Gardenspaghettisauce Recipes

Steps:

• In a Dutch oven, saute the mushrooms, carrots, celery, onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Serve with spaghetti.

Steps:

• blanch and peal the tomotoes. I leave the seeds in as they are small in this type of tomato.
• 1/2 and run the tomatoes through a food processor or blender.
• Saute onion and galic in the olive out.
• Add red wine.
• Add tomato sauce from step 2.
• Add oregano, basil, salt and pepper.
• Let simmer. The length of time will depend on how thick you want the sauce.

Steps:

• In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
• Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
• Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
• After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
• Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
• Amen.

Steps:

• In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Steps:

• Heat a large skillet over medium high heat.
• Spray w/oil.
• Add ground beef, onions. celery, red pepper and garlic.
• Saute` until beef is no longer pink and veggies are tender, about 10 minutes.
• Add remaining ingredients and stir well.
• Bring to a boil and reduce heat.
• Cover and cook, stirring occasionally for 1-3 hours.
• If sauce becomes too thick, thin with a little water.
• Remove bay leaf and serve with your favorite pasta.

Steps:

• In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.

Steps:

• Place a 4 quart pot over medium high heat, add olive oil and red pepper flakes, stirring for approximately 1 minute.
• Lower heat to medium and add onion, sautéing until onion begins to be translucent.
• Add garlic and sauté for additional 2 minutes.
• Add both cans tomatoes, tomato paste, tomato sauce, sugar, and wine.
• Add spices, blending thoroughly.
• Cover and simmer on low heat for 2 hours.
• Taste test after 2 hours and add more wine if too thick and re season as desired.
• Simmer, covered, for an additional hour.
• Can be slow cooked in crock pot on low for 6-8 hours.
• Cooked ground beef or turkey or cooked Italian sausage may be added upon serving if desired.
• This recipe freezes well.

Steps:

• Brown meat in oil.
• Drain and run under hot water to get rid of excess fat.
• Combine meat in a pot with rest of ingredients.
• Bring to a boil over medium-high heat;reduce heat and simmer 20-25 minutes.

Steps:

• Heat Oil in Wok.
• Fry Garlic and Onions until Translucent.
• Add Basil, Oregano, Cayenne, Bay Leaves.
• Add Zucchini and fry for another 5 Minutes.
• Add Diced Tomatoes, and sugar, heat til it boils.
• Cook on low for two hours.
• Cook uncovered for thicker 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.

Steps:

• In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.
• Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.
• Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.
• When ready to use sauce, stir in can of tomato paste.

Steps:

• In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions., Serve spaghetti with sauce and, if desired, cheese.