Not So Secret Spaghetti Sauce Sorry Mom Food

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MOM'S SPAGHETTI SAUCE



Mom's Spaghetti Sauce image

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

1 large onion, chopped
6 cloves garlic, crushed
2 lbs ground beef
2 (28 ounce) cans whole tomatoes or 2 (28 ounce) cans diced tomatoes
2 (15 ounce) cans tomato sauce
1 cup tomato juice
3 cans mushroom soup
2 large green peppers, chopped
1 tablespoon dried Italian seasoning
10 pimento pepper, chopped (not hot!)
1 can mushroom, sliced

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



Mom's Spaghetti Sauce image

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

2 tablespoons olive oil
1 garlic clove, minced
1 medium onion, diced
2 (32 ounce) canned tomatoes
1 (16 ounce) canned tomato sauce
1 tablespoon sugar
1/2 teaspoon oregano
1 tablespoon chopped parsley
1 bay leaf
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated parmesan cheese (optional)

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



Mom's Spaghetti Sauce image

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

2 stalks celery
1 large onion
2 -4 cloves garlic (or 2-4 tablespoons of diced garlic from the jar You can adjust to taste.)
3 (6 ounce) cans tomato paste (I prefer Contadina)
2 (14 1/2 ounce) cans tomatoes (Use what you prefer, but I like the diced Italian Seasoning type)
1 (15 ounce) can tomato sauce
1 lb ground beef or 1 lb stewing beef, cut in cubes (optional)
2 tablespoons olive oil (can use vegetable oil if you prefer)
4 -8 ounces sliced mushrooms (optional)
2 -4 ounces black olives, chopped or sliced (optional)
1 bell pepper (optional)
oregano
thyme
sweet basil
rosemary
cumin
italian seasoning, can be used in place of the above spices
bay leaf
crushed red pepper flakes (optional)
garlic powder
onion powder
salt
black pepper

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

MY MOM'S VERY POPULAR SPAGHETTI SAUCE RECIPE



My Mom's Very Popular Spaghetti Sauce Recipe image

Once you make this, you'll have a hard time going back to Spagetti sauce in a jar, I promise! My Mom has been making this since I was a kid. It is a big batch, that I make and eat and freeze the leftovers. Great to have in the freezer, can be served with any pasta. I've made this for many, many friends and people are always asking for my recipe, so here it is, straight from our family cookbook my sister assembled as a Christmas gift to my family. I've always wanted to publish a recipe on here, and this is my first pick, because it is my 'sure thing'. It is hard to mess up and everyone who eats it love it. I belonged to a dinner club and the ladies asked for a repeat - that is a huge compliment! Parents, I don't recommend leaving out the tabasco for kids, it is not spicy, but it needs the flavor. I think it, the sugar and the worcestershire sauce make it special. In fact, I like a little more tabasco than the recipe calls for. Also, I added the celeryand carrots (the more veggies the better I believe). I hope you enjoy this as much as my family has over the years.

Provided by Diane73

Categories     Vegetable

Time 2h30m

Yield 20 cups?, 8-10 serving(s)

Number Of Ingredients 18

2 lbs ground beef
2 medium chopped onions
3 stalks chopped celery
2 diced carrots (add as much or as little as you like)
7 1/2 ounces tomato sauce
10 ounces tomato soup
13 ounces tomato paste
28 ounces tomatoes (I like petite)
3 cups water
3 tablespoons white sugar
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
3 teaspoons salt (more or less depending on your taste)
1 1/2 teaspoons dry oregano
1 teaspoon garlic salt
1 teaspoon dry basil
1 teaspoon celery seeds or 1 teaspoon celery salt
1/2 teaspoon ground pepper

Steps:

  • Saute ground beef. Add onion, celery and carrots, cook until soft.
  • Add every thing else! (tomato sauce, tomato soup, tomato soup, tomatoes, water, sugar, worcestershire sauce, tabasco, salt, oregano, garlic salt, basil, celery salt, and pepper).
  • Simmer (covered because it splatters), for a good while (that's what it says). i usally don't time it, but let it sit on stove for at least an hour, some times two. I just add a bit more water if it gets too thick before supper time.
  • Stir often, so it does not burn on bottom!

Nutrition Facts : Calories 373.4, Fat 17.9, SaturatedFat 6.9, Cholesterol 77.1, Sodium 1725.5, Carbohydrate 30.1, Fiber 5.4, Sugar 19.6, Protein 25.5

MY GRANDMOTHERS FAMOUS SPAGHETTI SAUCE



My Grandmothers Famous Spaghetti Sauce image

This has been passed down from my grandmother to my mother, to me, and now to my children and their families. I never measure ingredients so I will do my best to give you ingredient proportions. Don't rush this one. Let it simmer and cook down for several hours. I use my food processor to do the chopping as there is a lot of it!Freezes great so I double, and sometimes triple, the recipe.

