need a receipe for your best spagetti sauce. thanks?

Answer 1

Jolean's Killer Spaghetti Sauce

This was my Mom's recipe for spaghetti that became one of our favorite "special Sunday dinners." I can't describe how wonderful the whole house smelled whenever she made this, and all of us kids would fill up on it so much that we couldn't MOVE for the rest of the day! NOTE: She always INSISTED on serving only Vermicelli pasta with this -- No regular spaghetti or thin spaghetti would do...



6-8 servings 2¼ hours 45 min prep
Change to: servings US Metric
3 tablespoons oil
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup green peppers, diced
1 large garlic clove, diced
1 1/2 lbs ground sirloin
1/2 lb ground pork or ground veal
2 (6 ounce) cans tomato paste
1 (14 1/2 ounce) can tomato sauce
2 (14 1/2 ounce) cans stewed tomatoes, not drained
1 (4 1/2 ounce) can sliced button mushrooms, not drained
1 (4 1/2 ounce) can whole mushrooms, not drained
2 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon oregano
4 teaspoons sugar
5 tablespoons chopped parsley
7 tablespoons parmesan cheese, grated

In a large stockpot or dutch oven, saute' onion, celery, green pepper and garlic in oil until PARTIALLY tender. Push aside in the pot.
Add ground meats and brown. Chop meat into rather large chunks -- not too small. Mix meat and saute'd vegetables well.
Add tomato paste, tomato sauce and stewed tomatoes and stir, mixing well.
Add sliced mushrooms and whole mushrooms with liquid. Stir.
Add all the spices including the grated Parmesan cheese. Mix thoroughly.
Bring to a boil. Stir and simmer for AT LEAST 1 1/2 hours, stirring frequently.
Serve sauce OVER cooked, drained and buttered VERMICELLI pasta. Sprinkle additional grated Parmesan cheese on top, if desired.

Munja!

Answer 2

simple italian marinara sauce where the flavor comes from slow cooking and quality ingredients:
yield 8 - 10 oz (depending on vegetable weight)
1 can of peeled whole tomatoes in sauce
1 white globe onion, diced
3 cloves of garlic, chopped
1 small carrot, peeled and shaved down on a box grater
olive oil, salt & pepper

in a sauce pot, heat up the pot on the stove (empty). about 1 minute.
add enough olive oil to coat the bottom of the pot and allow oil to warm 1 minute more.
add onions and garlic and allow vegetables to saute on high heat briefly, then reduce heat to low and sweat the flavor from the vegetables until the onions and garlic appear to be clear. May take around 5 minutes or so.
add canned whole tomatoes in sauce and allow to simmer (no large bubbles comming up the top) on low heat for as long as possible. (this breaks down the whole tomatoes)
season with salt and pepper to taste. (taste after each addition of seasoning)
when tomatoes are broken down and sauce is complete, add shaved carrots and allow to rest (in pot or in fridge). Do not leave out overnight, refridgerate if not using it the same day.

Answer 3

2 cans of diced tomato's, 1 small onion diced, 2T. minced garlic, olive oil, salt and pepper, basil, rosemary, and oregano.
Put the tomato's in the food processor for a couple of pulses. Add all ingredients to a skillet and let it simmer for about 20 min. It's wonderful and so much lighter then jarred spaghetti sauce. (The spices are all to taste, I really don't have measurement for them. I usally do at least a t. of each, then taste it and add to it what you think it needs.)

Answer 4

chop onion, garlic and green chilli and a whole load of over ripe tomatoes.

saute off onion then add chilli & garlic, stir then add tomatoes - i don't add water as my liquid but about 1/4 pint milk, or chicken stock.

Just leave to simmer - taste and add salt & pepper to taste.

Sometimes I'll add some allspice - it just depends on my mood

you can use this fresh or its quite happy to be frozen

Answer 5

Did you mean Pasta sauce?

Answer 6

Find a road-kill first and get back to me.

Answer 7

try some honey mustard ..... delicious

Answer 8

try Chinese five spices