How do you make 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
1/2 tsp. basil
1/4 tsp. pepper
Dash and sprinkle salt
Many mushrooms
1-2 bell peppers
2 tbsp. Parmesan cheese, grated
24oz. tomato paste or 72 oz chopped tomatoes
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 chopped bell peppers, occasionally stirring as to saute evenly.
Sprinkle with Parmesan cheese. Add tomato paste and water(or 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.
Answers: 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
1/2 tsp. basil
1/4 tsp. pepper
Dash and sprinkle salt
Many mushrooms
1-2 bell peppers
2 tbsp. Parmesan cheese, grated
24oz. tomato paste or 72 oz chopped tomatoes
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 chopped bell peppers, occasionally stirring as to saute evenly.
Sprinkle with Parmesan cheese. Add tomato paste and water(or 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.
There are many different recipies on line. Google it
Open the jar.
u could buy some.. or you could smash tomatoes... add salt and pepper(just a dash)
and add meat if u want
well i use the pre-maid sauce from the store . and warm it over the stove till hot .
Go to the shop and buy it easy peesy. lol
I open the jar, pour it in a saucepan and add hot.
umm hamburger meat ,tomato paste,tomato sauce ,oregano ,(other spices) and simmer it um you jusdo whatcomes from yourheart
You can follow a recipe or you can buy a sauce mix at the grocery store from the pasta aisle. Just read the sauce packet on the back and it will tell you what to add and how to cook it. It will probably call for tomato paste.
many many ways, but i always add a touch of anise.
i'd check meals.com or foodnetwork.com
i usually cook fresh tomatos chopped in a blender or canned crushed tomatoes as a base (in a pan with olive oil), saute fresh garlic, onions, and mushrooms to add, and spice it with oregano, basil, salt, and pepper to taste.
I brown a pound of hamburger meat with a chopped onion, seasoned with pepper and salt. Drain
Put the meat into a pot
Add 2 can2 of tomato sauce, and a can of diced tomatoes
Add a chopped bell pepper, and chopped onion, diced garlic
season with salt, pepper and garlic, basil and a dash of chili powder
Simmer on low for about 2 hours, serve with Parmesan cheese on top of noodles. Very yummy
Gently fry some onions and garlic until they are clear.Add the meat ,cook until light brown.Then add chopped tinned tomatoes and passata,a good amount of wine,some stock cubes,some chilli peppers (to your taste) salt and sugar and herbs.Simmer on a very low heat for as long as you can up to two hours.Keep testing and adding more of anything to your taste.Trust me ...it's delicious.
Buon appetito!!!
buy a can of ragu
mmm....I'm making some tonight.
dice an onion
3-5 cloves of garlic
2 lbs. of ground meat (I use 2/3 beef and 1/3 pork, but all beef works too.
2 large cans of tomato sauce (in the canned vegetable aisle, it is pure tomatoes, no additives)
Fresh basil
salt & pepper
about 2 Tablespoons brown sugar
saute the onion in olive oil, when it's halfway done, add the meat and garlic. cook until it's all browned. If there is alot of grease, drain it off. Add the tomato sauce and herbs and spices. The brown sugar cuts the tanginess of the tomato. I use a whole pkg. of basil (it makes it so yummy!) Add salt and pepper to taste. When it gets all bubbly, turn it down to simmer. It can simmer all day, or just as long as it takes to cook the noodles - it's all good!
Other things you can add - red pepper flakes, Tobasco sauce, nutmeg (yum!), oregano and other italian spices. I think that fresh herbs make it the best....but dried work too.
I use both a pound of ground beef and a pound of Italian sausage - a combination of both sweet and hot - and I have simmered it on top of the stove for 2 hours and it still tastes wonderful.
Spaghetti Sauce Italiano
Prep: 25 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours
Ingredients
1 pound bulk Italian sausage or ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained
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.
HOMEMADE SPAGHETTI SAUCE
2 lbs. hamburger
1 lb. bacon
1 onion (medium)
4 cans reg size tomato soup
1 can contadina tomato paste w/ italian seasonings
dash worcestershire sauce
dash white vinegar
Cut bacon into bite size pieces. Chop up onion. Fry onion and bacon together until onion is tender and bacon is cooked thoroughly. Drain.
Brown hamburger. Drain.
Mix all remaining ingredients together with onion/bacon mixture and hamburger.
Serve with angel hair pasta, garlic-cheese bread and salad. Great for company!
Mushroom Ragut (Marinara)
I saw this on rachel ray show. I tried it myself, it was absoulutely awesome!!!! You have to try this, it's not very hard to make either, also you can make it completely vegitariean if you choose too. Here is the link where you can watch Rachel making it, also here is the recipe:
http://www.rachaelrayshow.com/food/recip...
