JO MAMA'S WORLD FAMOUS SPAGHETTI
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
Provided by SharleneW
Categories Spaghetti
Time 1h20m
Yield 4 quarts, 10-14 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
NOT WORLD FAMOUS SPAGHETTI SAUCE
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
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.
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.
RICHARD AND SUZANNE'S FAMOUS SPAGHETTI SAUCE
We created this spaghetti sauce because my wife did not like thick sauce. Therefore, we came up with this recipe and have used it for over 20 years. We are always asked for the recipe, but, until now, had never given the recipe to anyone. Hope you enjoy!!
Provided by Richard and Suzanne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Pour the olive oil into a skillet and place over medium heat. Cook the garlic in the hot oil 1 to 2 minutes; add the onion, bell pepper, basil, green onion, and bay leaf and cook until the bell pepper softens; season with salt and pepper. Stir in the tomato sauce, stewed tomatoes, diced tomatoes with chiles, water, and sugar; continue to cook 20 to 30 minutes, stirring every 5 to 10 minutes.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 19.9 g, Fat 5 g, Fiber 4.5 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 1109.5 mg, Sugar 11.3 g
WORLD'S BEST PASTA SAUCE!
Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.
Provided by John Chandler
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h45m
Yield 16
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 11.9 g, Cholesterol 24 mg, Fat 8.6 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 672.8 mg, Sugar 5.4 g
MY GRANDMOTHERS FAMOUS SPAGHETTI SAUCE
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
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.
OLD WORLD ITALIAN SPAGHETTI SAUCE
This is a great old world Family recipe. Its also great with italian sausage,or meatballs. Just stir often while cooking when using meats.
Provided by FarahC
Categories Sauces
Time 3h25m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.
Nutrition Facts : Calories 158.6, Fat 5.2, SaturatedFat 1, Cholesterol 1.8, Sodium 647.1, Carbohydrate 25.2, Fiber 5.2, Sugar 9.7, Protein 5.5
FAMOUS SPAGHETTI SAUCE
Make and share this Famous Spaghetti Sauce recipe from Food.com.
Provided by sweetomato
Categories Sauces
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Place a 4 quart pot over medium high heat, add olive oil and red pepper flakes, stirring for approximately 1 minute.
- Lower heat to medium and add onion, sautéing until onion begins to be translucent.
- Add garlic and sauté for additional 2 minutes.
- Add both cans tomatoes, tomato paste, tomato sauce, sugar, and wine.
- Add spices, blending thoroughly.
- Cover and simmer on low heat for 2 hours.
- Taste test after 2 hours and add more wine if too thick and re season as desired.
- Simmer, covered, for an additional hour.
- Can be slow cooked in crock pot on low for 6-8 hours.
- Cooked ground beef or turkey or cooked Italian sausage may be added upon serving if desired.
- This recipe freezes well.
Nutrition Facts : Calories 147.8, Fat 6, SaturatedFat 0.8, Sodium 540.8, Carbohydrate 19, Fiber 4.1, Sugar 8.5, Protein 3.5
FRANK'S FAMOUS SPAGHETTI SAUCE
Years of experimenting with many recipes has yielded this recipe that is thick and meaty, yet easy and quick to prepare.
Provided by Frank Buettner
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, saute onions, green bell pepper and garlic in olive oil until onions are translucent and the peppers are tender. Add the mushrooms, ground turkey, basil, oregano and ground black pepper; fry stirring frequently until the turkey is done.
- Add the can of stewed tomatoes with liquid and reduce heat; simmering until the tomatoes are soft and begin to fall apart. Add the tomato sauce and stir; add tomato paste to thicken. Simmer on very low heat for about 15 minutes. Serve over you favorite pasta.
Nutrition Facts : Calories 168 calories, Carbohydrate 15.6 g, Cholesterol 44.8 mg, Fat 6.8 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 1.6 g, Sodium 885.3 mg, Sugar 9.7 g
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