Not World Famous Spaghetti Sauce Food

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JO MAMA'S WORLD FAMOUS SPAGHETTI



Jo Mama's World Famous Spaghetti image

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

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

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.

OLD WORLD ITALIAN SPAGHETTI SAUCE



Old World Italian Spaghetti Sauce image

This is a great old world Family recipe. Its also great with italian sausage,or meatballs. Just stir often while cooking when using meats.

Provided by FarahC

Categories     Sauces

Time 3h25m

Yield 12-14 serving(s)

Number Of Ingredients 16

2 (6 ounce) cans tomato paste
1 (28 ounce) can tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1/2 cup onion, chopped
3 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons white sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/4 cup parmesan cheese
1/2 cup dry red wine
2 1/2 cups water

Steps:

  • In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.

Nutrition Facts : Calories 158.6, Fat 5.2, SaturatedFat 1, Cholesterol 1.8, Sodium 647.1, Carbohydrate 25.2, Fiber 5.2, Sugar 9.7, Protein 5.5

FRANK'S FAMOUS SPAGHETTI SAUCE



Frank's Famous Spaghetti Sauce image

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

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
4 fresh mushrooms, sliced
1 pound ground turkey
1 pinch dried basil
1 pinch dried oregano
ground black pepper to taste
1 (14.5 ounce) can stewed tomatoes
2 (15 ounce) cans tomato sauce
1 (6 ounce) can tomato paste

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

NOT WORLD FAMOUS SPAGHETTI SAUCE



Not World Famous Spaghetti Sauce image

You've tried the rest - now try the best!! I've been making this ground beef/tomato based sauce for years - it freezes well & can be used for lasagna & other pasta dishes. The longer it simmers, the better it tastes. Since I don't measure the spices, I've estimated in order to share the recipe - but feel free to alter according to your own tastes. A little more red wine can't hurt either!!

Provided by CountryLady

Categories     Spaghetti

Time 4h50m

Yield 12 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 lb medium ground beef
1 teaspoon salt
1 (28 ounce) can roma tomatoes (Italian)
2 (14 ounce) cans tomato sauce
2 (5 1/2 ounce) cans tomato paste
1/2 cup dry red wine
1 tablespoon oregano
1 tablespoon parsley
1 teaspoon thyme
1 teaspoon basil
1 teaspoon celery salt
1 teaspoon paprika
1 teaspoon red pepper flakes
1/2 teaspoon sugar
1/2 teaspoon fresh ground pepper
2 bay leaves

Steps:

  • Heat oil in large Dutch oven or heavy pot; add onion and cook over medium heat for about 5 minutes.
  • Add garlic, ground beef& salt and cook over medium heat, breaking up meat with a wooden spoon, until no pink remains.
  • Don't drain off fat as this helps the sauce to"cling" to the pasta.
  • Add tomatoes, tomato sauce& tomato paste; mix well, breaking up tomatoes with a wooden spoon.
  • Use the red wine to rinse the tomato cans& remove any product left behind- then add to the Dutch oven.
  • Add spices& mix well; bring the mixture to a boil, then lower heat& simmer for AT LEAST 4 hours, stirring occasionally.
  • If you find that the sauce is getting too thick for your taste, add a little water.
  • Remove bay leaves, ladle over your favourite type of spaghetti& sprinkle with freshly grated Parmesan cheese.

WORLD'S BEST SPAGHETTI SAUCE



World's Best Spaghetti Sauce image

This spaghetti sauce is different because it does not use fresh or tinned tomatoes. I found this recipe on a website that were mostly Italian-Americans and let me tell you, they really know something about spaghetti sauce! Follow the steps precisely in the recipe below and your friends and family will be raving over this awesome tasting sauce.

Provided by SueVM

Categories     Pork

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 22

3 (15 1/2 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1 (1 1/2 ounce) packet spaghetti sauce mix
2 cups beef broth
1/4 cup merlot or 1/4 cup cabernet sauvignon wine
1 tablespoon Worcestershire sauce
4 -6 fresh garlic cloves, crushed
2 green bell peppers, chopped
1 red bell pepper, chopped
1/2 lb fresh button mushrooms (halved or quartered)
1/2 cup celery, diced
1/2 cup carrot, diced
1 large vidalia onion, diced
1 (6 ounce) can ripe olives, diced
1 bunch green onion, sliced
1 lb Italian sausage (casing removed cut into slices and cooked or 1lb cooked ground beef)
4 bay leaves
1 tablespoon basil (or to taste)
1 tablespoon oregano (or to taste)
1 teaspoon sea salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1/4 tablespoon sugar, adding more if necessary

Steps:

  • In large 5-qt saucepan, sauté fresh garlic in olive oil until golden brown.
  • Add vidalia and green onions, peppers, and spices and continue cooking until peppers are tender and onions are translucent.
  • Add mushrooms, carrots, and celery and continue to cook for a few minutes more.
  • In a separate pan, dissolve spaghetti seasoning packet in the beef broth and bring to a boil over medium heat.
  • Reduce heat and add the tomato paste, using a whisk stir until smooth.
  • Add the tomato sauce to the onions, peppers, carrots, celery and mushrooms and stir.
  • Add the beef broth and tomato paste mixture to the tomato sauce and vegetables along with the red wine, Worcestershire sauce and diced ripe olives.
  • Season to taste with salt and pepper then add the cooked sausage or ground beef.
  • Add 1/4 tablespoon of sugar, to start. Taste and add more if needed.
  • Cover and continue to cook over a low heat stirring often, let the sauce simmer for 2 1/2 to 3 hours to bring out the full taste.
  • This sauce freezes well and will keep for 30 days or more.

Nutrition Facts : Calories 745.6, Fat 38.1, SaturatedFat 11.9, Cholesterol 65.1, Sodium 6023.3, Carbohydrate 72.8, Fiber 15.1, Sugar 33.6, Protein 35.8

MY GRANDMOTHERS FAMOUS SPAGHETTI SAUCE



My Grandmothers Famous Spaghetti Sauce image

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

2 lbs lean ground beef
3 tablespoons olive oil, divided use
1 green bell pepper, chopped
1 cup celery, finely chopped
3 onions, chopped
2 garlic cloves, finely chopped
2 (15 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3 tablespoons Worcestershire sauce
Tabasco sauce, several shakes
oregano, to taste
basil, to taste
salt & freshly ground black pepper, to taste
water, to make really soupy (it will cook down)

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.

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Top Asked Questions

Does this spaghetti sauce have fresh tomatoes?
This spaghetti sauce is different because it does not use fresh or tinned tomatoes. I found this recipe on a website that were mostly Italian-Americans and let me tell you, they really know something about spaghetti sauce! Follow the steps precisely in the recipe below and your friends and family will be raving over this awesome tasting sauce.
What is the best way to make a good Spaghetti Sauce?
In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer.
What is Spaghetti Bolognaise sauce made of?
Spaghetti bolognaise is a pasta dish consisting of spaghetti (long, thin cylindrical pasta) and a sauce made of minced beef, tomatoes, onion, bacon, red wine and herbs. It is commonly served with parmesan cheese.
How to cook Italian sausage for pasta?
DIRECTIONS 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.

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