Non Fat Fresh Spaghetti Sauce Food

DANNY'S HOMEMADE FRESH INGREDIENTS SPAGHETTI SAUCE

Steps:

• Heat oil in a saucepan over medium heat. Add ground beef and cumin; cook and stir until meat is browned lightly, 5 to 10 minutes. Stir in chopped tomatoes, chopped onions, diced bell pepper, and minced garlic; cook and stir until meat is browned and vegetables are soft, 5 to 7 minutes.
• Combine quartered tomatoes, chunked onion, bell pepper, water, vinegar, garlic cloves, Worcestershire sauce, basil, oregano, parsley, cilantro, paprika, soy sauce, hot sauce, brown sugar, and salt in a blender; blend sauce to desired thickness. Add more water if a thinner sauce is desired.
• Pour sauce onto ground beef; cover and cook until the sauce reaches desired consistency, 15 to 20 minutes.

HOMEMADE MEATLESS SPAGHETTI SAUCE

Steps:

• In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with pasta and basil, if desired.

SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

OH MY!!! SPAGHETTI SAUCE (LOW FAT)

Steps:

• Combine all in saucepan and bring to a boil.
• Reduce heat and simmer for 10-15 minutes.

GARDEN FRESH SPAGHETTI SAUCE

Steps:

• blanch and peal the tomotoes. I leave the seeds in as they are small in this type of tomato.
• 1/2 and run the tomatoes through a food processor or blender.
• Saute onion and galic in the olive out.
• Add red wine.
• Add tomato sauce from step 2.
• Add oregano, basil, salt and pepper.
• Let simmer. The length of time will depend on how thick you want the sauce.

NON-FAT FRESH SPAGHETTI SAUCE

Steps:

• If you are using fresh red peppers, roast them over a gas flame or under the broiler until the outer skin is black and charred. Place the peppers into a bowl and cover until they cool, about ten minutes. Peel off the skin and cut the peppers in half and remove the inside ribs and seeds.
• Place the chopped onion, tomatoes and garlic into the bowl of a food processor and pulse until the mixture is finely chopped.
• Spray a non-stick or seasoned cast iron frying pan with canola oil spray. Add the mixture from the processor and turn on the heat to high.
• Now put the roasted red peppers, the tomato sauce and the tomato paste into the processor and pulse half a dozen times or so, until the mixture is a coarse puree. Put that into the frying pan.
• Add the dried thyme, the salt, the pepper and the sugar to the pan and cook until the sauce comes to a boil. Turn down the heat and simmer uncovered for about twenty minutes, until the sauce cooks down and looks more concentrated. The sauce should be thick enough to coat the pasta.
• Add the optional ingredients: 1/2 tablespoonful of balsamic vinegar, a pinch of red pepper flakes, and freshly chopped parsley or basil for more taste.

ALMOST FAT - FREE SPAGHETTI BOLOGNESE

Steps:

• Spray a large non-stick frypan lightly with cooking oil spray and cook onion and garlic till soft. Add minced beef and cook until browned.
• Add can of tomatoes, tomato paste, vegetables and herbs. Season to taste with salt and pepper. Simmer until vegetables are soft - about 15 minutes
• Serve over hot pasta and garnish with grated cheese of your choice.

NO-COOK FRESH TOMATO SAUCE

Steps:

• Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.

EASY LOW-FAT CROCK POT SPAGHETTI SAUCE

Steps:

• Pour all ingredients in crock pot.
• Cook on low 6 to 8 hours.
• If using meatballs they can be cooked all day with sauce or added the last 2 hours.
• If freezing, cool sauce favorite way and put in containers to freeze.