Mother In Laws Spaghetti Sauce Recipes

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:

• Pour oil in large saucepan. Brown onions and garlic in oil, add hamburger meat and cook on medium high until browned.
• Add other ingredients and simmer on medium to medium low for 1/2 hour.
• Add red wine and simmer a few minutes more.
• Serve over spaghetti.

Steps:

• In large pot brown hamburger and onion.
• Add remaining ingredients, cover and simmer for 1 hour.

Steps:

• Brown ground beef, drain and set aside. In large saucepan, saute onions in oil until translucent. Add all other ingredients and simmer for at least 2 hours. Best if chilled overnight and then reheated slowly.
• Serve over hot pasta.

Steps:

• Cut red and yellow bell peppers into 1-inch pieces.
• Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; saute until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 more minutes. Stir in wine. Add tomatoes, mix, and bring to a simmer.
• Cook until tomatoes have begun to soften, about 5 minutes. Stir in olives, basil, and oregano. Simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper and season with salt and pepper. Serve warm.

Steps:

• Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.
• Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.
• About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.

Steps:

• In a medium saucepan, bring butter, milk, minced garlic, and minced onion to a low boil, stirring frequently. Dissolve cornstarch in 1 tablespoon water and whisk into milk mixture. Continue stirring vigorously until desired thickness.
• When milk mixture is thick enough, tear cheese slices into pieces and slowly stir them into the sauce, melting gradually, until desired cheesiness. Serve over your favorite pasta, vegetable, or side dish.

Steps:

• Brown, crumble and drain the meat. Set it aside.
• Peel onion, carrots and celery. Cut them in small pieces and finely chop them in food processor to a puree consistency.
• In a 10 quart non-stick pot pour the olive oil and cook the pureed vegetables for 10 minutes, stirring frequently, at medium heat.
• Add the meat, the tomatoes, the bouillon cubes, the garlic, the pepper and the sugar to the cooked vegetables.
• Cook at low heat for 10 minutes, stirring frequently.
• Finely chop the basil and crush the oregano. Add them to the cooking sauce.
• Cook the sauce for an additional 1½ hours. Add the can of tomato paste to thicken sauce, if needed.
• Remove the garlic, put it on a small dish and crush it into a puree consistency using a fork. Put it back in the sauce, stirring thoroughly.
• Cook sauce for 5 more minutes.
• **Note: Generally, the sauce is done when the garlic is soft.