My Grandmas Spaghetti Sauce Recipe 455

Steps:

• In large pot simmer chicken in 3-4 quarts of water for about 1 hour. Add water if needed. Remove chicken and set aside. In a separate frying pan, brown hamburger, onions, garlic and sausage until meat is no longer pink. Add to water in chicken stock pot, do not drain grease. Add tomatoes, tomato paste & sauce, mushrooms and seasoning. Simmer for about 45 minutes. Cut chicken off of bones. Discard bones and skin. Cut chicken into bite sized pieces and return to sauce pot. Skim off grease and cook down to desired thickness/consistency.

Steps:

• 1. Brown hamburger well, drain, set aside.
• 2. Remove Italian sausage from the casing. Break sausage and brown well; drain.
• 3. In a large pot, add all the ingredients together.
• 4. Simmer for 3 hours.
• 5. Use over your favorite pasta noodles.

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:

• Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
• Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
• Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.

Steps:

• 1. Brown meat and onion in a large pot. Add garlic, basil, parsley flakes, worcestershire sauce, salt and pepper, mushrooms, and tomatoes. Cook covered on low for 30 minutes.
• 2. Preheat oven to 350 degrees. While sauce is simmering, cook spaghetti according to package directions.
• 3. When your sauce has simmered for 30 minutes, remove from heat and add spaghetti. Mix until evenly distributed. Pour mixture in 9x13 baking dish and top with cheese
• 4. Bake at 350 until cheese is bubbly and starting to brown. Serve with green salad. Enjoy!

Steps:

• Brown hamburger and onion in Dutch oven. Drain fat.
• Combine remaining ingredients in pot.
• Let simmer 3-4 hours stirring occasionally.
• *Use meatballs instead of hamburger for a tasty variation.

Steps:

• Brown ground beef, drain.
• Then put in large pot: browned beef, sliced smoked sausage, chopped onion, and tomato sauce. Fill all 6 tomato cans with water and add to pot. Add garlic powder, salt and pepper.
• Cook on medium until desired thickness.

Steps:

• Pour olive oil in a large pan, and heat to medium high.
• Add onions and stir until translucent.
• Add garlic and stir until onions are golden. Watch closely so garlic doesn't burn or it will be bitter.
• Add tomato paste, and stir constantly to slightly brown paste for additional flavor.
• Dump contents of pan into a 6 quart or larger CrockPot.
• Add San Marzano tomatoes by hand-crushing each tomato into CrockPot and dumping remaining contents of can into the CrockPot.
• Add sugar, basil, cloves, salt, and pepper. Turn CrockPot to low, and cook at least 4-6 hours stirring occasionally throughout the day.
• Check for seasoning and adjust if needed, and serve.
• Turn off CrockPot, and let contents cool completely before packaging into freezer-safe containers and placing in the freezer.

Steps:

• Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add ground beef and cook until brown, breaking up with fork, about 8 minutes. Drain drippings from Dutch oven. Mix parsley, bay leaves and basil into beef and cook 2 minutes. Stir in tomatoes, water, tomato sauce and tomato paste. Simmer until reduced to sauce consistency, breaking up tomatoes with spoon, about 2 hours. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill. Rewarm sauce over medium-low heat before using.)
• Cook spaghetti in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain well. Place spaghetti in serving bowl. Pour half of sauce over. Serve immediately, passing Parmesan cheese separately. (Refrigerate or freeze remaining sauce for another use.)

Steps:

• In a large stockpot, saute garlic until soft and fragrant in 2 tablespoons of olive oil, about 2 minutes. Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper. Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. Fill the empty tomato paste can will water, and pour it in the stockpot. Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally. Serve hot over fresh pasta.

Steps:

• Brown beef and pork in pan with olive oil.
• Add all ingredients including 1 can of water with crushed tomatoes.
• Simmer uncovered for 3 to 4 hrs.