Old Italian Spaghetti Sauce Recipes

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OLD WORLD ITALIAN SPAGHETTI SAUCE RECIPE - (4.5/5)

Provided by á-7018

Number Of Ingredients 16



Old World Italian Spaghetti Sauce Recipe - (4.5/5) image

Steps:

  • 1. In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. 2. Then add your water,and tomato products. Be sure to mix everything very well. 3. Add in your spices,and cheese. 4. Cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. *Sauce will be thin on first day.* *Also if you use meat it will alter thickness.* *The second day this turns into a nice thick sauce.*

2 (6 ounce) cans tomato paste
1 (28 ounce) can tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1/2 cup onion, chopped
3 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons white sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/4 cup parmesan cheese
1/2 cup dry red wine
2 1/2 cups water

TRADITIONAL SPAGHETTI SAUCE & MEATBALLS

This recipe was taught to me over 40 years ago by an old Italian man straight from Italy, who had taught it to my mother in law before me.It was an art he enjoyed, and took all day long creating.Sometimes a piece of Chicken, or a pork chop was added, but our favorite is the kielbasa sausage.The sauce was cooked awhile, then stirred and sampled. More spices were added as deemed necessary. The meatballs were prepared using a little sauce as one of the ingredients. They were cooked, then added to the sauce for awhile, and ocassionaly, one was removed and sampled by everyone. The wine was added to the sauce, and once the sauce, and the meatballs met everyones approval the spaghetti was prepared.It was served with a salad and fresh bread, and of course parmasean cheese was passed around. Hints: If you are not familiar with herbs, and their amounts, this will be a difficult recipe, because the amounts given are guess work. If you taste frequently, you will find you can adjust them to your taste. If you like a sweet sauce, add a small amount of sugar, and use Merlot Wine, as it is sweeter. If you wish to skip the meatballs, simply fry the burger and onion til done, and put it in the sauce towards the end of your cooking time. You must keep checking the sauce, as it will cook down, and as it begins to thicken, additional water will be necessary. Do not cut cooking time as it must cook 4 hours, or it will have an acid taste. The seasonings will correct this if you adjust them as you go.

Provided by Lou6566

Categories     Spaghetti

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 22



Traditional Spaghetti Sauce & Meatballs image

Steps:

  • In a larg pot mix tomato paste,water, seasonings together. Place on stove and simmer over med.
  • Simmer over med-high heat til it comes to a slight boil. Turn the heat to low and keep it at a very gentle simmer.
  • Cook and stir frequently. taste to see if you like the spice combination, adding more as necessary.If sauce thickens too much, add a little extra water.
  • Cook 2 hours, and add kielbasa, and mushrooms to the sauce. Cook another 30 minutes.
  • Prepare meatballs:.
  • Mix together the onion, egg, ground beef, salt, pepper, seasoning, breadcrumbs,parmesan,and sauce. Shape into golf ball.
  • size balls, and brown on all sides. When done drop into the sauce.
  • Prepare spaghetti according to package directions, and it cooks, add wine , and parmesan cheese to sauce and stir gently to mix.cook just a few minutes longer to allow sauce to flavor meatballs.
  • When spaghetti is done, remove meatballs, and toss it with the sauce and serve with additional parmesan cheese.

4 (6 ounce) cans tomato paste (Contadina )
9 cups water
2 teaspoons oregano
1 1/2 teaspoons garlic, minced, from a jar
1 1/2 teaspoons basil
2 teaspoons salt
2 teaspoons pepper
1 teaspoon onion, dry minced
1 lb kielbasa, cut into chunks
1/4 cup wine
1 (8 ounce) can mixed mushrooms
1/2 cup parmesan cheese (the kind in the green can, fresh doesn' t work well)
1 (16 ounce) package spaghetti
1 lb ground chuck
1/2 cup dry unseasoned breadcrumbs
1/4 cup parmesan cheese (the kind in the green can)
1 small onion, minced (about 1/2 Cup)
1 egg
1/4 cup spaghetti sauce (from pot)
1 -2 tablespoon italian seasoning
black pepper
salt

GRANDMA MAGGIO'S SPAGHETTI SAUCE

This is one that was recited to me out of memory alone, and described as a hand of garlic, etc., though the ingredient quantities should be accurate. I encourage buying the cheapest versions of these ingredients you can find; it will feed an army for about $15 without ruining the taste. You should add more seasonings based on preference. A great vegetarian sauce, and with meatballs...it makes great meatball sandwiches.

