Spaghetti sauce from scratch?

Question

I want to make a healthy spaghetti sauce from scratch, start to finish, without any ingredients coming from a can. I need the complete recipe, with all measurements and instructions because I'm kind of a beginner when it comes to cooking. Any help will be greatly appreciated in advance, so thanks a bunch and have a great day!!! P.S. I'd prefer the sauce have some ground beef in it, but I am very open to other ideas!

Answer 1

Nothing coming out of a can here.

HOMEMADE SPAGHETTI SAUCE FROM FRESH
TOMATOES REAL ITALIAN

MEATBALLS - THE SAUCE:

Fill a large (3 to 4 quart) pan with diced fresh tomatoes. Boil over medium heat for 1 1/2 to 2 hours. Add:

Several cloves, diced fresh garlic
Large pinch of fresh dried oregano
Large pinch of fresh dried marjoram (use less spice of commercially bought)
1/2 c. red wine
Salt and pepper to taste

MEATBALLS:

1 1/2 lbs. chopped meat
2 to 3 eggs
Grated cheese, Romano or Parmesan /8 c. (fresh is better)
Italian seasoned bread crumbs (1/8 c. up to 1/4 cup)
2 fresh cloves garlic
1/2 fresh onion, diced
1 sm. pinch fresh dried oregano
1 sm. pinch fresh dried marjoram
Salt and pepper to taste

Mix all ingredients together by hand. Roll into balls slightly larger than golf balls. Fry in large frying pan over medium high heat (frying pan should have thin layer of olive oil). Turn meat balls occasionally so entire surface is crusty. Remove from pan.

Answer 2

I do use tin tomatoes as these are easier than deskinning and deseeding fresh. Tip 2 tins into a saucepan over heat, add 2 tblspoons of tomato paste, a coule of teaspoons of sugar, 1 lrg onion, garlic (to taste) add herbs that you like. I do it all to taste, experiment a little. The other day I added a tblspoon of salsa. You can add finely cut mushrooms capsicum, carrots, zuccinni. Cooking is like experimenting. Just continue to taste test about 5 min. after you add the ingrediant. I've added some tomatoe sauce when it hasn't tasted quite right. Then fry some mince and add to the sauce.
Don't always go by recipes it can be fun to make it up as you go keeping roughly to the ingredients of tomato, onion, garlic, herbs and sugar (this is important as it reduces the acid level)

Answer 3

This is my grandma's recipe, she was born in Italy.

2 large cans tomato sauce
1 large can crushed tomatoes
1 large can tomato puree
1 small can tomato paste
1 onion, chopped
2 cloves garlic, minced or minced garlic is fine
salt
fresh basil leaves, approx 10, sliced
parmesan cheese
extra virgin olive oil
sugar 2 tbsp (reduces the acidity)
1/4 cup red wine (optional)

In large saucepan, cover bottom lightly with olive oil, saute the garlic and onions, be sure not to burn them.
Next add the tomato sauce, crushed tomatoes and puree, and paste.
Add 1/2 cup parmesan cheese, basil, sugar, wine.
Stir, add salt to taste.
Cook on low/med for a few hours, stirring occasionally, covered.
The real trick to making a really good homemade sauce, is by cooking chicken or pork and adding it to the sauce. It does amazing things!
Just saute some chicken legs in olive oil until no longer pink, or pork ribs! and add it to the sauce, it's delicious and also a good substitute for the traditional meatballs or sausage. And the meat comes out so tender it is practically falling off the bones.
Here is how she used to make her meatballs:
they are tender as can be and delicious!

2 pounds veal, pork, beef chopmeat or regular chopmeat if it is not available in your area.
2 eggs
1/2 cup breadcrumbs
1/2 onion, chopped fine
5 slices white bread, soaked in milk
garlic powder, sprinkle on desired amount
onion powder , just a sprinkle
1 tsp parsley
1/2 cup parmesan cheese

Place meat in large bowl, add all other ingredients and mix well with your hands. Do not over mix it as it will make the meatballs tough.
Place a little olive oil in bottom of frying pan and shape the meatballs, not too large, and fry them on each side until browned,drain on paper towels on a plate, add to sauce.
Kids love them also when browned by themselves, just be sure they are fully cooked.
Good luck and I hope you enjoy my family recipes.

Answer 4

1 large onion, chopped
1 large bell pepper, chopped
8 oz. white mushrooms, chopped
3 T. (guessing here) olive oil
3 to 4 lbs tomatoes
1 T fresh or dried basil, chopped.
4 large cloves garlic, pressed.
1 1/2 t. fresh or dried oregano, chopped.
12 oz. red wine.
Salt to taste.

boil a large pot of water. dunk the tomatoes in, briefly, to loosen and remove the skins. Cut out the stems and tough area right by the stems. Set tomatoes aside in a large bowl.

In a large pot, heat olive oil over medium heat. Add onions, bell peppers and mushrooms and saute until tender.

Add herbs and pressed garlic, stir and cook for another minute.

Add red wine. Add tomatoes, smashing them in your hands as you add them.

