Nancys Spaghetti Sauce Recipes

Steps:

• Put the garlic, celery, carrot, onion and oregano leaves in a food processor and pulse to chop into small pieces.
• Heat the olive oil in a medium Dutch oven or heavy pot over medium heat. Add the chopped vegetables and cook, stirring once or twice, until they start to soften, about 5 minutes. Stir in the pork, beef, tomato paste, and some salt, pepper and red pepper flakes and cook, stirring often, until the meat is browned, about10 minutes.
• Add the diced tomatoes, crushed tomatoes and basil sprigs. Bring the sauce to a simmer, reduce the heat to low and cook, stirring occasionally, until thickened, 1 to 1 1/2 hours.
• Just before the sauce is done, bring a large pot of salted water to a boil over high heat and cook the penne until al dente, according to package directions. Drain and return to the pasta pot. Spoon about 1 cup of sauce into the penne and stir to coat. Serve the penne topped with more sauce, some torn basil and a sprinkle of Parmesan.

Steps:

• Bring a large pot of well-salted water to a boil for the spaghetti.
• For the meatballs: In a large bowl, add the lamb, pork, Parmesan, parsley, breadcrumbs, egg, garlic and some salt and pepper. Mix until combined; be sure not to overmix, so the meatballs stay tender. Form into 24 golfball-size balls; place on a large plate, and chill in refrigerator for at least 15 minutes to firm up, so the meatballs don't fall apart when seared.
• For the sauce: Heat a large Dutch oven over medium-high heat. Add olive oil to coat the pan, then add the meatballs. Cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the seared meatballs to a plate. To the same pan, add the garlic and onion; saute until the garlic just begins to brown at the edges. Add the pureed tomatoes, oregano, some salt and pepper, and the meatballs. Reduce the heat to low and simmer until the meatballs are fully cooked, 30 minutes.
• Add the spaghetti to the pot of boiling water, and cook according to package directions. Strain into a colander, then add the cooked pasta to tomato sauce, tossing everything together to coat the noodles. Garnish with freshly grated Parmesan, and serve.

Steps:

• For the meatballs: Preheat the oven to 425 degrees F.
• Combine the bread with the milk in a large bowl. Let soften for about 1 minute, then mash to a paste with a fork. Add the beef, pork, egg, Worcestershire, granulated garlic, granulated onion, 2 tablespoons pecorino, 2 teaspoons salt and 1/2 teaspoon pepper. Mix until well blended. Form into twelve 2-inch balls (about 1/4 cup each) and place on a plate or tray.
• Heat the olive oil in a large skillet over medium heat. Sear the meatballs on all sides until a crust forms, about 2 minutes per side. Transfer to a baking dish.
• Bake until cooked through, 20 to 25 minutes.
• For the pasta and sauce: In a large pot, cook the spaghetti according to package directions. Drain and set aside.
• To a pan over medium heat, add the olive oil, tomatoes, broth, butter, and basil and parsley. Simmer until the tomatoes are soft, 4 to 5 minutes. Add the pecorino to help thicken the sauce, and season with a pinch of salt and pepper. Stir in the cooked pasta and top with the meatballs. Garnish with some more pecorino and basil-parsley mix.

Steps:

• 1. If you're not using meat balls, cook hamburger and onion, and garlic. Drain. Spray crock pot with Pam or put in a liner. Put chopped tomatoes in crock pot. Add tomato sauce, tomato paste, spaghetti sauce mix, hamburger mixture {or meatballs}, water and seasonings. Stir and cook on low for 6 to 8 hours or on high for 4. Remove bay leaves. Cook spaghetti noodles and pour sauce over. Add Parmesan cheese.
• 2. Make ahead Meatballs: 4 eggs 2 cups dry breadcrumbs 1/2 cup finely chopped onion 1 tbsp. salt 2 tsp. Worcestershire sauce 1/2 tsp. white pepper 4 lbs. lean ground beef In large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in balls, about 12 dozen. Place in single layers in ungreased 15 x 10 x 1 inch baking pan. Bake at 400 degrees for 10 to 15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen up to 3 months. Yield 5 batches{30 meatballs per batch}

Steps:

• Heat the olive oil in a large heavy-bottomed pot over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the carrots and celery, season with salt and pepper and saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and oregano and simmer uncovered over low heat until the sauce has thickened, about 1 hour. Season to taste with more salt and pepper.

Steps:

• Brown the beef.
• Add the chopped veggies.
• Add tomato sauces & spices.
• Simmer 4 hours--the longer the better.
• Nanny always put it in her crock pot to simmer all day.
• Sometimes she added 1 T grape jam.

Steps:

• In a large skillet combine the crushed tomatoes, tomato paste, tomato sauce, garlic, sugar, vinegar, oregano and red pepper flakes. Stir all together and simmer over low heat for at least 30 minutes (for the best flavor). Stir frequently to prevent burning.