ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
This is a recipe I got from my mother years ago -- it's great.
Provided by Jeremy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g
OLD WORLD ITALIAN SPAGHETTI SAUCE
This is a great old world Family recipe. Its also great with italian sausage,or meatballs. Just stir often while cooking when using meats.
Provided by FarahC
Categories Sauces
Time 3h25m
Yield 12-14 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 158.6, Fat 5.2, SaturatedFat 1, Cholesterol 1.8, Sodium 647.1, Carbohydrate 25.2, Fiber 5.2, Sugar 9.7, Protein 5.5
SLOW-COOKER MEATY ITALIAN SPAGHETTI SAUCE
If you've been searching for "the one," that is a reliably delicious spaghetti sauce that will please the family, freeze well and get better overnight, we humbly suggest this recipe. No hard-to-find ingredients here, just everything you'd expect to be in a basic red sauce. Before stewing to perfection in your slow cooker, this sauce does require a crucial couple minutes of skillet time. Taking the 15 minutes to brown Italian sausage and onions to golden-brown perfection doesn't just bring out the best in these ingredients, it also leads to a sauce that's considerably more delicious than it would be otherwise. And after you do it, it's just a matter of tossing all the ingredients into the pot and letting them simmer together into a rich and savory red gravy!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g
ITALIAN SAUSAGE SPAGHETTI SAUCE
True, a jarred sauce offers wonderful convenience. But a homemade version absolutely can't be beat! Try this versatile sauce over pasta, in a lasagna or stuffed in shells. Angus Barsch - Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings (about 2 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 231 calories, Fat 13g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 778mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein.
GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.
Provided by cherbear
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 8h
Yield 12
Number Of Ingredients 21
Steps:
- Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
- Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
- Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
- Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g
CHUNKY ITALIAN SPAGHETTI SAUCE
Zesty traditional spaghetti sauce.
Provided by Soulfood
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 15.1 g, Fat 0.3 g, Fiber 3.5 g, Protein 3.4 g, Sodium 1166.3 mg, Sugar 11.1 g
SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS
Sauce the way mamas in ital make it--meatballs that melt in your mouth. If I was on death row this is what I would want! God's honest truth! PLEASE PLEASE use it for Recipe #73939--it's amazing.
Provided by Bri22
Categories Sauces
Time 3h10m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
- Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
- Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
- Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
- I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.
SPAGHETTI BOLOGNESE SAUCE (BEEF AND ITALIAN SAUSAGE)
I've been working on this recipe for years--tweaking and fussing, and I believe it is about ready. My family and friends love it. I also use it as meat sauce filling for lasagna.
Provided by Pokey in San Antonio
Categories Sauces
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Brown ground beef, season to taste with salt and pepper, drain and set aside.
- Cut link sausage up into meatball size pieces, brown, drain, and set aside. I use Thomasville Hot. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.
- Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
- Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna.
- Simmer on medium low for at least one hour, stirring occasionally.
- When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
- When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.
FRANK'S ITALIAN SAUCE (SPAGHETTI SAUCE)
Provided by Food Network
Time 3h20m
Yield 16 servings
Number Of Ingredients 17
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.
GRANDMA'S ITALIAN SPAGHETTI SAUCE
This is my grandmother's recipe from Italy. It is wonderful. I have gotten rid of all other sauce recipes because this one is so good. It is also wonderful over rice and by itself. I love it because it tastes too good and is very filling so it lasts more than 2 meals.
Provided by Nicole Gray
Categories Sauces
Time 57m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute garlic, onion and bell pepper in oil until onion and pepper are translucent.
- Add beef to onion-pepper mix.
- Cook til you no longer see pink; drain well and then return to pot.
- Add tomatoes with juice, paste, chili powder and Worcestershire; mix well.
- Simmer for 20 minutes.
- Add mushrooms; mix well.
- Simmer 10 minutes longer.
- Serve over hot pasta.
- I like angel hair with this sauce--it gives it a unique texture.
- I use Georgio bottled mushrooms, Del Monte Tomatoes, Hunts Paste, Lea& Perrins Worcestershire Sauce, McCormick Chili powder.
- All the rest are fresh ingredients.
