THE BEST HOMEMADE SPAGHETTI SAUCE EVER. PERIOD.
When I found my Taste of Home magazine in my mailbox, I was excited to try this slow cooker recipe for "Stamp of Approval Spaghetti Sauce" Orginally submitted by Melissa Taylor of Higley AZ. This sauce is the best stuff I have ever tasted- there is no comparison in taste between store bought and this! Everyone that I made it for, my hubby, son, sister, mom and dad loved it and I (shamefully) ate 2 bowls full of plain sauce before serving! Just try it. Notice- It makes a BIG crock pot full of sauce!
Provided by Amanda
Categories Sauces
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- In a Dutch oven. cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
- Transfer to a 5-qt slow cooker.
- Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
- Cover and cook on low for 8 hours or until bubbly.
- Discard bay leaves.
- Serve with Spaghetti.
SPAGHETTI / PASTA SAUCE
This is the sauce I've been making for years. It doesn't make a huge quantity, but is easily doubled etc. I think it needs to be simmered for a long time to develop the flavour. I would serve this over any pasta or spaghetti shapes I have on hand and I also use this in my lasagnas. Feel free to add sautéed mushrooms, celery or a little grated carrot if you wish. I do sometimes, but find we like this simple recipe the best.
Provided by JustJanS
Categories Sauces
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large fry pan over a medium heat.
- Add the onion and bacon and cook until the onion is golden and tender.
- Add the minced garlic and cook a couple of minutes more.
- Add the mince and cook, breaking up with a fork, until the meat has all changed colour.
- Add the bell pepper and cook for a minute or two.
- Now add the tomato paste and"cook it out" for another minute or two before adding the wine.
- Allow the wine to reduce a little, before adding the remaining sauce ingredients.
- Simmer until reduced and a deep rich red/ brown.
- *You could call this "cooked" in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it's not catching.
- Add a little more broth or water if it looks like doing so.
Nutrition Facts : Calories 497.1, Fat 34.3, SaturatedFat 11.3, Cholesterol 91.5, Sodium 848.7, Carbohydrate 16.2, Fiber 3.7, Sugar 9.1, Protein 26.4
HOMEMADE SPAGHETTI SAUCE
Homemade Italian spaghetti sauce from an Italian family. The longer you cook it the better it tastes.
Provided by Cathy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h10m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 19.6 g, Fat 2.4 g, Fiber 6.1 g, Protein 5.8 g, SaturatedFat 0.3 g, Sodium 659.1 mg, Sugar 9.3 g
HOMEMADE SPAGHETTI/PASTA SAUCE
This is an outstanding recipe. I usually just buy Prego but thought it would be fun to make from scratch. Will never buy Prego again. The only thing I did different is I could not find fresh basil so I used dried. Next time I will use everything fresh. The flavor was amazing. My husband was very happy. This makes a huge pot so froze 2 separate portions to use at a later date. Can't wait!!!
Provided by steven123
Categories Vegetable
Time 7h20m
Yield 12 quarts, 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large heated pot with olive oil, add finely chopped onions.
- When halfway done, add minced garlic.
- Cook until browned.
- Add tomato paste and mix well.
- Then add tomato puree and crushed tomatoes.
- Season with salt, pepper, onion powder, garlic powder, parsley, basil and Italian seasoning. Mix well.
- Cook for at least 6 hours on low heat until desired consentciy.
Nutrition Facts : Calories 163.3, Fat 5.3, SaturatedFat 0.8, Sodium 678.4, Carbohydrate 28.6, Fiber 6.4, Sugar 10.9, Protein 5.8
SPAGHETTI SAUCE
Provided by Ree Drummond : Food Network
Time 2h15m
Yield 12 servings
Number Of Ingredients 20
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.
PASTA SAUCE
Provided by Robert Irvine : Food Network
Categories condiment
Time 45m
Yield 16 to 20 servings (1 gallon)
Number Of Ingredients 11
Steps:
- Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.
SPAGHETTI SAUCE
This is a quick recipe for tomato sauce. I have just given the outline for the sauce, but you can add any kind of vegetables to it. I especially like it with mushrooms and peppers.
Provided by COURTNEYNOONAN
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 81.5 calories, Carbohydrate 11.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 310.2 mg, Sugar 6.7 g
HOMEMADE CANNED SPAGHETTI SAUCE
DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. -Tonya Branham, Mt. Olive, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 9 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.
Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
PERFECT HOMEMADE PASTA OR SPAGHETTI FOR KITCHENAID MIXERS
Per the internet site where the recipe was posted, this recipe is from Chef Andrea Apuzzo of Andrea's Restaurant in New Orleans. My sweet hubby gave me a Kitchenaid Mixer for Christmas, and I recently bought the Pasta Roller & Cutter attachments for it. I have tried many, MANY homemade pasta recipes and FINALLY found one that was PERFECT! I made it last night for the first time and it made 1.5 pounds of pasta (commercially packaged pasta is normally 1 pound). I cut it really thin for spaghetti, and I'm going to use it for everything now. Can't wait to try making homemade ravioli, using this recipe. Prep time includes "rest" period for dough & 10 minutes of drying time. Cooking time includes 10 minutes to bring water to a boil.
