Spaghetti Sauce Recipe?!
Answers: I need some help- I am looking for a good spaghetti sauce recipe. I am not a huge fan of mushrooms or chucky tomatoes. Anyone have a good recipe?
Here ya go.....:)
Serve with Focaccia or loaves of Italian Garlic Bread,salad(I do spinach salad w/hot bacon dressing) andTiramsu for dessert.I have made this for a very nice change..for years my sister in law has made this for friends in a big nesco.Delicious!!! In fact....I'm making this for a group of 15 this week end for some eldery friends.
Spaghetti with Meatballs and Sausage
Meatballs:
1 lb. ground sirloin or chuck
1 onion, minced
2 cloves garlic, minced
1/4 cup fresh chopped parsley
1/4 cup grated Parmesan cheese
1/2 cup fine dry bread crumbs
1 egg, beaten
1 tsp. salt
1/2 tsp. black pepper
1 tsp. Italian seasoning
1/4 tsp. oregano
2 Tbsp. olive oil
Mix ground sirloin, onion, garlic, parsley, Parmesan, bread crumbs, egg, salt, pepper and herbs. You can add a little water if too dry. Shape into meatballs and brown in olive oil before adding to sauce.Let them finish cooking in the sauce.
For Meat Sauce:
Brown the sirloin or chuck, drain and set aside. Continue making the sauce as directed below and instead of adding meatballs, add the browned meat and stir to blend well.
Sauce:
1 large onion, chopped
4 garlic cloves, minced
2 red bell peppers, washed, cored and chopped
3 Tbsp. olive oil
1-2 country style pork ribs
1 lb. mild Italian Sausage cut into 2" pieces(I use Italian brats and take the casing off)
2 (28 oz.) cans crushed tomatoes with puree
1 Tbsp. fresh basil or 1 t. dried
1/4 cup fresh chopped parsley
1/2 tsp. crumbled thyme
1 tsp. salt
1/4 tsp. pepper
2 tsp. sugar
1/4 tsp. crushed dried red pepper
1 (6 oz.) can tomato paste
2 (8 oz.) cans tomato sauce
1/4 tsp. oregano
1/4 tsp. marjoram
1/4 tsp. rosemary
1 bay leaf
1 tsp. Italian seasoning
12 oz. cooked spaghetti
freshly grated Parmesan cheese
Brown the sausage and set aside. Saute onions,country style ribs, and garlic in large pot. Add tomatoes, paste and sauce and bring to a boil. Add next 13 ingredients, the browned meatballs, the browned sausage and simmer uncovered for 2 hours, stir occasionally.
Italian Sausages with Onions and Three Peppers
serves 3
1 package of Italian sausages
1 each green, yellow and red bell peppers, sliced thin
1 onion, sliced thin
2-3 garlic cloves,crushed
2-3 Tbsp. olive oil
Heat the olive oil in a large skillet and put all the ingredients in the skillet. Cook over medium heat stirring the ingredients often and watching that the garlic does not burn. Cook until the onion is golden and the sausages browned. Yum!!!
Garlic Bread with Feta
1 loaf Italian or Focaccia bread,cut in half
1 stick (1/2 cup) butter, softened
3 garlic cloves, crushed
4 oz. feta cheese, crumbled
1 tsp. oregano
1 tsp. basil
Mix the butter with the garlic and blend well. Blend in feta and seasonings and spread on bread. Bake in oven at 350 for about 15 minutes till bubbly.
Tiramisu
5 eggs, separated
3/4 cups sugar
1 tsp. vanilla
6 tbsp. cognac
16 oz. mascarpone cheese,room temp.(not the same if you use cream cheese)
2 pkgs. ladyfingers
1 cup strong expresso
cocoa powder to dust
Beat egg whites until stiff. Set aside.
Beat egg yolks well. Slowly add sugar and beat until very creamy. Add vanilla, cognac, and cheese. Blend well. Fold in beaten egg whites. sprinkle ladyfingers in expresso, place on bottom of glass 9x13-inch pan. Cover with cheese mixture, repeat layer. Dust with powdered cocoa. Refrigerate at least 4 hours or better overnight.
chopped onions garlic salt pepper little olive oil and blend your fresh tomatoes in your bender mix all together in your pan and simmer little white wine /or red?mmmmmmmmmmmm
I hate chunky sauce altogether.
