Quick Easy Great Spaghetti Sauce Recipes

Steps:

• 1. Dice onion, green pepper, mushrooms, and celery into similar sized pieces. Place on a plate.
• 2. In a large pot, pour 2 tablespoons of olive oil over medium heat. Add italian seasonings, salt, pepper and garlic stirring for two to three minutes.
• 3. Add diced green pepper and celery and cook for two minutes. Then add onion and mushrooms and cook until tender. You may want to turn the temperature down a bit while you're working on the next step.
• 4. While the vegetables are cooking, brown the hamburger in a skillet. When done add to the large pot.
• 5. This next step can be done two ways. My preference is to remove the italian sausage from the casings and brown in the same skillet that I cooked the hamburger in. You can also brown the italian sausage in the casings and cut into bite size pieces when done. Either way you choose, once the sausage is cooked place it in the large pot with the hamburger, vegetables and seasonings and stir to incorporate all the flavors.
• 6. Add Prego spaghetti sauce. Use any flavor. I like to mix them up using traditional, meat and chunky vegetable. You can't go wrong! Simmer on low heat for 30 minutes.
• 7. Here's a couple of tips. 1. If you use fresh herbs be sure to use less since the flavor is much more robust. 2. If your spaghetti sauce is a little tart, add two teaspons of sugar. It will cut the acid in the tomato sauce. 3. When I use fresh herbs, this is what I typically put in the sauce: rosemary, basil, oregano, dill and thyme. For the rosemary and dill, run the branch between your fingers to remove the rosemary and add to pot. Basil should be diced along with the oregano and dill. 4. You can freeze the spaghetti sauce in plastic containers or freezer bags. Be sure to lay the bags flat in the freezer. They will defrost very quickly this way and take up less room. 5. This sauce can be use for spaghetti, lasagna, beefaroni, stromboli....all kinds of dishes!

Steps:

• Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
• Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
• After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
• Cool, cover, and refrigerate overnight. The next day, reheat and serve.

Steps:

• In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, water and spaghetti; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until spaghetti is tender. Add process cheese; stir until melted. Sprinkle with Parmesan cheese.

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.