Bring pot to a strong simmer, then reduce heat to low to medium low, and simmer sauce. Using all fresh ingredients makes for a lot of extra water/liquid, so you'll have to simmer for at least a couple hours, probably more, to reduce the sauce to your desired thickness. I put a lid on to prevent tomato sauce from spattering everywhere, but leave it ajar to the steam can escape to keep the reduction going. After you've reached desired thickness, test flavor and add salt as needed.

If you want to use ground beef, use about a pound or so (maybe more, depending on how much meat you want). After the veggies are sauted, empty the pot to a bowl, then brown the beef in the pot. Drain the fat, add the veggies back in, and continue from there.

See? No cans!

Answer 5

HOMEMADE SPAGHETTI SAUCE

2 lbs. hamburger
1 lb. bacon
1 onion (medium)
4 cans reg size tomato soup
1 can contadina tomato paste w/ italian seasonings
dash worcestershire sauce
dash white vinegar

Cut bacon into bite size pieces. Chop up onion. Fry onion and bacon together until onion is tender and bacon is cooked thoroughly. Drain.

Brown hamburger. Drain.

Mix all remaining ingredients together with onion/bacon mixture and hamburger.

Serve with angel hair pasta, garlic-cheese bread and salad. Great for company!


HOMEMADE SPAGHETTI SAUCE FROM FRESH
TOMATOES REAL ITALIAN

MEATBALLS - THE SAUCE:

Fill a large (3 to 4 quart) pan with diced fresh tomatoes. Boil over medium heat for 1 1/2 to 2 hours. Add:

Several cloves, diced fresh garlic
Large pinch of fresh dried oregano
Large pinch of fresh dried marjoram (use less spice of commercially bought)
1/2 c. red wine
Salt and pepper to taste

MEATBALLS:

1 1/2 lbs. chopped meat
2 to 3 eggs
Grated cheese, Romano or Parmesan /8 c. (fresh is better)
Italian seasoned bread crumbs (1/8 c. up to 1/4 cup)
2 fresh cloves garlic
1/2 fresh onion, diced
1 sm. pinch fresh dried oregano
1 sm. pinch fresh dried marjoram
Salt and pepper to taste

Mix all ingredients together by hand. Roll into balls slightly larger than golf balls. Fry in large frying pan over medium high heat (frying pan should have thin layer of olive oil). Turn meat balls occasionally so entire surface is crusty. Remove from pan.


HOMEMADE SPAGHETTI SAUCE

3/4 c. chopped onion
1 clove garlic, minced
3 tbsp. salad oil
2 (1 lb.) cans tomatoes, cut up (4 c.)
2 (6 oz.) cans tomato paste
2 c. water
1 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. dried oregano, crushed
1 bay leaf

Cook onion and garlic in oil until tender, but not brown. Stir in the other ingredients one at a time while skillet is on medium to low heat. Simmer uncovered for 30 minutes.

Bon Appetit

Answer 6

1 pound lean ground beef
1 large onion diced
2-3 cloves of garlic finely chopped
2 cups tomatoes peeled and diced(use Romas or Plum tomatoes)
2 cups tomatoes pureed
tablespoon sugar
salt
pepper
oregano
basil

start by browning your meat...add a little oil if it's to dry.
Add onions and garlic....saute until onions become transparent.
Add sugar and tomatoes....bring to a simmer.
Add about 1 teaspoon each of oregano and basil....simmer for 15-20 minutes.
Taste it....add more herbs if needed.....continue simmering for another 15-20 minutes.
Season with salt and pepper to taste.
Serve over spaghetti noodles with a little grated Parmesan cheese.
My family loves this sauce and it's easy to make....good luck!!!

Answer 7

My parents bought a pizza place from a Sicilian guy when I was a kid. They made just the sauce.... they made the meatballs separate, but the flavor was killer! I know they used chicken backs for flavor and fresh spices, and after it cooked they had to pour it through a strainer to separate the bones. Some call for wine, too. If you want the real thing, I would search the web for real Italian recipes. Good luck!

Answer 8

"Easy Spaghetti Sauce" - 3 1/2 cups

1 medium-size onion
1 carrot
1 stalk celery
2 cloves garlic
2 tbsp. olive oil
1 (28 oz.) can whole tomatoes in puree
1 cup water
3/4 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. leaf basil; crumbled
12 tsp. leaf oregano; crumbled
Bay leaf
Chopped parsley (optional)

1) Coarsely chop onion. Coarsely chop carrot and celery together; place onion in blender and finely chop. Scrape onion out of blender and set aside. Repeat with the garlic, then with the carrot and celery together.
2) Heat olive oil in large skillet; add onion and saute until softened but not brown, 4-5 minutes. Add garlic; saute 1 minute. Add carrot and celery; saute until softened, 1-2 minutes.
3) To skillet, add tomatoes with puree, water, salt, pepper, basil, oregano and bay leaf. Bring mixture to boiling; reduce heat. Simmer, uncovered, 10 minutes.
4) Place food mill or fine sieve over bowl. Pour tomato mixture into food mill and force through. If using sieve, force through with the back of a wooden spoon. Discard any solids left in the mill or sieve.
5) Return sauce to skillet. Simmer 10-15 minutes or until desired consistency. Remove bay leaf. Just before serving, stir in chopped parsley, if desired.

Answer 9

I always use the jar brands and add my own spices. I add peppers, diced tomatoes and hamburger.