- This is an old family recipe.
- Once you taste it, you will never go back to any other sauce.
ITALIAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS
This is one of my favorite recipes to make for friends when we have them over for dinner. Italian is casual, simple to make and inexpensive. Start this early in the day, let it simmer for a few hours and right before the guests arrive, boil your pasta, toast the garlic bread and toss up a Caesar salad...nothing else could be so simple. This recipe makes a full 6 quarts so it will feed an army. It freezes very well so I package the leftovers in containers for simple and delicious weekday meals.
Provided by Carrie September
Categories Sauces
Time 4h
Yield 6 quarts
Number Of Ingredients 16
Steps:
- Cut the sausage links in half and place them into a 6 quart stock pot.
- Add the olive oil and garlic, stir to coat; brown on medium heat stirring often to keep them from burning.
- Add the tomato sauce, puree, basil, oregano and salt to the browned sausage and reduce heat to low; cover and slow simmer.
- MEATBALLS.
- Mix ground beef, breadcrumbs, milk, Worcestershire and eggs together in a bowl.
- Shape meatballs into size of your choice and place into a shallow glass baking pan.
- Preheat oven to 400°F and bake meatballs from 20-40 minutes depending upon size.
- Add meatballs to the sauce and let simmer for 3 hours;stir occasionally and skim the fat off the top so the sauce is not greasy when it is done.
- Add the tomato paste 1 hour before the sauce is done to thicken it up.
- 1/2 hour after adding the tomato paste test the sauce; if it is too sweet from the paste add the beef base to counteract the sweetness--if not, leave this out and enjoy!
Nutrition Facts : Calories 1497.7, Fat 83, SaturatedFat 30, Cholesterol 328, Sodium 5382.9, Carbohydrate 92.6, Fiber 15.5, Sugar 38.8, Protein 101.8
SPAGHETTI WITH MEAT SAUCE AUTHENTIC ITALIAN STYLE
Categories Beef
Number Of Ingredients 17
Steps:
- In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside. Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally. Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.
REAL ITALIAN SPAGHETTI SAUCE
My mother who is Italian-born was taught this recipe by her mother before teaching me. I hope you enjoy it.
Provided by Tina Dirmyer
Categories Sauces
Time 3h30m
Yield 3-4 quarts
Number Of Ingredients 12
Steps:
- In a large dutch oven, heat the olive oil.
- Add onions& garlic and cook until just beginning to brown.
- Add Pork and cook until browned on all sides.
- Add Tomato Puree and Crushed Tomatoes and stir well.
- Add spices (add more or less to your liking) and bring to a boil, stirring often, for about 20 minutes Turn heat down to low and simmer for about 2-2 1/2 hours, stirring often.
AUTHENTIC HOMEMADE ITALIAN GRAVY (SPAGHETTI SAUCE)
This authentic homemade Italian Sauce (or Gravy as most Italians call it) is bursting with sweet San Marzano tomato flavor, fresh basil, and is easy enough even for the beginner in the kitchen. Learn to make this sauce to WOW your family, guests, and to have on hand when time is short and you need to feed a crowd. Even the pickiest of eaters will love it - children and adults alike! It's so versatile you can use it for everything. This sauce has low acidity. Please be sure to PINCH this recipe to save it to your recipe box, share it with friends, and last but not least, Enjoy!
Provided by Sarah McCormick @Sarah_McCormick
Categories Gravies
Number Of Ingredients 8
Steps:
- Heat olive oil in a dutch oven or pot (large enough to contain all sauce ingredients) over medium heat. When hot but not smoking, add onion and garlic and saute until onion is translucent and garlic is fragrant. Be sure to stir every couple minutes so the garlic doesn't burn. If you want to leave the garlic in the sauce, you may do so, but if not, now is the time to remove garlic from the pot. I personally leave it in because my family loves garlic. If you choose to remove it, there will only be a very subtle garlic flavor present in the sauce.
- Add ground beef to pot with onion and olive oil. Fry, breaking up until small pieces are all that's left. Drain if excess oil is present; I recommend using lean ground beef for health reasons and draining.
