EASY HOMEMADE SPAGHETTI SAUCE RECIPE
My family's secret homemade spaghetti sauce is easy to make using a few staple ingredients you may already have on hand! Perfectly thick and packed with flavor, you'll be ditching that store bought pasta sauce!
Provided by Suzy
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- In a large pan heat the extra virgin olive oil over medium heat until just shimmering. Add the onions, garlic, and finely grated carrots. Cook for about 5 minutes, stirring regularly until softened.
- Add the crushed tomatoes and about 1/2 cup water. Add a generous pinch of salt and pepper. Stir in oregano, paprika, crushed pepper flakes, if using. Finally, stir in the fresh basil and parsley.
- Bring the sauce to a boil, then turn heat to low. Cover and let simmer for about 15 to 20 minutes. Check partway through, and if you feel the sauce is too thick, you can add a bit more water (preferably some of your pasta cooking water). When sauce is ready, throw in more fresh basil, if you like.
- If serving for dinner, add cooked pasta of your choice to the sauce. Mix to combine and let the pasta cook in the sauce over low heat for about 5 minutes.
Nutrition Facts : Calories 148 calories, Sugar 7.8 g, Sodium 268 mg, Fat 10 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 4.3 g, Protein 3.1 g, Cholesterol 0 mg
VICKI'S SHRIMP AND CRAB PASTA
My sister made this for me one time several years ago. We all loved it so I remembered how she made it, now when she wants to make it she calls me to remind her how to make it. The last time she called I told her I was going to post it on my favorite cookbook website so she could find it anytime. So here it is Vicki!
Provided by Queena Frye
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook Spaghetti strings according to package directions.
- In a large skillet saute the Bell Pepper in the butter till tender.
- Add the Cream of Mushroom Soup and Milk to the Bell Pepper, mix throughly.
- Add the Velvetta cheese, shrimp and crab meat. Cook till hot and bubbly.
- Add the sauce to the cooked and drained spaghetti strings. Toss to mix well.
- Serve with Garlic Bread and Fresh Salad for a complete meal.
Nutrition Facts : Calories 257, Fat 13.8, SaturatedFat 6.3, Cholesterol 128.5, Sodium 1003.4, Carbohydrate 9.9, Fiber 0.5, Sugar 1.8, Protein 22.9
THICK AND SPICY SPAGHETTI SAUCE
Make and share this Thick and Spicy Spaghetti Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- Saute onion, green pepper, celery, and garlic in hot oil in a large pot until the vegetables are tender.
- Add in ground beef; cook until meat is browned, stirring to crumble the meat; drain well and return to pot.
- Stir in the next 15 ingredients; cover, lower heat and simmer for 1 hour, stirring occasionally.
- Take out bay leaves; stir in Burgundy wine.
- On individual plates, spoon sauce over cooked spaghetti; sprinkle each serving with cheese, if desired.
Nutrition Facts : Calories 330.2, Fat 17.1, SaturatedFat 5.8, Cholesterol 61.7, Sodium 1109.9, Carbohydrate 23.5, Fiber 5.5, Sugar 13.1, Protein 21.5
VICKI'S SPAGHETTI SAUCE
This is something that I threw together and never really measured. My daughter sat with me one time when I made it and wrote everything down so that I could share it. It makes a big batch and freezes well for future quick meals. I have found that this is just a basic recipe that adapts well to anyone's taste. This is also a...
Provided by Vicki Holt
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. In a large stockpot over medium heat, brown ground beef and sausages; drain. Add onion, garlic, and mushrooms (if desired); cook for 5 minutes. Add remaining ingredients except pasta. Reduce heat; simmer for 30 minutes, stirring occasionally. Serve over cooked pasta.
VICTORIA GOTTI'S SUNDAY GRAVY SPAGHETTI SAUCE
From her book, Hot Italian Dish. The longer you cook this sauce, the more flaverful it will be. I minced my garlic but her recipe doesn't specify how it should be.
Provided by Punky Julster
Categories Sauces
Time 3h15m
Yield 10 cups
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over medium heat. Add the garlic browning slightly, be careful not to burn it.
- Add the meat a few pieces at a time. Brown all the pieces on both sides, about 5 minutes per side.
- Add the tomatoes, tomato paste, bouillon cubes, and water to the meat mixture, stir to combine. Bring to a boil and cook for 10 minutes, stirring constantly.
- Add the salt and pepper, basil sprigs, oregano, and parsley to the pot, cover and let simmer for 2-3 hours until the meat is falling off the bone and the sauce has thickened. Stir the pot every 20 minutes.
- When the sauce is done and the meat is tender, remove the meat from the sauce and set aside in a covered casserole dish. Serve both the meat and the sauce with your choice of pasta.
Nutrition Facts : Calories 348.1, Fat 19.6, SaturatedFat 4.6, Cholesterol 52.7, Sodium 1127.6, Carbohydrate 22.1, Fiber 4.6, Sugar 12.2, Protein 23.4
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