In Search Of The Ultimate Spaghetti Pizza Pasta Sauce Recipes
IN SEARCH OF THE ULTIMATE SPAGHETTI/PIZZA/PASTA SAUCE
This may be hard to believe, but the best pasta sauce I ever had was in a small restaurant in San Carlos, Mexico. When we got back home I decided to start experimenting to see if I could duplicate and this is pretty darn close. If you prefer a smooth sauce, substitute tomato sauce for the diced tomatoes. Fresh mushrooms can also be added if desired. Fresh Italian sweet sausage can be used Recipe #362998 or, I highly recommend Kittencal's Recipe #69173 (I wasn't a meatball lover until I tried these.) Next time I make I'm going to try adding diced roasted red peppers. Based on comments of others, the plan is to continue refining this recipe. I look forward to hearing your comments and suggestions!. I serve on my Recipe #227629 and save the leftover sauce to use on a pizza.
Provided by Galley Wench
Categories Spaghetti
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In large pot combine crushed tomatoes, tomato puree and diced tomatoes.
- Add 1/2 cup of red wine and 1/2 cup water.
- Bring to a boil and reduce heat to simmer.
- Stir in seasonings (salt, pepper, oregano, basil) and grated cheese.
- In frying pan heat olive oil and brown sausage or meat-balls.
- Remove the meat from the pan (saving the drippings) and add to the simmering sauce.
- In the same frying pan sauté the onions and garlic (adding more oil if necessary) until translucent.
- Add onions and garlic to simmer sauce.
- Deglaze the frying pan with 1/2 cup of red wine and add to the simmering sauce.
- Stirring occasionally, simmer for three hours or until of desired consistency.
- To thicken sauce crack the lid and allow to cook down.
- To thin add a little more red wine.
- Serve on spaghetti, ravioli or use on pizza.
Nutrition Facts : Calories 350.7, Fat 17, SaturatedFat 5.2, Cholesterol 32.9, Sodium 1215.2, Carbohydrate 26.7, Fiber 5.3, Sugar 10.1, Protein 21.4
ULTIMATE SPAGHETTI SAUCE
was given to me by father in law.. he was a cook and was proud of his recipes and his cooking ... this recipe was cook and serve by my husband at the fire station as he was a fireman ...this is a great recipe and also cook for the captain for his promotion... also freezes great...
Provided by ann hugo
Categories Sauces
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Trim fat from chuck and pork and grind together.
- Brown together till just light tan, stirring constantely.
- Add onions to meat, cook till onions are trainsparent.
- Add the following to the meat and onions: garlic, tomato paste,tomatoes,water, celery,parsley,oregano,basil leaves,rosemary,green pepper,bay leaf, brown sugar, black pepper,salt.
- Cook and bring to a boil stirring constantly.
- Turn heat to simmer, keep stirring till burner reaches simmer stage and don't scorch.
- Simmer about 3 hours stirring occasionally.
- Serve over spaghetti.
Nutrition Facts : Calories 757.8, Fat 52.1, SaturatedFat 18, Cholesterol 134.4, Sodium 2605.2, Carbohydrate 40.3, Fiber 10.2, Sugar 25.7, Protein 37.8
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