5 stars for the best spaghetti sauce recipe!!!?!
these are all the recipes with very high rating by ppl who has tried it:
garlic pasta sauce
1/2 cup garlic (minced)
1/4 cup butter
1/4 cup extra virgin olive oil
1/2 cup chopped basil or parsley
grated parmesan cheese
Directions
1To make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned.
2Stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green.
3Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
4Serve with french bread and extra Parmasan cheese at the table.
5This garlic sauce will cover 3/4-1 pound of spaghetti or other pasta.
Fresh Tomato Spaghetti Sauce
4 lbs fresh tomatoes , chopped & peeled
2 medium onions , chopped
4 cloves garlic , chopped
1/4 cup fresh basil , chopped
1/4 cup olive oil
1 teaspoon salt
4 sprigs parsley
1 tablespoon sugar
grated parmesan cheese
Directions
1To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
2Add onion, basil, garlic and salt.
3Saute until onion is tender, approximately 5 minutes.
4Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.
5Remove parsley.
6Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.
recipe 3:
2 lbs ground beef
1 medium white onion , chopped (l cup)
1 green pepper , chopped (optional, I usually omit)
2-3 garlic cloves , minced
3 (16 ounce)cans diced tomatoes
1 (6 ounce)can tomato paste
2 teaspoons brown sugar
1 1/2 teaspoons oregano , crushed
1 teaspoon salt
1/2 teaspoon dried thyme , crushed
1/2 teaspoon dried basil , crushed
1 bay leaf
2 cups water
1 tablespoon lemon juice
cooked spaghetti (or pasta of your choice)
Directions
1In a large skillet cook the meat, onion, green pepper and garlic until meat is brown and vegetables are tender.
2Drain off fat.
3Stir in tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme and bay leaf.
4Stir in water.
5Pour into large pot (one that is wider than it is tall). Bring to boiling; reduce heat.
6Simmer, uncovered, for l? to 2 hours or till sauce is of desired consistency, stirring occasionally, the thicker the better.
7Add lemon juice during last 5 minutes of simmering.
8Remove bay leaf.
9Serve over hot cooked pasta.
10Pass grated Parmesan cheese, if desired.
11Makes 6 servings.
Spaghetti & Putanesca Sauce
1/4 cup olive oil
3 cloves garlic , minced
1 (35 ounce)can Italian plum tomatoes , drained & roughly chopped
1 tablespoon capers
2/3 cup oil-cured black olives , pitted and roughly chopped (I use greek Kalamata olives)
1 pinch dried red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
salt , to taste
1 lb spaghetti
1 teaspoon dried parsley
parmesan cheese
Directions
1Heat the oil in a large saucepan over medium heat.
2Add the garlic, stir, 3 minutes.
3Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.
4Taste the sauce and add salt and pepper if needed.
5Reduce the heat to very low, simmer another 15 minutes.
6Cook the spaghetti in plenty of boiling water until al dente; drain.
7Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve.
italiano spaghetti sauce
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
1 large onion , chopped
1 green pepper , chopped
4-5 cloves garlic , chopped
1 (14 1/2 ounce)can chopped tomatoes
1 (6 ounce)can tomato paste
8 ounces sliced mushrooms
1/2 teaspoon sugar
6 ounces inexpensive red wine
1 tablespoon dried basil
1 tablespoon dried oregano
salt and black pepper
Directions
1In a large pot, add red pepper flakes in olive oil, stir 1 minute.
2Sauté onion and green pepper in olive oil at medium heat.
3Add garlic and sauté 2 minutes.
4Add canned tomatoes, tomato paste, mushrooms, sugar, and red wine.
5Stir in spices, cover, and simmer, stirring every 15 minutes.
6After 2 hours, add more wine if sauce is too thick and re-season.
7Sauce should cook on low heat for at least 3 hours.
8Remove from heat, cool, and refrigerate overnight.
9The next day, heat sauce over low-medium heat.
10Add 1 lb of your favorite meatballs or sausages.
11If adding 1 lb of meatballs and sausages, double sauce recipe.
