Spaghetti Sauce Recipes?!


Question:

Spaghetti Sauce Recipes?

Does anyone know how or have a great recipe on how to make spaghetti sauce out of tomato soup?

Additional Details

3 weeks ago
P.S.

I DO NOT have tomato sauce (trying to use up what's in my pantry cause I'm moving).

Also, not tomato past, canned tomatoes, etc.

JUST TOMATO SOUP!


Answers:
3 weeks ago
P.S.

I DO NOT have tomato sauce (trying to use up what's in my pantry cause I'm moving).

Also, not tomato past, canned tomatoes, etc.

JUST TOMATO SOUP!

When you take the pasta off the heat, you can use the still-warm burner to cook the sauce.

a medium saucepan (2 quart) [2 litre] with lid small frying pan small mortar and pestle

1 can condensed cream of tomato soup (10.75 Ounces) [300 grams] 1 small can tomato paste (8 Ounces) [220 grams] 3 to 4 drops garlic oil (or 1/4 Teaspoon garlic powder) 2 to 3 dashes Worcestershire sauce (Lea & Perrins) (0.5 Teaspoons) 1 Teaspoon dried onion flakes 1/2 Teaspoon Oregano 1/2 Teaspoon Sage 1/2 Teaspoon Thyme 1/2 Teaspoon Marjoram 1/2 Teaspoon Rosemary 1 small can sliced black olives (2.5 Oz) [70 grams] 1 small can sliced mushrooms (4 Oz) [110 grams] (Or fresh if you have them!) 1 pound [450 grams] lean ground beef (optional for vegetarians)

Break the ground beef into small chunks (about 1 inch diameter) and fry them up in a frying pan or skillet. You can use the already heated burner that was heating the pasta a moment ago. Cook until browned (medium). Drain off the fat. Set the meat to one side.

In the saucepan, combine the tomato soup, tomato paste, garlic oil, Worcestershire sauce, and onion flakes. Simmer over a medium heat. Go ahead and use the same burner, it's already hot, right?

Place the Oregano, Sage, Thyme, Marjoram and Rosemary into the mortar and pestle and grind them finely. Add the ground spices to the sauce.

Drain the olives and mushrooms, and add them to the sauce, along with the meat. Increase the heat under the sauce if needed, and cook until it simmers.

Variations: This recipe is almost salt-free. Salt may be added to taste (Usually 1/4 teaspoon). Or Garlic salt (1/4 teaspoon) or Garlic Powder (1/4 teaspoon), may be substituted for the garlic oil. To stretch the sauce for another serving, add 1/4 to 1/2 pound [110-220 grams] more meat, and about a 3/8'' [10 mm] diameter bundle of pasta.

Back to the pasta...

When the pasta has cooked for 20 minutes, drain it into a colander and serve dinner! Place a portion of pasta on the plate, and ladle hot sauce on top as desired. (usually 2 to 3 large soup ladles full).

Serve with a hearty Burgundy and hot French bread or garlic bread!

Leftovers? What leftovers? Oh, you really weren't that hungry? You had a big lunch? Well, if anything is left over, mix the remaining noodles and sauce, and store in the refrigerator. It re-heats fine in a saucepan.

BTW - 2-3 drops garlic oil in a cup of melted butter, brushed on hot, sliced French bread, makes great garlic bread!


maybe this is the one then
1 lb spaghetti
1 medium onion, chopped
1 lb bacon, chopped
4 (10 1/2 ounce) cans tomato soup, condensed
salt & pepper, to taste
crushed crackers (optional)

Cook spaghetti according to directions (al dente).
Meanwhile, fry bacon pieces till crisp then remove.
Fry onions in bacon drippings till tender.
Drain some of the grease, if excessive but leave a moderate amount for flavor.
To same pan add bacon, 3 cans of tomato soup and season to taste.
Toss soup mixture with drained spaghetti. Add 4th can of soup to mixture, if you feel it needs added moisture (some will be absorbed by the noodles).
Place mixture in a 9 x 13 casserole dish and top with crushed crackers (optional).
Bake at 350 degrees for 25-30 minutes or till heated through.

Add Ketchup or Tomato Sauce!

i think it tastes better using crushed tomatoes instead of tomato soup. you should add sauted onions, garlic, and diced up carrots (which helps sweeten it) into the sauce too. then add your herbs (i.e. oregano, basil, etc). simmer for at least 30 min.

It may not be great, but I would fry up some ground beef with onions and add the soup. Add spices to taste (oregano, parsley, pepper, etc.)

Serve over pasta.

well, this recipe needs chopped tomatoes but i leave it for u because its quick and yummy.
Ingredients:

* 400 g canned chopped Tomatoes
* 2 tsp Sugar
* 4 Garlic cloves, finely chopped
* 1/2 tsp Bicarbonate Soda
* 1 tbsp Olive oil
* 1 tsp fresh Basil, chopped
* Sea salt and Black Pepper

Method:

* Saute garlic in olive oil for 3 minutes then add tomatoes, cover and cook on medium heat for 5 minutes.
* Add sugar and bicarbonate soda to tomatoes and season.
* Add fresh basil before serving.
* Serve with Tortelloni, meat balls, pasta or even pan fried chicken.

Spaghetti Sauce
1 (7 lb) can tomato sauce
2-3 lbs hamburger
onions
red peppers
green peppers
1/2 lb Polish sausage, chopped
3 tablespoons italian seasoning
2 tablespoons garlic (1 TBSP if using Fresh)
2 cups chopped tomatoes
1/2 cup molasses
1/2 cup brown sugar
fresh basil or dried basil (add to your liking)

1. Put tomato sauce in large stock pot 8quarts or larger.
2. Brown hamburger, drain (I like using paper towels to pat grease out as much as possible).
3. Add to pot.
4. Brown the chopped polish sausage.
5. add sausage to pot.
6. KEEP grease.
7. In grease from sausage, cook onion, green and red peppers until tender.
8. I like them browned.
9. Add to pot.
10. Start simmering Sauce in the stock pot.
11. Now add the remaining ingredients.
12. Let simmer on low heat at least an hour (or longer).
13. Stirring occasionally.
14. I usually divide this into 1 quart containers and freeze until ready to use.
15. I usually have 6 quarts to freeze.
16. I usually thaw in microwave a bit them simmer more while cooking spaghetti.

Just simmer the nearly cooked mince in the tomato soup, add the pasta and stir!

Onion will definately give it a better flavour if you have it.

Add a sprinkle of salt and pepper or some other meat or vegetable seasoning.




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