Spaghetti Sauce Recipes

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Spaghetti Sauce Recipes
« on: July 25, 2006, 09:25:40 AM » by ~esposita~

I was wondering if any of you would like to share your tried and true Spaghetti Sauce Recipes (from scratch)? You'd think I'd have a great one, since I"m italian and all, but my hubby (and myself, for that matter) dont particularly care for the general sauce recipe that I grew up on. Its just...blah! Doesn't have enough goodies in it...too watery...blah!

Thanks!

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Re: Spaghetti Sauce Recipes
« Reply #1 on: July 25, 2006, 10:00:07 AM » by Kansas Girl

Italian Spaghetti

1 lb hamburger, browned
1/4 c. oil
1 onion, chopped
1 can diced or stewed tomatoes
1 can tomato soup
1 can mushrooms (can leave out if you don't care for mushrooms)
1/2 c. water
3 tsp. chili powder
1/4 tsp. pepper
2 Tbsp. brown sugar
5-6 bay leaves
1/4 tsp garlic powder
2 cans tomato paste
2 tsp. dried sweet basil
1 1/2 tsp. salt
1 tsp. paprika
Cook over low heat 2-3 hours, covered
Serve with spaghetti

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Re: Spaghetti Sauce Recipes
« Reply #2 on: July 25, 2006, 10:40:22 AM » by SC

Okay. I do this because I love you all so much. I am sharing my SECRET RECIPE that my Italian BIL (LOVE HIM!) has approved. The spices can be adjusted to taste (and I often do) or according to what you have on hand. This isn't too difficult, but you need to have about 3 or 4 hours to let a pot simmer on the stove. This is NOT a crock pot dish as it will be too big. It was designed to create leftovers as a meal starter, so it freezes well. My husband and children rave over it. Hubby grew up in NY eating at Italian friends' houses. I will leave it for you to decide.

Ingredients:
2.5 to 3 pounds ground beef or other ground red meat
1 pound onion or Italian sausage (I use the recipe from Nourishing Traditions p. 364, but I use ground beef)
3 medium to large onions, chopped -- be generous with this
2, 6 oz. cans organic tomato paste
2, 26 oz. cans organic chopped tomatoes
1 tsp each: Thyme, Rosemary, Basil
1 tbsp oregano
2 dried bay leaves
2 cups fresh mushrooms, sliced
2 cloves fresh garlic, finely chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
You can also add yellow and orange bell peppers

While other ingredients are heating in 3 gallon stainless steel pot, brown meats and onion until crumbly, using large cast iron pan. Drain the meat & onion mixture and add to the stainless steel pot. Add filtered water until the sauce is a about the consistency of ketchup. Simmer partially covered on medium to low heat 2 to 6 hours, adding more water as needed. I add Stevia (about 10 packets) to cut any acid. Honey works well for this also (about 2 Tbsp). However, if you use organic ingredients, you won't find that it is very acid. Add salt to taste. This makes anywhere from 1 1/2 to 2 gallons of sauce or 15 GENEROUS servings.
The leftovers can be used for pizza sauce or for stuffed bell peppers.

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Re: Spaghetti Sauce Recipes
« Reply #3 on: July 25, 2006, 04:43:21 PM » by healthybratt

This one is not a scratch recipe, but in case someone wanted a yummy shortcut I thought I'd share.

I use 1-2 lbs Italian sausage, 2 can's DelMonte or Hunts w/Green Peppers and 2 can's Rotel Tomatoes w/Jalepeno's. This makes a sauce with a bite and it's pretty quick and easy. I used to make it from scratch a lot, but I've gotten lazy. I guess I'll have to make some more this summer when the tomatoes start coming in. I used the "canned picante" recipe from the Better Homes Cookbook for spagetti sauce last summer. It was very good.

