Know any good spaghetti sauce recipes?!
Know any good spaghetti sauce recipes?
Answers:
this is the only one I use now
My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce
My mom made this every Sunday for as long as I can remember. I recall coming home from wherever I was and smelling this incredible sauce! I would immediately reach for the Italian bread to start dipping before dinner. My mom always said it wasn't done yet, but I didn't care! My brother would go through a half a loaf of white bread with this sauce before dinner...it was that good. Try to make it exactly as it is written out...you will be pleasantly surprised and your house will smell heavenly! The little bit of extra work is worth it!!!.
1 Large pot of sauce
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 meatballs
1-2 spareribs (optional)
leftover cooked chicken thighs or chicken legs (optional)
pepperoni (optional)
Combine tomato products in large stock pot or dutch oven.
Add a 28 ounce can of water and stir.
Bring to a boil and reduce to a simmer.
Sprinkle with sugar, salt, pepper, Italian seasoning, garlic powder, parsley and grated cheese and stir to combine.
In a frying pan, heat about 1/4" of vegetable oil and fry up your sausage or meatballs until cooked through.
Add the meat to the simmering sauce, along with any optional meats (recommended) mentioned in ingredients.
Now, this is an important, not to be left out, step: Add chopped onions and garlic to pan that meat was fried in.
Do not drain anything before adding onions and garlic-- there should be some drippings/oil left in the pan!
Fry onions and garlic until tender and aromatic.
Remove pan from heat.
Another 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.
Pour and scrape it all into the simmering sauce.
Stir to combine.
Let simmer for 3 hours or until desired consistency, stirring occasionally.
I keep mine only half way covered, so it cooks down and gets thick and rich.
Remove pepperoni, chicken and ribs if used.
Remove meat from bones of chicken and ribs and add back to sauce in small shreds.
Discard pepperoni, eat it, or chop it up and add it back to sauce.
Serve over your favorite pasta and enjoy.
Here are the awesome meatballs too
Mama Iuliucci's FAMOUS MEAT-A-BALLS (Italian Meatballs)
Here it is...my Mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc. someone is asking for 150 to 200 of her famous meatballs Of course, she always says "Yes"! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce, but I have used jazzed up jarred sauce and they are still great. However...meat-a-balls like these deserve a homemade sauce, in my humble? opinion!
36 meatballs
2 lbs lean ground beef
8-10 slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up)
2 eggs, slightly beaten
1/2 teaspoon garlic powder (or to taste)
1 teaspoon italian seasoning (or to taste)
2 teaspoons parsley flakes (or to taste)
1/4-1/2 cup grated parmesan cheese (or Locatelli)
1-2 teaspoon salt
1/4-1/2 teaspoon black pepper
olive oil or vegetable oil (for frying)
Mix all ingredients gently in a large bowl until well combined.
Roll meatballs 1 1/2- 1 3/4" in diameter.
Heat about 1/4" of oil over medium heat in a large frying pan.
Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
Drop meatballs in your favorite sauce and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.