Spaghetti Sauce Like Grandpa Used To Make Food

GRANDMA MAGGIO'S SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
• Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
• Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

SPAGHETTI SAUCE

Steps:

• In a large stock pot stir together crushed tomatoes, tomato puree, and tomato sauce.
• Set on medium-low heat and cover.
• Meanwhile, in sauté pan heat olive oil over medium heat. When warm, add peppers, onions, and mushrooms.
• Sprinkle with a dash of salt and pepper to taste.
• Sauté until onions are clear but not browned.
• Add sautéed vegetables to stock pot, folding them into the sauce with the oregano and parsley.
• Cover, and bring to a slow simmer, stirring occasionally from the bottom up.
• Once simmering add the tomato paste, fresh garlic, garlic powder, and onion powder, being sure to mix in throughly.
• Turn to low heat and simmer, covered at least 1 hour.
• Taste; if too acidy, add sugar 1/2 teaspoon at a time, checking every 10 minutes.

OLD WORLD ITALIAN SPAGHETTI SAUCE

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.

SPAGHETTI SAUCE LIKE MAMA USED TO MAKE

Steps:

• In a large dutch oven, over medium heat, cook the beef and pork removing from the pot when cooked through.
• Leaving about 1-2 Tbsp of fat in the pot add the chopped onion, green pepper and mushrooms. Sauté for 5 minutes to soften.
• Blend in the minced garlic and sauté that for 30 seconds.
• Add the oregano, salt, basil, thyme and bay leaf. Blend in well and cook that for another minute.
• Add back the meat along with the remaining cans of diced tomato/sauce/paste.
• Bring the sauce to a boil and then reduce heat to a simmer. Taste for salt and herbs, grind a teaspoon or so of pepper into the pot.
• Simmer uncovered for at least 2 hours.
• Serve over hot spaghetti garnished with Parmesan and chili flakes.

SPAGHETTI SAUCE LIKE GRANDPA USED TO MAKE

Steps:

• Brown meat, onions, and garlic, stirring often to break up.
• Combine with remaining ingredients.
• Simmer for 1 hour to marry the flavors.
• Ladle over cooked spaghetti. Sprinkle with grated Romano cheese if desired.
• Note: the final three spices call for a dash which is further described as "small", "wee, even".