Best My Grandmothers Famous Spaghetti Sauce Recipes

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.

FAMOUS SPAGHETTI SAUCE

Steps:

• Place a 4 quart pot over medium high heat, add olive oil and red pepper flakes, stirring for approximately 1 minute.
• Lower heat to medium and add onion, sautéing until onion begins to be translucent.
• Add garlic and sauté for additional 2 minutes.
• Add both cans tomatoes, tomato paste, tomato sauce, sugar, and wine.
• Add spices, blending thoroughly.
• Cover and simmer on low heat for 2 hours.
• Taste test after 2 hours and add more wine if too thick and re season as desired.
• Simmer, covered, for an additional hour.
• Can be slow cooked in crock pot on low for 6-8 hours.
• Cooked ground beef or turkey or cooked Italian sausage may be added upon serving if desired.
• This recipe freezes well.

GRANDMA'S SPAGHETTI SAUCE

Steps:

• Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
• Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
• Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.

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.

GRANDMA'S ITALIAN SPAGHETTI SAUCE

Steps:

• Saute garlic, onion and bell pepper in oil until onion and pepper are translucent.
• Add beef to onion-pepper mix.
• Cook til you no longer see pink; drain well and then return to pot.
• Add tomatoes with juice, paste, chili powder and Worcestershire; mix well.
• Simmer for 20 minutes.
• Add mushrooms; mix well.
• Simmer 10 minutes longer.
• Serve over hot pasta.
• I like angel hair with this sauce--it gives it a unique texture.
• I use Georgio bottled mushrooms, Del Monte Tomatoes, Hunts Paste, Lea& Perrins Worcestershire Sauce, McCormick Chili powder.
• All the rest are fresh ingredients.
• This is an old family recipe.
• Once you taste it, you will never go back to any other sauce.

GRANDMA'S SPAGHETTI SAUCE

Steps:

• Brown hamburger and onion in Dutch oven. Drain fat.
• Combine remaining ingredients in pot.
• Let simmer 3-4 hours stirring occasionally.
• *Use meatballs instead of hamburger for a tasty variation.

MY GRANDMA'S SPAGHETTI SAUCE RECIPE - (4.5/5)

Steps:

• In large pot simmer chicken in 3-4 quarts of water for about 1 hour. Add water if needed. Remove chicken and set aside. In a separate frying pan, brown hamburger, onions, garlic and sausage until meat is no longer pink. Add to water in chicken stock pot, do not drain grease. Add tomatoes, tomato paste & sauce, mushrooms and seasoning. Simmer for about 45 minutes. Cut chicken off of bones. Discard bones and skin. Cut chicken into bite sized pieces and return to sauce pot. Skim off grease and cook down to desired thickness/consistency.