Does anyone have a good homemade spaghetti sauce recipe that is not spicy?

Question

Where's the meat guys? I didn't say meatless.

Answer 1

Since I'm sure you will get 100 variations from different people, I won't give you a recipe but will give you a few points of advice which truly makes a difference:

1. If at all possible, and if available whereever you live, use imported tomoatoes (whole in their juice, not crushed or pureed), from the "San Marzano" region of Italy. They should only be about .50 cents more than a name brand, and they make a world of difference. Being that tomato is the main ingredient, regardless what you do to the rest of the dish, it's the quality of those tomatoes that will make or break the sauce

2. Crush the tomatoes yourself. Buy them whole, and simply hand crush them - will only take a minute, and you will be rewarded with better flavor.

3. Don't add water to your sauce. It will only dilute the flavor. If you want more sauce, get a second can of tomatoes.

4. Don't cook the sauce with the top on the pot. The flavor that will be produced will be as if it were boiled. The flavors of the ingredients won't intensify. Cook it with the top off, and let it reduce under low heat.

5. Buon appetito

Answer 2

1 lrg can of crushed tomatoes
1 sml can of chunky crushed or diced tomatoes
1/2 medium white onion chopped
4 bulbs of garlic popped and chopped
1/2 sml can chicken or beef broth
fresh basil if you like

In a little olive oil saute the garlic and onion on medium high. When tender (and without burning the garlic) add the remainder of the ingredients except the basil...when the sauce has reduced to a level of your liking add some torn fresh basil or about a tsp. of dry and serve with or use in whatever recipe you like.

This recipe, as you can see, is super simple. It is also very tasty. Feel free to use seasoning if you like. Depending on the state of the canned tomatoes I sometimes add salt, pepper, and/or sugar.

Since you are asking...Wheres the beef? lol You can of course brown up hamburger and add the sauce or poach some meatballs in it as well. I think if you used chunks of green pepper along with the onion and garlic that you could also do chicken instead of the beef and would be equally delicous.

Answer 3

Madison County Spaghetti Sauce
Yield: 8 Servings

Ingredients

1/4 c vegetable oil
1 md onion; chopped
1/4 c green bell pepper; chopped
2 cloves garlic; minced
3 cn (12-oz) tomato paste (up to)
7 cn water
1/4 ts dried oregano
1 ts dried basil
1 sm bay leaf
1 tb sugar
1 1/2 ts salt
1/4 ts pepper

Instructions

Heat oil in a large pot over mediun heat. Saute the onion, green pepper,
and garlic until soft, about 5 minutes. Add the tomato paste and water, and
stir until smooth. Add oregano, basil, bay leaf, sugar, salt and pepper.
Simmer, uncovered for 1-2 hours. Serve over spaghetti.

Variation: For meat sauce, brown 1 pound Italina sausage and 1 pound ground
beef, and add with the spices.

Answer 4

I make my sauce from fresh tomatoes. It's a long process, but well worth it.
First, blanch the tomatoes (put them in boiling water for about 1 min.), then take and put them in cold water. The skin will start to peel off. Peel the skin off and put in a large pot. Simmer on very low heat until tomatoes are cooked down. I add the following to taste: a little sugar, minced garlic, diced onions, diced green (or red) peppers and Italian seasoning. Let this simmer again on very low heat for several hours. Take a taste to see if you need to add any more of the above ingredients. I then put this into pint containers and freeze it (I usually make up to 40 pints at a time). When you're ready to have a spaghetti meal, take the sauce, add a small can of tomato paste, some browned ground beef & sweet Italian sausage and a can of mushrooms (if you like them). Simmer over low heat until warm then pour over your spaghetti.

This sauce is also great for goulash!!!!

Answer 5

Meaty Spaghetti Sauce

1 pound ground beef
1 pound bulk Italian sausage
1 medium onion, chopped
8 garlic cloves, minced
3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/3 cup sugar
3 tablespoons Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper

Answer 6

I usually start with some olive oil in a pot, add chopped onions and garlic, saute, then add lots of fresh chopped tomatoes. If you want a thicker consistency, add tomato paste.

I have experimented a lot with this basic formula. Add whatever you like. A tiny bit of dried lavender and a splash of beer make the best sauce I've tried!

Have fun!

Answer 7

1 onion chopped
chopped cloves of garlic 2-3 (or more if u r into it)
sautee these in olive oil - do onion first and heat oil and onion at sm time as olive oil has low burn point - salt onion when starts to brown up add garlic and cook (med - low) until you smell garlic then add 2 cans tom. sauce and 1 can paste with salt pepper oregano parsley and chunk of parmesan - simmer for 2 - 3 hrs and enjoy.. if u want to have meat in your sauce add it after onion and garlic cook until browned - drain most of grease and then add tom. ingredients - my great grandma would poop if she knew i was giving out the family recipe - so make it right and love it...

Answer 8

omg... i have one for you, and i hope you like it as much as i do. my mom always made this growing up, i think it came from my grandma
you will need:

1/2 beef
1 onion
2 lrg cans tomato sauce
1 little can tomato paste ( then add three cans of water)
some bay leaves
a clove of garlic
a few dashes or oregano and pepper ( to cover top of sauce)
1/2 tablespoon of sugar
1 tablespoon of salt
and 1/2 cup of parmesan cheese. ( dont forget the parmesan)

brown the beef and onion, and then add to all the other ingredients in a big pot
i love it

Answer 9

Fry onions and garlic in oil, then the mince meat, then add tomatoe puree and water and seasoning to your choice and boil for about 20 mins.

Answer 10

To make things easier start with a good base - such as Prego - then add to it as you like, parmesean cheese, onions, garlic, more tomatoes, etc....that way you are controlling the amounts of the different flavors!