Prego Spaghetti Recipe

Copycat Prego Spaghetti Sauce

4 T olive oil
2 large minced garlic clove
1 onion, very finely chopped
2 t dried basil
2 t dried parsley
1 t ground black pepper
1 t dried oregano
2 t salt
2 (28 ounce) cans crushed tomatoes
1 (28 ounce) cans tomato paste
1 (28 ounce) cans tomato sauce
1/4 c granulated sugar

Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn the garlic. Add onion and cook until soft and golden, stirring frequently. Add seasonings and tomato products. Slowly bring to the boil at a medium high heat. Let boil for 10 minutes, covered. Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally.

Yield: 12 cups

Copycat Little Caesars Crazy Bread

Dough
4 c all-purpose flour
2 c durum flour
5 t dry yeast
6 T sugar
2 t baking powder
1 t salt
1/4 t MSG
2-1/2 c warm water (120 deg f)

Garlic-Butter
2 T (1/4 stick) sweet butter
2 t garlic salt
100% grated Parmesan cheese

Crazy Sauce
1 14 oz can tomato paste
2 14 oz can tomato sauce
1-1/2 t salt
1/4 c sugar
1 T MSG
1/4 t pepper
1 T garlic powder
1 T onion powder
Copycat Little Caesars Crazy Bread
1/2 t dried basil
1/2 t died marjoram
1/2 t dried oregano
1/2 t ground thyme

Dough
Place all ingredients in a large mixing bowl. Mix until all ingredients are combined. Knead until smooth - dough will be slightly sticky, but elastic. Use within 9 minutes or immediately place in refrigerator to let the dough rise overnight to help develop the dough's flavor and elasticity.

Cut dough into 4 equal parts. Place 1/4th dough on flowered board and roll into shape with a roller. Cut into 8 equal widths strips and place on lightly greased cookie sheet bake 5 to 7 minutes or until lightly golden brown, making certain oven is hot.

Garlic-Butter
Melt butter (in the microwave on high for 15 to 20 seconds), then add garlic salt and stir until it dissolves.

Bread
Remove the browned dough from the oven and with a pastry, brush or spoon spread a coating of garlic butter over each piece. Sprinkle generously with Parmesan cheese.

Sauce
Combine all ingredients in an uncovered saucepan over medium heat. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often. Remove the sauce from heat and let it cool. Store in a tightly sealed container in the refrigerator; it will keep for 3 to 4 weeks

Yield: 32 pieces

Copycat Little Caesars Pizza

Dough
4 c all-purpose flour
2 c durum flour
5 t dry yeast
6 T sugar
2 t baking powder
1 t salt
1/2 t MSG
2-1/2 c warm water (120 deg f)

Sauce
1 14 oz can tomato paste
2 14 oz can tomato sauce
1-1/2 t salt
1/4 c sugar
1 T MSG
1/2 t pepper
1 T garlic powder
1 T onion powder
1/2 t dried basil
1/2 t died marjoram
1/2 t dried oregano
1/2 t ground thyme

Dough
Place all ingredients in a large mixing bowl. Mix until all ingredients are combined. Knead until smooth dough will be slightly sticky, but elastic. Use within 9 minutes or immediately place in refrigerator to let the dough rise overnight to help develop the dough's flavor and elasticity.

Sauce
Combine all ingredients in an uncovered saucepan over medium heat. When the sauce begins to bubble, reduce the heat and simmer for 30 minutes, stirring often. Remove the sauce from heat and let it cool. Store in a tightly sealed container in the refrigerator; it will keep for 3 to 4 weeks

Pizza
Sprinkle pizza peel heavily with cornmeal then place dough in center, brush top of dough with olive oil and push into shape with the heal of your hand. Add 1 1/2 cup marinara sauce, and sprinkle with 2 &frac; cups shredded mozzarella cheese, then add your favorite toppings; pepperoni, bacon, onion, etc. Top with Grated Parmesan cheese. Make sure oven is hot and use pizza stone in the very lowest oven rack position. Do not open oven door while baking!

Yield: four 12-inch pizza pies

Anne F.

May 5, 20080 found this helpful

I have a batch of the sauce recipe Ted Williams posted bubbling on the stove top right now and it was VERY good and tastes, to me, just like Prego. I did make a few modifications, because I was working with fresh tomatoes, and I think there may have been a typo in his recipe. So, FYI: instead of 2 28-ounce cans of crushed tomatoes, I used 7 cups of chopped fresh tomatoes that I simmered for 20 minutes.

Anyway, yeah, so glad Ted posted this recipe. It's delicious!

Sauce was great!