Annes Spaghetti Sauce Recipes

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ZAPPA FAMILY SPAGHETTI SAUCE

I have spent a lifetime trying to duplicate the red sauce and meatball recipe my mother, Anne Marie Zappa, cooked every week when I was growing up. I'll never do it, but this is close. This is a forgiving recipe. Maybe you want to add a couple of chicken thighs, or mix in a few browned hot sausages. Just keep a good ration of pork to beef.

Provided by Kim Severson

Categories     dinner, pastas, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 20



Zappa Family Spaghetti Sauce image

Steps:

  • Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.
  • Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.
  • About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 966 milligrams, Sugar 11 grams, TransFat 0 grams

Salt and pepper
1 pound pork spareribs, neck bones or pork chops
1 pound beef chuck roast, blade steak or brisket
3 tablespoons olive oil
3/4 cup chopped onions
2 cloves garlic, minced
1 6-ounce can tomato paste
1 teaspoon dried oregano
1 tablespoon dried basil
1 teaspoon dried red pepper flakes
1 1/2 teaspoons kosher salt
1 bay leaf
1 28-ounce can crushed tomatoes, preferably Italian
1 28-ounce can tomato sauce
1/2 teaspoon sugar
2 tablespoons fresh parsley, roughly chopped
4 small or 2 large pickled peperoncini
Cooked meatballs
1 pound dried spaghetti for serving
Grated Parmesan for serving

ANNE'S SPAGHETTI SAUCE

This is a spaghetti sauce I've thrown together for years, ever since our four children were little (now they range in age from 35 to 45). My family has always enjoyed it!

Provided by Anne Kessler

Categories     Pasta

Time 1h45m

Number Of Ingredients 9



Anne's Spaghetti Sauce image

Steps:

  • 1. Brown the ground beef in a large deep pan. Drain the beef. If using lean beef, you can omit the draining.
  • 2. Add the rest of the ingredients and bring to a boil.
  • 3. Turn the heat down and cook on low heat for about an hour.
  • 4. Cook the type of pasta you desire and serve with Anne's Spaghetti Sauce topped with Parmesan, Romano or Mazithra shredded cheese!

4 lb ground beef
4 16 oz can(s) tomato sauce, italian seasoned
4 16 oz. can(s) petite chopped tomatoes
1 can(s) tomato paste, italian
2 yellow onions, chopped
3 tsp assortment of seasonings, i.e. oregano, thyme, rosemary or any other italian-type ones you like
1 tsp salt
2 dash(es) black or white pepper
1 1/2 bell peppers, chopped

PASTA BOLOGNESE

Provided by Anne Burrell

Categories     main-dish

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 15



Pasta Bolognese image

Steps:

  • In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
  • Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
  • Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
  • Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
  • During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn't matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
  • While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
  • Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.

1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
Kosher salt
3 pounds ground chuck, brisket or round or combination
2 cups tomato paste
3 cups hearty red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
1 pound spaghetti
1/2 cup grated Parmigiano-Reggiano
High quality extra-virgin olive oil, for finishing

MARINARA SAUCE

Provided by Anne Burrell

Categories     main-dish

Time 3h25m

Yield 2 quarts

Number Of Ingredients 6



Marinara Sauce image

Steps:

  • Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
  • Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
  • Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.

1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large garlic cloves, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

CHEF ANNE'S ALL-PURPOSE PASTA DOUGH

Provided by Anne Burrell

Time 1h45m

Yield 6 servings

Number Of Ingredients 5



Chef Anne's All-Purpose Pasta Dough image

Steps:

  • Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
  • Using a fork beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, dont worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
  • When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
  • When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.
  • Roll and cut the pasta into desired shape.
  • How smooth and supple!

1 pound all-purpose flour
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil
Kosher salt
1 to 2 tablespoons water or more if needed

SAVORY SPAGHETTI SAUCE

This fresh-tasting spaghetti sauce is a real crowd-pleaser. I rely on this flavorful recipe often. It tastes especially good in the summer made with fresh garden herbs. -Anne Heinonen, Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings (about 1 quart).

