Sicilian Spaghetti Sauce Recipes

Steps:

• In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. , Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
• Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
• Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Steps:

• In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Brown pork ribs in batches; transfer to a 6-qt. slow cooker., Add remaining oil to Dutch oven; saute onion for 2 minutes. Add garlic; cook 1 minute more. Add next 11 ingredients. Pour in broth and red wine; bring to a light boil. Transfer to slow cooker. Cook, covered, until pork is tender, about 6 hours., Discard bay leaves. Remove meat from slow cooker; shred or pull apart, discarding bones. Return meat to sauce. Serve over pasta; if desired, sprinkle with Parmesan cheese.

Steps:

• Heat oil and crushed pepper in sauce pan,add onion and garlic. Saute until translucent. Deglaze with wine, add tomatoes cushed and paste. Bring to simmer, continue to simmer for 45 minutes up to 4 hours. Add herbs, sugar, and season if needed.
• Toss with favorite pasta. Serve with grated parmesan romano and a glass of wine.
• Can also add meat/ sausage/ ribs before deglazing with wine. Or mix in a cup of ricotta and grated mozzerella and bake in 400 degree oven until bubbling and golden.

Steps:

• Peel Tomatoes, place in a roasting pan. Drizzle with oil, season with salt, pepper and sugar. Throw in oven at 450 degrees for 5-6 minutes or place on roasting pan and cook on grill.
• Dice garlic small and roast in frying pan.
• Chop Fresh Basil.
• Once Tomatoes are roasted they need to be blended. You can use a good old fashioned blender or food processor. Try not to over blend. Tomato sauce should be liquid but not blended until foamy.
• Add blended tomatoes to the pan of roasted garlic, bring to a simmer. Add chopped basil, stir.
• Add sugar and/or salt to taste. Serve over angel hair pasta or whichever kind you like.

Steps:

• To make the meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.
• To make sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.
• Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
• When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.
• Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.