HOMEMADE ITALIAN SPAGHETTI SAUCE RECIPE
Here is my family spaghetti sauce recipe passed down from my grandmother in Italy - it is the best one you will ever cook - don't trust me - try it!
Provided by Lauren Cobello
Time 3h20m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.
- Saute for 10 minutes or so, stirring often and being careful not to burn it.
- Add the chopped or pressed garlic.
- Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, salt, black pepper, basil, and sugar. Stirring often, bring to a low boil.
- Reduce heat to low and simmer for 2-3 hours stirring often.
- For the first half of the simmer time, do so with the pot uncovered, then cover.
- Add the cheese, stir in and simmer for an additional 5 minutes or so.
- This will make the equivalent of 4-5 jars of sauce, and the cost is probably about half (and it tastes way better).
SPAGHETTI SAUCE (EASY ITALIAN STYLE WITH 6 INGREDIENTS)
Italian style spaghetti sauce with meat.
Provided by Christina Conte
Categories Main Courses
Time 1h5m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 160 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 410 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
AUTHENTIC ITALIAN SPAGHETTI SAUCE
Make and share this Authentic Italian Spaghetti Sauce recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
- Add garlic and cook until tender.
- Add fresh tomatoes and cook until heated through.
- Stir in basil, crushed red pepper, black pepper and salt.
- Serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese.
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
REAL ITALIAN SPAGHETTI SAUCE
My mother who is Italian-born was taught this recipe by her mother before teaching me. I hope you enjoy it.
Provided by Tina Dirmyer
Categories Sauces
Time 3h30m
Yield 3-4 quarts
Number Of Ingredients 12
Steps:
- In a large dutch oven, heat the olive oil.
- Add onions& garlic and cook until just beginning to brown.
- Add Pork and cook until browned on all sides.
- Add Tomato Puree and Crushed Tomatoes and stir well.
- Add spices (add more or less to your liking) and bring to a boil, stirring often, for about 20 minutes Turn heat down to low and simmer for about 2-2 1/2 hours, stirring often.
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.
HOMEMADE ITALIAN SAUCE
Sauce like mom used to make. Serve over your favorite pasta. Classic red sauce with onion, mushrooms and garlic.
Provided by BARBLUVSFOOD
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- In a blender chop the whole tomatoes with juice and garlic until chunky. In a medium size pot, heat oil on medium high heat. Put onion and mushroom in and saute for about 5 minutes.
- Place in pot the blended tomatoes, crushed tomatoes, tomato paste, chopped green peppers, oregano and basil. Bring to boil, then lower to medium low, cover and stir periodically. Cook and reduce about 1 to 2 hours or to your liking.
Nutrition Facts : Calories 253.9 calories, Carbohydrate 36.4 g, Fat 11.7 g, Fiber 9.8 g, Protein 8.7 g, SaturatedFat 1.7 g, Sodium 755.3 mg, Sugar 13.9 g
AUTHENTIC ITALIAN TOMATO SAUCE
This is a recipe I got from my father who got it from a little old lady he knew from Italy. I always simmer this sauce with my meatballs (recipe posted). You can also add sausage if you like. This sauce is to die for!!!!
Provided by InMemoryofBrats
Categories Sauces
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, sauté onion and garlic in olive oil.
- Empty plum tomatoes into large bowl and squash with your hands.
- Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours.
Nutrition Facts : Calories 145.4, Fat 6.6, SaturatedFat 1.2, Cholesterol 1.8, Sodium 308.8, Carbohydrate 21, Fiber 4.1, Sugar 12.6, Protein 4
ITALIAN PASTA SAUCE
I picked up this recipe when I lived in Italy; everyone loves it. Thought it was time to share! The Merlot and chicken granules are very important ingredients that set this recipes aside from other sauces.
Provided by Celeste Debruzzi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h15m
Yield 18
Number Of Ingredients 11
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
- Sit tomato sauce, diced tomatoes, wine, tomato paste, chicken bouillon granules, basil, Italian seasoning, salt, and pepper with the onion mixture. Bring the mixture to a boil, reduce heat to low, and cook at a simmer, stirring frequently, for 1 hour.
Nutrition Facts : Calories 63.5 calories, Carbohydrate 10.1 g, Cholesterol 0.1 mg, Fat 1.2 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 0.2 g, Sodium 788.1 mg, Sugar 6.3 g
"REAL" ITALIAN BOLOGNESE SAUCE
After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own. Try it, you'll love it.
Provided by Classic Chef
Categories Sauces
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
- Add onion, celery, carrot, garlic, and bacon.
- Cook until onions are translucent (about 8 to 10 minutes).
- Remove bacon and remove fat.
- Chop lean portions of bacon in small pieces and return to pot.
- Add Ground beef and ground Pork, and cook until meat loses red, raw color.
- Raise heat and add wine and consomme.
- Cook sauce until wine and consomme are mostly evaporated.
- Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
- Let cook for approximately 20 minutes.
- Add crushed tomatoes and bring heat to a boil.
- Once the mixture comes to a boil, return to simmer.
- Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
- About 5 to 10 minutes before serving, add milk.
- Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
- Remaining sauce may be frozen for up to two months for future use.
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