Mrs Ortiz 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:

• 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.

Steps:

• In a 6-quart, or larger, saucepan or casserole, cook the onion in the oil, stirring occasionally, for 5 minutes.
• In a blender or food processor, puree tomatoes and sauce. Add tomato mixture to pan along with water, tomato paste, garlic, carrots, potato, 3 tablespoons of basil, 3 tablespoons of parsley, salt and cayenne to taste. Bring to a boil, reduce to a simmer and, stirring occasionally, cook, partly covered, for 30 minutes.
• In a small bowl, soak the bread crumbs in the milk until softened.
• In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and 1/2 cup of sauce. Gradually shred and add meat mix to sauce, a little at a time. Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour. Before serving, remove garlic cloves, carrots and potato.
• Use about 2 cups of sauce for each pound of pasta.

Steps:

• in a large skillet add olive oil heat on medium.
• add chopped parsley, pressed garlic and anchovies saute briefly till garlic is soft not brown add red pepper flakes if desired.
• add all 3 cans of diced tomatoes do not drain !
• add can of tomato sauce heat all the way through.
• add can of tomato paste stir until combined.
• add all the dried herbs.
• and both cans of mushrooms drained well.
• allow sauce to simmer as long as you wish.
• right before serving add the cheese to the sauce.
• enjoy.

Steps:

• In a large skillet, cook the beef, peppers, celery, onion and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add the mushrooms; cook for 2 minutes. , Stir in the tomatoes, tomato paste, water, bay leaf, sugar, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring often. Discard bay leaf. Serve sauce over spaghetti. Sprinkle with Parmesan cheese.

Steps:

• Combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 4 batches (1 cup total)., To prepare spaghetti sauce: In a skillet, brown beef; drain. Stir in 1/4 cup spaghetti sauce mix, water and tomato paste. Bring to a boil; boil and stir for 2 minutes. Reduce heat; cover and simmer for 20 minutes.