Cins Homemade Spaghetti Sauce Recipes

Steps:

• In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Steps:

• In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.

Steps:

• In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced., Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water. , Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve with spaghetti. Garnish with cheese if desired.

Steps:

• In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.

Steps:

• After cooking a new york steak, in a pan, dice, rip, cut or tare it up. Saute onions, garlic, and bell pepper in the pan you cooked steak in, add the flour here or later. Pour 2 cans of Campbell's tomato soup and 1 can of water and 1 can stewed tomatoes (with it's liquid) into a stock pot and add in the steak meat. Stir to mix. Add the diced sauteed onion, bell pepper and garlic (can use onion & garlic powders, but I don't like the added sodium) and mix everything together. Add the mushroom pieces or sliced. I usually stir the tablespoon of flour here in with the onions and bell peppers after they are sauteed just before adding to the stock pot. Add the Italian spice blend and drop in a bay leaf. Add salt and pepper, but, to me the salt and pepper are optional as I sometimes add pepper but usually not salt (I let them add salt at the table if they need). Stir to mix everything together. Let simmer for at least 30 minutes to an hour (until desired thickness is achived). Juices from the steak give the tomato soup a delicious spaghetti sauce flavor.
• Boil a pot of pasta, drain. Add sauce and pasta together. Mix together well, and enjoy!!!!
• P.S. Sometimes I add a cup of red wine to my sauce (before it starts to simmer).

Steps:

• In a Dutch oven. cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
• Transfer to a 5-qt slow cooker.
• Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
• Cover and cook on low for 8 hours or until bubbly.
• Discard bay leaves.
• Serve with Spaghetti.

Steps:

• Place all ingredients in a large dutch oven on the stovetop.
• Simmer for 5 to 6 hours.
• Adjust seasonings to your taste.