Best Mamas Old School Pasta Sauce Recipes

GREAT GRANDMA'S PASTA SAUCE

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.

OLD WORLD ITALIAN SPAGHETTI SAUCE

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.

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.

SPAGHETTI SAUCE LIKE MAMA USED TO MAKE

Steps:

• In a large dutch oven, over medium heat, cook the beef and pork removing from the pot when cooked through.
• Leaving about 1-2 Tbsp of fat in the pot add the chopped onion, green pepper and mushrooms. Sauté for 5 minutes to soften.
• Blend in the minced garlic and sauté that for 30 seconds.
• Add the oregano, salt, basil, thyme and bay leaf. Blend in well and cook that for another minute.
• Add back the meat along with the remaining cans of diced tomato/sauce/paste.
• Bring the sauce to a boil and then reduce heat to a simmer. Taste for salt and herbs, grind a teaspoon or so of pepper into the pot.
• Simmer uncovered for at least 2 hours.
• Serve over hot spaghetti garnished with Parmesan and chili flakes.

MAMA'S ITALIAN PASTA SAUCE

Steps:

• 1. In a large dutch oven or heavy sauce pan heat olive oil. Place sausage links in pan. Turn until evenly browned. Remove to a platter.
• 2. Add onion to pan stirring until translucent. Add garlic. Be careful not burn the garlic. Stir for about a minute. Add tomato paste, parsley, oregano, basil,and mint and stir for about a minute. Add red wine and stir for a couple minutes while scraping all the goodness off the bottom of the pan.
• 3. Add crushed tomatoes and stir to mix paste and wine into the tomatoes. Stir in parmigiano cheese. Add the sausage back to the pan. Bring to a boil, stirring constantly. Reduce heat to very low and simmer for 2 1/2 to 3 hrs. Stir occasionally to keep from sticking to bottom of pan.
• 4. About 15 min. before the sauce is done sprinkle in some more parsley, oregano, basil, and mint to freshen the flavor and add color. Serve over your favorite pasta.

GRANDMA MAGGIO'S SPAGHETTI SAUCE

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.

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.

MAMA'S SPAGHETTI SAUCE

Steps:

• In a large Dutch oven, melt the butter with the olive oil, add the garlic and onion, and saute until onion is soft/translucent.
• Add the ground sirloin and Italian sausage and cook until no longer pink.
• Stir in the remaining ingredients, adding the bay leaves last so as not to break them up during stirring. Adjust the seasonings as needed to suit your taste.
• Bring the sauce to a boil, then turn heat down to the lowest possible heat and let simmer for 2 hours covered with an offset lid.
• Serve with cooked spaghetti and parmesan cheese.