Kays All Day Spaghetti Sauce Recipes

Steps:

• Saute onion, garlic& carrot in olive oil over medium heat until tender.
• Add ground beef and brown until no longer pink.
• Add oregano, basil, garlic powder, parsley flakes,salt& pepper (to your liking)& worcestershire sauce.
• Add Merlot wine, simmer a few minutes.
• Add rest of ingredients and stir well.
• Reduce heat to low and simmer for at least 5 hours stirring occasionally.
• Remove bay leaves.
• Serve over cooked spaghetti noodles.

Steps:

• Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

Steps:

• Brown beef in a skillet.
• Put into a large stock pot with the tomato sauce, paste, and diced tomatoes.
• Add most of the required amount of all the spices.
• Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so.
• Taste a spoonful and add the rest of the spices to taste.
• TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary.
• The thicker the metal of your stock pot, the less you have to stir.
• Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.).
• The longer it simmers, the thicker it gets (yum).
• The sauce is also very good without the beef.

Steps:

• Remove casings from sausage; cut sausage into 1-in. pieces. In a large skillet, brown sausage over medium heat. Drain and set aside. Heat oil in the same skillet; add onions and green pepper. Cook and stir until tender., Add the tomatoes, jalapeno, brown sugar, Italian seasoning, salt and pepper. Return sausage to the pan. Cook, stirring occasionally, for 12-15 minutes or until meat is no longer pink and sauce is thickened. , Serve sauce with pasta; top with cheese.

Steps:

• In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
• In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
• In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
• Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Add sauce to pasta; serve.

Steps:

• In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture.
• Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours.
• Before serving, remove neck bones and discard.