12Serve with your favorite pasta, grated cheese, red wine, and crusty bread.
pasta sauce
1 lb ground chuck
1/2 lb ground lean pork
1/4 cup olive oil
2 tablespoons butter
1 cup onions , chopped
2 garlic cloves , chopped fine
2 (6 ounce)cans tomato paste
2 (2 lb)cans tomatoes , crushed strained
1/2 cup water
1/2 cup celery , chopped fine
1/4 cup green peppers , chopped
2 teaspoons parsley , chopped
1/4 teaspoon oregano
1/4 teaspoon basil leaves
1/4 teaspoon rosemary
1 bay leaf
1/2 teaspoon black pepper
1 teaspoon brown sugar
1 tablespoon salt
Directions
1Trim fat from chuck and pork and grind together.
2Brown together till just light tan, stirring constantely.
3Add onions to meat, cook till onions are trainsparent.
4Add the following to the meat and onions: garlic, tomato paste,tomatoes,water, celery,parsley,oregano,basil leaves,rosemary,green pepper,bay leaf, brown sugar, black pepper,salt.
5Cook and bring to a boil stirring constantly.
6Turn heat to simmer, keep stirring till burner reaches simmer stage and don't scorch.
7Simmer about 3 hours stirring occasionally.
8Serve over spaghetti.
Authentic Italian Spaghetti Sauce
8 large fresh tomatoes , diced into small pieces
1/2 cup olive oil
8 cloves fresh garlic , chopped or minced
3/4 cup fresh basil , minced
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes
Directions
1To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
2Add garlic and cook until tender.
3Add fresh tomatoes and cook until heated through.
4Stir in basil, crushed red pepper, black pepper and salt.
5Serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese.
pasta sauce - with 93 votes
1 1/2 lbs ground beef
2 tablespoons olive oil
1 medium onion , chopped
2 cloves garlic , minced (to taste)
2 bay leaves
1 teaspoon oregano
1 teaspoon dried basil
1 teaspoon italian seasoning
1 teaspoon salt (, or to taste)
ground pepper
1 (6 ounce)can tomato paste
2 (16 ounce)cans tomato sauce
1 (28 ounce)can diced tomatoes
8 ounces fresh mushrooms , sliced and sauteed in butter (optional)
parmesan cheese , freshly grated (optional)
Directions
1Brown the ground beef, onion and garlic in olive oil with bay leaves, oregano, basil, Italian Seasoning, salt and pepper.
2Add tomato paste, tomato sauce and diced tomatoes.
3Stir well and bring to a simmer over medium heat.
4Cover and simmer for 1 1/2 hours.
5Use sauce to top your cooked spaghetti.
6Top with sauteed mushroom.
7Pass the Parmesan.
pasta sauce with 63 votes
2 (28 ounce)cans crushed tomatoes
1 (28 ounce)can tomato puree
1 (6 ounce)can tomato paste
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon italian seasoning
1 teaspoon garlic powder
1 tablespoon parsley
1/2 cup grated parmesan cheese or romano cheese
2 onions , chopped
2 cloves garlic , chopped
Italian sausage or home-made home-made meatballs
1-2 spareribs (optional)
leftover cooked chicken thighs or chicken legs (optional)
pepperoni (optional)
Directions
1Combine tomato products in large stock pot or dutch oven.
2Add a 28 ounce can of water and stir.
3Bring to a boil and reduce to a simmer.
4Sprinkle with sugar, salt, pepper, Italian seasoning, garlic powder, parsley and grated cheese and stir to combine.
5In a frying pan, heat about 1/4" of vegetable oil and fry up your sausage or meatballs until cooked through.
6Add the meat to the simmering sauce, along with any optional meats (recommended) mentioned in ingredients.
7Now, this is an important, not to be left out, step: Add chopped onions and garlic to pan that meat was fried in.
8Do not drain anything before adding onions and garlic-- there should be some drippings/oil left in the pan!
9Fry onions and garlic until tender and aromatic.
10Remove pan from heat.
11Another important step, not to be left out: Add about 1/2 cup water to the pan and swish around, combining the leftover drippings and onion and garlic.
12Pour and scrape it all into the simmering sauce.
13Stir to combine.