Number Of Ingredients 12



Savory Spaghetti Sauce image

Steps:

  • In a Dutch oven, cook ground beef and onion until meat is no longer pink and onion is tender; drain. Add the next eight ingredients; bring to a boil. , Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf. Serve with spaghetti. Garnish with oregano if desired.

Nutrition Facts :

1 pound ground beef
1 large onion, chopped
2 cans (15 ounces each) tomato sauce
1 garlic clove, minced
1 bay leaf
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
2 teaspoon sugar
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
Hot cooked spaghetti
Fresh oregano, optional

ANNA'S SPAGHETTI SAUCE

This delicious sauce can be varied by adding a tablespoon of parmesan cheese, a pinch of red pepper flakes, garlic powder, or for a spicier sauce use hot pork sausage.

Provided by AnnaTH

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9



Anna's Spaghetti Sauce image

Steps:

  • In a large saucepan or pot, saute onions in olive on medium heat for five minutes or until onions are tender.
  • Add bell pepper and garlic and saute 2 minutes or until fragrant.
  • Add gr. sausage to vegetables and brown. Drain excess fat.
  • Add diced tomatoes, tomato paste, basil, and oregano. Bring to a boil, and then cover and simmer on med. low heat for 15-30 minute
  • Salt to taste and serve with pasta.

Nutrition Facts : Calories 254.9, Fat 18.8, SaturatedFat 5.5, Cholesterol 40.9, Sodium 720.8, Carbohydrate 12.5, Fiber 2.8, Sugar 7.2, Protein 10.4

1 medium onion, finely chopped
1 red bell pepper, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 lb ground lean pork sausage
2 (16 ounce) cans diced tomatoes
1 (4 ounce) can tomato paste
2 tablespoons basil
1 tablespoon oregano

NONNAS ANCHOVY SPAGHETTI SAUCE

Passed down from generations and has been a hit with everyone who has had it, it may sound different but its seriously DELICIOUS! It is a must try! I dont add any salt to the sauce or even the water for the pasta cause the anchovies are salty enough for my taste.Also if you find it is to salty you might try giving the fillets a...

Provided by Dan Giacometti

Categories     Pasta

Time 1h20m

Number Of Ingredients 12



Nonnas Anchovy Spaghetti Sauce image

Steps:

  • 1. Finely chop onion garlic set aside.
  • 2. Finely chop parsley and basil set aside.
  • 3. Open cans of anchovies and drain oil from 2 of the tins into a 3L sauce pan. Heat on Med temperature.
  • 4. Add diced Anchovies to pot and cook 1-2 min stirring occasionally to prevent from sticking.
  • 5. Add onions and garlic letting them sweat till translucent.
  • 6. Add your tomatoe ingredients, parsley, basil, nutmeg, chili pepper, dash of pepper to taste. Stir well.
  • 7. Add 1/4 cup of wine, stir.
  • 8. Add one tablespoon of butter on top of sauce...
  • 9. Place lid on and let butter melt, stir and reduce just to a simmer, stirring occasionally for 45-1 hour.
  • 10. Pour over Cooked Spaghetti Noodles and top with fresh parmesan ENJOY!

4 clove finely chopped garlic
1/2 large yellow onion diced
3-4 can(s) depending how strong you prefer diced (millionnaire flat fillet anchovies in extra virgin olive oil 50g) tasting
1/2 c finely chopped fresh parsley
pinch freshly ground nutmeg
pinch red pepper flakes
1/4 c finely chopped fresh basil
1 medium can of stewed tomatoes we like to use homemade canned tomatoes approx 14-18 ounces
1/4 c white wine, dry
1 1/2 Tbsp tomatoe paste
1 Tbsp butter
black pepper to taste

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