Old Fashioned Spaghetti Sauce Recipes

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OLD WORLD ITALIAN SPAGHETTI SAUCE

This is a great old world Family recipe. Its also great with italian sausage,or meatballs. Just stir often while cooking when using meats.

Provided by FarahC

Categories     Sauces

Time 3h25m

Yield 12-14 serving(s)

Number Of Ingredients 16



Old World Italian Spaghetti Sauce image

Steps:

  • In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.

Nutrition Facts : Calories 158.6, Fat 5.2, SaturatedFat 1, Cholesterol 1.8, Sodium 647.1, Carbohydrate 25.2, Fiber 5.2, Sugar 9.7, Protein 5.5

2 (6 ounce) cans tomato paste
1 (28 ounce) can tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1/2 cup onion, chopped
3 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons white sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/4 cup parmesan cheese
1/2 cup dry red wine
2 1/2 cups water

SPAGHETTI SAUCE

Provided by Ree Drummond : Food Network

Time 2h15m

Yield 12 servings

Number Of Ingredients 20



Spaghetti Sauce image

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.

5 pounds ground beef (I used ground round)
3 tablespoons olive oil
2 large yellow onions, diced
6 cloves garlic, minced
Two 28-ounce cans crushed tomatoes
One 14-ounce can crushed tomatoes
One 6-ounce can tomato paste
1 jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground oregano
1 teaspoon ground thyme
1/2 teaspoon crushed red pepper, optional
4 bay leaves
1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving
8 fresh basil leaves, chopped
1 whole rind from 1 wedge Parmesan, optional
1/2 cup grated Parmesan, optional, plus more for serving
2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving
Garlic-cheese bread, for serving

SCHOOL CAFETERIA SPAGHETTI

There were only two things that created a buzz around school when I was growing up: upcoming teacher workdays and spaghetti day in the cafeteria. School spaghetti was one of my favorite dishes then, and it still is now! Try this simple, yet more grownup, version.

Provided by Michelle Marcos

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes     Baked

Time 45m

Yield 8

Number Of Ingredients 9



School Cafeteria Spaghetti image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.
  • Heat oil in a wide pan over medium-high heat. Saute onion and bell pepper in the hot oil until soft, 5 to 7 minutes.
  • Mix Italian dressing mix into ground beef and add to the hot pan; saute until browned and crumbly, 5 to 7 minutes. Drain. Add spaghetti sauce and simmer over medium heat for 15 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add beef mixture; mix well. Transfer to the prepared casserole dish and top with Cheddar cheese.
  • Bake in the preheated oven until cheese is browned, about 10 minutes.

Nutrition Facts : Calories 758.5 calories, Carbohydrate 57.3 g, Cholesterol 127.5 mg, Fat 39.9 g, Fiber 4.5 g, Protein 40.7 g, SaturatedFat 19.9 g, Sodium 994.6 mg, Sugar 11.1 g

cooking spray
2 tablespoons vegetable oil
1 medium onion, chopped
½ green bell pepper, chopped
1 envelope dry Italian salad dressing mix (such as Good Seasons®)
1 ½ pounds ground beef
1 (26 ounce) jar spaghetti sauce
1 (16 ounce) package spaghetti
4 cups grated sharp Cheddar cheese

OLD-FASHIONED SPAGHETTI SAUCE

There are alot of ingredients, and this takes all day to cook, but MAN IS IT WORTH IT! This sauce tastes good over pasta, clams, or as a bread dip. My family just gobbles it up.

Provided by Mindi Bunch

Categories     Sauces

Time 4h20m

Yield 15 serving(s)

Number Of Ingredients 13



Old-Fashioned Spaghetti Sauce image

Steps:

  • Coat bottom of stockpot with olive oil.
  • Over medium heat, melt butter.
  • Add hamburger, sausage, onion, and garlic.
  • When onions are soft, add sugar, tomato sauce, sage, allspice, nutmeg, oregano, and wine; mix well and adjust to taste.
  • Increase heat to high and bring to a boil.
  • Reduce heat to low and simmer uncovered for 4 hours. Stir every 15 to 20 minutes.

Nutrition Facts : Calories 287.9, Fat 17.9, SaturatedFat 7.3, Cholesterol 54.8, Sodium 1284.8, Carbohydrate 15.5, Fiber 2.8, Sugar 8.1, Protein 16.2

1 1/2 lbs ground beef, browned
5 Italian sausages, boiled
olive oil
1 onion, chopped
5 garlic cloves, chopped
1/2 cup red wine
1/4 cup butter
1/2 teaspoon sugar
6 (15 ounce) cans tomato sauce
1 1/2 teaspoons sage
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon oregano

FRANK'S ITALIAN SAUCE (SPAGHETTI SAUCE)

Provided by Food Network

Time 3h20m

Yield 16 servings

Number Of Ingredients 17



Frank's Italian Sauce (Spaghetti Sauce) image

Steps:

  • For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
  • For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
  • In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.

2 pounds ground beef
4 eggs
1 1/2 cups plain bread crumbs
3/4 cups grated Pecorino Romano cheese
2 garlic cloves, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh parsley leaves
1/4 cup olive oil
1 medium onion, chopped
1 garlic clove, chopped
1 (6-ounce) can tomato paste
2 (28-ounce) cans ground tomatoes
3/4 (28-ounce) can water (from empty ground tomato can), or 21 ounces water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chopped fresh parsley leaves

SCHOOL SPAGHETTI SAUCE

This is the 1971 USDA School Spaghetti recipe, for all of you who have been looking for that perfect sauce to recreate all those school lunches from days gone by. Serve with pasta.

Provided by John Alford

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 1h30m

Yield 40

Number Of Ingredients 12



School Spaghetti Sauce image

Steps:

  • Heat a very large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 10 to 15 minutes. Drain and discard grease.
  • Stir onions and garlic powder into the pot and cook for 5 minutes. Add water, both cans of tomatoes, tomato paste, basil, oregano, marjoram, thyme, and pepper. Let simmer for about 1 hour.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 6.1 g, Cholesterol 56.8 mg, Fat 11.1 g, Fiber 1.5 g, Protein 16.3 g, SaturatedFat 4.3 g, Sodium 136.1 mg, Sugar 2.8 g

8 pounds ground beef
3 pounds onions, diced
4 ½ teaspoons garlic powder
1 ½ quarts water
1 (28 ounce) can canned chopped tomatoes, drained
1 (14 ounce) can canned chopped tomatoes, drained
7 ounces tomato paste
11 teaspoons dried basil
11 teaspoons dried oregano
8 teaspoons dried marjoram
1 ½ teaspoons dried thyme
1 ½ teaspoons ground black pepper

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