Best Spaghetti In Tomato Apple Sauce Recipes

SPAGHETTI IN TOMATO-APPLE SAUCE

Steps:

• Pour the canned tomatoes into the food processor or blender; puree until smooth.
• Add 4 tablespoons oil into a large skillet or saute pan; set over medium heat, and strew the chopped celery and onion in the pan.
• Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize.
• Stir in the pureed tomatoes, season with salt and heat to a bubbling simmer.
• Cook, stirring occasionally for 5 minutes or so.
• As the tomatoes perk, peel and core the apples, and remove the seeds.
• Shred them, using the coarse holes in a shredder or grater.
• When the tomatoes have cooked about 5 minutes, stir the apples into the sauce.
• Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and again, until it has reduced and thickened and the apple shreds are cooked and tender.
• Meanwhile, bring a large pot of salted water to a rolling boil, drop in the spaghetti, and cook it until barely al dente.
• Lift the spaghetti from the water; let drain for a moment, and drop it into the warm sauce.
• Toss pasta with the sauce for a minute or two, until all the strands are coated and perfectly al dente.
• Turn off the heat, sprinkle the grated cheese over the pasta, and toss well.
• Drizzle over it the remaining oil, toss once again, and heap the pasta in warm bowls.
• Serve immediately, passing more cheese at the table.

EASY SPAGHETTI WITH TOMATO SAUCE

Steps:

• Brown beef over medium heat. Drain off fat.
• In a large pot, combine beef, salt, sugar, oregano, pepper, garlic powder, onion flakes, diced tomatoes, tomato paste, and mushrooms. Simmer at a low heat setting for 2 hours, stirring occasionally.
• Cook pasta according to package directions. Drain. Serve sauce over spaghetti.

SIMPLE SPAGHETTI WITH TOMATO SAUCE

Steps:

• Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
• Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
• Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
• Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.

SPAGHETTI IN TOMATO-APPLE SAUCE

Steps:

• Pour the canned tomatoes into the food processor or blender, and purée until smooth.
• Pour 4 tablespoons of the olive oil into the skillet, set it over medium heat, and strew the chopped celery and onion in the pan. Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize.
• Stir in the puréed tomatoes, season with the salt, and heat to a bubbling simmer. Cook, stirring occasionally, for 5 minutes or so. As the tomatoes perk, peel and core the apples, and remove the seeds. Shred them, using the coarse holes of a shredder or grater.
• When the tomatoes have cooked about 5 minutes, stir the apples into the sauce. Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and then, until it has reduced and thickened and the apple shreds are cooked and tender.
• Meanwhile, bring a large pot of salted water to a rolling boil, drop in the spaghetti, and cook it until barely al dente. Lift the spaghetti from the water, let drain for a moment, and drop it into the warm sauce. (Reheat, if necessary.)
• Toss pasta with sauce for a minute or two, until all the strands are coated and perfectly al dente. Turn off the heat, sprinkle the grated cheese over the pasta, and toss well. Drizzle over it the remaining olive oil, toss once again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.