I also like my sauce rather thick. I use a couple of cans of tomato sauce, at least 2 cans of paste and will add a third if necessary. Get them going with 1/4 cups of sugar, garlic powder and a bit of oregano.
In a skillet I brown a mix of ground beef and ground sausage in a bit of olive oil with crushed garlic, sometimes I form the meat mix into meatballs(adding a bit of seasoned breadcrumbs to the mix), when meat is done, drain and put into the sauce. I just let it simmer and keep tasting as I go until it's where I like it. May have to add more spices or sugar depending.
You just have to know how you like it, I don't follow a recipe with exact measurements, it's a pretty forgiving sauce
I don't like chunks of tomatoes either. I use a combination of crushed tomatoes (and they have to be finely crushed) and puree. This recipe looks like a tremendous amount, but the recip3s/directions are here for preparing meatballs and sausage as well. Of course you can leave that part out.
SPAGHETTI SAUCE (& MEATBALLS)
I chop up gr. peppers and celery into my sauce... but in all the years I've made my own sauce, I've never detected either of those things in the sauce when eating it (and wouldn't like it if I did!!). They are a type of seasoning... not for bulk. If you want a good sauce, it's a lot of work, but worth it:
Ingredients
2 pkgs. Italian Sausage (use a mixture of sweet & hot if you like)
Sauce Ingredients
3-4 lg. cans (2 ea.) crushed tom. & puree
1/2 med. gr. pepper – finely chopped
2 sm. cans tomato paste
1 stalk celery (w/ leaves if desired) finely chopped
3-5 cloves fresh garlic – crushed
1 lg. clove fresh garlic – finely chopped
2-3 tbs. oregano
2 tbsp Ital. seasoning mix
1 tbs basil
3 tbs. Olive oil
dash red pepper flakes
Salt & Pepper
Romano cheese
Large bay leaf
flat-leaf (Italian) parsley (fresh if possible)
Large onion - grated
Sm. - med. onion - chopped
Meatballs
1-1/2 lbs ground chuck - or leaner beef if desired. (can add 1/2 lb. ground pork to the beef), or use just the beef - or 2 lbs of beef. 1-1/2 is probably enough)
1 cup herb stuffing mix (the crumble kind, not cubed)
milk
oregano
1 egg
Italian seasoning mix
basil
salt and pepper
Romano cheese (few tbs ?)
Sm. onion - grated
ausage preparation:
Cut sausage links in half and brown in a fry pan over medium heat.
Directions for Meatballs:
Tip: Not a bad idea to leave the meat out for a short time to get the chill off. You’ll be mixing it with your hands, and the fingers will be VERY cold if you skip this step.
1. Place stuffing mix in sm. bowl or measuring cup. Pour milk over to cover to soften stuffing. (you can let it sit while you do other things or pop it in the microwave for a minute or 2)
2. Put the ground beef in a large bowl and add, egg(s), all seasonings, grated onion and cheese
3. Pick up handfuls of moistened stuffing mix and squeeze out milk. Add to beef mixture
4. With hands, mix meatball mixture thoroughly
5. Form into 2 inch balls (or larger if you prefer) and place in 9 x 13 baking pan and heat in 350° oven until lightly browned.
(Note: Put the sauce together while the meatballs are browning)
Directions for Sauce
1. To a large Dutch oven pot, add 3 tbs. olive oil
2. Add finely chopped sm. onion, and finely chopped clove of garlic and simmer slowly until onions started to soften.
3. Add purees and/or crushed tomatoes and tomato paste. Use a little water to rinse out sauce from cans and add to pot.
4. Add finely chopped celery and green peppers, and remaining ingredients (herbs & seasonings, finely grated lg. onion, cheese, 2-3 lg. cloves garlic - crushed)
5. Mix thoroughly
6. Add browned sausage and meatballs to sauce
7. Cover and simmer on med/low. If it’s simmering, it’s high enough.
8. Let simmer for a minimum of 4 hours, stirring often.
Note: If you wait too long to stir and miss for a bit, be careful. The sauce could burn just on the bottom. If you think that has happened... and it happens (you can feel with the spoon if it’s not touching the metal bottom of the pan), be careful not to scrape up the bottom. You could end up with black flecks of burned sauce mixed in your otherwise perfectly fine batch of sauce.