- Once drained, add both cans of tomatoes, filling with 1.4 can of water afterwards to rinse the remaining sauce out and add to pot. Add chopped or broken up basil leafs if using fresh, or add dried basil at this time. Also add salt and pepper to pot. Stir well, breaking up any large chunks of tomato against the side of the pot.
- Allow pot to come to a simmering boil, and then turn heat down to low. Place lid on the pot, stirring every 5 minutes or so. Allow to simmer for 30-45 minutes. When the proper time has passed, taste the sauce and add more salt and pepper to your liking.
- Once this time has elapsed, your sauce is done and you are ready to use it for whatever you want - baked ziti, lasagna, spaghetti, stuffed peppers, or over polenta. You can also make a meatless version by simply omitting the ground beef, and you may use the sauce for pizza as well! It's a great, flavorful, and very versatile sauce for all occasions. Enjoy!
SLOW-COOKER MEATY ITALIAN SPAGHETTI SAUCE
If you've been searching for "the one," that is a reliably delicious spaghetti sauce that will please the family, freeze well and get better overnight, we humbly suggest this recipe. No hard-to-find ingredients here, just everything you'd expect to be in a basic red sauce. Before stewing to perfection in your slow cooker, this sauce does require a crucial couple minutes of skillet time. Taking the 15 minutes to brown Italian sausage and onions to golden-brown perfection doesn't just bring out the best in these ingredients, it also leads to a sauce that's considerably more delicious than it would be otherwise. And after you do it, it's just a matter of tossing all the ingredients into the pot and letting them simmer together into a rich and savory red gravy!
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g
ITALIAN SPAGHETTI SAUCE WITH MEATBALLS, SAUSAGE AND STEW BEEF
My mother-in-law has a life-long friend named Rosie, a dear Italian woman, who shared with us her family recipe for a hearty spaghetti sauce. I usually omit the ribs, as I'm not that much of a carnivore! Oftentimes I just make the meatballs with the sauce. No need to fry or bake the meatballs, add just add carefully to the hot sauce, then simmer.
Provided by wirkwoman1
Categories Meat
Time 3h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Pour oil into skillet. Cook stew beef, sausages and ribs until brown.
- Add onion and continue to cook until the onions turn golden brown.
- Remove all meats except for the beef and put them in a dish and cover to keep warm. Add beef, onions, tomato paste, water, and spices, to a heavy bottomed dutch oven, mixing well.
- Cover and cook 1½ hours. Return meats to pan and cook an additional ¾ hours.
- Add warm water to the dry bread. Squeeze out 2 handfuls and put into large bowl.
- Add hamburg, eggs, Romano cheese, garlic salt and pepper.
- Mix all of the Meatball's ingredients together. Shape into meatballs and add to sauce 25 minutes before the sauce is done. Watch carefully for burning.
Nutrition Facts : Calories 457.2, Fat 28.9, SaturatedFat 11, Cholesterol 136.7, Sodium 1853.4, Carbohydrate 19.7, Fiber 2.6, Sugar 6, Protein 29.5
HOMEMADE ITALIAN SPAGHETTI SAUCE AND MEATBALLS
All good things come to those who wait and this spaghetti and meatballs recipe is proof of that. Simmer the sauce for so long really brings out the robust tomato and garlic flavors. Sprinkling Parmesan cheese at the end brings another depth of cheesy flavor. The tender meatballs soak up all the yummy sauce while cooking. Serve...
Provided by Julia Ferguson
Categories Beef
Time 7h
Number Of Ingredients 24
Steps:
- 1. This makes a lot of sauce, so you will need a very large soup pot with a good weight to it.
- 2. Cover the bottom of the pan with olive oil (you want just enough to barely cover the bottom of the pan) begin to warm the oil gently.
- 3. Place peeled garlic cloves in oil, on low heat cook cloves until just starting to lightly blister. Do not let the garlic brown or burn. Remove garlic.
- 4. Add tomato paste, one can at a time, thoroughly incorporating the olive oil into the tomato paste each time. I find this is easier to do with a wire whisk.
- 5. Add tomato puree mixing thoroughly. Add tomato sauce and mix well.
