Homemade Spaghetti Sauce?

Question

I am looking for a great recipe for homemade sauce to use in my Italian dishes. My mom gave me one a long time ago, but she can't find it and I really don't want to buy jar sauce unless I have to. Please list all ingredients and how much of each. Thanks! Best recipe gets 10 points!

Answer 1

Ingredients:

2 Tbs. olive oil
1 can (14-oz) crushed tomatoes
1/2 cup tomato sauce
1-1/2 tsp. Italian seasoning
cooked pasta
Parmesan cheese

Preparation:

Heat olive oil in a large skillet, then add tomatoes, sauce and Italian seasoning. Stir and heat until hot. Add pasta and mix, then transfer to a plate. Sprinkle with Parmesan.

Answer 2

Forget all that other nonsense
3lbs Tamatos-Take out the eye witha pairing knife and X the bottom.
Plunge into Boiling water for thirt seconds and Shock in Ice Water- Peel the tomatos.
In a pan large enough to hold complete sauce-Heat 3Tabl Olive Oil.
Add Tomatos
You want to haer the tomatos sear with a scream, that is the natural evaporation of the water and juices. Turn down to simmer to concentrate natural sugars.
Add 2 Tbls of chopped garlic.
When almost dry, season with 3Tbls salt, 1Tbl Fresh Ground Black Pepper, 2tspn Sugar.
At the very end add 1 oz each FRESH Basil, Oregano, Thyne.
When completely dry in the pan, add 3 oz Red Wine, 10z Balsamic vinegar, 1/2oz Red Wine Vinegar.
Cool a bit, blend in blender. Reheating is no problem return to same pan. Good eats!

Answer 3

2 pounds bulk Italian sausage or ground beef
3 medium onions, chopped (2 1/4 cups)
2 cups sliced fresh mushrooms (6 ounces)
6 garlic cloves, finely chopped
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (29 ounces) tomato sauce
1 can (12 ounces) tomato paste
2 tablespoons dried basil leaves
1 tablespoon dried oregano leaves
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper


1 . Cook sausage, onions, mushrooms and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2 . Spoon sausage mixture into 5-quart slow cooker. Stir in remaining ingredients.
3 . Cover and cook on low heat setting 8 to 9 hours or until vegetables are tender.

Answer 4

Spaghetti Sauce and Meatballs

Meatballs
2# ground chuck
3/4-cup plain breadcrumbs wet with water
1 1/2 teas. Garlic powder
1 T parsley flakes
1 1/2 teas Salt
1 teas pepper
1/3 cup Romano cheese
1 egg

2 cloves of garlic

Mix very well add a little water if too dry. Shape into 2-inch balls.

Fry in a heavy skillet spayed with Pam.

Added chopped garlic as you fry

when browned add to sauce.

Pour a little water in the skillet and scrape the dripping from the frying pan and add to your sauce

Sauce
2 0r 3 county style spare ribs with bones
2 large cans of Crushed tomatoes ( I prefer Furmanos)
2 cans of Contadina tomato paste
16 oz of water
3 cloves of garlic sliced
2 teaspoons of salt
2 T. Romano cheese
Fresh basil leaves


Fry ribs in a large heavy skillet sprayed with Pam and a little oil. In the meantime start your sauce. Get a large stock pot and spray with Pam. Add Crushed tomatoes, paste and water. Cook on medium heat. Add the garlic and salt. Make meatballs and add to sauce. Don't forget the dripping. Bring to a boil and simmer for 1½ hours. Add the basil and Romano cheese. Simmer another ½ hours. Serve over your favorite pasta

Answer 5

basic marinara recipe
1/2 favorite onion diced fine
2 cloves garlic dice fine
3 Tbl of oliveoil
2 cans of crushed tomatoes (pastene 28 oz)
1 can tomato paste (5 oz)
1Tbl dryed basil, fresh is better
1Tbl dried parsley, fresh is better
1 tsp dried oregano, fresh is better
pinch red pepper flakes
1 cup water or red wine(optional)

heat oil in sauce pan add onion and garlic saute'( dont brown)
when wilted add red pepper tomatoes, paste, and seasoning simmer for a hour or as long as you want, if it reduces too much (too thick) add some water or wine, enjoy

if your a meat person, before you add the onion and garlic, brown up some pork pieces or lamb in the pot, will flavor your sauce big time, good luck and don't overcook the pasta, enjoy

almost forgot, don't forget some love, seems whenever you add that to a recipe it always comes out a little better

