Best Mikes Spaghetti Sauce Recipes

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MIKE ISABELLA'S PEPPERONI SAUCE (FOR PASTA)



Mike Isabella's Pepperoni Sauce (For Pasta) image

If you watch Top Chef, you know who Mike Isabella is. He almost won Top Chef All-Stars recently, and he featured this recipe. The judges were over the top about it, and apparently he got a lot of requests for it. This was from Twitter, with no measurements specified. Then, I found the recipe posted at allthosethingsiloveblogspot and was ecstatic! According to Ron this was published in the "Newark Star-Ledger: This is it: The sauce chef Mike Isabella made for his "Top Chef All-Stars" main-course finale. It was praised to the skies by judge Gail Simmons. It will be on the menu at Isabella's new restaurant, Graffiato. Because it is boldly flavored, a little sauce goes a long way. The chef recommends serving it alongside roasted or grilled chicken." He served it on a braised pork shoulder. MAKE AHEAD: The sauce can be refrigerated for up to 3 days, or frozen for up to 3 months.

Provided by alligirl

Categories     Pork

Time 1h10m

Yield 4 1/2 cups

Number Of Ingredients 9

6 tablespoons extra-virgin olive oil
1 small onion, cut into small dice
5 medium garlic cloves, cut into very thin slices
1 lb pepperoni, cut into thin slices
1 teaspoon fennel seed, toasted (see NOTE)
1 teaspoon crushed red pepper flakes
8 -12 ounces canned imported Italian plum tomatoes, chopped, with their juices
1 1/2 cups low sodium chicken broth
1 fresh bay leaf

Steps:

  • Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
  • Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
  • Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
  • Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.
  • Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.
  • The pepperoni slices will be soft, with a deeper color.
  • Remove from the heat.
  • Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.
  • The sauce is ready to use. Or cool, cover and refrigerate or freeze.
  • NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. This only takes a couple of minutes.
  • He also recomends using San Marzano tomatoes for this recipe.

MIKE"S SPAGHETTI SAUCE



Mike

This is a recipe for spaghetti sauce that doesn't have any chuncky things in it. It's also very low in sodium.

Provided by Mike Dees

Categories     Beginner Cook

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

28 ounces tomatoes, crushed
5 1/2 ounces tomato paste
2 cups water
3 teaspoons minced onions
2 -4 garlic cloves (2 Tsp Garlic Powder)
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon thyme
1/4 teaspoon ground pepper
1/2 teaspoon cumin
1/2 teaspoon italian seasoning
1/2 teaspoon olive oil

Steps:

  • Add all ingredients to a large pot. Simmer for at least an hour, or as long as you can.

Nutrition Facts : Calories 39.1, Fat 0.6, SaturatedFat 0.1, Sodium 161.8, Carbohydrate 8.2, Fiber 2.2, Sugar 5.1, Protein 1.8

MIKE'S ITALIAN GRANDMA'S PASTA SAUCE



Mike's Italian Grandma's Pasta Sauce image

My husband learned this from a sweet Italian Grandma from Palermo while they were on a train together in Germany. She had married a German soldier during the war, and now that he had passed she was bringing him to his family for the first time since he had left as a young soldier. Note: Cooking time only includes prep time as simmering varies according to method.

Provided by MinatheBrat

Categories     Sauces

Time 15m

Yield 8-10 1 cup servings

Number Of Ingredients 7

64 ounces tomato sauce, plain or pre-seasoned
4 teaspoons oregano
1 tablespoon minced garlic or 6 garlic cloves
1 lb Italian sausage, browned
1 lb ground beef, browned
1 cup red wine
salt and pepper

Steps:

  • Brown your meat and drain off the excess fat. Add all the ingredients together. My hubby likes to put this all in the crock pot and slowcook it for about 6 hours. You could also simmer it stovetop for maybe an hour or so if you're in a hurry. Delicious. We serve this with tortellini or spaghetti and our pickiest kids can't get enough. They also request bread to sop up the extra.
  • Note: Of course you can used canned tomatoes, diced tomatoes, tomato puree or even fresh. Just cook longer and add a pinch of sugar.

Nutrition Facts : Calories 417.3, Fat 24.6, SaturatedFat 8.8, Cholesterol 70.9, Sodium 1921.5, Carbohydrate 20.5, Fiber 3.6, Sugar 10.4, Protein 24.5

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

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