Mimisspaghettisauce Recipes

Steps:

• In a heavy pot, brown sausage and hamburg, breaking it up into smaller pieces.
• Add chopped onions and minced garlic and cook till meat is done; add tomato paste and stir until it is mixed in well.
• Add tomato puree, sauce, and water (when measuring the water, put it into the puree can to rinse it all out and then add to meat mixture).
• Add basil, brown sugar, salt, parsley, and black pepper and mix well.
• Add the Parmesan cheese (yes, to the the sauce) and mix it in well.
• Simmer on low for 2-4 hours stirring occasionally so it won't burn; if you think it needs some thinning down, add about 1/8 cup water at a time; don't add too much because you want it thick so it will stick to your pasta.
• Cook your spaghetti and enjoy! Eat what you want and freeze the rest in containers that will hold the amount you will eat at a sitting.

Steps:

• Brown the sausage with the onion and drain.
• Add the rest of the ingredients and simmer, partly covered, for 2 hours.
• Simmering can be done in a crockpot, if desired.
• This makes alot of sauce and can be frozen beautifully.

Steps:

• Put olive oil in stock pot.
• Add onion, garlic and green pepper. Saute over low heat until onion is translucent.
• Add ground beef and brown until thoroughly cooked. Drain excess grease.
• Add tomato paste and tomato sauce. Include one can water from each (about 2 cups water). Stir together until paste is mixed in well with other ingredients.
• Add basil, oregano, rosemary, thyme, bay leaves and pinch of sugar.
• Bring to a boil, then reduce heat and simmer on low for 1-2 hours.
• Serve over cooked pasta, with freshly grated parmesan cheese, salad and hot bread.

Steps:

• Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
• Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
• Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
• Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.

Steps:

• In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching.

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 skillet, cook the beef, onion, green pepper, mushrooms and celery over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a 3-qt. slow cooker, combine the tomatoes, spaghetti sauce, ketchup, sugars, salt, oregano, chili powder and mustard. Stir in the beef mixture. Cover and cook on low for 4-5 hours or until heated through., Freeze Option:: Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with hot spaghetti.

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:

• Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
• Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
• Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.

Steps:

• Brown beef in a saucepot or large, deep skillet over medium heat; drain.
• Add garlic and saute until just turning white.
• Add onion, celery, and mushrooms. Saute until tender, about 5-7 minutes.
• Add tomatoes with juice and tomato sauce. Stir to combine. Add tomato paste and mix together. Stir in herbs and bay leaves. Season to taste with salt and pepper. Add a pinch of brown sugar, if desired.
• Bring sauce to a simmer; reduce heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. Meanwhile, prepare pasta according to package instructions.
• Before serving, remove bay leaves and taste; adjust seasoning as desired. Serve over hot pasta, sprinkled with Parmesan cheese.

Steps:

• Brown the ground beef, onion and garlic in olive oil with bay leaves, oregano, basil, Italian Seasoning, salt and pepper.
• Add tomato paste, tomato sauce and diced tomatoes.
• Stir well and bring to a simmer over medium heat.
• Cover and simmer for 1 1/2 hours.
• Use sauce to top your cooked spaghetti.
• Top with sauteed mushroom.
• Pass the Parmesan.

Steps:

• Start boiling water for pasta and cook per package directions.
• Add all sauce ingredients in the order listed, to the TALL CUP and twist on the CROSS BLADE.
• Place the cup on the Magic Bullet machine and press down on the cup for one second, then release pressure. Pause to let the ingredients settle, then quickly pulse again.
• Repeat pulsing technique until you've reached a good consistency.
• Twist off the cross blade and twist on the large-holed SHAKER/Steamer Top.
• Place the cup in the microwave and cook on high for 8-10 minutes, or until the meat is cooked. Microwaves vary, so check the mixture at about 7 minutes. If it starts to look dry, use an oven mitt to remove the cup from the microwave, stir the mixture and add a little more wine or water. Return to microwave to finish cooking.
• Serve over hot pasta.

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.

