Best My All Day Spaghetti Sauce Recipes

ALL-DAY SPAGHETTI SAUCE

Steps:

• Brown beef in a skillet.
• Put into a large stock pot with the tomato sauce, paste, and diced tomatoes.
• Add most of the required amount of all the spices.
• Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so.
• Taste a spoonful and add the rest of the spices to taste.
• TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary.
• The thicker the metal of your stock pot, the less you have to stir.
• Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.).
• The longer it simmers, the thicker it gets (yum).
• The sauce is also very good without the beef.

MY ALL DAY SPAGHETTI SAUCE

Steps:

• I a large stock pot heat olive oil over med heat.
• Add your cubed meats (if using bone-in pork do first) to brown. You want to sear your meat. When meat is seared remove to a plate.
• To all the drippings add your onions, peppers and shrooms. Saute 3-5 minutes, until soft.
• Add garlic cook 2 minutes careful not to burn.
• Return meat to the pot.
• Add tomato paste.
• Cook for 2 minutes.
• Add wine cook for 2 minutes. Scrapping the bottom, you want all those good bits.
• Add the cans of tomatoes stir to mix well. Add all your dry spices and brown sugar.
• Bring to a soft boil, turn heat down to simmer.
• Add your meatballs.
• Use the chicken stock to thin as mine tends to get thick and bubble and spurt.
• As it simmers all day stir to not burn. Keep on the heat. Add 1/4 cup of the stock at a time as needed.
• Mine usually cooks 6-8 hours.
• Serve with pasta of your choice, salad and crusty garlic bread.

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.

KAY'S ALL DAY SPAGHETTI SAUCE

Steps:

• 1. In a skillet, brown the ground chuck over medium-high heat. Add onion, cook until there is no remaining pink color in beef. Drain off any liquids and set beef/onion mixture aside.
• 2. In a large pot over medium heat, mix together the canned tomatoes, tomato sauce and paste. (See tip below for flavored tomato products.) Stir until well mixed. Fill tomato paste can with water and then add that water to pot of tomato mixture. Then add in packaged spaghetti sauce spice mix and stir until well mixed. Add balsamic vinegar and brown sugar and stir. Add seasonings, stir well and heat until tomato mixture begins to bubble up/boil lightly. Reduce heat to just above simmer. Add in browned beef and onion mixture, and stir.
• 3. Next, add in the sliced mushrooms, diced bell pepper and sliced green onions, including sliced stems. Stir, cover and simmer over low heat 5-7 hours, stirring occasionally... every half hour works best.(You can make this in a crockpot, but it doesn't work as well as the slow simmer and stir method.) When stirring, try and always stir up any sauce that is thickening and sticking to the bottom so it will keep the flavors enriching the whole pot of sauce.
• 4. About 45 minutes before you plan to serve the meal: Add in the can of sliced black olives and stir.
• 5. About 15 minutes before you plan to serve the meal: Turn the heat OFF under the pot, remove the lid and let it sit to thicken.
• 6. Meanwhile, (as the sauce is thickening) bring a large pot of water to rapid boil. Boil pasta noodles according to directions on the package until "al dente". Drain and rinse quickly with cool water to stop the cooking process.
• 7. Serve pasta with heaping ladles of sauce, top with grated cheese. Serve with a side salad and garlic bread. Note: Leftovers reheated in the microwave are even better the next day since the sauce thickens even more! (I like to make this on Saturday so my hubby can have leftovers all weekend while I relax.)
• 8. HINT: When selecting the tomato sauce, tomato paste and petite diced tomatoes try using ones that are flavored with roasted garlic or basil or balsamic vinegar if they are available.

MY GRANDMA'S SPAGHETTI SAUCE

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.

AMY'S HOMEMADE ALL DAY SPAGHETTI SAUCE

Steps:

• Saute onion, garlic& carrot in olive oil over medium heat until tender.
• Add ground beef and brown until no longer pink.
• Add oregano, basil, garlic powder, parsley flakes,salt& pepper (to your liking)& worcestershire sauce.
• Add Merlot wine, simmer a few minutes.
• Add rest of ingredients and stir well.
• Reduce heat to low and simmer for at least 5 hours stirring occasionally.
• Remove bay leaves.
• Serve over cooked spaghetti noodles.

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.