Sues Spaghetti Sauce Recipes

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:

• In large Dutch oven or stockpot, combine ground beef, sausage, pepperoni, onions, green pepper and garlic. Cook until sausage is no longer pink; drain. Stir in remaining ingredients. Bring to boil. Reduce heat. Simmer, uncovered, until desired consistency, 4 to 8 hours, stirring occasionally. Sauce may be prepared in advance and refrigerated for 1 to 2 days.
• About 4 quarts sauce (18 to 24 servings).
• Prepare 1 pound batches of spaghetti according to directions; drain. Add olive oil; toss to coat. Serve meat sauce over hot spaghetti. Garnish as desired. Serve with Parmesan cheese.
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• NOTES : Sauce may be frozen in serving size batches until ready to reheat.
• Creamettes also says if you have cooked too much pasta, it can be refrigerated up to 3 days in a covered container. Reheat in a microwave or drop pasta in boiling water until hot -- about one minute. Stir gently to separate. . .
• OR FREEZE. Place cooled, oiled pasta in a plastic freeze bag, seal, and freeze for up to 3 weeks. To reheat, remove pasta from bag and add to boiling water; stir gently to separate. Return to boil. Reheat until hot -- about 2 minutes.

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 large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. In a 4- or 5-qt. slow cooker, combine the tomato sauce, tomato juice, tomatoes, tomato paste, sugar, seasonings and beef mixture. , Cover and cook on low for 5-6 hours or until heated through. Discard bay leaves. Serve with spaghetti; sprinkle with cheese if desired.

Steps:

• Cook pasta according to package directions; drain., Meanwhile, heat 1 Tbsp. oil in a Dutch oven over medium-high heat. Add chicken, 1 tsp. Italian seasoning, salt and pepper; saute until meat is no longer pink, about 5 minutes. Remove from pan. , In the same pan, add onion, habanero pepper, garlic and the remaining Italian seasoning and oil; reduce heat to medium. Cook and stir until onion is tender, about 5 minutes. Add tomatoes; cook and stir until slightly thickened, about 2 minutes. Stir in cream; bring to a boil. Add tortellini, chicken and cheese; heat through. Top with basil to serve.