GRANDMA'S SPAGHETTI SAUCE
This is my great grandma's spaghetti sauce recipe. My mom made this growing up and I could sit and eat it by the spoonful. With a nice chunk of garlic bread. This is my absolute favorite spaghetti sauce of all time. Additional veggies can be added. This recipe also freezes very well.
Provided by Chef on the coast
Categories Sauces
Time 4h20m
Yield 4 quarts, 30 serving(s)
Number Of Ingredients 9
Steps:
- Brown hamburger and onion in Dutch oven. Drain fat.
- Combine remaining ingredients in pot.
- Let simmer 3-4 hours stirring occasionally.
- *Use meatballs instead of hamburger for a tasty variation.
GREAT GRANDMA'S HOMEMADE SPAGHETTI SAUCE
My great-grandma's recipe for homemade spaghetti sauce is the best! It uses ingredients you probably already have at home! Plus- your house will smell fantastic when the sauce is simmering on your stove!
Provided by Becky Mansfield - Your Modern Family, LLC
Categories Kid Friendly Recipes
Time 5h
Number Of Ingredients 15
Steps:
- Brown meat and Italian sausage (break it up as you stir it. You may want to heat up a little olive oil (about 2 minutes) before adding the meat...)
- Add chopped onions to the meat mixture and continue cooking. Stir occasionally until onions are softened.
- Next, add your diced tomatoes, tomato paste, and tomato sauce.
- Next, mix in the spices, sugar, and garlic.
- Once your sauce is cooking (bring to a boil), add your wine and water.
- Simmer on low (stir often) for an hour.
- Optional: Let it simmer for an additional 3-4 hours, just to let the flavors combine even more.
Nutrition Facts : Calories 340 calories, Cholesterol 55 milligrams cholesterol, Fat 22g grams fat, Protein 20 grams protein, ServingSize 8, Sodium 1495 grams sodium
GRANDMA MAGGIO'S SPAGHETTI SAUCE
This is one that was recited to me out of memory alone, and described as a hand of garlic, etc., though the ingredient quantities should be accurate. I encourage buying the cheapest versions of these ingredients you can find; it will feed an army for about $15 without ruining the taste. You should add more seasonings based on preference. A great vegetarian sauce, and with meatballs...it makes great meatball sandwiches.
Provided by Sarah Garland
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 55m
Yield 10
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
- Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
- Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 18 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.4 g, Sodium 934.9 mg, Sugar 11.6 g
MY GRANDMOTHERS FAMOUS SPAGHETTI SAUCE
This has been passed down from my grandmother to my mother, to me, and now to my children and their families. I never measure ingredients so I will do my best to give you ingredient proportions. Don't rush this one. Let it simmer and cook down for several hours. I use my food processor to do the chopping as there is a lot of it!Freezes great so I double, and sometimes triple, the recipe.
Provided by TXOLDHAM
Categories Sauces
Time P4DT20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat in 1 tablespoon olive oil. Drain well. (I rinse my meat after browning to get as much grease off as possible.).
- Chop celery, bell pepper, onions and garlic in food processor or by hand.
- Add remaining olive oil and saute vegetables until tender over medium-high heat. Return meat to the pan.
- Add remaining ingredients and add enough water to make really watery or soupy. It will cook down. Add water as needed. Simmer about 4 to 6 hours until cooks down to proper consistency for sauce.
MOM'S SPAGHETTI SAUCE
Provided by Food Network
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.
MY GRANDMOTHER'S SPAGHETTI
Provided by Valerie Kraus
Categories Beef Pasta Tomato Sauté Bon Appétit California
Yield 4 to 6 servings (Makes about 8 3/4 cups sauce)
Number Of Ingredients 13
Steps:
- Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add ground beef and cook until brown, breaking up with fork, about 8 minutes. Drain drippings from Dutch oven. Mix parsley, bay leaves and basil into beef and cook 2 minutes. Stir in tomatoes, water, tomato sauce and tomato paste. Simmer until reduced to sauce consistency, breaking up tomatoes with spoon, about 2 hours. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill. Rewarm sauce over medium-low heat before using.)
- Cook spaghetti in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain well. Place spaghetti in serving bowl. Pour half of sauce over. Serve immediately, passing Parmesan cheese separately. (Refrigerate or freeze remaining sauce for another use.)
FRANK'S FAMOUS SPAGHETTI SAUCE
Years of experimenting with many recipes has yielded this recipe that is thick and meaty, yet easy and quick to prepare.
Provided by Frank Buettner
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, saute onions, green bell pepper and garlic in olive oil until onions are translucent and the peppers are tender. Add the mushrooms, ground turkey, basil, oregano and ground black pepper; fry stirring frequently until the turkey is done.
