions for how to make "meat sauce" like she did when we were kids. This was a staple in our house, always made in an enormous pot and simmering most of the day. It seemed like forever before we were allowed to taste test it! The measurements are mine, as Mom only gave vague instructions. There is something really special about this recipe ... everyone asks me what the secret ingredient is, but I think its the process of cooking the sausages in the sauce that makes it sooooo wonderful. This freezes well, so make extra. Can be defrosted slowly in the microwave.
Provided by Gingernut
Categories Sauces
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Brown all but 3 of the sausages in olive oil in a big pot on the stove.
- Turn down heat and add onion and garlic. Saute till just translucent.
- Add tomato puree, crushed tomatoes, diced tomatoes, tomato paste and sugar. Season with oregano, basil, parsley, and salt and pepper. Let simmer.
- Meanwhile, into a large bowl, squeeze the remaining 3 sausages out of their casings.
- Add mince, breadcrumbs, herbs and salt and pepper. Mix well with your hands (rubber gloves work great!). Use the palms of your hands to firmly form golf ball-sized meatballs (I got 12 out of this mixture).
- When the sauce is piping hot, and the sausages are cooked through (about 40 minutes), throw meatballs into the sauce and let cook for another 30-40 minutes.
- If you want to let the sauce and sausages simmer longer, feel free. But don't throw in the meatballs till 40 minutes before the end.
- Serve over spaghetti or use to make lasagna.
Nutrition Facts : Calories 294.9, Fat 15.3, SaturatedFat 5.4, Cholesterol 45.3, Sodium 822.5, Carbohydrate 23.1, Fiber 3.9, Sugar 10.8, Protein 17.9
MOM'S SPAGHETTI SAUCE
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching.
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
ONE-POT SPAGHETTI WITH SAUSAGE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon olive oil in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat into small pieces with a wooden spoon, until lightly browned and no longer pink, about 5 minutes. Pour off the fat from the meat.
- Add the remaining 1 tablespoon olive oil and the onion to the skillet; cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the carrot, garlic and tomato paste and cook until the garlic softens, 1 to 2 minutes.
- Add 4 1/2 cups water, the spaghetti, cherry tomatoes, 1/2 teaspoon salt and a few grinds of pepper to the pot. Increase the heat to high and bring to a boil, then reduce the heat to a simmer; cook, stirring occasionally, until the pasta is tender and the sauce thickens, 10 to 12 minutes. Remove from the heat and add the parsley; season with salt and pepper and toss.
SPAGHETTI WITH SAUSAGE-MUSHROOM SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat 1 teaspoon olive oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Transfer to a bowl.
- Add the remaining 2 teaspoons olive oil to the skillet and increase the heat to medium high. Add the mushrooms, season with salt and pepper and cook until lightly browned, 3 to 4 minutes. Stir in the tomato paste and rosemary and cook, stirring, 1 minute. Return the sausage to the skillet, then add the cream and 1 cup water; bring to a gentle simmer and cook until slightly thickened, 8 to 10 minutes. Season with salt and pepper.
- Add the spaghetti to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Top with shredded Parmesan, if desired.
SPAGHETTI WITH TOMATO AND SAUSAGE SAUCE
The longer you cook the sauce, the better it tastes!
Provided by Melinda
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 3h45m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Cook sausage for 30 minutes. Cut into bite sized pieces, and set aside.
- In a Dutch oven, saute onion and mushrooms in olive oil until tender. Remove with slotted spoon, and set aside. Stir into Dutch oven: tomato paste, tomato juice, Italian tomatoes, and wine. Stir until smooth. Mix in oregano, basil, parsley, garlic, garlic salt, and sugar. Return sausage and onion and mushroom saute to sauce. Bring to a boil. Reduce heat, and simmer for at least 3 hours. Cover pot if sauce becomes too thick.
- Cook pasta according to package directions. Drain. Serve sauce over pasta.
Nutrition Facts : Calories 415.1 calories, Carbohydrate 61.1 g, Cholesterol 19 mg, Fat 12.2 g, Fiber 4.1 g, Protein 14 g, SaturatedFat 3.9 g, Sodium 1427.8 mg, Sugar 13.8 g
MOM'S HEARTY SPAGHETTI
Flavored with Italian sausage and dotted with tender meatballs, the savory from-scratch sauce made this dish one of my mom's most-requested. We five kids were always thrilled to hear it was on the menu. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a bowl, combine the first six ingredients. add beef and mix well. Shape into eight meatballs. Brown in a Dutch oven over medium heat; drain and set meatballs aside. , In the same pan, cook sausage, onion and green pepper until vegetables are tender; drain. Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings. Add meatballs; stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with Parmesan cheese.
Nutrition Facts :
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.
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
PASTA SAUCE WITH ITALIAN SAUSAGE
A flavorful homemade recipe for those who are tired of sweet pasta sauces. Serve over your favorite pasta with a tossed green salad and crusty garlic bread.
Provided by CRAIG
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Removed casing from sausage links and cut into 1/2 inch slices. In a large skillet, brown sausage over medium heat for about 10 minutes; remove and set aside.
- In a large skillet, heat ground beef, olive oil, garlic and onion over medium heat until meat is nicely browned; drain.
- Pour in tomatoes and tomato sauce; mix in salt, ground black pepper, basil, oregano, bay leaf and cooked sausage. Simmer uncovered for 1 hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Mix cooked sauce with hot pasta and remove bay leaf from sauce before serving.
Nutrition Facts : Calories 339.2 calories, Carbohydrate 11.4 g, Cholesterol 58.1 mg, Fat 24.6 g, Fiber 2.3 g, Protein 18.5 g, SaturatedFat 8.5 g, Sodium 1517.8 mg, Sugar 5.9 g
MOM'S SPAGHETTI SAUCE
This is a simple homemade tomato sauce and there is usually enough left for seconds. Just pop the leftover in the freezer. This sauce is also great for lasagna or terrific over your favorite pasta.
