need a good spaghetti sauce recipe

13 years ago

hi all, i am looking for a good spaghetti sauce recipe. i have tried most all of the jarred ones from the store and none of them really got my attention. how do you all make your great spaghetti sauce? :)

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Comments (7)

chisue
13 years ago
And...do you call it sauce or do you call it 'gravy'?
Georgysmom
13 years ago
Spaghetti Meat Sauce

2 cloves garlic
1 large onion, minced
1 pkg. mushrooms, sliced
1 28 oz. can whole peeled tomatoes, crushed with hands
1 28 oz. can tomato puree
1 6 oz. can tomato paste
1 handful chopped parsley
2 T. olive oil
1 lb. sweet Italian sausage
1 lb. hot Italian sausage
1 1/2 lb. ground beef
1 tsp. oregano
2 tsp. basil
2 T. salt
1 bay leaf
1 tsp garlic powder
1 tsp. sugar
1 handful freshly grated parmesan

Saute' onion, mushrooms in oil until onions are soft but not browned, add garlic saute' till aromatic. Remove from pan and put in large pot. Brown meat and sausage. Drain fat and put meat mixture in large pot with onion mixture. Add remaining ingredients. Cook uncovered an hour or so. Adjust seasonings as needed
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I HATE sweet spaghetti sauces, help with recipe!
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This is still my favorite. From Ellie Topp's Small Batch Preserving. CHUNKY BASIL PASTA SAUCE 8 cups coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb) 1 cup chopped onion 3 cloves garlic, minced 2/3 cup red wine 1/3 cup red wine vinegar 1/2 cup chopped fresh basil 1 tablespoon chopped fresh parsley 1 teaspoon pickling salt 1/2 teaspoon granulated sugar 1 6-oz can tomato paste Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim Process 35 minutes for pint jars and 40 minutes for quart jars in a BWB. Makes 8 cups. Steve
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Pressure Canning Spaghetti Sauce Recipe
Q
Comments (10)
While I'm not making any 'guarantees' about the safety of this recipe, here's my own family pressure canned 'basic' spaghetti sauce recipe, which hasn't killed anybody yet ... Using enough tomatoes to nearly fill an 18 quart stock pot ... 3/4ths San Marzano / Roma or other sauce tomatoes 1/4th Beefsteak / Better Boy or other juice tomatoes Wash and hull tomatoes, cut out bad spots, grind up tomatoes ( skins and all ) in a 'meat grinder' add 1 tbsp sugar, oregano, marjoram, basil, red pepper flakes to taste. add 2 cans tomato paste for additional thickness simmer with lid off for about 6 hours, stirring every 30 minutes. This is a judgement call based on specific tomatoes used, and can run anywhere between 4 and 8 hours. When cooked down to desired 'thickness', start transferring to sterilized 1 pint canning jars. Add 1/2 teaspoon kosher salt to each 1 pint canning jar as you fill Can for 25 minutes at 10 psi At the time of opening a canning jar and serving, then and only then do I add sauteed chopped peppers, sauteed mushrooms, or any other 'wet' ingredients !!! The cooked down tomatoes by themselves may be near the 'borderline' of safely low pH ... therefore I don't add anything except 'dry' spices to the basic sauce I am canning. I also individually add the 1/2 teaspooon per pint of canning salt to make sure that there is sufficient salt concentration in each and every jar to 'discourage' bacteria growth.
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RECIPE: My Uncle's Spaghetti Sauce
Q
Comments (0)
This is good! Spaghetti Sauce 3 onions, finely chopped 1 green pepper, finely chopped 2 large cans tomatoes, mashed Salt Â½ tsp black pepper 2 small cans tomato paste 1 can dry red wine or water tomato paste can) 3 cloves garlic, minced Â½ tsp oregano leaves Â½ tsp rosemary Â¼ tsp thyme 4 tsp marjoram 1 tsp tarragon leaves Â½ tsp basil 1 tsp fennel seeds 3 mint leaves, crushed 2 bay leaves Â½ tsp cayenne 2 chilies, finely chopped 1Â½ Tbsp Romano cheese 1Â½ Tbsp brown sugar 1 tsp lemon juice In a large pot over low heat, fry onions and green pepper in a little olive oil until onions are translucent. Add garlic and chilies and cook for about 1 minute; do not let garlic brown or it will become bitter. Add remaining ingredients and simmer for several hours. You can add browned ground beef, cubed chicken, sausage, pepperoni, pork hocks, spareribs, etc., or any combination. *If adding pork hocks or spareribs, skim off some of the fat that has accumulated at the top before serving.
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LOOKING for: Wanted: Spaghetti sauce recipes for canning
Q
Comments (1)
Ingredients: 1/2 bussel tomato's 1 pint olive oil 2 bulbs garlic 2 larg chopped onions 4 chopped Green Peppers 1/2 cup Salt 1/8 cup pepper 2 cups sugar 8 6oz. cans tomato paste Instructions: Boil skins off of tomatos. Mix all other ingrdients in a very large pot and boil for a few hours. Can. ------------ This is my very own sauce recipe, enjoy! (It turns out a bit watery compared to the sauce you buy in the store, but I think that it tastes much better.) Here is a link that might be useful: My own sauce recipe on my web page.
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Georgysmom
13 years ago
The following is a meatless sauce for stuffed shells, lasagna or a side dish of spaghetti when your serving chicken Marsala, etc.

Marinara Sauce

4 cloves garlic, saute'd in 2 T. olive oil
3 cans whole peeled tomatoes, mashed through colander (discard pulp)
2 1/2 tsp. salt
2 tsp. oregano
2 tsp. basil
1 T. sugar
1/8 tsp. pepper
chopped parsley

Cook rapidly uncovered until thickened....45 minutes or so.
monica_pa Grieves
13 years ago
Sauce is meatless, grave has meat in it - from my Italian(born in Naples) MIL)

For everyday, I make a very simple gravy.
Brown my meat(boneless pork chops, meatballs, small beef steak and/or Italian sausage) in small amount of olive oil and some garlic.

Add I can of tomatoes(crushed or sauce), and 2 cans of water. After the gravy is hot, then add a wee pinch of baking soda and stir - the sauce will foam up (some people use sugar). This makes the tomato sauce less acidic.

Add some basil and crushed garlic cloves.
Turn heat down, and simmer.
pump_toad
13 years ago
I know you are looking for homemade but I do have one store brand that I really like. It's Newman's Own Sockarooni.It is somewhat tangy with a lot of zip in my opinion. In fact I think it will be on my menu for tonight.
chisue
13 years ago
Ah, now I know! Thanks, Monica.

No plate of pasta is acceptable here unless it has some genuine, imported Romano or Parmesan shredded on top. (You use so little; get the good stuff.)
fran1523
13 years ago
Saute 1 or 2 gloves of gsrlic in olive oil for about 30 seconds. Add a large can of crushed tomatoes, l can of tomato paste, 1/2 tsp. of oregano, 1/2 tsp. of basil, 1 tsp. of salt, 1/4 tsp. of pepper, and 1/2 tsp. of sugar. Add browned meatballs or sausage per your preference. I don't bother with mushrooms or onion but you certainly can include them. Sometimes I also add some chopped green pepper and a little dash of tabasco sauce.

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need a good spaghetti sauce recipe

Comments (7)

chisue

Georgysmom

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Georgysmom

monica_pa Grieves

pump_toad

chisue

fran1523

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