Spaghetti Sauce Recipes

Total Time: 2 hours

Yield: Sauce for 4 meals

Source: My Italian grandma!

Ingredients:

• 1 lb (or more) Italian sausage ($4.00)
• 1 large onion ($1.00)
• 1 or 2 red or green peppers ($2.00)
• 2 cans (6 oz) Italian paste or a 28 oz can crushed tomatoes ($1.25)
• 1 can (28 oz) tomato puree ($1.25)
• Italian spices (basil, thyme, oregano, bay leaves) ($1.00)
• 3 cloves garlic

Steps:

1. On low heat place a large pot on the stove with your Italian sausage. I just pierce them and leave them whole. I like to use two or more lbs. of sausage, since I divide the finished sauce into 3 canning jars to freeze for future meals.
2. After the sausage starts to brown a little, add the cut up peppers, onions and 3 cloves of garlic and continue until the veggies start getting a little soft.
3. I add the tomato paste (or crushed tomatoes) and the tomato puree to the cooking pot. I then fill the 28 oz. can with water three times. Add that to the mix while stirring everything.

 
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4. When the garden is in season, I will add one cup of shredded zucchini or even shredded carrots to get more veggies in us, but this is my variation on my family recipe.
5. I leave the sauce on just below boil. Place a cover on the pot and set the timer for 1 1/2 hours. I will check and stir it every once in a while, but it is basically on its way without much more intervention from me.

 
6. For the last 1/2 hour I stir in the Italian seasonings (I add my own fresh basil from the garden but dried will do). Adjust to your own taste!
7. I let it cool awhile. Then I pour some sauce into 3 canning jars. I put the sausage on a plate and cut each up at this time, dividing them evenly into the jars.
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8. I leave some sauce and sausage in the pan for our supper that day. Once we've been smelling it cook, everyone wants it! It's also a great way to use every drop in the pot. Pictured is zucchini pasta with the sauce.

 
9. I let the sauce in the 3 canning jars cool for an hour or two, then place them in my refridgerator overnight with the caps loosely on them. The next day I place the jars (still with the caps loose since they will expand in the freezer and break if you don't). I now have 3 instant, easy meals for the next month! All I need to do is add, pasta or ravioli to the reheated jar of sauce. I reheat mine in my microwave with the tops removed and a bowl on top of the jar, 3 minutes at a time until warm enough for me.
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10. Bonus tip: I have started using the new product that is a spiral vegetable cutter that turns veggies into pasta and I love it! I turn garden zucchini into my pasta for the spaghetti sauce. I drop the zucchini pasta into some boiling water for 5 minutes then place it in my sauce pot with the remaining sauce to use every drop. This makes clean up easier too.

 
11. With the Veggetti Spiral Vegetable Cutter I turn sweet potato, white potatoes, cucumbers or carrots into vegetable strings for pasta, salads, stir frys or fritters. It's healthier than pasta too. I am not a big additional kitchen appliances but since I am trying to eat less pasta, this was on sale half price ($6.99). I have an abundant produce garden and took the chance. I love it!

 

 
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brenda newton
Bronze Feedback Medal for All Time! 214 Feedbacks

May 1, 20060 found this helpful

If you look under recipes and then sauces you will find many recipes for what you are looking for. I have posted an excellent recipe for spagetti sauce there.

Susan Sanders-Kinzel
Diamond Feedback Medal for All Time! 1,023 Feedbacks

May 1, 20060 found this helpful

Here's some recipes from the archive...

Italian Spaghetti Sauce
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Vegetarian Spaghetti Sauce
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True-Blue Italian Spaghetti Sauce
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Spaghetti Sauce - Tips and Recipes
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Spaghetti Sauce Seasoning Mix and Recipes
<www.thriftyfun.com/tf862238.tip.html>;

This is super simple. I think Hunt's brand just tastes best.

