Best Moms American Spaghetti 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

JO MAMA'S WORLD FAMOUS SPAGHETTI



Jo Mama's World Famous Spaghetti image

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Provided by SharleneW

Categories     Spaghetti

Time 1h20m

Yield 4 quarts, 10-14 serving(s)

Number Of Ingredients 16

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

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.

MOM'S SPAGHETTI



Mom's Spaghetti image

My mom taught me how to make this spaghetti sauce when I was in high school. She is my mentor and the best cook I know. I hope you enjoy it as much as I have.

Provided by chefdinaowe

Categories     Meat

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 large onion
2 minced garlic cloves
1 1/2 lbs ground beef
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 cups water
1/4 cup dried parsley
2 teaspoons italian seasoning
1 teaspoon salt
1 teaspoon pepper
2 tablespoons sugar

Steps:

  • Heat oil in large pot. Add onions and garlic and cook for 2 minutes. Add ground beef and cook until completely brown. Add tomatoes, paste, water, parsley, italian seasoning, salt, pepper, and sugar. Mix thoroughly. Let come to a boil and then turn down heat to a simmer. Let simmer at low heat for at least one hour. If it becomes too thick you made add a little water as needed. That's it. Serve over your favorite pasta and your done.

MOM'S SPAGHETTI SAUCE



Mom's Spaghetti Sauce image

A great sauce for any pasta dish, I usually leave the meats out for most baked dishes. This recipe came to me from my Mother, a full-blooded Italian-American, with a few minor additions/changes by me. I have never found a recipe that I like as much, but then I am probably biased. Cook time is 1 to 8 hours depending on how long you have. Mom used to cook it all day. I like to go at least two hours, but I have spent as little as 45 minutes on the cook time.

Provided by Wally Wilkins

Categories     Sauces

Time 2h30m

Yield 2 quarts

Number Of Ingredients 23

2 stalks celery
1 large onion
2 -4 cloves garlic (or 2-4 tablespoons of diced garlic from the jar You can adjust to taste.)
3 (6 ounce) cans tomato paste (I prefer Contadina)
2 (14 1/2 ounce) cans tomatoes (Use what you prefer, but I like the diced Italian Seasoning type)
1 (15 ounce) can tomato sauce
1 lb ground beef or 1 lb stewing beef, cut in cubes (optional)
2 tablespoons olive oil (can use vegetable oil if you prefer)
4 -8 ounces sliced mushrooms (optional)
2 -4 ounces black olives, chopped or sliced (optional)
1 bell pepper (optional)
oregano
thyme
sweet basil
rosemary
cumin
italian seasoning, can be used in place of the above spices
bay leaf
crushed red pepper flakes (optional)
garlic powder
onion powder
salt
black pepper

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.

Nutrition Facts : Calories 1002.5, Fat 50.2, SaturatedFat 15.7, Cholesterol 154.2, Sodium 3359.7, Carbohydrate 90.4, Fiber 21.5, Sugar 55.3, Protein 60.9

SPAGHETTI SAUCE WITH GROUND BEEF



Spaghetti Sauce with Ground Beef image

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

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

Time 1h25m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

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.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

MOM'S AMERICAN SPAGHETTI



Mom's American Spaghetti image

My Mom use to make this all the time. It's simple, cheap and so good. My brother Nick loved making spaghetti sandwiches out of it. With the leftovers the next day my Mom would fry it up in butter till it was crisp a little on the outside.

Provided by Bonnie Beck @sailboat

Categories     Pasta

Number Of Ingredients 7

1 pound(s) spaghetti or (i like to use) 1 box, 16 oz. barilla cut spaghetti
1 can(s) or bottle 32 tomato juice
1 pound(s) ground chuck or round
- salt and pepper to taste
- garlic powder to taste
- a smidgen of chili powder
- a tad of butter

Steps:

  • Cook the spaghetti till al dente. While the spaghetti is cooking, brown the ground beef in the tad of butter, add salt, pepper, garlic powder and the smidgen of chili powder. Drain. I don't drain the fat as I use sirloin or round steak..if I use chuck it depends on how fatty it is. A little fat helps add flavor to the Tomato juice. Add the tomato juice to the browned ground beef and heat till hot. Once the spaghetti has reach the "al dente" drain the spaghetti and place back in pot. Add the ground beef that is in the tomato juice. Stir to distribute evenly. Serve hot with a salad..
  • We always had Weber's bread in the house when we were kids and that's what we used to make sandwiches out of. I have made sandwiches out of heated french rolls and it's delicious. The sandwiches are really good if you make them on toasted garlic bread.

