Annas Spaghetti Sauce Recipes

Steps:

• Heat olive oil in a small pot over medium heat. Add onion and garlic; cook and stir until onion is soft, about 5 minutes. Stir in water, tomato paste, sugar, bacon, salt, basil, and red pepper flakes. Simmer until flavors combine, about 30 minutes.

Steps:

• In a large skillet over medium heat, saute onions, green bell pepper and garlic in olive oil until onions are translucent and the peppers are tender. Add the mushrooms, ground turkey, basil, oregano and ground black pepper; fry stirring frequently until the turkey is done.
• Add the can of stewed tomatoes with liquid and reduce heat; simmering until the tomatoes are soft and begin to fall apart. Add the tomato sauce and stir; add tomato paste to thicken. Simmer on very low heat for about 15 minutes. Serve over you favorite pasta.

Steps:

• Brown onion and green pepper in a large skillet in a small amount of oil.
• Add ground beef to the onion and green peppers; cook until brown.
• Carefully drain the hamburger mixture and return to the skillet.
• Add the tomato sauce, onion salt, salt, garlic salt, oregano, ketchup, Worcestershire sauce, Heinz 57 and Italian seasoning.
• Stir well and simmer on low heat for 2-3 hours.
• Serve over your favorite pasta with garlic bread and a salad.

Steps:

• In a large saucepan or pot, saute onions in olive on medium heat for five minutes or until onions are tender.
• Add bell pepper and garlic and saute 2 minutes or until fragrant.
• Add gr. sausage to vegetables and brown. Drain excess fat.
• Add diced tomatoes, tomato paste, basil, and oregano. Bring to a boil, and then cover and simmer on med. low heat for 15-30 minute
• Salt to taste and serve with pasta.

Steps:

• Brown the beef.
• Add the chopped veggies.
• Add tomato sauces & spices.
• Simmer 4 hours--the longer the better.
• Nanny always put it in her crock pot to simmer all day.
• Sometimes she added 1 T grape jam.

Steps:

• Rinse the cherry tomatoes and basil leaves and pat them dry.
• Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, peperoncino and 1/2 tsp salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived.
• With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste and adjust seasoning. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if you'll use it longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
• To cook the spaghetti, heat 6 quarts of water with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.
• Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.

Steps:

• Slice the chorizo and cut the slices in half then fry them in a pan with a bit of oil for about 2-3 minutes, Then add the chopped onion, grated carrot and the cut mushrooms.
• When the vegetables are soft add the mince meat and mix everything together.
• Sieve the tomatoes to eliminate all the hard bits and seeds add it to the pan with the stock cube and a pinch of salt and pepper.
• Crush the garlic cloves with a knife and put them into the sauce, cover the pan and let it simmer for another 10 minutes. In the meantime boil the pasta according to the instruction on the back of the packet, drain the water when they are done and mix in with the sauce just before you take it off the heat.
• I served with a salad made with tomatoes, a few lettuce leaves cucumber, sliced olives, a slices of crumbled feta cheese and a squeeze of lemon.
• ENJOY!!!

Steps:

• For Sauce:.
• In a large pot, over medium heat add olive oil and fresh garlic. Sauté for 2-3 minutes until translucent, do not brown.
• Add tomatoes add wine, garlic powder salt and pepper and cook, stirring occasionally for about 5-8 minutes until tomatoes have softened and broken down.
• Add can tomatoes, tomato paste, sugar, dried or fresh herbs, the rest of the garlic, and red pepper flakes.
• Reduce heat and simmer for about 20 minutes. Add the remaining cup of wine and meatballs (see recipe below) then continue to simmer for 15 minutes.
• Add mushrooms and parsley and continue to cook for 10 more minutes until mushrooms are done.
• Serve with desired cooked pasta.
• For Meatballs:.
• This can either be made in a food processor or by hand with fork or clean, bare hands. The 1st recipe is for the food processor.
• Add all ingredients except olive oil and fennel seeds into a food processor and pulse until all combined.
• Stir in fennel seeds. Form meat into 1 ½ inch meat balls.
• In a pan over medium-high heat add olive oil and meat balls, one at a time, to hot oil and brown on all sides.
• Drain oil.
• For doing it with a fork or by hand:.
• In a large bowl add all ingredients, except olive oil and stir with fork or clean hands until combined.
• Form in to 1 ½ inch meat balls.
• In a pan over medium-high heat add olive oil and meat balls, one at a time, to hot oil and brown on all sides.
• Drain oil.

Steps:

• Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry.
• Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and 1/2 t salt.
• Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived.
• With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto.
• Taste, and adjust seasoning.
• Heat 6 quarts water with 1 T salt to the boil in a large pot.
• Scrape all the pesto into a big warm bowl.
• Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto.
• Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again.
• Serve immediately in warm bowls.