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
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
MOM'S BEST SPAGHETTI SAUCE
A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating.
Provided by KRAZYBARB
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Yield 8
Number Of Ingredients 13
Steps:
- Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
- Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
- After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
- Cool, cover, and refrigerate overnight. The next day, reheat and serve.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 36.3 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 7.9 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 1624.4 mg, Sugar 23.2 g
MOM'S SWEET SPAGHETTI SAUCE
My mom has made this sauce ever since before I was born. My whole family and all my friends love it. I love it cause it's sweet and different from all the other spicy and tart sauces.
Provided by LANGSTON28
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 7
Number Of Ingredients 13
Steps:
- In a skillet over medium heat, cook onion and bell pepper in oil until transparent. Add beef to onions and peppers; cook until brown. Set aside.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve drippings and crumble bacon. Combine drippings and crumbled bacon with the beef mixture.
- Add mushrooms, tomato sauce, tomato paste, garlic powder and oregano. Pour in wine while stirring. Stir in sugar, then salt and pepper. Cook until hot.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 38.4 g, Cholesterol 66 mg, Fat 28.9 g, Fiber 4.4 g, Protein 16.6 g, SaturatedFat 10.1 g, Sodium 1117.1 mg, Sugar 31.1 g
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
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.
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 :
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