Zippy Spaghetti Sauce Recipes

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, cheese, wine, olives, parsley, oregano, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti.

Steps:

• Melt butter in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic powder, parsley flakes and salt. Mix in the mustard, black pepper, Worcestershire sauce, cumin, and cayenne pepper. Warm gently for about a minute. Mix equal parts of the sauce with beef steak drippings to complete the sauce just before serving.

Steps:

• In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute zucchini and garlic in oil until zucchini is crisp-tender. , Add the tomatoes, parsley, oregano and pepper flakes; heat through. Drain pasta; serve with zucchini mixture.

Steps:

• Heat the olive oil in a large pot over medium heat.
• Add the onions and cook for five minutes or until they become translucent.
• Add the garlic (and the red pepper flakes, if using) and cook for one minute.
• Add the canned tomatoes and stir well.
• Add the oregano, basil, sugar, peperoncino (if using), salt and pepper.
• Make sure you crumble the dried spices in your hand when you add them to release the essential oils.
• Stir well again.
• Bring to a simmer and cook, uncovered, for one hour.
• Sauce will cook down a bit and thicken.

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, tomatoes, tomato paste, mushrooms, cheese, wine, olives, parsley, oregano, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 6-8 hours. Serve with spaghetti. Yield: about 3 quarts.

Steps:

• Process all vegetables in a food processor to desired consistency. We like ours to be a bit chunky like salsa.
• Bring vinegar, salt and sugar to a boil on the stove to dissolve ingredients.
• Combine everything in a large stock pot.
• Bring to a boil and then simmer uncovered for 2 hours.
• Can in pint jars or enjoy immediately.

Steps:

• Melt butter over low heat in a small sauce pan.
• Whisk in flour and dry mustard.
• Keep whisking for about a minute after it disolves.
• Add the milk and cook over medium heat, whisking frequently of about 5 minutes or until thickened.
• Add cheese and stir until it melts.
• Season with salt, pepper and additional add ins to taste.
• Use anywhere you would use a cheese sauce.