14Let simmer for 3 hours or until desired consistency, stirring occasionally.
15I keep mine only half way covered, so it cooks down and gets thick and rich.
16Remove pepperoni, chicken and ribs if used.
17Remove meat from bones of chicken and ribs and add back to sauce in small shreds.
18Discard pepperoni, eat it, or chop it up and add it back to sauce.
19Serve over your favorite pasta and enjoy.
Answers: want the best, let's me give you the best!
these are all the recipes with very high rating by ppl who has tried it:
garlic pasta sauce
1/2 cup garlic (minced)
1/4 cup butter
1/4 cup extra virgin olive oil
1/2 cup chopped basil or parsley
grated parmesan cheese
Directions
1To make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned.
2Stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green.
3Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
4Serve with french bread and extra Parmasan cheese at the table.
5This garlic sauce will cover 3/4-1 pound of spaghetti or other pasta.
Fresh Tomato Spaghetti Sauce
4 lbs fresh tomatoes , chopped & peeled
2 medium onions , chopped
4 cloves garlic , chopped
1/4 cup fresh basil , chopped
1/4 cup olive oil
1 teaspoon salt
4 sprigs parsley
1 tablespoon sugar
grated parmesan cheese
Directions
1To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
2Add onion, basil, garlic and salt.
3Saute until onion is tender, approximately 5 minutes.
4Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.
5Remove parsley.
6Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.
recipe 3:
2 lbs ground beef
1 medium white onion , chopped (l cup)
1 green pepper , chopped (optional, I usually omit)
2-3 garlic cloves , minced
3 (16 ounce)cans diced tomatoes
1 (6 ounce)can tomato paste
2 teaspoons brown sugar
1 1/2 teaspoons oregano , crushed
1 teaspoon salt
1/2 teaspoon dried thyme , crushed
1/2 teaspoon dried basil , crushed
1 bay leaf
2 cups water
1 tablespoon lemon juice
cooked spaghetti (or pasta of your choice)
Directions
1In a large skillet cook the meat, onion, green pepper and garlic until meat is brown and vegetables are tender.
2Drain off fat.
3Stir in tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme and bay leaf.
4Stir in water.
5Pour into large pot (one that is wider than it is tall). Bring to boiling; reduce heat.
6Simmer, uncovered, for l? to 2 hours or till sauce is of desired consistency, stirring occasionally, the thicker the better.
7Add lemon juice during last 5 minutes of simmering.
8Remove bay leaf.
9Serve over hot cooked pasta.
10Pass grated Parmesan cheese, if desired.
11Makes 6 servings.
Spaghetti & Putanesca Sauce
1/4 cup olive oil
3 cloves garlic , minced
1 (35 ounce)can Italian plum tomatoes , drained & roughly chopped
1 tablespoon capers
2/3 cup oil-cured black olives , pitted and roughly chopped (I use greek Kalamata olives)
1 pinch dried red pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
salt , to taste
1 lb spaghetti
1 teaspoon dried parsley
parmesan cheese
Directions
1Heat the oil in a large saucepan over medium heat.
2Add the garlic, stir, 3 minutes.
3Stir in the tomatoes, capers, olives, red pepper flakes, basil, oregano, and black pepper, return to low heat, and simmer for 15 minutes.
4Taste the sauce and add salt and pepper if needed.
5Reduce the heat to very low, simmer another 15 minutes.
6Cook the spaghetti in plenty of boiling water until al dente; drain.
7Toss the spaghetti with the sauce, sprinkle on the fresh parsley, Parmesan cheese, and serve.
italiano spaghetti sauce
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
1 large onion , chopped
1 green pepper , chopped
4-5 cloves garlic , chopped
1 (14 1/2 ounce)can chopped tomatoes
1 (6 ounce)can tomato paste
8 ounces sliced mushrooms
1/2 teaspoon sugar
6 ounces inexpensive red wine
1 tablespoon dried basil
1 tablespoon dried oregano
salt and black pepper
Directions
1In a large pot, add red pepper flakes in olive oil, stir 1 minute.
2Sauté onion and green pepper in olive oil at medium heat.
3Add garlic and sauté 2 minutes.
