Best Grandmas Italian Spaghetti Sauce Recipes

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GREAT GRANDMA'S PASTA SAUCE



Great Grandma's Pasta Sauce image

If you want to taste what the Italians are so blessed with over in Italy, I suggest you give this pasta sauce a try. You won't ever go back to your plain 'ol marinara that you thought was good. This sauce here is beyond genuine and you will love it!

Provided by Julie Chiou

Categories     Main Course     Main Entree

Time 2h10m

Number Of Ingredients 11

1 pound 80/20 ground beef OR 90/10 ground beef
6 ounce can tomato paste
6 ounce water
24 ounce jar tomato puree
5-6 cloves garlic (minced)
2 tablespoon granulated sugar
Pinch of dried oregano
Pinch of onion powder
Pinch of garlic powder
Handful of fresh basil (chopped)
Salt and pepper (to taste)

Steps:

  • In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
  • Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
  • Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil and sugar. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.
  • Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
  • Serve hot over fresh pasta.

Nutrition Facts : ServingSize 1 serving, Calories 263 kcal, Carbohydrate 24 g, Protein 23 g, Fat 9 g, Fiber 5 g, Sugar 15 g

ITALIAN PASTA SAUCE



Italian Pasta Sauce image

As a special part of their wedding buffet, my daughter Kris' husband fixed a big batch of this thick flavorful pasta sauce. The recipe was brought by his grandmother from Italy more than 80 years ago. -Judy Braun, Juneau, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 20 servings.

Number Of Ingredients 16

4 pounds ground beef
1 pound bulk Italian sausage
1 large onion, finely chopped
3 celery ribs, finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
3 cans (28 ounces each) crushed tomatoes in puree
3 cans (6 ounces each) tomato paste
3 cups chicken or beef broth
1 pound fresh mushrooms, sliced
3/4 cup minced fresh parsley
1 tablespoon sugar
2 to 3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice, optional
Hot cooked pasta

Steps:

  • In a Dutch oven or soup kettle, cook beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender. , Return the beef and sausage to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2-3 hours. Serve over pasta.Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add a little broth or water if necessary.

Nutrition Facts : Calories 284 calories, Fat 15g fat (5g saturated fat), Cholesterol 57mg cholesterol, Sodium 821mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.

GRANDMA'S BOLOGNESE



Grandma's Bolognese image

Two types of ground meat (beef and pork) are enriched with pancetta and cream in this old-school Italian sauce, while porcini mushrooms and Marsala add wonderful depth of flavor. Make pasta night extra special by serving atop fresh pappardelle.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 2h30m

Number Of Ingredients 22

1/2 ounce dried porcini mushrooms
3/4 cup warm water
2 tablespoons unsalted butter
1 ounce pancetta or prosciutto, cut into 1/4-inch pieces (1/4 cup)
1 small onion, minced (1 cup)
1 small carrot, finely chopped
1 celery stalk, finely chopped
2 large cloves garlic, minced (4 teaspoons)
Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil, plus more for serving
3/4 pound coarsely ground beef, preferably 85 percent lean
1/4 pound coarsely ground pork
1/2 teaspoon dried marjoram or oregano
Pinch of ground nutmeg
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh basil, plus small leaves for serving (optional)
1/2 cup dry Marsala or red wine, such as Chianti
1 cup low-sodium chicken broth
1 can (28 ounces) whole peeled tomatoes, drained and chopped (2 cups)
1/4 cup heavy cream
Fresh Pappardelle
1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Steps:

  • Soak mushrooms in warm water 30 minutes; drain, reserving liquid. Chop mushrooms (you should have 1/3 cup). Melt butter in a Dutch oven or a large, heavy straight-sided skillet over medium-high heat. Add pancetta; cook, stirring, until browned and crisp, about 1 minute. Add onion, carrot, celery, and garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6 minutes. Transfer to a bowl.
  • Add 2 tablespoons oil to Dutch oven; heat until shimmering. Add both meats, increase heat to high, and cook, stirring occasionally, until browned, 3 to 4 minutes. Return vegetables to Dutch oven with marjoram, nutmeg, parsley, and basil. Add Marsala and bring to a boil; cook, scraping up browned bits, until liquid has almost evaporated, about 1 minute. Add 1/2 cup mushroom liquid and mushrooms, broth, and tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 1 hour. Stir in cream and cook, uncovered, stirring occasionally, until reduced and thickened, 20 to 25 minutes more.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta to boiling water and cook until floating and tender, about 1 minute. Reserve 1 cup pasta water, then drain. Transfer pasta to skillet with sauce. Add 1/2 cup pasta water; toss to combine and finish cooking, about 30 seconds. Remove from heat; add cheese and remaining 1/4 cup oil. Serve with more cheese, oil, pepper, and basil leaves, if desired.

GRANDMA'S ITALIAN SPAGHETTI SAUCE



Grandma's Italian Spaghetti Sauce image

This is my grandmother's recipe from Italy. It is wonderful. I have gotten rid of all other sauce recipes because this one is so good. It is also wonderful over rice and by itself. I love it because it tastes too good and is very filling so it lasts more than 2 meals.

