Best Durn Good Spaghetti Sauce Recipes

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MOM'S BEST SPAGHETTI SAUCE



Mom's Best Spaghetti Sauce image

A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating.

Provided by KRAZYBARB

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Yield 8

Number Of Ingredients 13

4 (14.5 ounce) cans whole peeled tomatoes
2 (15 ounce) cans tomato sauce
4 (6 ounce) cans tomato paste
3 cups water
4 cups fresh sliced mushrooms
2 onions, chopped
4 cloves garlic, minced
4 teaspoons white sugar
¼ cup chopped fresh basil
salt to taste
ground black pepper to taste
2 pinches baking soda
¼ cup grated Parmesan cheese

Steps:

  • Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
  • Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
  • After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
  • Cool, cover, and refrigerate overnight. The next day, reheat and serve.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 36.3 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 7.9 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 1624.4 mg, Sugar 23.2 g

RESTAURANT STYLE SPAGHETTI SAUCE WITH SAUSAGE



Restaurant Style Spaghetti Sauce with Sausage image

It's easy to make restaurant-style Spaghetti Sauce using just a few ingredients. Adding sausage makes the sauce even more flavorful, but if you don't eat meat its okay to leave it out. This is the recipe I used throughout my long restaurant career.

Provided by Chef Dennis Littley

Categories     Sauce

Number Of Ingredients 9

4 cloves fresh garlic (chopped)
120 ounces crushed tomato ((four 28-32 ounce cans) San Marzano if possible)
2 pounds sweet Italian sausage
2 bunches fresh basil (finely chopped)
1 medium onion (diced)
1/2 cup olive oil
1 tbsp sea salt (or more to taste)
1/2 tsp black pepper (or more to taste)
1 tbsp sugar (optional)

Steps:

  • In a large heated skillet or saucepot add olive oil and sausage. Saute sausage on both sides until it browns.
  • When the sausage has browned add the diced onion and chopped garlic. Continue cooking until the onions are translucent, but do not allow them to burn!
  • Add crushed tomatoes, rinse cans with just a little water and add to the sauce (if crushed tomatoes are not available use whole tomatoes and crush by hand or with an immersion blender).
  • add chopped basil, sea salt and black pepper to taste (don't over season, you can always add more later). If you choose to add sugar now is the time to add it.
  • After your sauce has reached a boil, reduce the heat to simmer and continue to cook for at least two hours. If you've got the time let it simmer for 4-6 hours for an amazingly rich tomato sauce.

Nutrition Facts : Calories 321 kcal, Carbohydrate 15 g, Protein 11 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 1090 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

INCREDIBLY AWESOME NO FAIL SPAGHETTI SAUCE



Incredibly Awesome No Fail Spaghetti Sauce image

This recipe came about through a lot of trial and error. My guinea pigs...I mean my family and friends finally gave it two thumbs up this week when we had it for Christmas Eve. It makes a lot so I freeze the leftovers and use it either for another course of spaghetti or for lasagne. I start this around 9 a.m. and we eat at 6 p.m. You really don't have to simmer it as long as I do, but it really marries the flavors. The longer the simmer the better the taste! It could be made the night before and heated through, refrigerated, then thrown in a crock pot on low all day. Or the morning of, then either simmer on the stove top or in the crock pot. If planning to simmer on the stove, make sure you use a large, heavy, thick bottomed pan. Adjust the garlic to your taste. By smashing the garlic before you mince it, the skin comes right off and you release the oils and more flavor. When it comes to the tomatoes and the sauce, try to use the unseasoned. The beef broth adds a depth to the sauce. Cook time is for the shortest time it should be simmered.

Provided by fishywitch

Categories     < 4 Hours

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15

1 lb sweet Italian sausage
1 lb ground chuck
1 medium onion, diced
4 garlic cloves, smashed then minced
1 (28 ounce) can diced tomatoes
1 (28 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1 cup beef broth
4 teaspoons oregano
5 teaspoons basil
2 teaspoons parsley
3 teaspoons brown sugar
1/4 teaspoon fresh ground black pepper
2 teaspoons red pepper flakes (optional)
1/2 cup dry red wine (make sure it is one that is drinkable, I use a really good Cabernet)

Steps:

  • Brown sausage in large heavy pan.
  • When sausage is 3/4 browned, add ground chuck and cook until both sausage and chuck are browned. Drain, leaving a little of the fat in the pan.
  • Add onions and garlic, sweat for 3-4 minutes.
  • Add tomatoes, tomato sauce , tomato paste and water. Mix together, then add spices. Stir well and barely bring to a boil.
  • Stir in wine. Bring to a boil again.
  • Simmer at a low boil for as little as an hour or for as long as 7-8 or more in a crock pot.

DURN GOOD SPAGHETTI SAUCE



Durn Good Spaghetti Sauce image

Who doesn't love spaghetti with meat sauce? I love cooking from scratch, but sometimes when I have a craving for this dish and not much time, I cheat and take bottled or canned sauce and add to it.....magnifique! Instead of ground beef, I used ground pork for a twist. Be sure to strain all the fat off your pork by placing the cooked product in a wire strainer or small hole colander.

Provided by SassiKatt Chef

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 (29 ounce) can meatless spaghetti sauce
1/2 lb ground pork
1 medium onion, chopped
1 medium green bell pepper, chopped
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons extra virgin olive oil
1/3 cup red wine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 lb spaghetti noodles

Steps:

  • Fill a large pot with water and a pinch of salt and bring to a boil for the pasta.
  • In a skillet, brown the ground pork until just done. Remove from pan and strain all the fat off.
  • Saute the chopped onion and bell pepper in olive oil until soft, but not brown.
  • In a large saucepan, put all ingredients except for the pasta and cook on low heat, covered for 30 minutes.
  • Cook pasta al dente, drain and top with sauce and grated hard cheese like Romano or Parmesan.
  • **this sauce may be frozen in an air tight container for up to 6 months.

Nutrition Facts : Calories 530.1, Fat 14.9, SaturatedFat 4, Cholesterol 35.6, Sodium 1036.1, Carbohydrate 73.5, Fiber 3.6, Sugar 9.5, Protein 22

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