What ingredients goes into your home made spaghetti sauce???

Answer 1

i buy ragu--- my kids dont like the "chunks". in the ragu, i put a little butter and some chicken (cooked) and i let it simmer all day...

when it's time for dinner, i make the spaghetti and we eat...
the chicken gets really soft (the good kind) and my kids love it.

Answer 2

Spaghetti Sauce Recipes


Ingredients:
4 tablespoons olive oil
8 garlic cloves
1 large onion
1 large green pepper
8 ounces fresh mushrooms
1 (6 pound 9 ounce) can tomato puree*
2 tablespoons Worcestershire sauce
1/2 cup dried oregano
1 1/2 teaspoon chili powder
2 teaspoons salt
3/4 teaspoon pepper
3 tablespoons sugar
2 teaspoons cinnamon
1/8 cup basil
1 teaspoon garlic powder


Directions:

Mince garlic; chop onion, pepper, and mushrooms. Saute garlic in hot olive oil briefly, then add onion, pepper, and mushrooms and continue to saute. Add tomato puree and stir well. Add spices. (If you like, add a little less than the full amount of each spice at first to ensure that you don't add more of a particular spice than you like.) Simmer at least one hour, then taste sauce to test the spices and add more as necessary. The sauce must be simmered for at least three hours, but is best when simmered for several hours. Serve over angel hair pasta or capellini.

* Or the equivalent amount in smaller cans. All seasonings are measured based on the warehouse-sized can of tomato puree. My mothers original recipe called for 1 large can tomatoes, 1 large can tomato puree, 2 cans tomato paste, and 1 can tomato sauce. I don't know the exact size of the cans she used, and I find that using the large can of tomato puree works best.

This recipe for Homemade Italian Spaghetti Sauce serves/makes 14

Answer 3

I buy Del Monte sauce with garlic , they have it with differerent flavores. I add about 1/2 cup of water to my large pan then add sauce. Add alot more garlic power, basil. orregenio, then add some more water if needed, cook on low heat , add some cooked hamburger, or turkey . Also add a small can of cut -up mushrooms. I let this simmer for half hour or longer. Then I turn it off . After I drain my spagetti., I let it set also., Then add some spagetti then sauce over the top. You can also add Mozz. cheese on top. If it sits for a little while the sauce will not be runny. I make enough to last 2 or 3 days , since alone. Good Luck. Pem

Answer 4

SPAGHETTI WITH PRAWN SAUCE

2 oz. spaghetti
5 oz. canned tomatoes
Pinch of dried oregano
Black pepper & garlic salt to taste
2 oz. shelled prawns

Cook the spaghetti in boiling salted water until tender, then drain. While the spaghetti is cooking, sieve or puree the canned tomatoes and place them in a small saucepan with a pinch of dried oregano. Simmer, uncovered until thick. Season with pepper and garlic salt. Add the shelled prawns and reheat gently. Serve with the spaghetti. Yield: 1 portion. Calories: approximately 290.

Answer 5

1 large can of rushed or chopped tomatoes, seeded
1 diced onion
1/2 to 1 full head of garlic
1 stalk of celery
1/2 to 1 full chopped carrot (believe me, it's good & adds some sweetness)
tomato paste (optional) to thicken and add a bit of sweetness
salt and lots of fresh ground black pepper
Italian herbs (basil, oregano, thyme, parsley, crushed rosemary)
1/2 to 1 pounds of your favorite ground meat, or a blend (hamburger, gr pork, gr turkey, sausage, etc)

Brown the meat in its own juices until cooked. Pour off the fat, then add the onions and garlic, and saute together with the cooked meat until the vegetables are translucent.

Add the rest of the ingredients and simmer for at least 1 hour.

Whatever recipe you use, be sure to add a 1/4 to 1/2 cup of good red wine to the sauce. It really adds a rich flavor to the sauce and it helps reduce some of the acidity of the tomatoes. Most of the alcohol evaporates the longer you simmer.

Answer 6

Can of italian seasoned tomatoes, tomato paste, tomato sauce, mushrooms, browned ground beef or ground turkey, mild italian sausages, water, salt, pepper, basil, onions (fresh or dehydrated), and garlic powder.

I use the handgrinder on the can of seasoned tomatoes, paste and sauce before I add anything else. My mom also adds sliced green olives, but I leave those out.

Answer 7

Tomato sauce, garlic, salt, pepper, one bay leaf, and a small pinch of parsley. Whether or not I put in ground beef depends on if I can be arsed to cook it or not. I always make sure to remove the bay leaf before anyone eats any, because I have a younger cousin who freaks out at that kind of thing. At a family dinner, we were treated to a shriek of "OH MY GOD this has LEAVES in it?!". Yeah... Her mother's recipe book consists of takeout restaurant numbers.

Answer 8

You want the Italian family recipe that I'm not even supposed to have since I haven't married into the family yet? Ok - but first you have to call it by its proper name. It's "gravy". That stuff you put over meat and mashed potatoes is "brown gravy", but the stuff you eat with pasta is just "gravy" (I think it's a south Philly thing, but what do I know. All of those weird Italians in that family say "water" funny, too. Heh)

I usually like to make a whole big pot of it at one time when I make the homemade gravy, so you'll need a large pot.

3-16 oz cans of crushed tomatoes
3-16 oz cans of pureed tomatoes
3-16 oz cans of whole tomatoes
1-16oz can of tomato paste
Basil - to taste
Parsley - to taste
Oregano - to taste
Thyme - to taste
Salt - to taste
Pepper - to taste
Sugar (to reduce acidity - for a large pot, I use a tablespoon or two)

I cover and cook over medium heat for about an hour. I then fish out the whole tomatoes and put them in a blender and chop them up. At this point I add:
1 whole bulb of garlic, peeled and chopped (or as much garlic as you like - I like to breathe on my fiance and cause him to pass out after I eat pasta and gravy, but that's just me)
1 whole onion, chopped (yellow or white, whichever you like better)
And I cook if for another half hour or so.

I then add a beef roast and a pork roast (cut into bite-sized chunks), and hot sausage (cut into two inch pieces) and sweet or mild sausage (cut into four or five inch pieces). It seems like a lot of meat, but it really doesn't go very far if you're cooking for a large family or sharing with neighbors. My future mother-in-law also adds meatballs to hers, as well. I cook it for another two hours or until the meat is done.

I then let it cool for a little while and divvy it up into plastic containers to freeze until needed.

Answer 9

Try this one, which is very simple:
onions and bacon in a pan with some olive oil, when they look like goldened (sorry I can't explian it in English very well), you add some tomato sauce, and let it boil for a few minutes. Add salt and pepper as you like.
It's called Amatriciana and it's my favourite "sugo".
In Italy we usually eat it with "bucatini", but if you can't find it, just use some pasta you like. I suggest Barilla, of course, just "al dente".
Mi raccomando fammi sapere se ti e' piaciuta!
Let me know how it was!

Answer 10

Ground beef, crushed tomatoes, tomato paste, garlic and onion salt, mushrooms, oregano, basil, Worchestershire sauce, and sugar.

Answer 11

mince beef, onions, puree tomatoes, diced carrots, diced button mushroom, peppers(jeloppi), pepper & salt & off course spaghetti sauce from the jar.