Answer 6

Saute one onion and/or two cloves of garlic (depends how you like it). Add some veggies such as a carrot and a branch of celery minced. Add a can of diced tomatoes or tomato sauce. People often appreciate a small can of tomato paste. Add herbs you like such as basil or chili. For protein you can add no-meat stuff or any kind of meat you like already cooked and chopped in pieces. Once in a while I like chicken and for a spicy sauce some Marquez sausages. Trick is to let it simmer (tiny bubbles) for at least one hour and mix it with a wooden spoon once in a while to be sure it still simmers without sticking. Less then 30 min. doesn't let the rich flavors mix together to get that special taste everyone enjoy. Bon appetit!

Answer 7

This is the only one I use. I can always count on it to taste great!

Pasta Sauce

1 lb ground beef
2 6oz tomato paste
28 oz diced tomatoes
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/2 cup finely chopped red pepper
1 large clove garlic, minced
1 tablespoon basil
1/4 cup finely chopped fresh parsley or 1 teaspoon flakes
1/2 teaspoon salt

Brown ground beef, add all vegetables & garlic. Cook until vegetables are soft. Add tomato paste, tomatoes and spices. Bring to a boil; reduce heat; cover and simmer 15 minutes. This makes enough for 6-8 people.

Answer 8

Sauce for spaghetti, lasagna, or mostaccioli

2 tbsp olive oil
2 tbsp minced garlic
1 small chopped onion
5 (6 oz) cans tomato paste
13 cups water
5 tsp salt
1-1/2 tsp black pepper
3 tsp garlic powder
3 tsp sweet basil
1 tsp oregano
5 tbsp sugar
2 lb. ground beef or chuck

Directions: Saute garlic and onion in olive oil until onion is tender. Add beef and brown. Drain - set aside. In large stockpot, add tomato paste and water, stirring, dissolving tomato paste. Bring to a boil. Then, add dry ingredients and beef mixture. Stirring occasionally. Cook down 1-1/2 hours. (This also freezes well for later use.)

Answer 9

2 large cans of Tomato Puree
2 large cans of crushed tomatoes in puree
3-5 onions diced
3-5 bulbs of garlic diced
2 tablespoons of salt
one quarter teaspoon red pepper flakes (Optional)
1 tablespoon of dry basil leaves

Saute onions and garlic slowly in olive oil until almost brown.

Add tomatoes, puree, and spices.

Stir well.

Cook at a simmer for 4-5 HOURS stirring occasionally.

1st two hours, cover the pot

last 2-3 hours, simmer uncovered.

NOTE: For flavor, I always cook a piece of butt pork and several Italian sausages in the sauce. The sausages for 1 hour; the pork for 3-4 hours.

I also make meatballs and bake them for 20 minutes, add them to the sauce and cook for one hour.

MEATBALLS

2 lbs hamburg
1lb ground pork
1-2 cups of bread crumbs
salt to taste
2 eggs
2 large handfuls of Parmesan cheese

Mix, roll, bake at 350 for 20 minutes

Add to the sauce and cook for 1 hour.

Remove sausages and meatballs from the sauce after 1 hour.

ENJOY!! The BEST sauce you will ever make!!

Chow!!

Answer 10

This is one of the simplest and one of the best.

But you have to use fresh tomatoes!

2 pounds fresh ripe tomatoes (preferabbly plum tomatoes but recipe works with any tomatoes--I've made it with New Orleans Creoles, with New Jersey Beefsteaks, with cherry tomatoes)

1/4 pound butter

3 cloves garlic

pinch of salt

Melt butter in saucepan; brown garlic; add tomatoes; cook the tomatoes down to sauce consitancy--should take about fifteen minutes if you keep stirring and help break the tomatoes down.

add salt

some people add about 1/4 teaspoon sugar
some people run it through a food mill or food processor

I just cook as given above and toss it with cooked pasta and grated cheese and use the result as a side dish, or, serve it as the main course with a big salad on the side.