Lukes Wicked Spaghetti Sauce Recipes

Steps:

• Chop the onion and mince the garlic. Saute in olive oil, be careful not to cook the garlic too long. I add the onion first, and the garlic for the last couple minutes of cooking.
• Brown the ground beef, I drain and discard most of the fat.
• In large pot add whole tomatoes (I chop each of these into smaller pieces in the pot.) Add the tomato sauce. Add the tomato paste. Add the beef and the onion/garlic mixture.
• Add your red pepper flakes, 1/2 tsp to 1 tsp depending on how spicy you want it, oregano, basil, sugar, bay leaf, and salt and pepper to taste.
• Mix well and simmer on low for 60-90 mins, stirring occasionally. Add 1/4 cup of water if it gets too thick while simmering. Remove bay leaf, and serve over pasta, top with freshly grated parmesan cheese.

Steps:

• Pour the olive oil into a skillet and place over medium heat. Cook the garlic in the hot oil 1 to 2 minutes; add the onion, bell pepper, basil, green onion, and bay leaf and cook until the bell pepper softens; season with salt and pepper. Stir in the tomato sauce, stewed tomatoes, diced tomatoes with chiles, water, and sugar; continue to cook 20 to 30 minutes, stirring every 5 to 10 minutes.

Steps:

• For Sauce:.
• Mix all dry sauce ingredients.
• Combine with 1 cup of water.
• In a small sauce pan over medium heat whisk and heat until sauce thickens and coats the back of a spoon.
• Add the can of tomato sauce. Mix well, taste, adjust spices to your preference, then set aside.
• For Enchiladas:.
• Brown 1/2 lb of ground beef, drain fat, add your favorite taco seasoning and water and simmer until thickened.
• In another pan add butter or oil and saute the chopped onion and the corn for about 7 mins or until softened. Add more butter or oil if needed while cooking. Add garlic and saute everything for a few more minutes being careful not to burn the garlic. Turn off heat and set aside.
• Preheat oven to 350. Add the heavy cream to the sauce mixture you set aside earlier and mix well.
• Assemble the lasanga enchiladas:.
• Grease a 9X9 baking dish, spread a small amount of sauce on the bottom of the dish and lay down 3 tortillas. If needed, you can briefly heat each tortilla in a bit of oil to soften it before assembling the lasanga. Next put a layer of seasoned beef, onion/corn/garlic mixture, and cheese down. Drip a bit of sauce on top of the added ingredients. Add another layer of 3 tortillas. Continue adding layers until all the filling has been added. You will probably have about 4 layers. After adding the last 3 tortillas spread sauce around the top so it is totally covered. Cover pan with foil and bake for about 30 minutes Remove foil, top with more shredded cheese, return to oven for a few more minutes until cheese is melted. Enjoy! Serve with sour cream, rice and beans.

Steps:

• In a 4 quart pot heat olive oil on medium heat and add THINLY sliced fresh garlic. Sauté until garlic becomes very lightly golden on edges. If garlic burns, discard and start again as this definitely affects the taste in a negative way.
• Add can of crushed tomatoes. Tomatoes should be slightly chunky and not a puree. Turn heat up just a bit until mixture starts to bubble up, but not boil.
• Place dried oregano in palm of one hand and use other to crush it over the pot. Add in salt and pepper and stir.
• Lower heat to medium-low and cover pot, simmering for 20 minutes. Check occasionally to stir. Enjoy immediately.

Steps:

• In a skillet or heavy bottomed saucepan place the oil, onions, garlic, parsley, coriander, salt and pepper. *Then* turn your burner or flame to low and saute until soft and translucent with no browning at all, stirring occasionally. Add paprika and allow to blend over heat for 1 minute.
• Add grated tomato, stir to blend.
• Turn heat up to med and add tomato paste. Stir and blend with other ingredients for 30 seconds. Add water and stir well. Add lemon juice to suit.
• Turn heat to med-high and bring to a bubble adding more water to reach your desired consistency. Here is personal choice time. Acceptable sauce tomatish can run from nearly "chicken broth" thin to as thick as canned tomato sauce and just a bit thicker. I like mine on the thicker end of the scale though sauce tomatish is never so thick that it doesn't slide nicely from the spoon.