Best Worlds Best Spaghetti Sauce Recipes
MOM'S BEST SPAGHETTI SAUCE
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
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
WORLD'S BEST PASTA SAUCE!
Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.
Provided by John Chandler
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h45m
Yield 16
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 11.9 g, Cholesterol 24 mg, Fat 8.6 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 672.8 mg, Sugar 5.4 g
WORLD'S BEST SPAGHETTI SAUCE
This spaghetti sauce is different because it does not use fresh or tinned tomatoes. I found this recipe on a website that were mostly Italian-Americans and let me tell you, they really know something about spaghetti sauce! Follow the steps precisely in the recipe below and your friends and family will be raving over this awesome tasting sauce.
Provided by SueVM
Categories Pork
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- In large 5-qt saucepan, sauté fresh garlic in olive oil until golden brown.
- Add vidalia and green onions, peppers, and spices and continue cooking until peppers are tender and onions are translucent.
- Add mushrooms, carrots, and celery and continue to cook for a few minutes more.
- In a separate pan, dissolve spaghetti seasoning packet in the beef broth and bring to a boil over medium heat.
- Reduce heat and add the tomato paste, using a whisk stir until smooth.
- Add the tomato sauce to the onions, peppers, carrots, celery and mushrooms and stir.
- Add the beef broth and tomato paste mixture to the tomato sauce and vegetables along with the red wine, Worcestershire sauce and diced ripe olives.
- Season to taste with salt and pepper then add the cooked sausage or ground beef.
- Add 1/4 tablespoon of sugar, to start. Taste and add more if needed.
- Cover and continue to cook over a low heat stirring often, let the sauce simmer for 2 1/2 to 3 hours to bring out the full taste.
- This sauce freezes well and will keep for 30 days or more.
Nutrition Facts : Calories 745.6, Fat 38.1, SaturatedFat 11.9, Cholesterol 65.1, Sodium 6023.3, Carbohydrate 72.8, Fiber 15.1, Sugar 33.6, Protein 35.8
WORLD'S GREATEST SPAGHETTI SAUCE
Categories Tomato
Number Of Ingredients 19
Steps:
- Heat olive oil in a large (at least 4.5 quart) pot over medium-high heat. Once hot, add the ground beef, onion and parsley and cook until the onion is translucent and beef is browned. While the beef is cooking open all the cans of tomato products. Once the beef is done, add the garlic and cook for about a minute or so...don't let it get to the point of getting brown (if you see it just turning brown that's as far as you want to go). Add all the tomato products and Chianti and stir until smooth. Lower the heat to medium. Add the basil, oregano, bay leaves, carrot, Parmesan cheese, salt, pepper, red pepper and sugar. Once the sauce begins to bubble, lower the heat to medium-low so that it just barely bubbles. Cook over medium-low to low heat for a couple of hours (stir often) so some of the liquid cooks off. Don't cover the pot, but use a splash screen to keep the mess down if you like.
JO MAMA'S WORLD FAMOUS SPAGHETTI
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
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.
OLD WORLD ITALIAN SPAGHETTI SAUCE
This is a great old world Family recipe. Its also great with italian sausage,or meatballs. Just stir often while cooking when using meats.
Provided by FarahC
Categories Sauces
Time 3h25m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.
Nutrition Facts : Calories 158.6, Fat 5.2, SaturatedFat 1, Cholesterol 1.8, Sodium 647.1, Carbohydrate 25.2, Fiber 5.2, Sugar 9.7, Protein 5.5
JO MAMA'S WORLD FAMOUS SPAGHETTI SAUCE
Categories Pasta
Number Of Ingredients 16
Steps:
- 1 In large, heavy stockpot, brown Italian sausage, breaking up as you stir. 2 Add onions and continue to cook, stirring occasionally until onions are softened. 3 Add garlic, tomatoes, tomato paste, tomato sauce and water. 4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. 5 Stir well and barely bring to a boil. 6 Stir in red wine. 7 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! 8 Cook spaghetti according to package directions. 9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
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