Ryans Fantastic Spaghetti Sauce Recipes

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:

• Saute the ground beef, diced onions and diced bell pepper together until meat is browned.
• Add all spices, tomato sauce, stewed tomatoes and water.
• Simmer for twenty minutes. Because of the bullion cubes make sure you taste before adding salt.
• Add ¼ cup grated parmesan cheese and stir.
• Boil four quarts of water. Add 1 ½ lb. spaghetti to boiling water and stir vigorously until water returns to boil. Turn heat down and simmer 8 to 9 minutes to desired tenderness. Drain and pour directly in to sauce and serve.

Steps:

• To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
• Add garlic and cook until tender.
• Add fresh tomatoes and cook until heated through.
• Stir in basil, crushed red pepper, black pepper and salt.
• Serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese.

Steps:

• In a large Dutch oven over high heat add chopped beef, vinegar, chopped onion, and Italian seasoning. Stir until brown. Add the sliced tomatoes, tomato paste, and chopped green bell pepper, and stir. Reduce heat to medium and cook for 15 minutes.
• Stir in the Worcestershire sauce, soy sauce, and hot pepper sauce. Stir in the tomato sauce. Allow mixture to simmer for 10 minutes.
• While sauce simmers cook penne pasta in a large pot of boiling salted water until al dente. Drain well.
• Add warm pasta to sauce and toss well. Let stand for 15 minutes to allow maximum blending of flavors. Serve hot.

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:

• In a large Dutch oven over high heat add chopped beef, vinegar, chopped onion, and Italian seasoning. Stir until brown. Add the sliced tomatoes, tomato paste, and chopped green bell pepper, and stir. Reduce heat to medium and cook for 15 minutes.
• Stir in the Worcestershire sauce, soy sauce, and hot pepper sauce. Stir in the tomato sauce. Allow mixture to simmer for 10 minutes.
• While sauce simmers cook penne pasta in a large pot of boiling salted water until al dente. Drain well.
• Add warm pasta to sauce and toss well. Let stand for 15 minutes to allow maximum blending of flavors. Serve hot.

Steps:

• In a large Dutch oven over high heat add chopped beef, vinegar, chopped onion, and Italian seasoning. Stir until brown. Add the sliced tomatoes, tomato paste, and chopped green bell pepper, and stir. Reduce heat to medium and cook for 15 minutes.
• Stir in the Worcestershire sauce, soy sauce, and hot pepper sauce. Stir in the tomato sauce. Allow mixture to simmer for 10 minutes.
• While sauce simmers cook penne pasta in a large pot of boiling salted water until al dente. Drain well.
• Add warm pasta to sauce and toss well. Let stand for 15 minutes to allow maximum blending of flavors. Serve hot.

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:

• Chop up bell pepper & onion.
• Crush garlic or chop very finely.
• Cut sausages into 3/4-inch sections.
• Also, start shaping your meatballs from mixture (meatballs should be be about a 1-inch sphere).
• Preheat grill on a moderate heat (I suggest using a grill to precook your sausages and meatballs, rather than a frying pan).
• In stock pot on a moderate heat, empty diced tomatoes, tomato paste, onion, bell pepper, parsley, oregano, basil & garlic (Depending on juice in diced tomatoes, you may need to add a bit of water here, remember, you don't want this to be too runny; it will cook down, but you want to add water gradually).
• While spaghetti sauce is heating up, grill sausages and meatballs until the outside is brown, and insides still a bit pink.
• Now add your sausages & meatballs into spaghetti sauce (If you don't have enough room on grill to cook both at the same time, don't worry, just cook the sausages first and add them, then continue with the meatballs).
• Now the spaghetti sauce should be starting to "take"; Add salt and pepper to taste (Be careful, it will be hot).
• Add ketchup, this is to taste also, Ketchup gives it a bit of a kick, which is good in certain amounts, but can overpower the spaghetti if you're not careful.
• Place lid on spaghetti and continue cooking for 5-7 hours (the longer the better) Make sure you stir spaghetti regularly, and add water as needed.
• Cook pasta according to directions on the packet & drain.
• When preparing the spaghetti, it's best to add your ricotta cheese to the hot noodles and mix gently so it melts in with it (Some people don't like the look of little white cheese bits in their spaghetti, hence the optional).
• Top with large amounts of spaghetti sauce, including the wonderful meatballs and sausage.
• Sprinkle parmesan over the top of spaghetti.
• Enjoy!