Best Crabzillas Spicy Chunky Garlicky Spaghetti Sauce Recipes

THICK AND SPICY SPAGHETTI SAUCE

Thick and Spicy Spaghetti Sauce image

Make and share this Thick and Spicy Spaghetti Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories Spaghetti

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 25

Ingredients

2 large onions, chopped
2 medium green bell peppers, chopped
1 cup chopped celery
3 -4 garlic cloves, minced
2 tablespoons olive oil
2 lbs ground beef
1 (4 ounce) can sliced mushrooms, undrained
3 (6 ounce) cans tomato paste
1 (16 ounce) can whole tomatoes, undrained and coarsely chopped
3 (8 ounce) cans tomato sauce
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon dried Italian seasoning
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons vinegar
1/4 teaspoon curry powder
hot sauce (about 3 drops)
2 bay leaves
1/2 cup water
1/2 cup Burgundy wine (or other dry red wine)
hot cooked spaghetti
shredded sharp cheddar cheese (optional)
grated parmesan cheese (optional)

Steps:

Saute onion, green pepper, celery, and garlic in hot oil in a large pot until the vegetables are tender.
Add in ground beef; cook until meat is browned, stirring to crumble the meat; drain well and return to pot.
Stir in the next 15 ingredients; cover, lower heat and simmer for 1 hour, stirring occasionally.
Take out bay leaves; stir in Burgundy wine.
On individual plates, spoon sauce over cooked spaghetti; sprinkle each serving with cheese, if desired.

Nutrition Facts : Calories 330.2, Fat 17.1, SaturatedFat 5.8, Cholesterol 61.7, Sodium 1109.9, Carbohydrate 23.5, Fiber 5.5, Sugar 13.1, Protein 21.5

CHUNKY SPAGHETTI SAUCE

Chunky Spaghetti Sauce image

When your hungry clan requests, "Spaghetti, please!", you'll be happy to oblige with this simple savory sauce. It proves appetizingly that homemade spaghetti sauce doesn't have to simmer all day in order to be hearty and delicious.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound bulk Italian sausage
1 to 2 medium green peppers, julienned
1/2 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1/4 cup tomato paste
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
Hot cooked pasta

Steps:

Brown sausage in a large saucepan; drain. Add green peppers, onion and garlic; cook until tender, about 5 minutes. Add tomatoes, tomato paste, oregano and basil; simmer, uncovered, for 10-15 minutes. Serve over pasta.

Nutrition Facts : Calories 441 calories, Fat 16g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 891mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 6g fiber), Protein 20g protein.

SPICY SPAGHETTI SAUCE

Spicy Spaghetti Sauce image

I appreciate the fact that this hearty pasta sauce is quick to assemble and cooks in just a few hours. My husband and I have our hands full raising two children and 25,000 game birds on our farm.

Provided by Taste of Home

Categories Dinner

Time 3h

Yield 6-1/2 cups.

Number Of Ingredients 13

Ingredients

1 pound ground beef
1 large onion, chopped
1 can (46 ounces) tomato juice
1 can (12 ounces) tomato paste
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons minced fresh parsley
1 tablespoon garlic salt
1 tablespoon dried basil
2 teaspoons sugar
2 teaspoons dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes
3 bay leaves
Hot cooked spaghetti

Steps:

In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.

Nutrition Facts :

CRABZILLA'S SPICY CHUNKY GARLICKY SPAGHETTI SAUCE

Crabzilla's Spicy Chunky Garlicky Spaghetti Sauce image

This is my own variation of my mom's sauce. It's simple to prepare and should be simmered all day for the best flavor. You can add ground beef, ground sausage, or brown up some Italian sausage links and simmer in sauce if you like. This freezes well and will easily feed 8 - 10 people, with leftovers. I'm not 100% sure of the exact size of the large cans of tomatoes this calls for as I don't have one on hand, however, I will estimate and say 28 oz. Just use the big cans that are usually on the bottom shelf of the canned tomato aisle. Hope you enjoy, vary spices according to your taste preferences. You may prefer your sauce less spicy, so sub the Rotel for petite diced tomatoes and omit the crushed red pepper flakes.

Provided by Crabzilla

Categories Sauces

Time 6h20m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1 large yellow onion (roughly chopped)
12 cloves garlic (finely minced)
4 ounces diced fresh mushrooms (optional)
1 tablespoon dried basil
1 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
2 (28 ounce) cans of progresso crushed tomatoes (or your fav)
1 (28 ounce) can of progresso whole canned tomatoes (or your fav)
2 (10 ounce) cans of rotel tomatoes and green chilies
1 (6 ounce) can tomato paste (I use one with no salt added)
1 cup dry red wine

Steps:

Heat olive oil in a large, deep pot.
Saute onion, garlic, and mushrooms until soft and slightly browned.
Add basil, oregano, black pepper, salt, and crushed red pepper flakes.
Saute for an additional 10 minutes (estimate), stirring frequently, being careful not to burn the herbs.
Add all the canned tomatoes, tomato paste, stir real well, and bring to a boil.
Boil for about 10 minutes and use a potato masher to crush the whole tomatoes (they crush easily after being boiled).
Add red wine and continue to boil for another 2 minutes.
Turn down to a low simmer, and simmer for at least 6 hours, stirring now and then.
I usually put a lid on to partially cover the pot for the first 3 hours and then remove it for the last 3 hours to let the sauce reduce, it should end up a nice deep, rich red color.
Serve over your favorite pasta and fix up a nice green salad and crusty loaf of bread to make a complete meal.
Let sauce cool before freezing- can be frozen in whatever size portions you like using zip-lock freezer bags.