Spaghetti Sauce From Jims Steaks And Spaghetti Food

STEAK STRIPS WITH SPAGHETTI

Steps:

• In a nonstick skillet, saute onion and green pepper in butter until tender; remove and set aside. In the same skillet, brown beef over medium heat until no longer pink; drain. Add the tomato sauce, water, seasoning blend, thyme, pepper and vegetables. Cover and simmer for 20-30 minutes or until meat is tender., Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes or until cheese is melted. Serve with spaghetti.

SPAGHETTI SAUCE I

Steps:

• Saute the beef and onion. Drain.
• Stir in the tomato sauce, butter and sugar. Add the oregano, basil, salt, pepper and garlic powder to taste. Cook over low heat until hot.

SPAGHETTI SAUCE FROM JIM'S STEAKS AND SPAGHETTI

Steps:

• 1. Add everything all at once, rinse cans water, add to sauce.
• 2. Simmer on med low for 3 hours. I like to take an emersion blender (stick mixer) and smooth out the sauce went finished. Left overs can be frozen.
• 3. This is the hand written recipe card that this recipe came from

ZAPPA FAMILY SPAGHETTI SAUCE

Steps:

• Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.
• Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.
• About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.

JIM'S SPAGHETTI HOUSE SAUCE

Steps:

• Mix all ingredients except for the bay leaves together until smooth. DO NOT BROWN THE GROUND CHUCK. This is what makes the texture so fine.
• Cook over medium low heat until meat is browned stirring frequently. Place bay leaves on top.
• Cover and simmer on low heat for 3 hours. Stir occasionally.
• Remove bay leaves. Skim fat from top.
• Serve over spagetti noodles.

SPAGHETTI SAUCE

Steps:

• In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the green pepper, celery, onion and carrots; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, for about 3 to 4 hours to allow flavors to blend, stirring occasionally.

JIM'S SPAGHETTI SAUCE

Steps:

• Put all ingredients (raw) in large pot, stirring often to break up hamburger. Cook over low heat for three hours, uncovered. Add water as needed and remove bay leaves before serving.
• Serve over hot spaghetti.

MOM'S SPAGHETTI SAUCE

Steps:

• In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching.

SPLENDICIOUS SLOW COOKER SPAGHETTI SAUCE

Steps:

• Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red wine, green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. Set the cooker to Low.
• While the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve.
• While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. Pour the sausage mixture into the slow cooker.
• Cook on Low for 8 hours to overnight. Add more red wine or water if needed to prevent the sauce from getting too thick and burning on the bottom.