MOM'S IRISH-AMERICAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS



Mom's Irish-American Spaghetti Sauce With Sausage and Meatballs image

I just got Mom to e-mail me directions for how to make "meat sauce" like she did when we were kids. This was a staple in our house, always made in an enormous pot and simmering most of the day. It seemed like forever before we were allowed to taste test it! The measurements are mine, as Mom only gave vague instructions. There is something really special about this recipe ... everyone asks me what the secret ingredient is, but I think its the process of cooking the sausages in the sauce that makes it sooooo wonderful. This freezes well, so make extra. Can be defrosted slowly in the microwave.

Provided by Gingernut

Categories     Sauces

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 15

6 -8 links mild Italian sausage (for those in Australia, I have found Coles Tuscan sausages are the best for this recipe)
1 large onion, chopped finely
4 small garlic cloves, crushed
3 (400 g) cans tomato puree
1 (800 g) can crushed tomatoes
1 (400 g) can diced tomatoes
2 tablespoons tomato paste
2 teaspoons sugar
400 g lean ground beef
1/2 cup dry breadcrumbs
dried oregano, to taste
dried basil, to taste
dried parsley, to taste
salt, to taste
pepper, to taste

Steps:

  • Brown all but 3 of the sausages in olive oil in a big pot on the stove.
  • Turn down heat and add onion and garlic. Saute till just translucent.
  • Add tomato puree, crushed tomatoes, diced tomatoes, tomato paste and sugar. Season with oregano, basil, parsley, and salt and pepper. Let simmer.
  • Meanwhile, into a large bowl, squeeze the remaining 3 sausages out of their casings.
  • Add mince, breadcrumbs, herbs and salt and pepper. Mix well with your hands (rubber gloves work great!). Use the palms of your hands to firmly form golf ball-sized meatballs (I got 12 out of this mixture).
  • When the sauce is piping hot, and the sausages are cooked through (about 40 minutes), throw meatballs into the sauce and let cook for another 30-40 minutes.
  • If you want to let the sauce and sausages simmer longer, feel free. But don't throw in the meatballs till 40 minutes before the end.
  • Serve over spaghetti or use to make lasagna.

Nutrition Facts : Calories 294.9, Fat 15.3, SaturatedFat 5.4, Cholesterol 45.3, Sodium 822.5, Carbohydrate 23.1, Fiber 3.9, Sugar 10.8, Protein 17.9

AMERICAN SPAGHETTI



American Spaghetti image

Make and share this American Spaghetti recipe from Food.com.

Provided by lorriad

Categories     Spaghetti

Time 40m

Yield 6 serving(s)

Number Of Ingredients 4

1 lb bacon, fried until crisp, drain off as much of the grease as possible
1 (10 3/4 ounce) can campbell's tomato soup (do not dilute)
1 lb longhorn cheese, shredded
1 lb spaghetti, cooked to the package directions and drained

Steps:

  • Drain off as much of the grease as possible off the bacon, then crumble.
  • Add the can of tomato soup, mix.
  • Add the shredded cheese and heat over low until the cheese is melted and the mixture is well mixed.
  • In the pot that you cooked your spaghetti in, mix the spaghetti and the cheese mixture until the spaghetti is covered completely.
  • Heat at low until heated though.

Nutrition Facts : Calories 963.7, Fat 60.6, SaturatedFat 27.6, Cholesterol 130.8, Sodium 1383.5, Carbohydrate 65, Fiber 3, Sugar 5.9, Protein 38.3

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