Ingredients
1/4 cup extra-virgin olive oil (EVOO)
1 pound cremini mushrooms, quartered
1/2 teaspoon allspice
1 bay leaf
1 teaspoon dried marjoram
Salt and freshly ground black pepper
1 large carrot, grated
2 ribs celery from heart, finely chopped
1 large onion, finely chopped
4 to 5 garlic cloves, chopped or grated
1 cubanelle pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 tablespoons tomato paste
1 1/2 cups red wine
2 cups mushroom stock (vegetable stock can be substituted)
2 15-ounce cans stewed tomatoes
Worcestershire sauce, to taste
1 pound whole wheat penne
1 cup (about a handful) basil, torn
Grated Parmigiano-Reggiano
Preparation
In a large sauté pan over high heat, add EVOO. When the pan is hot, add the mushrooms, allspice, bay leaf, marjoram and freshly ground black pepper.
When the mushrooms are brown, add a pinch of salt, the carrots, celery, onion, garlic and peppers, and cook 4-5 minutes, until softened. Stir in the tomato paste and cook for 2 minutes, until it smells sweet.
Add the red wine into the pan to deglaze, scraping any bits from the bottom of the pan, then add the stock, stewed tomatoes and Worcestershire sauce. Bring up to a bubble and simmer about 10 minutes.
While the ragout is cooking, cook the whole wheat penne: Place a large pot of water over high heat and bring to a boil. Once boiling, add some salt and the penne, and cook to al dente according to the package directions.
When the pasta is done, toss it together with the mushroom ragout. Top with torn fresh basil and grated Parmigiano-Reggiano.
Watch how they make it at this link:
http://www.rachaelrayshow.com/food/recip...
Enjoy!
i will hopefully finish canning my 28 quarts tonight , time has been a real prob + the 1st day i was doing it the kids ran the well dry , so i had to stop right where i was . it is prob the best i've had in years , the giving out the exact recipe would prob get me killed by my lady since it's her " family secret " i know it now only because i can prep 42 + quarts at a time . i will say it includes pork neckbones , feet etc
1 lb of ground round or top round cubed
1 lb ground bulk or link sausage (both work great)
1 lb bone in country style ribs or pork chops
Heat the pot and start with around 1/2 cup extra virgin olive oil, to this add the meats. Add about 6 cloves of garlic minced up or sliced up, basil and oregano (I use about 2 tbsp dry and good quality like Penzeys) kosher salt and pepper (this I eyeball) and a few dashes of Crystal Louisiana hot sauce. (This is my unusual ingredient and tabasco is just a bit too hot to use I think) Let all this cook slowly on low heat until meat is fully browned as in no pink.
At this point add: 1 29 oz can of tomato puree and 3 cans of tomato paste (again use good quality) and fill each tomato paste can 3 times with water (9 cans total of water)and add to pan. Stir to combine paste and water and get a smooth sauce. Bring to a brief boil.
Reduce heat to a simmer and leave a crack in the lid for steam to escape. Stir Often to prevent sticking. I let this simmer and reduce about 4 hours sometimes a little more. Then add 1 tomato paste can full (6 oz) of red wine. (I use a cab or a merlot). Stir, return the lid to the cracked position and let simmer another hour or so.
Now add approx 1/2 cup grated pecorino romano (I have seen this near the deli at Walmart supercenter folks so shouldn't be hard to find). Stir this in and cover yet again. Let go another hour.
When done, the meat should be fall apart tender and you should have a nice thick rich sauce. If you see a little oil on top, just stir it back in, it won't be much at all.
As for the cheese, my favorite grating cheese is imported pecorino. If you want to use the reggiano or a lesser quality one go ahead but you will be missing out.
******An easy way to make the garlic bread that was in the pictures is to thaw out a couple loaves of frozen bread dough. Don't let it start to rise very much. Roll it out on a flour surface to pizza size. I bake mine on a cornmeal dusted pizza stone. I place the dough on there. I brush on a mix of melted butter with a little olive oil in it and cut up fresh garlic that has been all melted and cooked together. Bake on 400 about 15 minutes. ******
open the can of traditional flavor store brand sauce. Then add one can of diced tomatoes. DONE
Magnificent Spaghetti Sauce
You'll never need to make another sauce again after you try this recipe. It's my absolute favorite!
Ingredients
2 cloves garlic
1 onion
1 C. chopped mushrooms
1 lb. Italian sausage (mild, hot or sweet)
2 16 oz. cans tomatoes, do not drain
1 4 oz. can tomato paste
1 tsp. basil
1 tsp. oregano
1/2 tsp. thyme
1 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
Directions
Brown sausage with onion, garlic and mushrooms. Add tomatoes, paste and all spices listed. Bring to a boil then simmer at low heat for at least 40 minutes. Can simmer all day for full flavor.