1 can Hunt's sauce (15 oz.)
1 can water using sauce can
1 can Hunt's paste (around 10 oz.)
1/2 T. basil (fresh is better -- 6 med. leaves)
1/2 T. oregano
Salt and pepper to taste

Put in crock pot on low and let simmer most of the day or hi for 3-4 hrs. You can add browned meat if you want, but my family has actually found the purity of the vegetarian version more tasty.

Note: when you add sugar, be sure it is brown sugar, it neutralizes the acidity and tastes better! Regular granulated just doesn't cut it. My favorite marinara crock pot recipe is in the bowels of storage....I'll post when I find it!

christi
Bronze Recipe Medal for All Time! 52 Recipes

May 1, 20060 found this helpful

Easy Red Sauce

Ingredients:

2 Tbs. olive oil
1 can (14-oz) crushed tomatoes
1/2 cup tomato sauce
1-1/2 tsp. Italian seasoning
cooked pasta
Parmesan cheese

Preparation:

Heat olive oil in a large skillet, then add tomatoes, sauce and Italian seasoning. Stir and heat until hot. Add pasta and mix, then transfer to a plate. Sprinkle with Parmesan.
THis is Mary Ellens Recipe the tip lady

Lissette Lurker

May 2, 20060 found this helpful

don't know quantities a lot, pinch a this and pinch a that!

large sauce pot
2 large cans each dices tomatoes and tomato puree
2 med cans italian diced tomatos
2 ribs celery
1-2 carrots
1med onion
1 tsp rounded- minced or chopped garlic (bottle type)
2 cups red or pink wine
2 large cans of water
basil oregano salt
olive oil
dice vegtables and saute in pot with olive oil until translucent and soft (cover and low for about 20-25min). Add garlic and cook for a few min. You don't want garlic to burn. I sometimes add mushrooms, olives at this point, this is optional.
add all tomato, water and salt to taste (don't oversalt it will cook down and concentrate)
add about 2 tsp basil and 1 of oregano. can add some red pepper flakes for a little heat. bring to a boil and turn down to simmer about an hour with cover ajar to let evaporate. Then add wine and a little more basil and oregano, a few shakes of each 'bout 2 or 3. and about 1/4-1/2 cup sugar, to taste. I layer the flavors. Simmer for another hour or 2 until get little thicker consistancy. I sometimes add a little tomato paste to thicken if too thin. I think this makes about 6 qts? can be frozen in containers and mixed w/ store bought to give it a home made taste...I add a little wine when I mix them.
Enjoy!

My comments on the subject. Ragu spaghetti sauce is so cheap, even cheaper with coupons, that I find it not worth making homemade sauce anymore. I do doctor it up a little! There are a lot of variations of sauce and the 26 ounce jars were on sale last week for .99¢ & with coupons much less.

50 years ago I sure made my share of homemade spaghetti sauces ... not anymore! When you factor in the electric or gas to simmer for awhile, it's not cost effective, in my opinion.

My Italian MIL taught me to always make my sauce with a big hunk of beef in it, so if you come across a recipe that calls for beef broth, rest assured it is only going to add lots of rich flavor- make sure your sauce starts out nice and thick,though-use tomato paste and lots of sauteed onions, that's her secret.

I've done it with good results. You may want to take a look at Rachel Ray's recipe (I think it's under tomato sauce) on her section in Food TV's website.

The beef stock (make sure you use unsalted or low-sodium if you're not using homemade) gives the sauce a deeper flavor. I'd recommend going lightly on the stock and tasting as you go to make sure you don't overpower the basic tomato taste.

Hope this helps.

Jim

Dawn Lacoste

August 5, 20060 found this helpful

I should think beef broth added to homemade spaghetti sauce would taste great.I regularly add it to homemade chili and it make an incredible difference.

I cook up a pound of ground Italian sausage with an onion and then drain and blot with paper towels. I then add a small can of mushrooms, a cut red pepper, and about 1 - 2 tsp of dried Italian seasoning (or you could use half oregano and half basil). I also add two garlic cloves as I like garlic. I use the canned spaghetti sauce (Hunts) as a base and add diced tomatoes to that. I like to simmer for awhile to blend the flavors. I've also cooked it in my crockpot all afternoon. There's no science to making it so just add stuff until it tastes good to you. If you like more garlic, add more, if you like things hot add a can of diced tomatoes with green chiles. I've never had a bad batch yet. Have fun!

