Sensational Spaghetti Sauce Food

SPAGHETTI SAUCE (EASY ITALIAN STYLE WITH 6 INGREDIENTS)

Steps:

• Crush the garlic with the flat side of a knife.
• Bring the extra virgin olive oil (and lard, if using) to medium high heat, then add the garlic and chopped parsley.
• After a minute, add the ground beef and break up with a wooden spoon. Add some salt, and cook until it begins to dry up, then add the tomato passata/purèe/chopped tomatoes of your choice.
• If using Mutti, they tend to be thick, so add about ¾ cup (6 oz) of water or until the bottom line of the jar (shake to rinse) then add to the pot. If you're using another brand, rinse the can/jar with a little less water, unless it's very thick.
• Put the burner on high to bring the sauce to a simmer, and add more salt. Don't be afraid to add Kosher/sea salt as I can guarantee you will have much less sodium in this sauce than a jar of store-bought.
• Lower the heat so that the sauce simmers gently for about an hour, stirring occassionally (so that the sauce won't stick). Taste for seasoning after about 30 minutes, and add salt if needed.
• When the sauce is ready, check once again for seasoning. Add salt and pepper as desired, and a generous amount of fresh basil, torn into pieces.

SENSATIONAL NO TOMATO SAUCE SPAGHETTI

Steps:

• In alarge skillet, melt butter and saute garlic until it is browned slightly.
• Cook spaghetti according to the package directions, and drain.
• Add spaghetti, parmesan cheese, cream, parsley flakes, salt, and pepper, and mix well.
• Pour into a buttered 2 quart baking dish.
• Cover and bake at 325 degrees until it is warm, about 15 minutes.
• Uncover and sprinklethe bacon over casserole.

WORLD'S BEST SPAGHETTI SAUCE

Steps:

• In a large pot, over medium heat, cook up your beef and hot italian sausage. When the meat is cooked, drain the meat and set aside (I leave it sitting in a colander over the sink).
• Heat up the olive oil and add the onion and green pepper. Saute until the onion is soft (about 4-5 minutes) and then add the garlic. Give it a good stir for another minute or two (until fragrant).
• Add the wine (doesn't matter what kind I have used Chardonnay, Pinot Grigio and even Moscato) and reduce for about two minutes.
• Next up is the crushed tomatoes, paste, jar of marinara, oregano, thyme, sugar, bay leaves, crushed pepper flakes, and salt. I usually stir this together and let simmer a few minutes.
• Add the meat. Stir and put a lid on.
• Let this simmer on low - medium/low for at least an hour. If you can get away for longer, do it.
• After your hour is up, add the parmesan cheese and parsley. Stir and simmer for another thirty minutes.
• Serve with desired pasta (or spaghetti squash) and top with more parmesan cheese.

SPAGHETTI SAUCE WITH GROUND BEEF

Steps:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

SENSATIONAL SPAGHETTI SAUCE

Steps:

• In large, heavy kettle, saute onion and garlic in butter and oil until transparent.
• Add meat and brown over medium heat.
• Add green pepper, mushrooms, tomato paste, tomatoes, Worcestershire, bitters, sugar, wine, salt, pepper, celery salt, bay leaves, and cayenne pepper.
• Simmer over low heat for 2 1/2 to 3 hours.
• Serve with warm pasta and a sprinkling of freshly grated Parmesan cheese.

SPAGHETTI SAUCE

Steps:

• In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

EASY, SPEEDY SPAGHETTI SAUCE

Steps:

• Stir all ingredients in a saucepan and simmer for 15-30 minutes.
• Serve over spaghetti.
• Sprinkle with parmesan cheese.