Time 4h15m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching.
Yield 8 Number Of Ingredients 13 Steps:
Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum. Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce. After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour. Cool, cover, and refrigerate overnight. The next day, reheat and serve.
Time 1h Yield 7 Number Of Ingredients 13 Steps:
In a skillet over medium heat, cook onion and bell pepper in oil until transparent. Add beef to onions and peppers; cook until brown. Set aside. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve drippings and crumble bacon. Combine drippings and crumbled bacon with the beef mixture. Add mushrooms, tomato sauce, tomato paste, garlic powder and oregano. Pour in wine while stirring. Stir in sugar, then salt and pepper. Cook until hot.
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.
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.
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.
More about “moms sweet spaghetti sauce recipes”
Time 3h30m Yield 6 serving(s) Number Of Ingredients 15 Steps:
Leave sausages whole. Brown for 45 min over medium heat. Saute the onion, green pepper and garlic in a little olive oil. Put sausages and vegetables into a dutch oven. Add tomatoes, tomato paste and water. Add listed spices to taste. Add mushrooms. Cook 2 - 3 hours over low heat. Keep a close watch as it can scorch. If it gets too thick, add some water. This is beyond good if also served with the recipe I posted for Mom’s Italian Meatballs so that you get all those flavors and can eat a little sausage and some meatballs at the same meal.