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Re: Spaghetti Sauce Recipes
« Reply #4 on: July 26, 2006, 10:57:58 AM » by sunshine4th

I don't have an exact recipe but I can tell what I use in my tomato sauce. I grew up in NY and know live in Michigan...not too many know what "real" Italian food is here. My husband and I ordered a pizza (not too healthy) and when I called I asked for a large pie (which if you live in NY, you understand!) The kid that answered the phone was so confused, he said, "like apple?". Hehe....

Recipe for 4 adults and leftovers...
2 quart jars of pureed tomatoes (homemade, if you have it)
1 can of tomato paste
2 tomatoes-chopped into chunks
1 large onion
Lots of fresh garlic

1 green pepper
1 pd. of ground beef
Freshly grated Parmesan
If you wanted something spicy add a few cayenne or jalapeno peppers (my husband loves it)
To taste add pepper, sea salt, oregano (fresh if you have it), and a little sugar

Chopped coarsely or finely (your preference) your veggies and saute in olive oil, adding garlic last.(Except tomato)
Brown ground beef, add salt while cooking.
Add pureed tomatoes, paste, and fresh tomatoes. Let simmer and add spices. Add in cooked ground beef. Let cook on low, stirring occasionally. Depending on how much time I have, I let it cook for an hour.
When served add Parmesan cheese.

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Re: Spaghetti Sauce Recipes
« Reply #5 on: November 04, 2006, 11:57:24 AM » by Whiterock

We love this sauce!!! The recipe was given to me by an Italian lady I once new. The recipe includes a no-meat version but I've never made that one.

Quote

Italian home-cooking
Ok..I'm going to try to get this in a form of a recipe.

First of all, let me say something about the tomatoes you use in the sauce. There is little difference amongst brands but I buy those with the least amount of ingredients and no salt. For Example, puree should technically only be tomatoes. Don't buy any of those new versions that have all sorts of flavor in them. This includes the ones that say they are "Italian". This usually means there is basil in it; you are better off buying plain tomatoes and using fresh basil. Actually, even the basil you buy in a bottle is better than buying flavored tomatoes.

The biggest difference between the meat and no meat sauce is the dominant flavor. In the no meat the (fresh only) basil and garlic is the key, and in the meat sauce it is the pork. I know that many people make sauce with just beef but for me, it's not the real thing without pork. If you like Italian sausage then use it in the sauce, if not then just buy a piece of pork-something for flavoring.

No Meat:
This is a quick one and with fresh basil and garlic, probably only about 40 minutes.

About 4 cans (or 6-8 cups) of whole tomatoes chopped, use the juice too
8 - 12 cloves garlic, chopped
1 cup chopped basil

Put this in a pot and simmer for about 30 - 40 minutes. I also toss the cooked pasta with some olive oil and then add the sauce.

There is zero fat and if you don't buy any tomatoes with salt then it is low sodium as well. But you have to really like basil and garlic. If you like things hot (spicy) use crushed red pepper.

With Meat:

Meatballs:
1lb Ground beef
3/4 cup Breadcrumbs
1 Egg
4 Tbsp Reconstituted onions
4 Tbsp Parsley

Mix. Form meatballs. Pick your size. Depending on the fat content they will shrink or not.

Sauce:
Olive Oil
12 leaves (chopped) or 2 tablespoons dry basil
6 cloves garlic
2 medium onions
1/4 cup parsley
1 bay leaf
1 pound Italian Sausage
Pork (just buy something cheap, I usually get some sort of ribs)
1 cup red wine
2 - 16 oz cans tomato puree
1 can crushed or whole tomato
1 can tomato paste

(Most of the ingredients can be adjusted according to your tastes)

Heat about 3 - 4 tablespoons olive oil in the pot, then brown meatballs. Remove meatballs and brown sausage. Remove sausage.

In the same pot, sauté onions until soft but not brown. Then add all the tomatoes and for each can fill with water and add to the sauce. Stir in the wine. Put all of the meat back into the pot. Then add the basil, garlic, parsley and bay leaf.

