Whos got a good recipe for good homemade spagetti sauce?!


Question: Tomato sauce and/or tomato paste, chopped tomatoes, lots of oregano, basil, rosemary, garlic, onions, bell pepper, all to taste. Then I take about a half pound of lean ground beef and one or two links of italian sausage...brown off the meat and drain the fat. Add to the tomato/herb sauce. Once that has cooked for about an hour I add a half cup or so of red wine. At the end add some sliced mushrooms. If you add the shrooms too soon they will be mush. Sprinkle with grated Parmesan and serve with hot spiced Italian bread.


Answers: Tomato sauce and/or tomato paste, chopped tomatoes, lots of oregano, basil, rosemary, garlic, onions, bell pepper, all to taste. Then I take about a half pound of lean ground beef and one or two links of italian sausage...brown off the meat and drain the fat. Add to the tomato/herb sauce. Once that has cooked for about an hour I add a half cup or so of red wine. At the end add some sliced mushrooms. If you add the shrooms too soon they will be mush. Sprinkle with grated Parmesan and serve with hot spiced Italian bread.

depends on what you like my friends dad puts everything in his spaghetti sauce he takes a traditional sauce and puts choped peperonis and sausage and hamburger meat and meatballs its a really good sauce and add maybe a tablespoon of sugar thats what he did im not sure why but it was so good

SPAGHETTI SAUCE

4 tbsp. oil (from browned meat or olive oil)
2 lb. sausage or ground pork or beef or chicken
5-7 cloves garlic (more if you like it)
1 onion
1 1/2 tsp. oregano
1/4 tsp. marjoram
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. pepper
Dash and sprinkle salt
Many mushrooms
1/2 c. grated carrots (if you like)
1-2 bell peppers
2 tbsp. Parmesan cheese, grated
72 oz. tomato sauce (many sm. cans or 2 lg. cans)
1 tsp. honey
Fresh parsley

Brown meat in skillet by tearing meat into small pieces in hot skillet, turning meat to cook all sides. Some oil will separate from meat during frying.
In large pot or skillet used to cook sauce in, pour 4 tablespoons oil from meat. Add spice, onion and minced garlic to the heated oil, then stir in the remaining spices. Stir until onions get soft and garlic is a light golden brown (do not allow garlic to get too dark or it will be burned and bitter).

Clean and chop many fresh mushrooms and add to skillet. Add carrots and chopped bell peppers, occasionally stirring as to saute evenly.

Sprinkle with Parmesan cheese. Add tomato sauce cans (cooked tomatoes) to skillet.

Stir in drained browned meat.

Cover pot and let it simmer for an hour, not boil. Make spaghetti pasta 15 minutes before serving preparing according to directions on package.

Spaghetti Sauce Italiano
Prep: 25 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours (This can also be simmered on top of the stove if you don't have a slow cooker/crock pot)

Ingredients
1 pound Italian sausage - Sweet, hot or a combination
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained - I like to use the kind that have seasoning in them
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained
1 bay leaf
2 teaspoons dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped green sweet pepper (1 large)
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)

Directions
1. In a large skillet cook the sausage, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Meanwhile, in a 3-1/2- or 4-quart slow cooker stir together undrained tomatoes, tomato paste, mushrooms, bay leaf, Italian seasoning, salt, and black pepper. Stir in meat mixture.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in sweet pepper. Discard bay leaf. Serve meat mixture over hot cooked spaghetti. If desired, sprinkle with Parmesan cheese. Makes 6 to 8 servings.

4. Spicy Tomato-Cream Sauce: Prepare as above, except use hot Italian sausage and stir 1/2 cup whipping cream into sauce just before serving.

2 8oz cans of tomato puree
2 8oz cans of tomato sauce(not ragu ;-) )
1 bay leaf
oregano
basil
Italian sausages
garlic chopped
onion chopped
green bell peppers diced
mushrooms sliced
sugar 1 tbspn
parm cheese

In a stockpot add puree and sauce
fill cans with water and empty into pot
add spices...
I usually put in about 3 tbspns of each but you can do it to your taste
add your veggies sugar and cheese
with a wooden spoon mix it all up
add sausages
cook over medium heat untill it begins to simmer

now this is the hard part...
waiting.
when it starts to simmer lower the heat and cook for at least 8 hours.
thats the trick.
even with a basic recipe like this,cooking the sauce all day long makes it fantastic.
make sure you stir it every so often and use a wooden spoon.
If you do happen to burn the bottom of the sauce accidentally it still can be saved..just don't scrape the bottom of the pot with the spoon and you won't get a burnt flavor..but if you keep the heat low there should be no problem.
the sausages will cook in the sauce and add great flavor.
But thats the trick...time...the longer it cooks the better it is..I've cooked a sauce for 3 days before and it was the most wonderful sauce in the world.
your homemade sauce can be frozen to use another time so you don't have to make one again.
BTW it will thicken as it cooks.





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