4Add canned tomatoes, tomato paste, mushrooms, sugar, and red wine.
5Stir in spices, cover, and simmer, stirring every 15 minutes.
6After 2 hours, add more wine if sauce is too thick and re-season.
7Sauce should cook on low heat for at least 3 hours.
8Remove from heat, cool, and refrigerate overnight.
9The next day, heat sauce over low-medium heat.
10Add 1 lb of your favorite meatballs or sausages.
11If adding 1 lb of meatballs and sausages, double sauce recipe.
12Serve with your favorite pasta, grated cheese, red wine, and crusty bread.
pasta sauce
1 lb ground chuck
1/2 lb ground lean pork
1/4 cup olive oil
2 tablespoons butter
1 cup onions , chopped
2 garlic cloves , chopped fine
2 (6 ounce)cans tomato paste
2 (2 lb)cans tomatoes , crushed strained
1/2 cup water
1/2 cup celery , chopped fine
1/4 cup green peppers , chopped
2 teaspoons parsley , chopped
1/4 teaspoon oregano
1/4 teaspoon basil leaves
1/4 teaspoon rosemary
1 bay leaf
1/2 teaspoon black pepper
1 teaspoon brown sugar
1 tablespoon salt
Directions
1Trim fat from chuck and pork and grind together.
2Brown together till just light tan, stirring constantely.
3Add onions to meat, cook till onions are trainsparent.
4Add the following to the meat and onions: garlic, tomato paste,tomatoes,water, celery,parsley,oregano,basil leaves,rosemary,green pepper,bay leaf, brown sugar, black pepper,salt.
5Cook and bring to a boil stirring constantly.
6Turn heat to simmer, keep stirring till burner reaches simmer stage and don't scorch.
7Simmer about 3 hours stirring occasionally.
8Serve over spaghetti.
Authentic Italian Spaghetti Sauce
8 large fresh tomatoes , diced into small pieces
1/2 cup olive oil
8 cloves fresh garlic , chopped or minced
3/4 cup fresh basil , minced
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes
Directions
1To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
2Add garlic and cook until tender.
3Add fresh tomatoes and cook until heated through.
4Stir in basil, crushed red pepper, black pepper and salt.
5Serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese.
pasta sauce - with 93 votes
1 1/2 lbs ground beef
2 tablespoons olive oil
1 medium onion , chopped
2 cloves garlic , minced (to taste)
2 bay leaves
1 teaspoon oregano
1 teaspoon dried basil
1 teaspoon italian seasoning
1 teaspoon salt (, or to taste)
ground pepper
1 (6 ounce)can tomato paste
2 (16 ounce)cans tomato sauce
1 (28 ounce)can diced tomatoes
8 ounces fresh mushrooms , sliced and sauteed in butter (optional)
parmesan cheese , freshly grated (optional)
Directions
1Brown the ground beef, onion and garlic in olive oil with bay leaves, oregano, basil, Italian Seasoning, salt and pepper.
2Add tomato paste, tomato sauce and diced tomatoes.
3Stir well and bring to a simmer over medium heat.
4Cover and simmer for 1 1/2 hours.
5Use sauce to top your cooked spaghetti.
6Top with sauteed mushroom.
7Pass the Parmesan.
pasta sauce with 63 votes
2 (28 ounce)cans crushed tomatoes
1 (28 ounce)can tomato puree
1 (6 ounce)can tomato paste
1 tablespoon sugar
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon italian seasoning
1 teaspoon garlic powder
1 tablespoon parsley
1/2 cup grated parmesan cheese or romano cheese
2 onions , chopped
2 cloves garlic , chopped
Italian sausage or home-made home-made meatballs
1-2 spareribs (optional)
leftover cooked chicken thighs or chicken legs (optional)
pepperoni (optional)
Directions
1Combine tomato products in large stock pot or dutch oven.
2Add a 28 ounce can of water and stir.
3Bring to a boil and reduce to a simmer.
4Sprinkle with sugar, salt, pepper, Italian seasoning, garlic powder, parsley and grated cheese and stir to combine.
5In a frying pan, heat about 1/4" of vegetable oil and fry up your sausage or meatballs until cooked through.