Provided by Nicole Gray

Categories     Sauces

Time 57m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
1 onion, chopped
1 bell pepper, chopped
2 teaspoons chopped garlic
2 lbs ground beef round
1 (28 ounce) can tomatoes (28 or 32 oz)
1 (8 ounce) can tomato paste
4 (4 ounce) jars whole mushrooms, drained
3 tablespoons chili powder
2 tablespoons Worcestershire sauce

Steps:

  • Saute garlic, onion and bell pepper in oil until onion and pepper are translucent.
  • Add beef to onion-pepper mix.
  • Cook til you no longer see pink; drain well and then return to pot.
  • Add tomatoes with juice, paste, chili powder and Worcestershire; mix well.
  • Simmer for 20 minutes.
  • Add mushrooms; mix well.
  • Simmer 10 minutes longer.
  • Serve over hot pasta.
  • I like angel hair with this sauce--it gives it a unique texture.
  • I use Georgio bottled mushrooms, Del Monte Tomatoes, Hunts Paste, Lea& Perrins Worcestershire Sauce, McCormick Chili powder.
  • All the rest are fresh ingredients.
  • This is an old family recipe.
  • Once you taste it, you will never go back to any other sauce.

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Grandma's Old Italian Spaghetti Sauce with Meatballs image

Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.

Provided by cherbear

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

Time 8h

Yield 12

Number Of Ingredients 21

2 tablespoons olive oil
3 whole garlic cloves, peeled
2 pig's feet
1 pound pork neck bones
2 (6 ounce) cans tomato paste
1 ½ cups water
2 (28 ounce) cans tomato puree
1 tablespoon white sugar
1 teaspoon black pepper
¾ teaspoon baking soda
1 (16 ounce) loaf fresh Italian bread, torn into 2-inch pieces
1 cup water
6 eggs, beaten
1 pound ground pork
1 pound ground veal
1 pound ground beef
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
6 hard-boiled eggs, peeled

Steps:

  • Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
  • Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
  • Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
  • Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g

GRANDMA MAGGIO'S SPAGHETTI SAUCE



Grandma Maggio's Spaghetti Sauce image

This is one that was recited to me out of memory alone, and described as a hand of garlic, etc., though the ingredient quantities should be accurate. I encourage buying the cheapest versions of these ingredients you can find; it will feed an army for about $15 without ruining the taste. You should add more seasonings based on preference. A great vegetarian sauce, and with meatballs...it makes great meatball sandwiches.

Provided by Sarah Garland

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

Time 55m

Yield 10

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
1 whole head garlic, peeled and chopped
2 cups sliced fresh mushrooms
½ cup chopped fresh basil leaves, or to taste
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¾ cup Merlot wine
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons dried oregano
¼ cup white sugar

Steps:

  • Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
  • Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
  • Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 18 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.4 g, Sodium 934.9 mg, Sugar 11.6 g

MY GRANDMOTHER'S SPAGHETTI



My Grandmother's Spaghetti image

Provided by Valerie Kraus

Categories     Beef     Pasta     Tomato     Sauté     Bon Appétit     California

Yield 4 to 6 servings (Makes about 8 3/4 cups sauce)

Number Of Ingredients 13

1 tablespoon olive oil
1 large onion, finely chopped
1 garlic clove, minced
2 pounds lean ground beef
1 tablespoon minced fresh parsley or 1 teaspoon, crumbled
2 bay leaves
1 tablespoon dried basil, crumbled
1 28-ounce can Italian plum tomatoes, undrained
3 1/2 cups water
2 8-ounce cans tomato sauce
1 6-ounce can tomato paste
1 pound spaghetti
Freshly grated Parmesan cheese

Steps:

  • Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add ground beef and cook until brown, breaking up with fork, about 8 minutes. Drain drippings from Dutch oven. Mix parsley, bay leaves and basil into beef and cook 2 minutes. Stir in tomatoes, water, tomato sauce and tomato paste. Simmer until reduced to sauce consistency, breaking up tomatoes with spoon, about 2 hours. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill. Rewarm sauce over medium-low heat before using.)
  • Cook spaghetti in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain well. Place spaghetti in serving bowl. Pour half of sauce over. Serve immediately, passing Parmesan cheese separately. (Refrigerate or freeze remaining sauce for another use.)

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

MY GRANDMA'S SPAGHETTI SAUCE



My Grandma's Spaghetti Sauce image

As this old-fashioned spaghetti sauce simmers on your stove all day it will make your house smell amazing. This sauce is thick and full of meat. Fresh onions and bell peppers cook down to almost nothing but add so much flavor. There's just enough Italian seasoning added to the sauce. We chose to use one spicy sausage and one...

Provided by Stacy Hutchinson

Categories     Other Sauces

Time 4h

Number Of Ingredients 15

4 can(s) tomato sauce (14.5 oz each)
1 can(s) stewed tomatoes (14.5 oz)
1 can(s) tomato paste (6 oz)
2 c water
2 pkg mild Italian sausage (you can use one pkg of hot and one pkg of mild for a spicer sauce)
2 lb hamburger
1 green bell pepper, chopped
1 large onion, chopped
2 beef boullion cubes
1 1/2 tsp Italian seasoning
1 tsp sugar
2 Tbsp garllic powder
1 tsp salt
1 tsp pepper
1 can(s) mushrooms, drained (4 oz; optional)

Steps:

  • 1. Brown hamburger well, drain, set aside.
  • 2. Remove Italian sausage from the casing. Break sausage and brown well; drain.
  • 3. In a large pot, add all the ingredients together.
  • 4. Simmer for 3 hours.
  • 5. Use over your favorite pasta noodles.

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