Steps:

• Bring a large pot of water to a boil with about 3 teaspoons of salt.
• Meanwhile, put the tomato sauce in a large saute pan and cook over medium heat to further concentrate the sauce's flavors.
• Cook the spaghetti until just shy of tender. Reserve some of the pasta cooking water and gently drain the spaghetti. Add the spaghetti and a little of the pasta cooking water to the pan with the sauce; the starch and salt in that water will help the sauce adhere to the pasta. Add the basil, give the pan a good shake, increase the heat to medium-high, and let the pasta finish cooking in the sauce. The sauce should coat the pasta and look cohesive, and when you shake the pan, the sauce and pasta should move together.
• Take the pan off the heat and add the Parmigiano-Reggiano and butter. Using two wooden spoons (tongs can tear the fresh pasta), toss everything together well.
• Divide the pasta among serving bowls. Finish with a drizzle of extra-virgin olive oil and serve.
• To peel the tomatoes, use a paring knife to cut a small x on each tomato. Bring a saucepan of water to a boil, and have ready a bowl of ice water. Boil the tomatoes for about 10 seconds, then plunge them into the ice bath. The shock of going from hot to cold should cause the skin to contract, making it easier to peel. Use your fingers or a small paring knife to pull the skin off. If the skin is stubborn, try boiling and shocking the tomato again.
• In a wide saucepan, heat 3 tablespoons olive oil over medium-high heat. Add the tomatoes; be careful, as the oil may spurt. Add 1 1/2 teaspoons salt and cook, stirring occasionally, until the tomatoes soften, 2 to 3 minutes. Lower the heat to medium and, using a potato masher, smash the tomatoes, really working the masher to break them up. If the consistency is thick or if they get too dry, add the tomato boiling water or reserved tomato juice to the pan. Cook, occasionally mashing and stirring, for 45 minutes.
• Meanwhile, in a small saucepan, heat 1 cup extra-virgin olive oil over medium heat. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is golden brown, about 5 minutes. Remove the oil from the heat and let the ingredients steep for 5 minutes.
• Strain the oil into the cooked tomatoes. Stir to combine. Remove the sauce from the heat. Taste and add additional salt, if needed. The sauce may taste spicy on its own, but it gets balanced when used with other ingredients, especially the pasta, butter, and cheese. The sauce will keep, covered and refrigerated, for 2 days. Reheat gently before serving.
• In a stand mixer fitted with the dough hook, combine the "00" flour, semolina flour, and salt on low speed. Add the egg yolks, olive oil, and up to 1 1/3 cups water, adding the water a little at a time, and continue to mix on low speed. Once the flour is incorporated, increase the speed to medium-low and mix/knead the dough for 5 minutes.
• Lightly dust a work surface with a mix of "00" flour and semolina.
• Dump the dough out onto the work surface and knead by hand for a few minutes. Shape the dough into a rectangle, wrap it in plastic wrap, and let it rest for 1 hour.
• To roll and shape the dough, set the pasta machine on its widest setting. Lightly flour a rimmed baking sheet. Cut the pasta dough into 4 pieces. Work with one piece at a time and wrap the others in plastic wrap to prevent them from drying out. Very lightly flour the dough and stretch it by hand, then put it on the pasta roller. Run it through the pasta machine twice, starting at the longest setting. Fold it in half and run it through again, so the dough gets thinner each time and wipe the surface of the pasta for excess flour as you go. Run the dough through the machine a couple more times; this serves as a final kneading.
• Set the machine to the next level of thickness and run the piece of dough through again. Keep running the dough through the machine, adjusting the rollers to a thinner setting each time, until the sheet is 1/8-inch-thick; on most machines this means stopping at the 3.5 or 4 setting. Cut the sheet to lengths of about 12 inches. Then, using the linguine cutter, cut the sheet into strands. Repeat with the remaining dough pieces.
• Dust the strands with a little flour (preferably a mix of the "00" and the semolina), and gather the strands into nests by wrapping them around your hand. (At the restaurant, we portion the spaghetti into 4-ounce nests.) Dust the nests with a little more flour, place on the baking sheet, and freeze until hard. (Once the spaghetti is rock-hard, it can be transferred to a freezer bag or other airtight container and kept frozen for up to 1 month.)
• You can also layer the sheets of pasta with semolina flour and cover them with plastic wrap while you get set up to cook them.

Steps:

• In a large skillet cook ground beef with the chopped onions, parsley, and olive oil. Cook until onions are soft and ground beef is cooked through.
• In a large saucepan, combine tomato juice, tomato sauce, Worcestershire sauce, salt, ground black pepper, and garlic. Add ground beef mixture and simmer for 1 hour.

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:

• Stir all ingredients in a saucepan and simmer for 15-30 minutes.
• Serve over spaghetti.
• Sprinkle with parmesan cheese.