Colella Spaghetti Sauce Recipes

Steps:

• 1. In very large pot, put enough vegatable oil to cover bottom 1/4 inch.
• 2. In food processor: mince garlic, add to pan. Chop onions, add to pan Chop bell pepper, add to pan. Cann of whole tomatoe's - blend Turn stove on med high and saute for about 4 minutes (do not brown the garlic).
• 3. Add in tomato puree, whole tomatoes you have blended in food processor, tomato paste, tomato sauce. Stir until well blended
• 4. Add in all spices in and stir. Add pureed carrots and water. Stir.
• 5. Turn heat down to medium low and cover pot. Let simmer for 2 hours or more (the longer it simmers - the better it blends.
• 6. Once it is done - enjoy some over pasta. Freeze the rest.
• 7. If you want sauce with meat, brown meat in large pan, add some sauce and let simmer for 30 minutes.

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:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
• Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
• Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

Steps:

• Place all ingredients in a large mixing bowl.
• Roll into 1 inch balls
• Place oil in large frying pan (enough to cover bottom by 1/2 inch). Turn heat on to medium high.
• Place meatballs in pan of oil - depending on the size of you pan, this might take 3 or 4 batches of frying. Turn balls after 3 or 4 minutes and let cook for another 3 or 4 minutes until all are cooked. Drain on paper towel in bowl.
• Serve with your favorite marinara sauce (my favorite is Colella Spaghetti Sauce - recipe is on this site).

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.