Provided by Sarah Garland

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 55m

Yield 10

Number Of Ingredients 13



Grandma Maggio's Spaghetti Sauce image

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.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 18 g, Fat 3.1 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.4 g, Sodium 934.9 mg, Sugar 11.6 g

2 tablespoons olive oil
1 onion, chopped
1 whole head garlic, peeled and chopped
2 cups sliced fresh mushrooms
½ cup chopped fresh basil leaves, or to taste
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
¾ cup Merlot wine
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons dried oregano
¼ cup white sugar

OLD-FASHIONED SPAGHETTI SAUCE

There are alot of ingredients, and this takes all day to cook, but MAN IS IT WORTH IT! This sauce tastes good over pasta, clams, or as a bread dip. My family just gobbles it up.

Provided by Mindi Bunch

Categories     Sauces

Time 4h20m

Yield 15 serving(s)

Number Of Ingredients 13



Old-Fashioned Spaghetti Sauce image

Steps:

  • Coat bottom of stockpot with olive oil.
  • Over medium heat, melt butter.
  • Add hamburger, sausage, onion, and garlic.
  • When onions are soft, add sugar, tomato sauce, sage, allspice, nutmeg, oregano, and wine; mix well and adjust to taste.
  • Increase heat to high and bring to a boil.
  • Reduce heat to low and simmer uncovered for 4 hours. Stir every 15 to 20 minutes.

Nutrition Facts : Calories 287.9, Fat 17.9, SaturatedFat 7.3, Cholesterol 54.8, Sodium 1284.8, Carbohydrate 15.5, Fiber 2.8, Sugar 8.1, Protein 16.2

1 1/2 lbs ground beef, browned
5 Italian sausages, boiled
olive oil
1 onion, chopped
5 garlic cloves, chopped
1/2 cup red wine
1/4 cup butter
1/2 teaspoon sugar
6 (15 ounce) cans tomato sauce
1 1/2 teaspoons sage
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon oregano

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.

Provided by cherbear

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 8h

Yield 12

Number Of Ingredients 21



Grandma's Old Italian Spaghetti Sauce with Meatballs image

Steps:

  • Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
  • Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
  • Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
  • Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g

2 tablespoons olive oil
3 whole garlic cloves, peeled
2 pig's feet
1 pound pork neck bones
2 (6 ounce) cans tomato paste
1 ½ cups water
2 (28 ounce) cans tomato puree
1 tablespoon white sugar
1 teaspoon black pepper
¾ teaspoon baking soda
1 (16 ounce) loaf fresh Italian bread, torn into 2-inch pieces
1 cup water
6 eggs, beaten
1 pound ground pork
1 pound ground veal
1 pound ground beef
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
6 hard-boiled eggs, peeled

OLD ITALIAN SMOKEY SPAGHETTI SAUCE

My mother always made this homemade spaghetti sauce. It is VERY different from anything in a jar. The flavor is smoky, due to the bacon. Depending on your tastes, you may want to reduce some of the bacon. It is a great fall/winter sauce and lends an interesting flavor to lasagna and baked ziti.

Provided by redjonesy

Categories     Spaghetti

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 20



Old Italian Smokey Spaghetti Sauce image

Steps:

  • Heat olive oil over low heat in a pot large enough to hold all ingredients. Add butter and simmer until melted.
  • Add onions and sauté until lightly browned.
  • Add ground beef and bacon. Sauté until browned.
  • Drain fat from bacon and beef. (The actual recipe says to leave the fat in, but I don't like all the extra oil and fat).
  • Add garlic, parsley, bay leaf, salt, black pepper, and red pepper. Cook over low heat for 10 minutes.
  • Add wine. Cover and cook for 5 minutes over low heat.
  • Add tomatoes or tomato sauce, paste, and 1/2 water.
  • Bring mixture to boiling point.
  • Add the chopped carrot.
  • Cover and cook over very low heat for about 1 hour, stirring occasionally. Sometimes my mother let it sit over low heat all afternoon.
  • About 20 minutes before the sauce is ready, begin cooking pasta.
  • Once the pasta is cooked reserve 1/2 cup of pasta water and drain.
  • Stir in 1/2 cup of pasta water to the sauce and cook just a few minutes over low heat.
  • Serve sauce over pasta.

Nutrition Facts : Calories 822.7, Fat 64.6, SaturatedFat 26.6, Cholesterol 153.5, Sodium 1915.1, Carbohydrate 32.8, Fiber 6.8, Sugar 17.7, Protein 29.6

1/4 cup olive oil
1/2 cup butter (sometimes I omit this)
1 cup finely chopped onion
1 lb ground beef
4 slices finely chopped bacon
4 finely chopped garlic cloves
3 tablespoons finely chopped fresh parsley
1 teaspoon basil
1 teaspoon oregano
1 bay leaf
salt (optional)
fresh ground black pepper
1 teaspoon dry crushed red pepper
2 ounces red wine (chianti works best)
2 (15 ounce) cans tomato sauce or 2 (15 ounce) cans tomatoes
1 (6 ounce) can tomato paste
1/2 cup water
2 medium finely chopped carrots
pasta, of choice
1/2 cup pasta water

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