Seths Favorite Spaghetti Sauce Recipes

Steps:

• In a large skillet, cook the sausage, beef, onion, celery and garlic in oil over medium heat until meat is no longer pink; drain. In a 4-qt. slow cooker, combine the diced tomatoes, tomato soup, mushrooms, tomato sauce, tomato paste, sugar and seasonings. Stir in sausage mixture., Cover and cook on low for 6-8 hours or until flavors are blended. Serve with spaghetti.

Steps:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

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 3 1/2 qt saucepan, cook sausage in a bit of olive oil until brown and crumbly. Remove sausage from pan and wipe pan clean with a paper towel.
• Place 1 tbsp olive oil in the saucepan, adding the onion and the garlic. Cook until onion is translucent, stirring frequently and don't allow garlic to burn.
• Add the crushed tomatoes, stirring to combine. Then add the tomato paste, stirring until dissolved.
• Add water, oregano, basil and cinammon (if using). Season to taste with salt and pepper. If tomatoes are too acidic, add a sprinkle of sugar to counteract.
• Mix in the cooked sausage, adjust seasoning if necessary.
• Bring to a boil, then reduce to a simmer. Simmer for a minimum of 30 minutes, semi-covered, stirring occasionally until rich and thick.
• NOTE FOR MOMS: when the kids were young, I would often add shredded zuchinni and/or carrots at the same time as the onions. This way, they got their veggies too on "spaghetti night". I think you might have to add a tad more liquid for this option.