Serve with homemade garlic bread and tossed salad
Pasta suggestions: Angel hair pasta, any tubular noodle (ziti, etc.)
(NOTE: If you want to cook it in a large crock pot (slow cooker) you can simmer the sm. chopped onion and chopped garlic in olive oil in a small pan, then put it in the crock pot. Then add the rest of the ingredients. If you're not doing the meatballs and sausage, a large crock pot would probably be fine. All depends on how much you're making)
I don't have the recipe handy, but google "Rao's marinara sauce recipe". It is ridiculously simple and does not have a laundry list of ingredients. This is without a doubt the best pasta sauce I have had in a while.
Yes- my mother-in-law is one of the best cooks on the planet- she is from Italy and taught me her recipe. It is so simple.
Use about 15-20 Roma tomatoes. If they are not available, you can use the vine-ripened.
Boil the tomatoes until you see the skin burst. Then put them through a grinder or food processor to get out the seeds and skins.
Cook the remainder with olive oil, salt and pepper. You can add basil if you would like. Simmer for about 45 minutes to reduce the sauce.
Use Barilla thin spaghetti. Salt the water with rock salt.
If you want to add cheese, the best thing is to get parmagiana or other cheese that you can grate right on the spaghetti.
Some people also use mozzarella- they put it on the bottom of the bowl and it melts.
Email me should you have any questions. You don't need any mushrooms or chunky tomatoes. Fresh and simple ingredients are the key here.
Happy Spaghetti..
Sonya
First of all, a basic, all-purpose tomato sauce to keep on hand for all sorts of pasta dishes:
TOMATO SAUCE
1 2-lb can of Italian peeled tomatoes
? peeled onion
1 small carrot
1 clove garlic
1 stalk of celery with leaves
3 basil leaves
Put the tomatoes with their juice into a pot (at least 2-qt) and crush them with your fingers. Add the vegetables, cleaned and cut into pieces, and the basil leaves, Add about a cup of water. Bring to a boil, and then simmer for 1 hour, stirring occasionally. If the sauce starts to stick or thickens too quickly, more water can be added. At the end of the hour pass it all through a food mill:
http://fantes.com/images/3881food_mills....
Add enough water to bring it up to a quart in quantity. Put it into a tightly capped bottle and keep in the refrigerator. A good "all-purpose" sauce, it can keep this way from one to two weeks, and is good for 4-6 servings. Add salt to taste as you use it.
My kids like this because it has all the flavors of traditional sauce, but without the pieces of vegetables. I usually make double this amount to have on hand for a quick dish of pasta, or to use in other recipes (see below).
"QUICK" BOLOGNESE MEAT SAUCE
2 tbsp olive oil
? lb ground beef
flour
? cup white or rosé wine
salt and pepper
1 pint homemade tomato sauce (above)
2 tbsp butter
grated parmesan cheese
This is "quick" because all the vegetables you would normally have to sauté are already in the tomato sauce. Also good for kids (like mine) who don't like "pieces" of vegetables in their sauce.
Sauté the ground beef in the olive oil until well browned. Add the wine and simmer until it evaporates. Sprinkle about 2 tbsp flour over the meat and stir in, scraping up all that sticks to the pan. Salt and pepper to taste. Add the tomato sauce. Add about ? cup water and cook over low-medium heat for about 20 minutes, stirring every once in a while to prevent sticking, until the sauce thickens and reaches the "right" consistency. Turn off the heat, and when your pasta has been cooked and drained, toss it in the pan with the sauce, to which a lump of butter has been added. Sprinkle with parmesan cheese. Use this sauce with fettuccine, fusilli, rigatoni, or some other shaped pasta that "holds" the sauce well.
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And here are two very simple, but tasty (and different, as well as genuinely Italian), recipes without tomatos or meat, that usually call for the thinner spaghettini. But spaghetti will do, too, if that's what you have on hand.
