Time 4h20m Yield 12 servings. Number Of Ingredients 16 Steps:
In a large skillet, cook the beef, onion, green pepper, mushrooms and celery over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a 3-qt. slow cooker, combine the tomatoes, spaghetti sauce, ketchup, sugars, salt, oregano, chili powder and mustard. Stir in the beef mixture. Cover and cook on low for 4-5 hours or until heated through., Freeze Option:: Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with hot spaghetti.
Yield 8 Number Of Ingredients 10 Steps:
In a large skillet cook ground beef with the chopped onions, parsley, and olive oil. Cook until onions are soft and ground beef is cooked through. In a large saucepan, combine tomato juice, tomato sauce, Worcestershire sauce, salt, ground black pepper, and garlic. Add ground beef mixture and simmer for 1 hour.
Time 2h15m Yield 12 servings Number Of Ingredients 15 Steps:
Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work. Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet. Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings. Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.
Time 2h30m Yield 8 servings. Number Of Ingredients 21 Steps:
In a bowl, combine the first six ingredients. add beef and mix well. Shape into eight meatballs. Brown in a Dutch oven over medium heat; drain and set meatballs aside. , In the same pan, cook sausage, onion and green pepper until vegetables are tender; drain. Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings. Add meatballs; stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with Parmesan cheese.
Time 1h30m Yield 1 pot Number Of Ingredients 13 Steps:
Heat olive oil in sauce pot, and saute the onion and garlic. Add remaining ingredients except the grated cheese and bring to a boil. Cover, lower heat and simmer one hour. NOTE: For a thicker sauce, stir in the 1/4 cup grated cheese and simmer 5 minutes more. Actually – I think it even tastes better.
Time 2h30m Yield 2 quarts Number Of Ingredients 23 Steps:
Cut celery and onion (and bell pepper if used) as fine as you prefer. If you like chunky style sauce make the pieces bigger, I like mine chopped fairly small. In a large skillet, heat 1-2 tblspn of oil, when oil is hot (not smoking) add celery and stirfry. As celery begins to clarify, add onion (and bell pepper, if used) and stirfry until it begins to glaze, add chopped garlic, stir for a short time (don’t let anything begin to brown). If using meat, add ground beef or stew beef and brown, stirring regularly, adjust heat to make sure nothing burns. Salt and black pepper to taste. Transfer to a larger pot (if you have a good sized pot that you can brown in, you can just start with that instead of using the skillet.). Stir in tomato paste and cook until the color darkens. Stir in tomatos and tomato sauce. Add spices (Italian seasoning or individual spices) to taste. Add 3 Bay Leaves. Stir in mushrooms and/or black olives and crushed red pepper, if desired. Stir in 1-2 cans of water (I use the tomato paste, tomato and tomato paste cans to get the leavings out of them.). Adjust heat to simmer. Let cook for at least 1 hour, longer if you can, and stir regularly. Check spice to taste and add what you want. You can cook this for a little while or for a longer time. I prefer at least 2 hours to give all the spices a chance to blend well. But it can be cooked for as little as a half hour. If you want it to cook for a long time, monitor the thickness and add water as needed. Don’t forget to remove the Bay Leaves before serving. Some people like to add a pinch of sugar to cut the acidity, but I believe that the Bay Leaves accomplish this and have never used sugar. When done, serve over or mix with the cooked pasta of your choice. Add grated parmissan if desired. Also individuals can add crushed red pepper to their own servings, for those who like it a little spicier. If making a baked dish such as Lasagna, Ziti, etc. you may want to make the sauce a little thinner (add water) to start with.