Provided by TXOLDHAM

Categories     Sauces

Time P4DT20m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs lean ground beef
3 tablespoons olive oil, divided use
1 green bell pepper, chopped
1 cup celery, finely chopped
3 onions, chopped
2 garlic cloves, finely chopped
2 (15 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3 tablespoons Worcestershire sauce
Tabasco sauce, several shakes
oregano, to taste
basil, to taste
salt & freshly ground black pepper, to taste
water, to make really soupy (it will cook down)

Steps:

  • Brown meat in 1 tablespoon olive oil. Drain well. (I rinse my meat after browning to get as much grease off as possible.).
  • Chop celery, bell pepper, onions and garlic in food processor or by hand.
  • Add remaining olive oil and saute vegetables until tender over medium-high heat. Return meat to the pan.
  • Add remaining ingredients and add enough water to make really watery or soupy. It will cook down. Add water as needed. Simmer about 4 to 6 hours until cooks down to proper consistency for sauce.

MAMA'S SPAGHETTI SAUCE



Mama's Spaghetti Sauce image

My mom's standard spaghetti sauce recipe - loved by all. Half of a 28 oz can of Dei Fratelli tomato sauce is used in this recipe, simply because we prefer the brand. If you want to use a 14 1/2 - 15 oz can of another brand, that works too. (Dei Fratelli doesn't sell a smaller can.) This recipe is at it's absolute best the day after making it.

Provided by KissKiss

Categories     Sauces

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons butter
2 tablespoons olive oil
3 garlic cloves, minced
1/2 large onion, chopped
1/2 lb ground sirloin
1 -2 link mild Italian sausage, removed from casing and broken into small bits
28 ounces petite diced tomatoes (Dei Fratelli)
0.5 (28 ounce) can tomato sauce (Dei Fratelli, plain)
6 ounces tomato paste
1 -2 teaspoon salt
1/4 teaspoon pepper
1 -2 teaspoon sugar
1/2 teaspoon dried oregano
2 -3 bay leaves

Steps:

  • In a large Dutch oven, melt the butter with the olive oil, add the garlic and onion, and saute until onion is soft/translucent.
  • Add the ground sirloin and Italian sausage and cook until no longer pink.
  • Stir in the remaining ingredients, adding the bay leaves last so as not to break them up during stirring. Adjust the seasonings as needed to suit your taste.
  • Bring the sauce to a boil, then turn heat down to the lowest possible heat and let simmer for 2 hours covered with an offset lid.
  • Serve with cooked spaghetti and parmesan cheese.

NOT WORLD FAMOUS SPAGHETTI SAUCE



Not World Famous Spaghetti Sauce image

You've tried the rest - now try the best!! I've been making this ground beef/tomato based sauce for years - it freezes well & can be used for lasagna & other pasta dishes. The longer it simmers, the better it tastes. Since I don't measure the spices, I've estimated in order to share the recipe - but feel free to alter according to your own tastes. A little more red wine can't hurt either!!

Provided by CountryLady

Categories     Spaghetti

Time 4h50m

Yield 12 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 lb medium ground beef
1 teaspoon salt
1 (28 ounce) can roma tomatoes (Italian)
2 (14 ounce) cans tomato sauce
2 (5 1/2 ounce) cans tomato paste
1/2 cup dry red wine
1 tablespoon oregano
1 tablespoon parsley
1 teaspoon thyme
1 teaspoon basil
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon red pepper flakes
1/2 teaspoon sugar
1/2 teaspoon fresh ground pepper
2 bay leaves

Steps:

  • Heat oil in large Dutch oven or heavy pot; add onion and cook over medium heat for about 5 minutes.
  • Add garlic, ground beef& salt and cook over medium heat, breaking up meat with a wooden spoon, until no pink remains.
  • Don't drain off fat as this helps the sauce to"cling" to the pasta.
  • Add tomatoes, tomato sauce& tomato paste; mix well, breaking up tomatoes with a wooden spoon.
  • Use the red wine to rinse the tomato cans& remove any product left behind- then add to the Dutch oven.
  • Add spices& mix well; bring the mixture to a boil, then lower heat& simmer for AT LEAST 4 hours, stirring occasionally.
  • If you find that the sauce is getting too thick for your taste, add a little water.
  • Remove bay leaves, ladle over your favourite type of spaghetti& sprinkle with freshly grated Parmesan cheese.

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