SPAGHETTINI (OR SPAGHETTI) WITH CURRY SAUCE
For 2-4 servings (about 12-16 oz. dry spaghetti), melt 2-3 tbsp butter in a skillet, add 1 cup fresh (whipping) cream, and heat through, stirring, till bubbly (usually just a couple of minutes). Add curry powder(s) and salt to taste, blend in well, and turn off the heat shortly after. Do not overcook.
When pasta is done cooking, drain it and add it to the pan, tossing it together with the sauce. Sprinkle servings with freshly grated parmesan cheese. Serve and eat immediately, as cream sauces tend to be absorbed by the pasta and "disappear", making the dish drier and tending to clump together if left standing too long.
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SPAGHETTINI (OR SPAGHETTI) WITH ONIONS
For 2-4 servings (about 12-16 oz. dry spaghetti) slice 3 large onions into thin rings, then cut the rings in half. Sauté very, very slowly in a skillet with a few tbsp olive oil, as needed. The original recipe says to cook them like this for 30 minutes, but I've found it's extremely difficult to do without burning the onions, so to continue cooking until they are soft and to make it all more "saucy", at a certain point I add a little water (usually the pasta cooking water) and continue simmering, sometimes covering the pan to make the onions stew and soften even better. When almost done cooking, stir in 2-3 tbsp tomato purée (just enough to give a little color: it's not supposed to be a tomato sauce), salt to taste, and continue simmering a bit until well blended. At the end, add a generous sprinkling of freshly ground black pepper.
When pasta is done cooking, drain it and add it to the pan, tossing it together with the sauce. No cheese is served with this dish.
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And another (also no tomato)...
SPAGHETTI ALLA CARBONARA (3-4 servings)
1 lb. spaghetti
1 medium onion, chopped
8 slices of bacon, diced
1 tbsp. olive oil (or more if needed)
? cup white wine
4 eggs
1 cup freshly grated parmesan cheese
2 tbsp. chopped parsley (leafy type) – dry parsley flakes will do if necessary
black pepper, freshly ground if possible
3 tbsp. butter
NOTE: For 2 servings we usually use 12 oz. (? lb.) spaghetti, ? onion, 6 slices of bacon, 3 eggs, 2 tbsp butter, and parmesan cheese to taste.
Fry the onion and bacon in the oil until brown and pour off most of the excess fat (leave at least a tablespoon or two). Add the wine and simmer until it has almost evaporated. Beat the eggs separately with the cheese, parsley, and plenty of pepper until smooth. Cook the spaghetti until "al dente" (usually about 8 minutes, but it depends on the spaghetti) and drain. Return to the pan with the bacon, onion, and butter, add the egg mixture, and toss quickly over low heat until the egg thickens creamily. Remove from the heat and serve at once, sprinkling each serving with a little extra parmesan if desired.
Hi,
Use Passata - it's sieved tomatoes and tastes really nice - available from any supermarket too.
Chop an onion, clove of garlic if you like - fry in drizzle of olive oil, add the passata, add some fresh basil..... and it's the best sauce there is!
You can add whatever else you like, but I like it that simple, it's sublime.
i have two recipes that might work. the first one is get ground meat and put it in a pan over your stove and kinda chop it up. then pour prego over it. also if u get like hunts diced tomatoes there will recipes of spaghetti sauce sometimes. and here is one more
http://www.sobeys.com/recipe/mushroom-he...
Simple basic marinara sauce...saute, chopped onion, garlic in olive oil, add canned tomatoes that have been mushed, salt, pepper and sweet basil. Simmer until tomatoes are cooked to a smooth consistancy. A small can of tomato paste can be added to thicken and some wine or broth to thin sauce, as you desire. Add any meat, meatballs, etc. and serve. Also ideal as a pizza sauce!
Mom's Spaghetti Sauce
Recipe courtesy Chris Divito
1 pound ground round beef
1 pound ground pork
1 pound Italian sausage
2 large onions, chopped
4 cloves garlic, pressed
5 large cans tomato paste
10 tomato paste cans water
4 tablespoons Parmesan
1 1/2 tablespoons salt
6 leaves fresh basil or 1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon Italian seasoning
In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching.
Hope this helped you!!!!!