Gregs Good As Gold Spaghetti Sauce Recipes

Steps:

• Heat the oil in a large Dutch over or stock pot with heat set at medium.
• Add the diced garlic, diced onions and sliced mushroom and brown.
• Add the ground beef and Italian sausage with the skins peeled off it links.
• Crumble the meat as you are browning over a medium to medium high heat.
• Brown till there is no pink on meat.
• Add the cans Italian tomatoes, tomato puree a tomato paste and the sliced olive and mix well.
• Use a little water to clean cans and add to sauce.
• Add the dry red wine.
• Add the basil, oregano, parsley, red peper flakes, thyme, paprika, sugar, salt and bay leaf.
• Allow the spices to cook in and let simmer on medium-low heat covered.
• I normally let sauce simmer for 2 to 4 hours.
• Boil water and cook thin spaghetti per instruction.
• Remove the bay leaf Garnish the top with grated Romano or parmesan cheese.

Steps:

• Heat 3 tablespoons oil in a large skillet over medium heat. Add tomatoes, garlic, and red pepper flakes, season with salt, and cook, covered slightly and swirling pan often, until tomatoes blister and burst, 10-12 minutes. Press down on tomatoes to release their juices. Remove pan from heat and set aside.
• Meanwhile, bring 3 quarts water to a boil in a 5 quart pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain pasta, reserving 1 cup pasta cooking water.
• Transfer pasta to skillet with tomatoes; set over high heat. Add 1/2 cup pasta water. Cook, stirring and tossing often, until sauce thickens and begins to coat the pasta, about 1 minute. Stir in remaining oil, cheese, and half the basil and toss until sauce coats pasta and pasta is al dente. (Add more pasta water if sauce seems dry.) Add remaining basil, season with salt, and serve with breadcrumbs, if desired.

Steps:

• In a medium to large pot, brown sausage, onion, garlic and mushrooms.
• Add rest of ingredients and bring to a boil.
• Lower heat and simmer at least 40 minutes.

Steps:

• Brown the ground beef. I put in a dutch oven, add a cup of water, cover and cook until meat is no longer pink, breaking up the meat into small pieces occasionally as it cooks. Drain ground beef when cooked.
• Add the crushed tomatoes, tomato sauce and tomato paste and stir thoroughly.
• Add remaining ingredients except for red wine, stir in thoroughly. Using cinnamon is optional, but if you do, put ingredients on your palm and lightly blow some into the sauce. Only a slight amount though!
• Simmer on MEDIUM-HIGH heat for 15-20 minutes, or until beginning to bubble. IMPORTANT: Stir thoroughly every few minutes using a spatula to capture sauce at bottom of pan. This will prevent any scorching.
• Lower burner heat to LOW and allow to simmer for 30 minutes, then add red wine and stir thoroughly.
• Simmer for an additional 30 minutes (or more) on low heat, stirring occasionally.

Steps:

• Cook pasta according to package directions. In a nonstick skillet, saute oregano and garlic in oil for 1 minute or until garlic is tender. Add the tomatoes, green onions, 2 tablespoons parsley, basil and lemon juice; cook and stir for 2 minutes or until heated through. Remove from the heat., Drain spaghetti and add to tomato mixture. Add 3/4 cup feta cheese, salt and pepper; toss to combine. Transfer to serving plates. Sprinkle with remaining feta and parsley. Serve immediately.