Provided by Ronda Kirsch
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Yield 8
Number Of Ingredients 10
Steps:
- In a large skillet cook ground beef with the chopped onions, parsley, and olive oil. Cook until onions are soft and ground beef is cooked through.
- In a large saucepan, combine tomato juice, tomato sauce, Worcestershire sauce, salt, ground black pepper, and garlic. Add ground beef mixture and simmer for 1 hour.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 12.8 g, Cholesterol 42.6 mg, Fat 23.8 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 6.4 g, Sodium 1538.7 mg, Sugar 9.6 g
MOM'S SPAGHETTI SAUCE
"Mom made this when we were kids, and it was always my first choice for birthday dinners," recalls Kristy Hawkes in South Ogden, Utah. "Now I do the prep work in the morning and just let it simmer all day. When I get home, all I have to do is boil the spaghetti, brown some garlic bread and dinner is on!"
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, cook the beef, onion, green pepper, mushrooms and celery over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a 3-qt. slow cooker, combine the tomatoes, spaghetti sauce, ketchup, sugars, salt, oregano, chili powder and mustard. Stir in the beef mixture. Cover and cook on low for 4-5 hours or until heated through., Freeze Option:: Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with hot spaghetti.
Nutrition Facts : Calories 145 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 779mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 9g protein.
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
I love my mom's cooking, it's a fact. Her spaghetti is awesome and this is the only way I make it now. It has lots of veggies in it which I am not a fan of, but they are chopped so small that you basically don't even see them, great for kids who are picky eaters, that's how she got all of us to eat them!
Provided by Chef 495452
Categories < 4 Hours
Time 2h30m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Brown sausage.
- Take out of pan.
- Use some grease in large pot. Put in 3 cans of sauce.
- Put vegetables (mushrooms, onions, carrots, zucchini, squash, not all together at once, it won't all fit) in chopper. Convert chopped veggies to pot. Repeat.
- Add other cans of sauce to pot. Don't put sausage in right away. Add seasonings. Simmer 20 minutes.
- Add sausage. Cook on low or medium for a few hours. (This is the best when it has been simmering almost all day long). Serve with homemade garlic bread. (Sliced bread with butter, minced garlic, and Lawry's garlic salt, toasted in oven).
- Freeze leftovers.
Nutrition Facts : Calories 617.6, Fat 32.5, SaturatedFat 9.4, Cholesterol 48.2, Sodium 2907.3, Carbohydrate 56.2, Fiber 3.8, Sugar 39.1, Protein 26.1
SPAGHETTI SAUCE WITH ITALIAN SAUSAGE
I've had this recipe for years. It's the best spaghetti sauce I've found. The key is the Burgundy wine and a good Italian sausage.
Provided by DebiMcG
Categories Sauces
Time 3h30m
Yield 16-20 serving(s)
Number Of Ingredients 20
Steps:
- Start browning Italian sausage in large (11 quart) stockpot, breaking it up as it cooks.
- When still slightly pink, add onions, parsley, peppers, mushrooms & garlic. Cook until sausage is done. Add spices, mix and cook another couple minutes, then add tomatoes, tomato sauce, tomato paste & Burgundy wine.
- Bring to just boiling, reduce heat. Cover and let simmer a minimum of 3 hours - longer is better. Stir occasionally.
- Serve over your favorite pasta.
ITALIAN SAUSAGE SPAGHETTI
This is my favorite method of making Italian sausage spaghetti. By browning the sausages first and then cooking them in the sauce at a long, slow simmer, the sausage is loaded with flavor and firm, but tender--almost meatball-like in texture. And we hardly need any seasonings because the long cook time allows the sauce to get infused with all the sausage-y goodness!
Provided by Chef John
Time 2h
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a saucepan over medium heat. Transfer sausage links into the hot pot. Cover with a lid and cook until beautifully browned and just barely cooked through, about 5 minutes per side. You can increase the heat a little if you like, but make sure the oil does not smoke. Turn off the heat and remove sausages to a plate to cool completely.
- While the sausages are cooling, add wine to the same pot over medium-high heat. As it comes up to a simmer, stir the caramelized bits on the bottom of a pan with a spoon or spatula. Simmer until it reduces by about half, 1 to 2 minutes.
- Add marinara sauce. Pour water into the jar of pasta sauce, seal, and shake to rinse out the jar. Pour that liquid into the pot and return to a simmer. Reduce heat to low.
- Slice each fully cooled sausage into 4 pieces. Transfer sausage and any accumulated juices into the simmering sauce. Stir and increase heat to just between low and medium-low. Cook at a gentle, steady simmer, stirring occasionally, for 1 hour. Taste and adjust seasonings. Skim about 1/2 of the fat from the surface, and continue to cook until reduced and thick, about 30 minutes longer.
- Meanwhile, bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until almost tender yet firm to the bite, 10 to 11 minutes. Drain spaghetti and transfer it directly into the pot of hot sauce. Mix until thoroughly combined. Cover with the lid and let sit for 1 minute so the pasta can absorb some of the sauce.
- Evenly divide pasta onto 4 plates and top each serving with 4 pieces sausage. Sprinkle with Parmigiano-Reggiano and parsley.
Nutrition Facts : Calories 1335.8 calories, Carbohydrate 123.3 g, Cholesterol 119.2 mg, Fat 64.7 g, Fiber 9.7 g, Protein 58 g, SaturatedFat 21.8 g, Sodium 3324.6 mg, Sugar 24.6 g
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