6Add the meat to the simmering sauce, along with any optional meats (recommended) mentioned in ingredients.
7Now, this is an important, not to be left out, step: Add chopped onions and garlic to pan that meat was fried in.
8Do not drain anything before adding onions and garlic-- there should be some drippings/oil left in the pan!
9Fry onions and garlic until tender and aromatic.
10Remove pan from heat.
11Another important step, not to be left out: Add about 1/2 cup water to the pan and swish around, combining the leftover drippings and onion and garlic.
12Pour and scrape it all into the simmering sauce.
13Stir to combine.
14Let simmer for 3 hours or until desired consistency, stirring occasionally.
15I keep mine only half way covered, so it cooks down and gets thick and rich.
16Remove pepperoni, chicken and ribs if used.
17Remove meat from bones of chicken and ribs and add back to sauce in small shreds.
18Discard pepperoni, eat it, or chop it up and add it back to sauce.
19Serve over your favorite pasta and enjoy.
Prego...
Its on there
1 c. chopped onion {yellow}
1/2 c. chopped green pepper
4 cloves garlic, grated
sm. can sliced black olives, drained
sm. can mushrooms, stems and pieces, drained {or fresh}
32 oz. jar {or smaller} of Organic Veg. Sauce
1-2 tbsp. worcestershire sauce
1 tbsp. oregano
1 tbsp. parsley
1/2 tsp. salt
1/2-1 tsp. black pepper
1/2 tsp of tabasco
Mix ingredients; bring to a slow boil. Reduce heat immediately a boiling begins, to low simmer. Stir thoroughly. Simmer 30 minutes.
I can't give away my secrets, sorry!
kool
1 tablespoon olive oil
2 garlic cloves, peeled and minced
1 medium onion, peeled and thinly sliced
1 teaspoon Italian seasoning
2 (28-ounce) cans diced tomatoes in juice
1 (28-ounce) can tomato puree
2 tablespoons chopped fresh parsley leaves
1 tablespoon brown sugar
Heat olive oil in large Dutch oven over medium heat. Add garlic and onion and cook, stirring, until tender, 5 to 6 minutes. Add the Italian seasoning and cook for 30 seconds. Add the diced tomatoes with juice, the tomato puree, brown sugar and parsley. Stir to blend and reduce the heat to low and simmer for 1 hour.
Olive oil
1 medium onion chopped
1 tablespoon pre minced garlic
2 tablespoons dried basil
1 small can tomato paste
3 tablespoons regular white table sugar
2 cans medium to large cans of tomato sauce or crushed tomatoes (depends on if you like tomato pieces or not)
1 regular sized can of beef broth
Salt and pepper to taste
In a large pan over medium heat pour enough olive oil to coat the bottom of the pan, when the oil is slightly heated sauté the chopped onion, garlic and basil until the onions are soft and translucent. Next, empty the contents of the tomato paste into the pan with the onions; garlic and basil- cook together for one to two minutes. Next add in the sugar to combine while still cooking over medium heat. Next, add in the tomato sauce or crushed tomatoes, reduce heat to a simmer. Finally, take the two cans from the tomato sauce/ crushed tomatoes and fill with warm water add to the tomato sauce which is now simmering. Also add in the can of beef broth. Cover and simmer the sauce until thickened. This process may take upwards to all day on a low stove setting but it is worth it.
Add to your favorite pasta and enjoy!
Hope this recipe helps! ENJOY!
Tomato sauce, RED WINE, garlic sauted in olive oil, and seasonings to taste.
chop and fry an onion with 500gms minced steak, keep stirring all the time it's browning to prevent clumps of mince. once meat is brown add approx third of a tube of tomato puree', a tin of chopped tomatoes, ground black pepper and a beef stock cube. then add approx 100gms of button mushrooms and cook for 15 mins or until your spaghetti is ready. serve on a bed of spaghetti and sprinkle on top parmesan or grated cheddar cheese.
Do you idiots realize that the people answering questions like this one just copy and paste recipes they find on the internet?
Trust me on this... Place a cinnamon stick and a PINCH of cloves in your sauce.... Makes a world of difference !