1/4 c. minced onion
2 peeled garlic cloves
5 tablespoons olive oil
16 oz can crushed tomatoes
6 oz can tomayo paste
12 oz water
3 and half teaspoon salt
1.2 teasppon pepper
half bay leaf
1 fourth pound mushrooms
a half cup parmesan cheese
1 small minced onion
1 teaspoon sage

cook over low heat in pot for about a hour if thicker sauce is desired cook till thickened.

This spaghetti sauce recipe is a huge hit with my family and friends. It makes 4 quarts, tho. You may freeze or can.

Spaghetti Sauce

1/2 Cup Salad oil
4 med. garlic minced
4 small onions diced
Cook 10 min.
Add:
2 tbsp. parsley flakes
2 tbsp. salt
2 tsp. pepper
1 tsp. fennel seeds
2-12 oz cans tomato paste
1/4 cup sugar
2 tbsp oregano
2 tsp. basil
2 bay leaves.
16 tomatoes peeled (I blanch them to make the peeling process easier)

Simmer 2 hours covered. Throw out bay leaves. I like to put the sauce in a blender before putting in jars or freezer bags. (my family doesn't like the stringy tomato texture)

Holly
Silver Post Medal for All Time! 364 Posts

January 2, 20060 found this helpful

I usually buy the jarred organic pasta sauce (25 ounce size), add 1 small can tomato paste and 1/2 teaspoon of freshly ground anise seed. Let it simmer at least 20 mins., stirring occasionally (and keep the lid on so it doesn't splatter the stove).
Where we live, Dallas, TX, good tomatoes are hard to find in the grocery store and expensive.

A friend many years ago once made pasta sauce from scratch and complained bitterly that she spent $12 on the tomatoes alone and it wasn't that tasty after all.

susan
Silver Feedback Medal for All Time! 472 Feedbacks

January 2, 20060 found this helpful

Here's a couple recipes I got from "Top Secret Recipes":

Ragu Meat Sauce
2 oz Ground Beef, browned and drained
29 0z can Tomato Sauce
5 tsp Granulated Sugar
4 tsp Olive Oil
1 &frac; tsp minced Dried Onion
1 &frac; tsp shredded Romano
1/8 tsp ground Black Pepper
1 Bay Leaf

Ragu Tomato, Basil & Italian Cheese Sauce
29 oz can Tomato Sauce
&frac; cup canned, diced Tomatoes
5 tsp granulated Sugar
1 Tblsp Olive Oil
1 Tblsp shredded Romano
1 tsp Parmesan
1 tsp dried Basil
&frac; tsp dried Parsley
&frac; tsp Garlic Powder
1/8 tsp Black Pepper
1 Bay Leaf

Lynne

January 2, 20060 found this helpful

A friend of mine who is a real foodie HIGHLY recommends the pasta sauce recipe in Joy of Cooking. My friend said that their picky niece took one bite and yelled "THIS IS THE BEST SAUCE I HAVE EVER HAD!" :-)

I can't give you page number since I don't know what version of the book you will be using. But if you go to the recipe for lasagna, it will direct you to their sauce recipe. If you don't have a copy of Joy of Cooking, ask your friends. It's such a kitchen staple that I'm positive someone will have one you can borrow or at least copy the recipe out of.

1-1/lbs Italian sausage links cut in half

1/2 to 1 lb ground beef

2 lg. cans Redpack crushed tomatoes with basil and oregano or 2 lg cans crushed tomatoes and add 1-1/2 tsp. each of basil and oregano, or 1-1/2 tsp italian seasoning

1 - 12 oz. can Hunts tomato sauce

2 capfulls of olive oil.

1/3 cup grated parmesan or romano cheese

1 lg onion chopped or whole or 1-1/2 tsp. onion powder (onion can be dropped into sauce and cooked whole for those who like the flavor but not the taste of onions.