Provided by Neeney
Categories European
Time 2h15m
Yield 1 1/2 pounds fresh pasta, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the semolina flour, all purpose flour, and salt in a large bowl. Using a fork, mix these ingredients together, then using a sifter, sift into another bowl. Set aside.
- In a separate bowl, combine the eggs & beat well with a fork.
- Add extra-virgin olive oil to the eggs and mix with a fork.
- Add the cold water to the egg & olive oil mixture, and mix with a fork.
- Pour the liquid ingredients into your mixer bowl and attach the flat beater.
- Add half of the sifted flour mixture, turn to speed 2 and mix 20 seconds. Add the rest of the sifted flour mixture and mix an additional 20 seconds.
- Exchange flat beater for the dough hook. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed.
- Remove dough from bowl and hand-knead for 2 to 3 minutes. NOTE: Good pasta dough should be elastic and pliable, but FIRM (not soft like bread dough). It should not stick to your fingers or fall apart. To test for the correct consistency, pinch a small amount of dough together after kneading for 2 to 3 minutes -- if the dough stays together without sticking to your fingers or falling apart, it should work well. If too soft, add more flour by dusting the top of the dough and knead some more, continuing to dust the dough with flour until achieving the right consistency. If too dry, wet your hands and knead some more, continuing to wet your hands a little at a time & knead until the right consistency. (Achieving the right consistency isn't hard at all -- I got it just right the very first time I tried this recipe).
- Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour (this step is important).
- Remove dough from refrigerator and let it rest for 15 minutes. Using your hands, roll dough into a log, about 12 inches long.
- Cut log into 8 slices, then flatten each piece slightly. Spread slices out so they aren't touching and cover with plastic wrap.
- Using the widest setting (1 on the Kitchenaid), turn mixer to speed 2 and taking one piece of the flattened dough, feed through rollers. Fold dough in half & roll again. Repeat 3 more times, lightly dusting the sheet of pasta in between each rolling if it feels the slightest bit sticky.
- Move adjustment knob to setting 2 and feed the dough sheet through the rollers once.
- Move adjustment knob to setting 3 and feed the dough sheet through the rollers once.
- Continue to increase roller setting until desired dough thickness is reached: 3 for Thick "kluski" type egg noodles; 4 for standard egg noodles; 4 or 5 for lasagna noodles, fettuccine, spaghetti, and ravioli; 6 or 7 for tortellini, thin fettuccine, and linguine fini; 7 or 8 for VERY thin "angel-hair" type pasta/capellini or VERY fine linguine.
- Separate sheets once desired thickness is achieved with a thin towel or piece of plastic wrap dusted with flour, so the dough doesn't dry out too much.
- To cut the noodles, exchange the Pasta Roller Sheet attachment for the cutter attachment of choice, either the fettucine cutter for wider noodles or the spaghetti cutter for spaghetti or linguine. Run each sheet through the cutter. NOTE: Each sheet can be cut in half or thirds before putting through the cutter to prevent "too long" of strips. I prefer to use the longer sheets, rather than cutting them in half or thirds, as this reduces the time it takes to cut each sheet & hang to dry.
- After cutting each sheet, hang to dry on a pasta rack. Dry for a minimum of 10 minutes. If you don't have a pasta rack, plastic hangers work great! IMPORTANT: Flour the pasta rack or the plastic hangers before placing pasta on them. ALSO, separate the strips of pasta as best you can, so they aren't touching. This way they won't dry sticking together. If you want to dry the pasta for later use, dry for several hours and then store in airtight plastic bags (i.e. Ziploc Freezer or Storage Bags).
- When ready to cook, boil your water and add salt. For the 1.5 pounds of pasta, I use 2 teaspoons of salt. Oil in the water is not necessary.
- Fresh pasta will cook faster than commercially bought pasta -- about 4 to 5 minutes in vigorously boiling water for el dente.
Nutrition Facts : Calories 296.8, Fat 3.6, SaturatedFat 0.7, Cholesterol 46.5, Sodium 165.1, Carbohydrate 54.3, Fiber 2.5, Sugar 0.1, Protein 10.1
SPAGHETTI SAUCE WITH GROUND BEEF
This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)
Provided by Hank's Mom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
- Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g
HOMEMADE SPAGHETTI SAUCE
Lean turkey sausage links spice up this hearty sauce that turns pasta into a splendid main dish. "I blend a cup of the sauce for my young son, so there are no chunks of vegetables, and he loves it," says Laurinda Johnston, a field editor in Belchertown, Massachusetts.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced., Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water. , Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve with spaghetti. Garnish with cheese if desired.
Nutrition Facts : Calories 230 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 645mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges
SPAGHETTI SAUCE WITH FRESH TOMATOES
Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.
Provided by Susan Bryan Willingham
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g
EASY HOMEMADE PASTA SAUCE
Make and share this Easy Homemade Pasta Sauce recipe from Food.com.
Provided by TooTall 55
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, heat olive oil over medium heat. Add onion and sauté until soft. Add garlic and cook for another minute.
- Stir in tomato products, oregano, rosemary, crushed red pepper, salt and pepper. Taste sauce and if desired, add sugar. Bring to a low boil, then reduce heat and simmer for about 10 minutes, until it is thickened up a bit. Use as desired.
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