SPLENDICIOUS SLOW COOKER SPAGHETTI SAUCE
This recipe comes from my Army days where dishes were often created by throwing in everything including the kitchen sink! I've refined it over the years, and this recipe yields a tangy yet sweet and rich sauce that is sure to make your soldiers happy. The sauce is excellent over any pasta.
Provided by Robert Salmon
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 9h15m
Yield 16
Number Of Ingredients 22
Steps:
- Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red wine, green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. Set the cooker to Low.
- While the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. Cook the mixture for 3 more minutes before mixing in parsley and mushrooms. Reduce heat, and simmer the mixture for about 10 minutes. Stir in the brown sugar, and mix to dissolve.
- While the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. Brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. Pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the wine. Simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. Bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. Pour the sausage mixture into the slow cooker.
- Cook on Low for 8 hours to overnight. Add more red wine or water if needed to prevent the sauce from getting too thick and burning on the bottom.
Nutrition Facts : Calories 184 calories, Carbohydrate 13.4 g, Cholesterol 8.3 mg, Fat 10.8 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 2.3 g, Sodium 1245 mg, Sugar 4.9 g
EVERYTHING BUT THE KITCHEN SINK PASTA
I was wanting to fix supper for myself and the husband and we were low on somethings but had an random assortment of things I had stocked up on. The husband loves pasta so I took stock of what I had on hand and this was the end result.
Provided by Bonnie Goodwin @Boothedestroyer
Categories Pizza
Number Of Ingredients 7
Steps:
- Cook 2 cups bow tie pasta, while that is cooking dice up the kielbasa, onion and pepper. Press or mince the garlic. With a little butter or olive oil brown the meat and garlic, saute the veggies till soft add the sauce and cooked pasta and seasonings let cook on med-low heat till warmed threw and flavors have had time to blend. Serve with garlic bread and cheese of choice.
KITCHEN SINK SPAGHETTI
This is an adaptation of a 1950's recipe from Franco-American or perhaps Chef Boyardee. The original called for 2 or 3 cans of spaghetti and meatballs, a can of corn, and a can of olives. Over the years this has evolved into my family's main comfort food, and both my kids could make it by the time they could reach the stove. We often cook a huge batch and freeze for meals throughout the month.
Provided by OhMyStars
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook and drain spaghetti.
- Brown ground beef in large skillet over medium high heat.
- Add chopped onion and minced garlic and continue to brown for 5 minutes or until onions are translucent.
- Quickly stir in seasonings.
- Mix tomato sauce into meat mixture.
- Add water as necessary to regulate thickness.
- Simmer until sauce reaches preferred consistency.
- Add mushrooms, olives, and corn and cook, stirring, for 3-4 minutes.
- Mix sauce into drained spaghetti.
- Serve with grated parmesan cheese.
Nutrition Facts : Calories 913.9, Fat 31.9, SaturatedFat 8.7, Cholesterol 77.1, Sodium 1914.7, Carbohydrate 110.7, Fiber 8.1, Sugar 9.8, Protein 50.3
THE BEST HOMEMADE SPAGHETTI SAUCE EVER. PERIOD.
When I found my Taste of Home magazine in my mailbox, I was excited to try this slow cooker recipe for "Stamp of Approval Spaghetti Sauce" Orginally submitted by Melissa Taylor of Higley AZ. This sauce is the best stuff I have ever tasted- there is no comparison in taste between store bought and this! Everyone that I made it for, my hubby, son, sister, mom and dad loved it and I (shamefully) ate 2 bowls full of plain sauce before serving! Just try it. Notice- It makes a BIG crock pot full of sauce!
Provided by Amanda
Categories Sauces
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 18
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.
HOMEMADE SPAGHETTI SAUCE
Homemade Italian spaghetti sauce from an Italian family. The longer you cook it the better it tastes.
