I dont have the food channel anymore, does anyone have a really really good pasta sauce recepie?

Answer 1

I used to make my own, but it takes so long (simmered it for at least 3 hours). Now I just open a jar of Ragu and add the following:

1 lg can CRUSHED tomatoes
1 can tomato soup
1 pound ground chuck, browned & drained well
1 onion (optional) chopped & browned with ground beef
5-6 links Itallian sausage, browned (cook till done), drained, & cut into bite-sized pieces
1 can mushrooms, undrained (optional)
and the following to taste (amounts I use are in parenthesis):
oregano (about 1 tbsp)
parsley flakes (about 2 tsp)
garlic powder (about 1 tsp)
basil (about 1/2 tsp)

Although you didn't ask for this, when I serve the plate of spaghetti, I offer shredded mozarella cheese and sliced black olives for a topping. If you haven't tried it yet, do...think you'll like it.

Answer 2

For something really quick and easy try this almost no-cook sauce.

Saute some minced garlic in olive oil, turn off the heat, toss in a can of diced tomatoes (drained), some capers if you have them, a handful of chopped fresh basil, a bit of salt and pepper and toss with the hot spaghetti. A can of tuna can also be added. With or without it's very authentic Italian.

Answer 3

remove the casing from Italian sausage. (I like the turkey ones)
brown the sausage and pour off the fat
add 1 jar of alfredo sauce
1 can of diced tomatoes
1/2 cup good white wine
salt and pepper to taste

toss with cooked penne pasta and lots of fresh basil

Answer 4

Open a jar of plain Prego and then spice it up with fresh herbs. No one will be able to tell it from home-made (if you throw away the empty jar).

Answer 5

Just sautee cut up carrotts, garlic, onion, and green pepper. once all is soft add 2 cans of hunts tomatoe sauce with garlic and basil. simmer and you have it!!!