please share your spaghetti sauce recipe?

Answer 1

Okay, but you have to pomise not to tell anyone!
Spaghetti and Meatballs - the Real Recipe!!
Meatballs

1 pound ground sausage (any type you like)
1 pound medium ground beef
•Salt and freshly ground pepper (to taste)
•1 large onion, finely chopped
•1 medium red bell pepper, finely chopped
•1 medium yellow bell pepper, finely chopped
•1 medium orange bell pepper, finely chopped
•4 – 5 garlic cloves, finely chopped
•¼ cup finely chopped parsley
•¼ cup finely chopped oregano
•¾ cup bread crumbs
•½ cup dry stuffing mix
•1 – 2 large eggs
•¼ cup parmesan cheese
•1 medium dollop of Dijon mustard
•3 tablespoons soy sauce or teriyaki sauce
•Oil and butter for frying
•Flour to aid in rolling mixture into balls

In large bowl combine all ingredients, beginning by just adding one egg. Mixture should be soft but not gooey. If mixture is dry and will not stick together, add the second egg. Using a light sprinkling of flour to coat your hands and work surface, roll balls between palm and counter to form mixture into balls the approximate size of large eggs. Heat large pan over medium high heat with approximately 4 tablespoons of oil and add 1 ½ tablespoons of butter. Heat until oil sizzles when a bit of flour is sprinkled into the pan. Add meatballs to pan, being careful not to add too many and not to let the meatballs touch each other. Fry on all sides of the ball to achieve a crispy, brown, crunchy exterior, approximately 3 – 4 minutes each turn. If oil runs low, add more oil and butter in small increments. Transfer the meatballs to a warm paper towel lined plate to absorb some of the grease, and keep warm over very low heat in oven until the rest of the meatballs are finished. Serve alone with a side salad and vegetable or serve over the top of fresh cooked spaghetti and Arabiata sauce


Arabiata Sauce
 1/4 cup olive oil
 4 dried red peppers
 2 garlic cloves, chopped
 1 pound fresh plum tomatoes
 2 branches fresh oregano
1 bunch fresh basil
 1 pound penne rigati

Heat oil in medium size skillet.
When warm, toss in the red peppers. Cook for 5 minutes over medium heat.
Chop garlic, but do not mince. Add to peppers. If oil sizzles, turn off heat. Garlic should not burn. Cook over low heat for 5 minutes.
Cut tomatoes in half. Flick out seeds and chop roughly. Add to skillet with basil oregano branches. Continue to cook over low heat until pasta is finished.
Turn on water to boil for pasta. When boiling, put in penne. Cook for 8 - 10 minutes, or until al dente. Drain and put in serving bowl. Pour sauce over pasta immediately.


This one is great too!

Gourmet Bolognese Sauce with Tortellini

 2 tablespoons butter
 1 tablespoon olive oil
 3 slices bacon, chopped
 3 tablespoons sliced prosciutto, chopped
 1 medium onion, chopped
 2 small carrots, chopped fine
 2 celery stalks, chopped fine
 1/2 pound ground beef
 1/2 pound ground veal
 1/4 pound ground pork
 1 cup chicken broth
 1 cup white wine
 2 cups Italian plum tomatoes peeled and chopped (one 1 pound can)
 1 clove
 1/4 teaspoon grated nutmeg
 2 cups hot water
 3/4 pound mushrooms, sliced
 2 chicken livers, chopped
 1/4 cup parsley, chopped
 1/2 cup heavy cream
 Salt and freshly milled pepper to taste
Melt the butter with the oil in large, deep frying pan. Cook chopped bacon over medium heat until soft, then add prosciutto, pulling apart the fine slices. Cook for one minute. Lower heat slightly. Add onion, carrots, celery and cook until vegetables are soft.
Raise heat, and stir in ground beef, veal and pork. Cook, breaking apart with a wooden spoon, until meat crumbles. Add broth and wine, and cook to thicken slightly, about 10 minutes. Add tomatoes, clove, nutmeg, and hot water. Lower heat to medium low. Cook partially covered about 3/4 hour, stirring frequently.
Five minutes before serving, add mushrooms, chicken livers and parsley. Blend in heavy cream. If the sauce is thin, cook for a few minutes more over low heat. Add salt and freshly milled pepper.
Serve over freshly cooked cheese tortellini

Good Luck!

Answer 2

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 3

1 sm can of paste
1 large can of sauce
1 can of V-8 (the soda pop can size)
chopped onions to taste
green peppers to taste
A little olive oil
Cook the veggies in a little olive oil, add the tomato liquids and then go to town with shakes of whatever spices you want----I like basil (to taste) and of course, garlic (to taste), and don't forget plenty of parmesan cheese (not only flavors it up, but will thicken it too).
Cook it down for a few hours on lowwwww. Add browned meat if you want, or some boiled italian sausage..Or not.

Answer 4

1 pack of ground beef
1-2 jars of spaghetti sauce
1 bell pepper
1 onion
Salt, pepper, etc. for taste

Put all of it in a skillet and cook until done.

Answer 5

I've made my own sauce for years, but the store bought jar sauce is just as good and alot easier. actually Walmart brand is pretty good

Answer 6

Crushed tomatoes, parmesan cheese, garlic, onions, chives, ground beef, and tomato juice. I really enjoy making spaghetti ;)