Spaghetti Sauce Italiano Recipes

Steps:

• 1. This is my attempt to replicate and duplicate the Sauce she put before me. Get close but not quite. Maybe I'm not stirring enough love in to it. I do crave the pungent -- slight bitterness that Bay Leaf provides to the dish.
• 2. In a large frying pan add all ingredients except the Hamburger, the Gravy Master and the can of water. Reserve Salt and Pepper until nearing finish. Slow simmer and stir and mix well. Keep count of the Bay Leafs so you can retrieve. They are a choke hazard.
• 3. In separate pan cook Hamburger. You could add a little finely diced additional onion. As Hamburger cooks Salt and Pepper to taste, and mince fine. I use the wire potato masher to do this right in the pan. the finer minced the better.
• 4. Whern Hamburger is cooked add to sauce. I also use the juices from pan and find they are more juice than grease. I add a little water and scrape the bits from the bottom of the pan and add.
• 5. Simmer all on very low for 2 hours, stirring occasionally. Taste and adjust Salt and Pepper if needed. I happen to like my Spaghetti Sauce dark in color so I stir in 1/2 to 1 teaspoon of Gravy Master or Kitchen Bouquet to color. Note: Retrieve the Bay Leafs. Add a little water if needed.
• 6. I'll be adding my Italian Meatball recipe very soon and my Baked Spaghetti creation (Those terms will get them.) Ciao. Enjoy
• 7. Note: This sauce could be placed in Crock Pot and slow cooked 3 to 5 hours. add a little water if needed.

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 Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese., Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

Steps:

• In a large pot, add red pepper flakes in olive oil, stir 1 minute.
• Sauté onion and green pepper in olive oil at medium heat.
• Add garlic and sauté 2 minutes.
• Add canned tomatoes, tomato paste, mushrooms, sugar, and red wine.
• Stir in spices, cover, and simmer, stirring every 15 minutes.
• After 2 hours, add more wine if sauce is too thick and re-season.
• Sauce should cook on low heat for at least 3 hours.
• Remove from heat, cool, and refrigerate overnight.
• The next day, heat sauce over low-medium heat.
• Add 1 lb of your favorite meatballs or sausages.
• If adding 1 lb of meatballs and sausages, double sauce recipe.
• Serve with your favorite pasta, grated cheese, red wine, and crusty bread.

Steps:

• For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
• For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
• In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.

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:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

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:

• Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
• Spoon sausage mixture into cooker.
• Stir in remaining ingredients.
• Cover; cook on Low heat setting 8 to 9 hours.