BEST EVER SPAGHETTI SAUCE
This is my favorite spaghetti sauce recipe. It comes from a freezer cookbook called Once a Month Cooking. This makes alot so plan on freezing about half of the recipe. You can use this sauce on spaghetti, manicotti, veal (or chicken) scallopini, or French bread pizza
Provided by AngelicFantasia
Categories Sauces
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
JO MAMA'S WORLD FAMOUS SPAGHETTI
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
Provided by SharleneW
Categories Spaghetti
Time 1h20m
Yield 4 quarts, 10-14 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
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
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
WORLD'S BEST SPAGHETTI SAUCE
This spaghetti sauce is different because it does not use fresh or tinned tomatoes. I found this recipe on a website that were mostly Italian-Americans and let me tell you, they really know something about spaghetti sauce! Follow the steps precisely in the recipe below and your friends and family will be raving over this awesome tasting sauce.
Provided by SueVM
Categories Pork
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- In large 5-qt saucepan, sauté fresh garlic in olive oil until golden brown.
- Add vidalia and green onions, peppers, and spices and continue cooking until peppers are tender and onions are translucent.
- Add mushrooms, carrots, and celery and continue to cook for a few minutes more.
- In a separate pan, dissolve spaghetti seasoning packet in the beef broth and bring to a boil over medium heat.
- Reduce heat and add the tomato paste, using a whisk stir until smooth.
- Add the tomato sauce to the onions, peppers, carrots, celery and mushrooms and stir.
- Add the beef broth and tomato paste mixture to the tomato sauce and vegetables along with the red wine, Worcestershire sauce and diced ripe olives.
- Season to taste with salt and pepper then add the cooked sausage or ground beef.
- Add 1/4 tablespoon of sugar, to start. Taste and add more if needed.
- Cover and continue to cook over a low heat stirring often, let the sauce simmer for 2 1/2 to 3 hours to bring out the full taste.
- This sauce freezes well and will keep for 30 days or more.
Nutrition Facts : Calories 745.6, Fat 38.1, SaturatedFat 11.9, Cholesterol 65.1, Sodium 6023.3, Carbohydrate 72.8, Fiber 15.1, Sugar 33.6, Protein 35.8
THE BEST HOMEMADE SPAGHETTI SAUCE EVER. PERIOD.
When I found my Taste of Home magazine in my mailbox, I was excited to try this slow cooker recipe for "Stamp of Approval Spaghetti Sauce" Orginally submitted by Melissa Taylor of Higley AZ. This sauce is the best stuff I have ever tasted- there is no comparison in taste between store bought and this! Everyone that I made it for, my hubby, son, sister, mom and dad loved it and I (shamefully) ate 2 bowls full of plain sauce before serving! Just try it. Notice- It makes a BIG crock pot full of sauce!
Provided by Amanda
Categories Sauces
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- In a Dutch oven. cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
- Transfer to a 5-qt slow cooker.
- Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
- Cover and cook on low for 8 hours or until bubbly.
- Discard bay leaves.
- Serve with Spaghetti.
THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
THE BEST BOLOGNESE
Our bolognese is rich and meaty, yet surprisingly light on the tomato. Instead, its base is made from a classic combination of wine and milk. The combination of pork, beef and pancetta adds a complex depth of flavor that using one type of meat couldn't provide. A Parmesan rind is another key ingredient. If you have homemade chicken stock, now is the time to use it. We tried it with boxed broth but weren't thrilled with the results, so we prefer water instead.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Combine the beef and pork in a large bowl. "Pull" the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it. Continue to pull the meat apart until thoroughly mixed and no clumps remain.
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Cook the pancetta, stirring occasionally, until the fat has rendered and is golden brown on all sides, 4 to 6 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
- Spread half of the ground meat in an even layer in the pot and cook undisturbed until lightly golden brown, 1 to 2 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pot, until the meat is lightly browned on both sides, 1 to 2 minutes more. Transfer the browned meat with a slotted spoon to the bowl with the pancetta, leaving the fat in the pot. Repeat with the remaining ground meat.