3-4 cloves garlic minced or 1-1/2 tsp. garlic powder

Place cut-in-half Italian sausage links in a pan where the bottom is just big enough to surround the meat.

Just cover the sausage with water. Bring to boil then simmer till the water has leeched some of the flavor of the sausage out. Check often so water doesn't simmer all away. Water will change color and be a little bit thick. This only adds flavor to the sauce.

Using pan large enough for everything, place into it the sausage and water mixture .

Add canned tomatoes, tomato sauce and, if necessary, italian seasonings.

Bring to a boil, then add raw hamburg meat (gives it a good flavor) in small chunks. turn to simmer.

Add grated cheese. Stir well. If sauce looks too thin, add 1 can tomato paste. Thin with hot water if needed. Cover pan.

Simmer about 45 min to 1 hr.

I don't know the original source for this recipe. Sorry.
Old World Spaghetti Sauce
Servings: 10 Servings
Nutritional Information: 223 Calories; 12g Fat (52% calories from fat); 16g Protein; 10g Carbohydrate; 45mg Cholesterol; 243mg Sodium

2 lbs. pork loin, whole
2 tbs. olive oil
6 oz. tomato paste
30 oz. tomatoes, canned, crushed in puree
1 cup red wine
2 cups water
2 leaves bay leaf
2 tbs. basil leaves, fresh preferred
1 tbs. oregano, dried or fresh
1 tbs. fresh parsley
4 cloves garlic, finely chopped
1 large onion, finely chopped
4 oz. roasted red peppers, finely chopped
Salt and pepper to taste

a.. Brown pork loin or roast (or substitute with Italian sausage links) in olive oil in 6-8 quart heavy pot. Take out meat, cover and set aside. Sauté finely chopped onion and garlic in the meat fat and oil until translucent. Add rest of ingredients. Blend well and bring to hard boil over medium-high heat, then down to lowest heat to simmer for about 4 to 5 hours.

b.. Put pork roast into sauce just after heat is turned down. If using Italian sausage or ITALIAN MEATBALLS (see recipe) put in during the last two hours of simmering. Let stand overnight in refrigerator or cool place.

c.. Skim excess surface fat next day and simmer another 2-3 hours. Add water or wine if too thick. Boil with cover off if too thin.

d.. Makes enough sauce for up to two lbs. of pasta. Freeze leftover sauce.

NOTE: The long and slower the simmer - the better!

Annie Rios Hill
Diamond Feedback Medal for All Time! 1,317 Feedbacks

January 2, 20060 found this helpful

Every time I make this sauce I get asked for my recipe and its secret.
I use:
1 jar of Ragu orignal or (my fav)Paul Newman marinara
Pinch of sugar, cumin seeds,any dry italian spices
1 can of tomato sauce
simmer and add
your browned ground beef or cooked italian sausages
also cook your past in rapidily boiling water for
11 minutes I test it by tossing up a noodle and if
it sticks to the cupboard its done al dente,
try this once and enjoy

akmace

January 3, 20060 found this helpful

Straight out of my Betty Crocker cookbook, *small revisions made for my taste. Serves 6 - 8

1 pound hamburger
1 large onion, chopped (about 1 cup)
1 clove garlic, crushed
1 cup water
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried oregano leaves
3/4 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried rosemary leaves (optional)
1 bay leaf
1 can (8 ounces) tomato sauce
1 can (6ounces) tomato paste

*(I use 1/2 lb. extra-lean hamburger and 1/2 lb. Italian sausage and add sliced mushrooms and black olives)

Cook and stir hamburger, sausage, onion and garlic in 10-inch skillet until hamburger and sausage are light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour.

Serve over hot spaghetti. Sprinkle with grated Parmesan cheese.

OR - I like to put it in the Crock Pot and cook on low for 6-8 hours.

bruce

January 3, 20060 found this helpful

why all the use of canned tomatoes. even if they are not from your garden, the produce counters' are much more robust in flavor