RYAN'S FANTASTIC SPAGHETTI SAUCE
This is an extremely tasty spaghetti sauce I stumbled across one night while experimenting in my kitchen. It is easy to make and you are sure to love it!
Provided by Ryan Hargreaves
Categories Main Dish Recipes Pasta
Yield 8
Number Of Ingredients 12
Steps:
- In a large Dutch oven over high heat add chopped beef, vinegar, chopped onion, and Italian seasoning. Stir until brown. Add the sliced tomatoes, tomato paste, and chopped green bell pepper, and stir. Reduce heat to medium and cook for 15 minutes.
- Stir in the Worcestershire sauce, soy sauce, and hot pepper sauce. Stir in the tomato sauce. Allow mixture to simmer for 10 minutes.
- While sauce simmers cook penne pasta in a large pot of boiling salted water until al dente. Drain well.
- Add warm pasta to sauce and toss well. Let stand for 15 minutes to allow maximum blending of flavors. Serve hot.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 67.9 g, Cholesterol 57.2 mg, Fat 15.3 g, Fiber 8.6 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 1666.4 mg, Sugar 16.7 g
BEST EVER SPAGHETTI SAUCE
This is my favorite spaghetti sauce recipe. It comes from a freezer cookbook called Once a Month Cooking. This makes alot so plan on freezing about half of the recipe. You can use this sauce on spaghetti, manicotti, veal (or chicken) scallopini, or French bread pizza
Provided by AngelicFantasia
Categories Sauces
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown the sausage with the onion and drain.
- Add the rest of the ingredients and simmer, partly covered, for 2 hours.
- Simmering can be done in a crockpot, if desired.
- This makes alot of sauce and can be frozen beautifully.
FRANK'S ITALIAN SAUCE (SPAGHETTI SAUCE)
Provided by Food Network
Time 3h20m
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
- For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
- In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.
FRAN'S FANTASTIC SPAGHETTI
This is a spaghetti recipe for those who crave something heartier than just noodles and a runny sauce. It has been in my family for many generations, and is the best Italian spaghetti I've ever tried. However, this is not a recipe for any day, it does take huge amounts of time, so I suggest making it on a special occasion, or a nice romantic meal. You will need a large pan or stock pot to cook this recipe. Also, it is best to "half cook" the sausage and meatballs before actually adding them to the sauce, because if you do not, they will actually disintegrate and you'll be left with a spaghetti soup :P I've posted this as a 3-4 servings, if your using it as a main course and adding garlic bread and salad, you could easily get 5 servings, maybe more.
Provided by Distant Goddess
Categories One Dish Meal
Time 5h45m
Yield 3-4 serving(s)
Number Of Ingredients 19
Steps:
- Chop up bell pepper & onion.
- Crush garlic or chop very finely.
- Cut sausages into 3/4-inch sections.
- Also, start shaping your meatballs from mixture (meatballs should be be about a 1-inch sphere).
- Preheat grill on a moderate heat (I suggest using a grill to precook your sausages and meatballs, rather than a frying pan).
- In stock pot on a moderate heat, empty diced tomatoes, tomato paste, onion, bell pepper, parsley, oregano, basil & garlic (Depending on juice in diced tomatoes, you may need to add a bit of water here, remember, you don't want this to be too runny; it will cook down, but you want to add water gradually).
- While spaghetti sauce is heating up, grill sausages and meatballs until the outside is brown, and insides still a bit pink.
- Now add your sausages & meatballs into spaghetti sauce (If you don't have enough room on grill to cook both at the same time, don't worry, just cook the sausages first and add them, then continue with the meatballs).
- Now the spaghetti sauce should be starting to "take"; Add salt and pepper to taste (Be careful, it will be hot).
- Add ketchup, this is to taste also, Ketchup gives it a bit of a kick, which is good in certain amounts, but can overpower the spaghetti if you're not careful.
- Place lid on spaghetti and continue cooking for 5-7 hours (the longer the better) Make sure you stir spaghetti regularly, and add water as needed.
- Cook pasta according to directions on the packet & drain.
- When preparing the spaghetti, it's best to add your ricotta cheese to the hot noodles and mix gently so it melts in with it (Some people don't like the look of little white cheese bits in their spaghetti, hence the optional).
- Top with large amounts of spaghetti sauce, including the wonderful meatballs and sausage.
- Sprinkle parmesan over the top of spaghetti.
- Enjoy!
Nutrition Facts : Calories 1140.7, Fat 31.6, SaturatedFat 10.9, Cholesterol 92.3, Sodium 2342.6, Carbohydrate 160, Fiber 15, Sugar 28.4, Protein 56.8
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