Almost Fresh Spaghetti Sauce Recipes

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

Steps:

• Heat oil in a saucepan over medium heat. Add ground beef and cumin; cook and stir until meat is browned lightly, 5 to 10 minutes. Stir in chopped tomatoes, chopped onions, diced bell pepper, and minced garlic; cook and stir until meat is browned and vegetables are soft, 5 to 7 minutes.
• Combine quartered tomatoes, chunked onion, bell pepper, water, vinegar, garlic cloves, Worcestershire sauce, basil, oregano, parsley, cilantro, paprika, soy sauce, hot sauce, brown sugar, and salt in a blender; blend sauce to desired thickness. Add more water if a thinner sauce is desired.
• Pour sauce onto ground beef; cover and cook until the sauce reaches desired consistency, 15 to 20 minutes.

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.

Steps:

• Break up hamburger in large pot or skillet.
• Add celery and onion.
• Cover and brown hamburger over medium low heat, stirring every 5 minutes to break up the meat. Drain fat. To really eliminate as much fat as possible, rinse with hot water.
• Note: Do not heat the sauce mixture until you have placed three of the portions in freezer bags. That way you are not handling and freezing heated sauce.
• Place hamburger back in the pot and add mushrooms and sauce. Mix well.
• Start heating a separate, large pot of water for the noodles. Add a dash of salt.
• Place 3 1/2 cups of the sauce in a quart sized freezer bag and seal, squeezing out air. Repeat two times. Freeze.
• Scrape the side of the pot to consolidate and heat remaining sauce on medium low, stirring every so often.
• Prepare 1 package of the spaghetti noodles, according to the package directions, drain.
• Serve sauce over the noodles.
• This is great served with Garlic Butter Texas Toast (#159750) by KITTENCAL. I get a whole loaf of Texas Toast and double the recipe. I use 4 slices for the spaghetti and freeze the rest, separating each slice with waxed paper, to serve with future batches of the spaghetti.
• Enjoy!

Steps:

• First of all prepare the vegetables and have them ready before starting the next step. The garlic should be finely chopped (I use an Ulu knife for this). The onion should be corsely chopped (1/4" strips about 1/2" to 3/4" long). The green pepper should be chopped into pieces roughly 1/3" square. Puree the fresh Roma tomatoes in a blender.
• Almost as important as the fresh vegetables is the sweating of the garlic and onion. Heat the olive oil in a pan on medium heat. Put the garlic and onion into the pan and stir constantly with a wooden spoon for 2 to 3 minutes. Be very careful to watch the temperature. The garlic has a propensity to burn quickly. If the garlic starts to get golden brown, throw out the whole mess and start over. If you don't have ny brown at all then you haven't cooked it enough. If you watch the temperature carefully and stir it constantly this should work fine the first time.
• Add the green pepper and the Roma tomato puree to the pan and mix thoroughly. Add the cans of tomato sauce and tomato puree, the basil and oregano, and sprinkle in the black pepper. Mix thoroughly, cover, and cook on low to medium heat for 30 minutes stirring every 5 minutes or so. If the sauce is too thick, cut it with another can of tomato puree. If it is too thin then cut it with another can of tomato paste.