OLD WORLD ITALIAN SPAGHETTI SAUCE RECIPE - (4.5/5)
Provided by á-7018
Number Of Ingredients 16
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.*
OLD WORLD SPAGHETTI SAUCE
I was thinking about spaghetti sauce one day and how they might have removed the bitter taste from the tomatoes before sugar was refined and it took me back to the Renaissance Era and before Christofer Columbus Sailed in 1492 when trade change the world. And that is how I have come up with this recipe. It all started when a...
Provided by Rhonda E!
Categories Pasta
Time 5h50m
Number Of Ingredients 23
Steps:
- 1. Gather Your Ingredients
- 2. Saute onion in 1 tbsp of butter on med about 5 minutes or when they start to get brown edges. Add fresh crushed-chopped garlic and saute for 2 min. Don't burn the garlic. Set Aside.
- 3. Brown 1 pound of the Hamburger in 1 tbsp of olive oil and put in a deep pot or a caldron with onion & garlic and seasoning spices. RESERVE 1/2 POUND OF GROUND BEEF FOR LATER.
- 4. Crush grapes and remove skins then mince; & mince-puree celery stalks and add to cooked ground beef.
- 5. Add Chopped Bell pepper
- 6. Add 2 CANS of the tomato sauce and the de-seeded plum tomatoes with juice and a can of beef broth. Add 1-2 tbsp of red wine. RESERVE 1 CAN OF TOMATO SAUCE FOR LATER.
- 7. Add mushrooms and cook on a low simmer for 5-6 hours or in a caldron over coals all day long. Stirring every 15-20 minutes.
- 8. *Important-After 5-6 hours of sauce cooking-Lightly Brown the reserved 1/2 pound of ground beef and add to sauce along with the reserved can of tomato sauce. Add 1/2 tsp of cornstarch and cook for 5 minutes longer.
- 9. Let the sauce cool & rest over night and then heat & serve any way you want. This is a very meaty sauce that is good with french bread by itself or with spaghetti noodles.
OLD-WORLD SPAGHETTI MEAT SAUCE
This is a recipe my husband found in a Men's Health Magazine. This is a hearty sauce with lots of flavor. It takes your regular spaghetti sauce and turns it up a notch. My husband loves it!
Provided by Mama Sweet Rolls
Categories Spaghetti
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown the meat in a large saucepan. Drain the fat from the meat. Add the chopped onion, green pepper, and garlic to the pot and cook until tender. Pour in the mushrooms, tomatoes, sauce, and seasoning and stir everything together. Simmer for at least 30 minutes. Serve 1/2 c sauce over 1 c spaghetti.
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
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
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
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
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