What is a good quick recipe for homemade spaghetti sauce?

Question

Looking for quick easy dinner.

Answer 1

INGREDIENTS

* 1 chopped onion
* 5 cloves garlic, chopped
* 2 teaspoons olive oil
* 2 (28 ounce) cans peeled ground tomatoes in paste
* 1 (6 ounce) can Italian-style tomato paste
* 7 cups water
* 3 tablespoons Italian seasoning
* 2 tablespoons dried basil
* 1 teaspoon white sugar
* 1/2 cup red wine
* 1 pinch crushed red pepper

DIRECTIONS

1. In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.

Answer 2

Meat Sauce for Spaghetti

Ingredients

(6 servings)

3 tb Olive oil
1 lb Ground beef
1 lb Ground pork
1 Onion; chopped
1/2 Green pepper; chopped
3 Cloves garlic; minced
5 c Crushed tomatoes
1/4 c Tomato paste
1 tb Chili powder
2 ts Basil leaves, ground
1/2 ts Ground cloves
3 Bay leaves
2 c Chicken stock
1/2 ts Salt
1/4 ts Cayenne pepper


Instructions

Heat olive oil in a large skillet over medium-high heat. Add beef, pork, onion, green pepper, and garlic and saute until browned, about 10 minutes. With a slotted spoon to drain off the fat, place the sauteed ingredients in a 4-quart saucepan. Add the remaining ingredients and mix well. Slowly bring to a boil, reduce heat, cover, and simmer for 2 hours.

Answer 3

Ingredients and procedure for two persons:

While the spaghetti (200 grams) are cooking in boiling water with a bit of salt in a casserole of medium size ...

You pour into a medium size bowl two spoonfuls of virgin olive oil, a lump of good butter, then grind a bit of pepper in it, and squeeze in the juice from a very little slice of lemon, and, if you like it, a clove of garlic also to be squeezed, and then also some grated parmesan or other hard cheese to be grated on the spaghetti at last. A little bit of milk-cream can also be added.

You let the spaghetti boil (8 minutes?) then drain them in the colander and so you pour the spaghetti into the bowl with the sauce-ingredients.

Using a spaghetti-fork you will turn the spaghetti in the bowl until the butter is melted and all the other ingredients have been richly mixed.

Then the spaghetti dish for two is ready to be eaten served on deep plates. Enjoy it! (Italians would say "Good Appetite!")

Answer 4

Well its not quick but its traditional from generations in my family who are from Naples

You Sautee in a large sauce pot, Pork and Beef Neck bones in a little bit of olive oil until nice and brown. Add about 6-8 cloves of garlic and a small onion and sautee until golden. Then add about 8 cans of good Tomato Paste and clean out each can with water over the pot and pour the water into the pot. Add a 16 oz can of good tomato puree and than a can of water to clean the can as well just like you did with the tomato paste. Add salt, pepper, and sugar, I don't use precise measurements so just eyeball it and sprinkle 2 times around. Add water as you cook it if needed to thin it out if too thick. You can also use chicken stock for more flavor instead of water. Once you reach a boiling point cover and simmer for about 5 hours, stirring and adding any additional water, salt or pepper to your liking. At the last hour, add lots of parsely (must be fresh) and remove the pork and beef neck bones (they should be falling off the bone thats how tender they will be). Cook for another hour and serve with good italian bread and parmesan cheese.

Enjoy!

Answer 5

this is the recipe i found and use....... for the tomato paste... i buy low-sodium...... and I omit the salt HOMEMADE SPAGHETTI SAUCE INGREDIENTS............. 4 onions, chopped 4 cloves garlic, minced 1 green bell pepper, chopped 1/2 cup vegetable oil 16 cups chopped tomatoes 2 tablespoons dried oregano 2 tablespoons dried basil 1/4 cup chopped parsley 1/4 cup white sugar 2 tablespoons salt 3/4 teaspoon ground black pepper 1 (6 ounce) can tomato paste DIRECTIONS In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently. Let sauce cool. To store extra sauce: Pour sauce into quart size freezer containers. Store in freezer. When ready to use sauce, stir in can of tomato paste. Good Eating............. :)

Answer 6

I use my favorite jar brand and doctor it with fresh mushrooms, green bell peppers, garlic, a little olive oil and herbs like oregano and basil. Simmer it all together until bell peppers are soft and then serve over pasta with freshly grated romano parmigiana or asaigo cheese. Using a jar sauce is much more time efficicent than spending all day allowing fresh tomatoes to simmer all day.