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Easy Spaghetti Sauce Recipes

17 years ago

Our Auxiliary is serving spaghetti with meat sauce for our Friday night dinner this week. Since most of us work, we agreed that several of us would make sauce at home and bring it to the Post, where we will cook the pasta and make the salad and bread. I need to make my sauce on Thursday night, refrigerate it overnight and take it to the Post in my crockpot. Does anyone have any recipes for a simple, but good, meat sauce that they would like to share?

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Comments (4)

sheilajoyce_gw
17 years ago
I used to make my own sauce, but then decided that doctored commercial sauce in a jar tasted just as good if I cruble fried lots of sweet Italian sausage and added it to the commercial sauce. I wonder if they will be combining all the sauces in one big pot, so maybe special homemade sauce will just be diluted with everyone else's sauce recipe.
ann_in_florida
Original Author
17 years ago
No, the sauces aren't going to be mixed. People can actually choose whose sauce they would like to have. I think the other two gals are using ground beef so I thought I would go with Italian sausage.
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I agree it's extra work but sometimes it's more manageable to deal with a smaller batch of tomatoes than a full 30 pounds, depending upon your kitchen and your experience. There might also be a space consideration. How much extra room does your freezer have? If you are up to doing the entire batch at once and there's enough freezer space to accomodate the tomatoes, then Dave's suggestion is a more efficient one. Carol
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socks
17 years ago
I thought you'd be swamped in recipes so I didn't post. I think Italian sausage will be MUCH better than ground beef.

Here's a recipe I've used for years. It came off a Creamette spaghetti package. I'll give you the correct recipe with my changes.

Spaghetti Italiano

1 lb. ground beef
7 oz. pkg spaghetti
1 medium onion chopped
1/2 green pepper chopped (I don't add peppers)
1 1 lb. can whole tomatoes, cut up
1 can 6 oz. tomato paste
1 can 6 oz. water
1 can 4 oz. mushroom stems & pieces (these are like rubber, use fresh if you use them)
2 tsp. Worcestershire sauce
1 bay leaf
1 tsp salt
1/4 tsp oregano
1/4 tsp. pepper

Saute meat, onion and green pepper until tender. Drain off fat. Add all other ingredients and simmer about 1 hour. Remove bay leaf. Serve over buttered pasta.

I usually put in more spices than they say, some garlic, and a grated carrot for sweetness. I heard the carrot idea from Melinda Lee on the radio. It cooks down and you cannot see it especially if you grate fine.

Good luck.

Susan
linda_in_iowa
17 years ago
I used to make my own but now I buy a jar of Classico. Yummy.
When I made my own I used oregano, basil, garlic and a dash of cinnamon.

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