- Add the can of stewed tomatoes with liquid and reduce heat; simmering until the tomatoes are soft and begin to fall apart. Add the tomato sauce and stir; add tomato paste to thicken. Simmer on very low heat for about 15 minutes. Serve over you favorite pasta.
Nutrition Facts : Calories 168 calories, Carbohydrate 15.6 g, Cholesterol 44.8 mg, Fat 6.8 g, Fiber 3.6 g, Protein 13.3 g, SaturatedFat 1.6 g, Sodium 885.3 mg, Sugar 9.7 g
JO MAMA'S WORLD FAMOUS SPAGHETTI
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
Provided by SharleneW
Categories Spaghetti
Time 1h20m
Yield 4 quarts, 10-14 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
GRANDMA'S SPAGHETTI SAUCE
This is a recipe my grandma made for years and she never wrote it down until I was learning how to make it. It is a sweet meat sauce. I love it and just wanted to share it with everyone else. Let me know what you think. This recipe makes a lot of sauce. I usually put 4 cups in a resealable plastic bag and freeze for later use.
Provided by Michelle
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
- Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
- Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.
Nutrition Facts : Calories 397.1 calories, Carbohydrate 35.1 g, Cholesterol 72.6 mg, Fat 19.1 g, Fiber 3.3 g, Protein 23.3 g, SaturatedFat 7.6 g, Sodium 2296.6 mg, Sugar 28.9 g
GRANDMA'S TOMATO SAUCE
Provided by Edith Guerino
Categories Sauce Garlic Tomato Sauté Vegetarian Family Reunion Vegan Potluck Simmer Gourmet
Yield Makes 6 to 7 pints
Number Of Ingredients 8
Steps:
- Toss salt and sugar with tomatoes in 2 large bowls, then let stand until very juicy, about 15 minutes.
- Cook garlic in oil in a wide 8- to 10-quart heavy pot over moderate heat, stirring occasionally, until golden, 3 to 5 minutes, then discard garlic. Carefully add tomato mixture (it may splatter) and basil, stirring to combine. Bring to a boil, covered, stirring occasionally, then reduce heat and simmer, uncovered, stirring more frequently toward end of cooking, until sauce is thickened and reduced by half, 2 to 3 hours.
- Force sauce through food mill into a large bowl, discarding solids. Ladle sauce into 1-pint airtight containers and cool completely, uncovered, then freeze, covered.
MOM'S BEST SPAGHETTI SAUCE
A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating.
Provided by KRAZYBARB
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
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.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 36.3 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 7.9 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 1624.4 mg, Sugar 23.2 g
GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.
Provided by cherbear
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 8h
Yield 12
Number Of Ingredients 21
Steps:
- Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
- Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
- Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
- Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g
GRANDMA SHANNON'S AMAZING SPAGHETTI SAUCE
Be sure to make a triple batch of this sauce... it is tried and true and been around for generations. My 90 year-old Croatian grandmother still makes this every Wednesday night for the family... absolutely and perfectly delicious, with just the right blend of savory and slightly sweet. Serve with green salad and homemade French or Italian bread. Yum!
Provided by Amy Dyke
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, over medium-high heat, add the olive oil and saute the onion, garlic and meat together. (It's best to add the garlic after the onion and meat have been sauteed for 4-5 min.). Saute for 8-10 minutes altogether. Drain the fat.
- Add the remaining ingredients and let simmer for 1 hour or more. Taste and adjust seasonings to your liking. I sometimes add a teaspoon of sugar to make it a bit sweeter, if need be. Serve over your favorite cooked pasta and enjoy!
Nutrition Facts : Calories 288.1, Fat 15.3, SaturatedFat 5.6, Cholesterol 55.1, Sodium 1194.4, Carbohydrate 20.8, Fiber 4.5, Sugar 11.9, Protein 19.1
GRANDMA'S ITALIAN SPAGHETTI SAUCE
This is my grandmother's recipe from Italy. It is wonderful. I have gotten rid of all other sauce recipes because this one is so good. It is also wonderful over rice and by itself. I love it because it tastes too good and is very filling so it lasts more than 2 meals.
Provided by Nicole Gray
Categories Sauces
Time 57m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute garlic, onion and bell pepper in oil until onion and pepper are translucent.
- Add beef to onion-pepper mix.
- Cook til you no longer see pink; drain well and then return to pot.
- Add tomatoes with juice, paste, chili powder and Worcestershire; mix well.
- Simmer for 20 minutes.
- Add mushrooms; mix well.
- Simmer 10 minutes longer.
- Serve over hot pasta.
- I like angel hair with this sauce--it gives it a unique texture.
- I use Georgio bottled mushrooms, Del Monte Tomatoes, Hunts Paste, Lea& Perrins Worcestershire Sauce, McCormick Chili powder.
- All the rest are fresh ingredients.
- This is an old family recipe.
- Once you taste it, you will never go back to any other sauce.
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