Katys Slap Yo Mama Sauce Recipes
KAT'S MOM'S SPAGHETTI SAUCE
Even better the next day! I always make a *big* batch in the crockpot - because when my kids hear that I am making it, they come over to snag a jar or two. If pinched for time, substitute 3/4 TSP of garlic powder and 3 TBL dried minced onions for fresh and cook in a large pot on the stove on low heat for 2 hours (stirring occasionally). When available, I prefer to use meatloaf mix instead of hamburger, but you could use frozen meatballs if you prefer. This sauce freezes well and is always worth the effort.
Provided by Kats Mom
Categories Sauces
Time 9h
Yield 1 large pot, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Place sausage in a frying pan with 1/2 cup water.
- Poke a few holes on each side of the sausage with a fork so that grease will run out.
- Simmer on medium heat for 15 minutes, turning several times until sausage is no longer pink in the middle.
- Set aside to cool.
- In a big crockpot add the first eleven ingredients.
- Clean out frying pan and fry hamburger on medium heat until no longer pink.
- Use spatula to break into small pieces.
- Drain grease and add meat to the crockpot.
- Wipe out frying pan again.
- Chop onion and crush garlic cloves.
- Melt butter in frying pan and saute the onion and garlic until translucent - about 10 minutes on medium heat.
- Add to crockpot.
- Remove casings from cooled sausage and crumble sausage into the crockpot.
- Stir sauce, cover and cook about 8 hours on low.
- About 15 minutes before serving stir in the grated cheese.
- Serve over pasta.
- We like to sprinkle on more cheese and red pepper flakes and serve with a fresh salad and garlic bread.
Nutrition Facts : Calories 488.5, Fat 26.4, SaturatedFat 10.3, Cholesterol 95.1, Sodium 1781.6, Carbohydrate 32.2, Fiber 5.2, Sugar 24.1, Protein 33
JO MAMA'S WORLD FAMOUS SPAGHETTI
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
Provided by SharleneW
Categories Spaghetti
Time 1h20m
Yield 4 quarts, 10-14 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
KATY'S SLAP YO MAMA SAUCE
Steps:
- Roast the cubanos, bell pepper, and onion until they get a nice charred flavor. Mince the garlic, remaining peppers, sun-dried tomatoes, chipotle peppers, and cilatro and throw everything into a big pot over medium high heat. Walk away and do something else, let everything get nice and seared before stirring. When everything starts to soften and brown, add the tomato paste and season with sugar, cumin, tumeric, paprika, salt, and curry powder. Let simmer on medium heat about 15 minutes, covered. The longer it simmers the better. Finally, throw everything in the blender, in batches if neccessary, and set aside. Add the vinegar and strain until desired consistency is reached.
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