My Grandmothers Spaghetti Recipe Epicuriouscom

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:

• 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:

• Saute onions and garlic in a really large stockpot (probably at least 8-quarts) over medium-high heat until onions are cooked down considerably, though not blackened. (You'll need to keep checking on them and stirring from time to time.) Give them about 15 minutes. Meanwhile, puree the tomatoes in batches in a food processor, and then run them through a food mill set over a large bowl. (You will be extracting any seeds and skins from the tomatoes.) Add the processed tomatoes to the stockpot. Puree the tomato paste with the basil and the red wine in the food processor. Add some ladles of the more-liquid sauce on the stove to the mixture, in order to incorporate the paste into the sauce. Pour the contents of the processor into the stockpot and stir well. Add salt and pepper, sugar, and crushed red pepper to taste. Turn heat to low and cover partially with the lid of the stockpot. Stir from time to time. (It should barely simmer.) Meanwhile, precook 4-5 country-style spareribs in the microwave,covered with plastic wrap, with just a little water added, for about 10 minutes. (They won't be thoroughly cooked, but you will have extracted a lot of the grease before adding them to the spaghetti sauce.) Holding them with tongs, rinse under tap water, and add to the pot. Prepare the meatballs (separate recipe), and shape them to the size of about a lime. Allow the meatballs and the spareribs to simmer in the sauce for a couple of hours. Stir after the meatballs have had a chance to cook, about 20 minutes, and continue to do so from time to time. Cook the pasta of your choice in another large stockpot until al dente. Drain and ladle just enough of the sauce over the drained pasta in the strainer to keep the pasta from becoming sticky as it cools (2-3 ladles-full). Ladle the servings into individual bowls.

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:

• Brown hamburger, onions, and garlic. Drain off fat. Add remaining ingredients and simmer for 30-45 minutes. Serve over cooked and drained spaghetti.

Steps:

• Brown meat in 1 tablespoon olive oil. Drain well. (I rinse my meat after browning to get as much grease off as possible.).
• Chop celery, bell pepper, onions and garlic in food processor or by hand.
• Add remaining olive oil and saute vegetables until tender over medium-high heat. Return meat to the pan.
• Add remaining ingredients and add enough water to make really watery or soupy. It will cook down. Add water as needed. Simmer about 4 to 6 hours until cooks down to proper consistency for sauce.

Steps:

• Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
• While spaghetti is boiling, reheat tomato sauce in a 12-inch skillet over low heat until hot.
• Drain pasta and add to skillet. Toss to coat, then serve with cheese.

Steps:

• Make the tomato sauce:
• Heat a large, wide pot over medium-low and add oil and garlic. Cook, stirring occasionally, until garlic is golden brown on all sides (if it starts to burn, reduce heat), 8-10 minutes. While garlic cooks, break up tomatoes into smaller pieces with a paring knife or kitchen shears. When garlic is almost ready, add red pepper flakes and cook, stirring occasionally, until toasted and fragrant, about 30 seconds. Add tomatoes, bay leaves, salt, oregano, and pepper and stir, breaking up tomatoes with a wooden spoon, until well combined.
• Increase heat slightly and gently simmer, stirring occasionally, until sauce has thickened and flavors have concentrated, at least 2 hours and up to 3 hours.
• Meanwhile, make the meatballs:
• Place bread in a medium bowl, add milk, and let rest until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk, discarding milk. Tear bread into smaller, pea-size pieces and return to the medium bowl.
• Combine beef, pork, veal, eggs, garlic, 1 cup Parmesan, 1/2 cup parsley, 1 tsp. salt, oregano, pepper, fennel, and red pepper flakes in a large bowl. Using your hands, gently mix in bread until ingredients are evenly distributed (do not overmix).
• Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into golf-ball-sized balls, occasionally moistening hands as needed. Place meatballs on a rimmed baking sheet-you should have about 24-and chill until sauce is ready.
• Finish the sauce and cook the meatballs and pasta:
• After 2-3 hours of simmering, pluck out bay leaves and add basil. Using an immersion blender (or transfer sauce to a food processor or blender, working in batches, if necessary), purée until slightly chunky but not smooth. Reserve 1 1/2 cups sauce; keep remaining sauce in pot warm over very low heat.
• Heat a large skillet over medium-high and add oil. Once hot, add meatballs to skillet (without crowding) and work in batches to brown on all sides, turning frequently, about 5 minutes per batch. Return meatballs to baking sheet as you brown them.
• Once all meatballs are browned, add them to pot with tomato sauce. If your pot is not large enough, divide sauce and meatballs between 2 pots. Increase heat to medium-low, cover, and simmer until meatballs are cooked through, 10-15 minutes.
• Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat. Spoon reserved 1 1/2 cups sauce over pasta and toss to coat. Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen sauce and coat pasta.
• Divide pasta among plates and top with meatballs and remaining sauce. Sprinkle with remaining 1/4 cup Parmesan and 1/4 cup parsley.
• Do Ahead
• Sauce can be made, cooled, and refrigerated for up to 5 days or frozen for up to 3 months. Meatballs can be shaped and refrigerated 1 day in advance. Meatballs can be cooked in sauce, cooled, and refrigerated for up to 5 days or frozen for up to 3 months.

Steps:

• Sear sausage on all sides. Remove, cut in 2 inch pieces and return to pan to sear cut side. Remove when done and set aside. Saute garlic, onion and peppers in sausage juices--add olive oil as needed. When cooked through, add to tomatoes and blend until smooth. Separately mix meat with ketchup and seasoning to taste. Sear in bottom of 8 qt pan like leaving large chunks (makes meatball like pieces). Add blended sauce and sausage pieces. Simmer on low for 30 minutes. Let cool to room temperature and store. Best if prepared at least one day ahead so flavors can meld.

Steps:

• Chop onions, garlic, pepper. Open cans of soup, tomato sauce, corn, olives Boil spaghetti noodles until tender. Drain & rinse. Brown ground beef, onion, garlic Mix all ingredients together in large bowl. Put shredded cheese on top. Bake 350 for 1 hour.