Stir it and then very carefully heat it to the point of boiling but then lower the heat so it barely simmers. The longer this cooks the more the flavors of the meat and seasonings will come out. You should plan on no less than 4 hours to let it simmer. Longer is never a bad thing just be sure the heat is low enough so as not to burn the bottom. And be sure to stir it occasionally, throughout the cooking process. Oh and you absolutely need some bread nearby to test the sauce. Dip the bread in the sauce and taste. Mangia!

Oh..almost forgot..about the Italian sausage..since I have not found an Italian butcher in [where she lived] a good store bought brand is Johnstons. It comes prepackaged and in mild or hot. The hot is not fiery.

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Re: Spaghetti Sauce Recipes
« Reply #6 on: November 05, 2006, 03:19:34 AM » by atthebeginning

This is a "recipe" I use for roasted spaghetti or pizza sauce:
tomatoes, chopped
onions, chopped
garlic, crushed
basil
rosemary
oregano
salt
pepper
crushed red pepper (we dry our homegrown habenero peppers and grind them in a little grinder)
Pour a little olive oil in a baking dish. Add all the ingredients and toss. Bake @400 stirring every 15min. until the tomatoes and onions are cooked and start to brown a little. Mash with a potato masher. This is so easy and flexible, and I love the taste.
~ATB

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Re: Spaghetti Sauce Recipes
« Reply #7 on: November 05, 2006, 09:02:14 AM » by heatheronthehill

Here's my brother-in-law's invention. It's amazing stuff!

Family Spaghetti
2 1/2 lbs. ground beef, cooked and drained (do not overcook!)
4, 15 oz. cans tomato sauce
1/2 med. onion, chopped
3 cloves garlic, minced
1 1/4 tsp. Italian seasoning
1 1/4 tsp. oregano
Optional ingredients - pepperonis (LOVE THIS!), substitute some Italian sausage for some of the beef, meatballs, tomato paste (to speed the thickening process)

Throw all the ingredients in a large, heavy bottomed pot. (My note - consider sauteeing the onion & garlic in a little olive oil first.) Cook on medium heat for several hours, stirring every half hour at least to keep the sauce from sticking. Cook with the lid off until it reduces nearly to your desired thickness. Reduce heat to low and cover. The sauce will be done when it turnes a deep red, almost brown color. Serve with your favorite noodles!

I have cooked this in the crock pot on low, turning it to high with the lid off for the last couple of hours to thicken. Works great!

Serves 8 hungry college guys (or 12 normal people!)

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Re: Spaghetti Sauce Recipes
« Reply #8 on: September 24, 2008, 10:22:04 AM » by thus_I_fight

When we have a lot of tomatoes, I make a triple batch of this and can it.

VERY TASTY SPAGHETTI SAUCE
(Large quantity for feast or freezer)

6 onions, chopped
2 green bell peppers, chopped
2 c. chopped celery
8 oz. fresh mushrooms
1/4 c. olive oil
12 cloves of garlic, chopped
2 lbs. ground beef (opt)
7 lbs. fresh or canned tomatoes
26 oz. tomato paste
48 oz. tomato juice
2-3 T. oregano
4 tsp. basil
4 medium bay leaves
2 tsp. salt
Dash of pepper
3 T. flour

Saute onions, green peppers, celery and mushrooms in olive oil in a 10-quart saucepan over medium heat until tender. Add garlic; saute for several minutes. Remove vegetables and brown ground beef, if using. Add vegetables and next 8 ingredients; mix well. Bring to a boil; reduce heat. Simmer, uncovered, for 1 hour. Discard tomato cores and bay leaves. Mix 1 c. of the sauce with flour. Stir into the saucepan. Cook until thickened, stirring frequently. Freeze in needed quantities or can for later use. May add chopped green chiles to taste. Yield: 25 servings.
Source: Whole Foods for the Whole Family Cookbook

I also throw in some zucchini or yellow squash sometimes if we have too much during the summer.

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