- Reduce the heat to medium. Add the garlic, celery, carrots, onions, bay leaf, nutmeg, 2 teaspoons salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 8 to 10 minutes. Add the tomato paste and cook, stirring constantly, until very fragrant and brick red, about 2 minutes. Stir in the wine, bring to a boil and cook until it reduces and thickens and no smell of alcohol remains, 6 to 8 minutes. Stir in the stock, milk and browned meat.
- Bring to a boil, then reduce the heat to low. Add the Parmesan rind and simmer, stirring occasionally, until most of the liquid has evaporated away and the mixture resembles sloppy joes, 2 to 2 1/2 hours. There shouldn't be any rapid bubbles while cooking. Instead, the sauce should release occasional small bubbles. If you have a small burner you should use it; the larger burners even at their lowest setting might cook the sauce too quickly. If the sauce reduces too quickly, add 1/2 cup of stock or water and continue cooking; repeat if necessary. The sauce needs the full 2 to 2 1/2 hour cook time to develop the flavors.
- Discard the bay leaf and Parmesan rind. Use the back of a spoon to break up any remaining clumps of meat for an even-textured sauce. Season with salt and keep warm.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than the package directions.
- Reserve 1 cup of the pasta cooking liquid, then drain the pasta and transfer to the sauce. Increase the heat to medium, bring the sauce to a simmer and cook, tossing the pasta constantly, until the pasta is al dente and the sauce is slightly thickened, adding pasta cooking liquid if necessary, about 2 minutes.
- Transfer the pasta to a platter and top with grated Parmesan.
BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE
Steps:
- For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
- For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
- For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.
SPAGHETTI SAUCE
Provided by Ree Drummond : Food Network
Time 2h15m
Yield 12 servings
Number Of Ingredients 20
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.
THE BEST AND EASIEST SPAGHETTI
This is the recipe my mother taught me when I was a teenager.
Provided by Ladan M Miller
Categories Main Dish Recipes Pasta Spaghetti Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a medium skillet. Add chopped onions, and cook until tender. Add ground beef, and brown. Stir in salt and turmeric. Dilute tomato paste in water, and add to the beef mixture. Cook for 30 minutes over medium heat.
- Cook spaghetti in a large kettle of boiling salted water according to package directions. Drain well.
- Combine beef mixture and noodles in a large kettle. Cover, and cook over medium heat for 30 to 40 minutes.
Nutrition Facts : Calories 793.1 calories, Carbohydrate 67.3 g, Cholesterol 85.1 mg, Fat 43.1 g, Fiber 3.6 g, Protein 31.8 g, SaturatedFat 12.1 g, Sodium 455.3 mg, Sugar 4.6 g
WORLD'S BEST PASTA SAUCE!
Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.
Provided by John Chandler
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h45m
Yield 16
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 11.9 g, Cholesterol 24 mg, Fat 8.6 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 672.8 mg, Sugar 5.4 g
MOM'S BEST SPAGHETTI SAUCE
A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating.
Provided by KRAZYBARB
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Yield 8
Number Of Ingredients 13
Steps:
- Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
- Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
- After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
- Cool, cover, and refrigerate overnight. The next day, reheat and serve.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 36.3 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 7.9 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 1624.4 mg, Sugar 23.2 g
JENN'S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS
This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.
Provided by JENNGOETZ
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
- In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
- Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.
Nutrition Facts : Calories 571.9 calories, Carbohydrate 80.1 g, Cholesterol 86.6 mg, Fat 17 g, Fiber 7.7 g, Protein 27.7 g, SaturatedFat 5 g, Sodium 1177.2 mg, Sugar 21.3 g
BEST SPAGHETTI AND MEATBALLS
One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
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