Best Kats Moms Spaghetti Sauce Recipes

MOM'S SPAGHETTI SAUCE

Steps:

• Cut celery and onion (and bell pepper if used) as fine as you prefer.
• If you like chunky style sauce make the pieces bigger, I like mine chopped fairly small.
• In a large skillet, heat 1-2 tblspn of oil, when oil is hot (not smoking) add celery and stirfry.
• As celery begins to clarify, add onion (and bell pepper, if used) and stirfry until it begins to glaze, add chopped garlic, stir for a short time (don't let anything begin to brown).
• If using meat, add ground beef or stew beef and brown, stirring regularly, adjust heat to make sure nothing burns.
• Salt and black pepper to taste.
• Transfer to a larger pot (if you have a good sized pot that you can brown in, you can just start with that instead of using the skillet.).
• Stir in tomato paste and cook until the color darkens.
• Stir in tomatos and tomato sauce.
• Add spices (Italian seasoning or individual spices) to taste.
• Add 3 Bay Leaves.
• Stir in mushrooms and/or black olives and crushed red pepper, if desired.
• Stir in 1-2 cans of water (I use the tomato paste, tomato and tomato paste cans to get the leavings out of them.).
• Adjust heat to simmer.
• Let cook for at least 1 hour, longer if you can, and stir regularly.
• Check spice to taste and add what you want.
• You can cook this for a little while or for a longer time.
• I prefer at least 2 hours to give all the spices a chance to blend well.
• But it can be cooked for as little as a half hour.
• If you want it to cook for a long time, monitor the thickness and add water as needed.
• Don't forget to remove the Bay Leaves before serving.
• Some people like to add a pinch of sugar to cut the acidity, but I believe that the Bay Leaves accomplish this and have never used sugar.
• When done, serve over or mix with the cooked pasta of your choice.
• Add grated parmissan if desired.
• Also individuals can add crushed red pepper to their own servings, for those who like it a little spicier.
• If making a baked dish such as Lasagna, Ziti, etc.
• you may want to make the sauce a little thinner (add water) to start with.

MOM'S SPAGHETTI SAUCE

Steps:

• Heat olive oil in sauce pot, and saute the onion and garlic.
• Add remaining ingredients except the grated cheese and bring to a boil.
• Cover, lower heat and simmer one hour.
• NOTE: For a thicker sauce, stir in the 1/4 cup grated cheese and simmer 5 minutes more. Actually -- I think it even tastes better.

MOM'S BEST SPAGHETTI SAUCE

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.

SPICY SPAGHETTI SAUCE

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.

SPAGHETTI SAUCE WITH GROUND BEEF

Steps:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

MOM'S SWEET SPAGHETTI SAUCE

Steps:

• In a skillet over medium heat, cook onion and bell pepper in oil until transparent. Add beef to onions and peppers; cook until brown. Set aside.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve drippings and crumble bacon. Combine drippings and crumbled bacon with the beef mixture.
• Add mushrooms, tomato sauce, tomato paste, garlic powder and oregano. Pour in wine while stirring. Stir in sugar, then salt and pepper. Cook until hot.

MOM'S SPAGHETTI SAUCE

Steps:

• Fry onions and garlic in a minimal amount of oil in a large heavy pot until onions are soft.
• Add meat and stir-fry until browned.
• Add Tomatoes, Tomato Sauce, Tomato Juice and Mushroom Soup, stirring to blend.
• Add Green Peppers and Italian Seasoning.
• Simmer for 45 minutes for flavours to blend, stirring occasionally.
• Add Pimento Peppers and canned mushrooms.
• Simmer for 15 minutes more.
• Serve over cooked spaghetti with a sprinkle of Parmesan Cheese.
• Freezes exceptionally well for those"pull-out of the freezer" days.

MOM'S SPAGHETTI SAUCE WITH SAUSAGE

Steps:

• Leave sausages whole. Brown for 45 min over medium heat.
• Saute the onion, green pepper and garlic in a little olive oil.
• Put sausages and vegetables into a dutch oven. Add tomatoes, tomato paste and water.
• Add listed spices to taste. Add mushrooms.
• Cook 2 - 3 hours over low heat. Keep a close watch as it can scorch. If it gets too thick, add some water.
• This is beyond good if also served with the recipe I posted for Mom's Italian Meatballs so that you get all those flavors and can eat a little sausage and some meatballs at the same meal.