- 6. At this point, some water can be added, as the sauce will be cooking for at least 6 hours and will thicken as it cooks. I wouldn't add more than 2 of the paste cans full of water. Mix well.
- 7. Add Italian seasoning, garlic powder, bay leaves, and salt. Additional cloves of garlic can be added. depends on how garlicky you want the sauce.
- 8. Cover pan with lid cocked and simmer on low for at least 6 hours. Stirring occasionally, to keep the sauce from sticking to the bottom. While the sauce is getting hot, mix together the meatballs, see below.
- 9. My mother used veal in her meatballs. The price of veal is so expensive I have started using ground sirloin and ground chuck. The rule of thumb here is to use 2 parts lean veal or sirloin to 1 part ground chuck.
- 10. Mix together, ground sirloin (or veal), ground chuck, finely diced onion, garlic, Italian seasoning, ground black pepper, parsley, bread crumbs, Parmesan cheese, and eggs.
- 11. Using a spoon (I like to use my large cookie scoop), take a good amount of meat mixture and roll in the palm of your hand, forming a ball. The meatballs should hold together and be about the size of a golfball. I like to get a plateful of meatballs made then drop them into the hot sauce. Then go back and make another plateful to be dropped in the sauce. Repeat until all meatballs have been added to the sauce. Gently, so as not to break up meatballs, push and stir the sauce to get the meatballs down into the sauce.
- 12. Cover with lid cocked, so steam can escape and thicken the sauce. Simmer on low on the stovetop. After about 1/2 hour check the meatballs and stir carefully, making sure the meatballs do not stick. The sauce and meatballs should cook for at least 6 hours or longer if you like. About 1 hr before serving add a pinch of sugar and stir well, being careful not to break up the meatballs. Add the Parmesan cheese. Mom never stirred the cheese into the sauce, she just let it melt into the sauce. Be careful after adding the sugar and cheese, as they could cause the sauce to stick on the bottom. Remove bay leaves before serving.
- 13. Serve sauce and meatballs over hot cooked pasta and a sprinkle of Parmesan cheese on top.
AUTHENTIC ITALIAN SPAGHETTI SAUCE
Make and share this Authentic Italian Spaghetti Sauce recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
- Add garlic and cook until tender.
- Add fresh tomatoes and cook until heated through.
- Stir in basil, crushed red pepper, black pepper and salt.
- Serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese.
SPAGHETTI SAUCE WITH ITALIAN SAUSAGE
I've had this recipe for years. It's the best spaghetti sauce I've found. The key is the Burgundy wine and a good Italian sausage.
Provided by DebiMcG
Categories Sauces
Time 3h30m
Yield 16-20 serving(s)
Number Of Ingredients 20
Steps:
- Start browning Italian sausage in large (11 quart) stockpot, breaking it up as it cooks.
- When still slightly pink, add onions, parsley, peppers, mushrooms & garlic. Cook until sausage is done. Add spices, mix and cook another couple minutes, then add tomatoes, tomato sauce, tomato paste & Burgundy wine.
- Bring to just boiling, reduce heat. Cover and let simmer a minimum of 3 hours - longer is better. Stir occasionally.
- Serve over your favorite pasta.
ITALIAN SPAGHETTI MEAT SAUCE
Make and share this Italian Spaghetti Meat Sauce recipe from Food.com.
Provided by Jeff Bradshaw
Categories Sauces
Time 2h20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat olive oil in a heavy sauce pan.
- Sauté garlic and onion, until onion is transparent.
- Then add bay leaf, ground meat, cook until meat is no longer pink.
- Stir in diced tomatoes, water and tomato paste, tomato sauce.
- Add all the spices and then lemon juice.
- Bring to a boil then reduce to simmer, uncovered for 1 to 2 hours or til sauce is desired consistency, stirring occasionally.
- Remove bay leaf and then add brown sugar to taste.
- Note: If you use ground turkey use two beef cubes or two teaspoons of beef soup base (use no salt).
Nutrition Facts : Calories 274.7, Fat 16.3, SaturatedFat 5.1, Cholesterol 51.4, Sodium 1003.4, Carbohydrate 17, Fiber 3.6, Sugar 9.7, Protein 17
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