Provided by Cathy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h10m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 19.6 g, Fat 2.4 g, Fiber 6.1 g, Protein 5.8 g, SaturatedFat 0.3 g, Sodium 659.1 mg, Sugar 9.3 g
BEST EVER SPAGHETTI SAUCE
This is my favorite spaghetti sauce recipe. It comes from a freezer cookbook called Once a Month Cooking. This makes alot so plan on freezing about half of the recipe. You can use this sauce on spaghetti, manicotti, veal (or chicken) scallopini, or French bread pizza
Provided by AngelicFantasia
Categories Sauces
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown the sausage with the onion and drain.
- Add the rest of the ingredients and simmer, partly covered, for 2 hours.
- Simmering can be done in a crockpot, if desired.
- This makes alot of sauce and can be frozen beautifully.
VEGGIE " EVERYTHING BUT THE KITCHEN SINK" PASTA SAUCE
I love chunky garden vegetable pasta sauce, and after trying a few on Zaar I modified my favorite spaghetti sauce recipe recipe #22782, to have fresh tomatoes instead of canned, lots of fresh vegetables, and less fat from the meat. Easily hearty enough with vegetables to omit the sausage for vegetarians. I find it easiest to prepare the ingredients first. Slice, dice, puree, open cans etc. For stronger garlic flavor, "crack" the garlic open about ten minutes before mincing to give the oils air exposure. Use whichever ingredients you love most. The more juicy your vegetables the less water you need as the sauce will thin as the vegetables cook. It's easier to start with thick sauce and thin in out than to try to thicken the sauce later. My instructions may seem a little elementary for some more advanced cooks, but as I learned how to do many of these techniques while developing this sauce, I wanted to include them for more novice cooks. If you have any suggestions or corrections please let me know.
Provided by M D A
Categories Spaghetti
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Tomato Puree.
- Fill a large bowl 2/3 of the way with water and ice.
- Fill medium size sauce pan with 3 cups water to a boil.
- Cut an "X" shape at the top of 8 small tomatoes just enough to pierce the skin.
- With tongs place the cut tomatoes in the boiling water for 30 seconds.
- Remove the tomatoes from the boiling water one at a time and place in the ice bath, soak for 1-2 minutes.
- Remove the tomatoes from the ice bath, pulling the skin from the star end to the bottom.
- If you want to remove the seeds, half the tomatoes and scoop.
- Place skinned tomatoes in food processor or blender and puree.
- Set aside or in refrigerator until needed.
- Sauce.
- In large stock/sauce pot brown sausages, breaking into pieces as you like.
- Add chopped onion, and mix. Cook until onions begin to look clearish.
- Add the garlic and saute for about a minute, watch it doesn't burn.
- With the tomatoes ready and waiting (diced, pureed and paste), pour 1/4 cup red wine into the pan and using a plastic spatula scrape anything sticking to the bottom of the pan up ("Deglazing").
- Add the tomato sauce, paste, and diced tomatoes.
- Add zucchini, red pepper, carrot, (and optional celery).
- Stir to evenly mix and coat all vegetables.
- Add basil, parsley, oregano, brown sugar, red pepper flakes, and salt & pepper to taste.
- Mix well and evaluate water content.
- If the liquid level is not enough to cover the vegetables add water until almost covered. The vegetables will reduce down as they cook, and also thin the sauce as their water escapes.
- Bring to a boil and simmer on low, stirring frequently, for one hour.
- For a richer flavored sauce simmer longer, just add more water before boiling.
- Add olives and mushrooms about 30 minutes before serving, and simmer.
- Cook spaghetti according to package directions, (using fresh if possible).
- Spoon sauce over noodles and top with parmesan.
Nutrition Facts : Calories 204.3, Fat 1, SaturatedFat 0.2, Sodium 240.2, Carbohydrate 41.9, Fiber 4.6, Sugar 8.9, Protein 7.7
HOMEMADE SPAGHETTI SAUCE
Lean turkey sausage links spice up this hearty sauce that turns pasta into a splendid main dish. "I blend a cup of the sauce for my young son, so there are no chunks of vegetables, and he loves it," says Laurinda Johnston, a field editor in Belchertown, Massachusetts.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 230 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 645mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges
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