Best Christines World Famous Spaghetti Sauce Recipes

WORLD'S BEST SPAGHETTI SAUCE

Steps:

• In a large pot, over medium heat, cook up your beef and hot italian sausage. When the meat is cooked, drain the meat and set aside (I leave it sitting in a colander over the sink).
• Heat up the olive oil and add the onion and green pepper. Saute until the onion is soft (about 4-5 minutes) and then add the garlic. Give it a good stir for another minute or two (until fragrant).
• Add the wine (doesn't matter what kind I have used Chardonnay, Pinot Grigio and even Moscato) and reduce for about two minutes.
• Next up is the crushed tomatoes, paste, jar of marinara, oregano, thyme, sugar, bay leaves, crushed pepper flakes, and salt. I usually stir this together and let simmer a few minutes.
• Add the meat. Stir and put a lid on.
• Let this simmer on low - medium/low for at least an hour. If you can get away for longer, do it.
• After your hour is up, add the parmesan cheese and parsley. Stir and simmer for another thirty minutes.
• Serve with desired pasta (or spaghetti squash) and top with more parmesan cheese.

JO MAMA'S WORLD FAMOUS SPAGHETTI

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.

CHRISTINE'S WORLD FAMOUS SPAGHETTI SAUCE

Steps:

• In large stoc pot, heat olive oil. Add onions and garlic and sweat until translucent. Add all other ingredients except ground veal and cook on low 7-8 hours. As sauce cooks stir every 20 mins and skim fat off top. 1 hour before sauce is done , brown ground veal and add to pot. Continue to simmer until thick. Cook spagetti until al dente and serve with sauce and grated parmesan cheese.

MARCELLA HAZAN'S TOMATO SAUCE

Steps:

• Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
• Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
• Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

RICHARD AND SUZANNE'S FAMOUS SPAGHETTI SAUCE

Steps:

• Pour the olive oil into a skillet and place over medium heat. Cook the garlic in the hot oil 1 to 2 minutes; add the onion, bell pepper, basil, green onion, and bay leaf and cook until the bell pepper softens; season with salt and pepper. Stir in the tomato sauce, stewed tomatoes, diced tomatoes with chiles, water, and sugar; continue to cook 20 to 30 minutes, stirring every 5 to 10 minutes.

NOT WORLD FAMOUS SPAGHETTI SAUCE

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.