Portly Spaghetti Sauce Recipes

Steps:

• In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.

Steps:

• In a large stockpot, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook beef over medium heat in drippings until meat is no longer pink; drain. Remove beef and keep warm., In the same pot, saute the onions, peppers and mushrooms in oil for 5 minutes or until onions are tender. Add garlic; cook 2 minutes longer. , Stir in flour until blended. Stir in the tomatoes, tomato paste, water, vinegar, sugar, Worcestershire sauce and seasonings. Crumble bacon; return bacon and beef to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours, stirring occasionally. Serve with spaghetti.

Steps:

• In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
• Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
• Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
• After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
• Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
• Amen.

Steps:

• 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. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. 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.

Steps:

• Finely chop onions and green peppers and simmer in vegetable oil.
• Add pepper.
• In a large pot, place the whole tomatoes, garlic, salt, sugar, spices and onion/pepper mix.
• Bring to a good rolling boil.
• Add paste last, one can at a time.
• Process in canning jars or freeze!

Steps:

• In a large saucepan or Dutch oven over medium heat, saute onion and garlic in oil until tender. Add tomatoes, basil, parsley, salt, pepper and sugar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

Steps:

• Brown beef and drain fat, if necessary.
• Add mushrooms and give a good stir.
• Add spaghetti sauce and swish out jar with the tawny port, then pouring the port into the sauce.
• Simmer on low until mushrooms are tender.