I'm looking for a homemade (not from the internet) recipe for spaghetti sauce...?

Question

...the kind that you simmer for hours. Does anyone have a family recipe they're willing to share? I could search the internet and find one myself, but I want the recommendation that comes with it. Thanks!

Answer 1

Unfortunately I have no measurements - it just takes experience. There are "italian-style" american recipes, which often have more ingredients, but real italian family recipes are very simple, basil is usually the only herb. Oregano is never used in basic marinara sauce, although you do use it in cacciatore sauce.

olive oil
1 med sweet onion, diced
1 can tomato paste
1-2 large can(s) of crushed tomatoes, depending on how much sauce you want
1-2 large can(s) of tomato sauce
dried or fresh basil, dried is stronger and more concentrated
salt, pepper, and sugar

Saute onion in olive oil for 5-10 minutes in large saucepot until soft. Add tomato paste and stir around for a minute - mixture will look like a thick lumpy paste. Add a couple cans of water using the tomato paste can to thin the mixture. Add the rest of the tomato products. Reduce heat to maintain a simmer. Add basil, salt, and pepper to taste. This part is important - depending on how acidic the tomato sauce is, add sugar in teaspoon amounts, tasting after spoon. I usually end up adding several teaspoons, because I don't like my sauce to be too acidic.

Keep at a low simmer for at least a couple of hours, stirring occasionally. If it gets too thick, add a little water.

I also add meatballs, Italian sausage, or bracciole sometimes. The meat adds a nice flavor to the sauce.

This recipe came from my father-in-law, who was from the Naples area of Italy.

Answer 2

1 lb ground beef, browned and drained
1 (14 1/2 ounce) can tomatoes, diced
1 can tomato paste
1 can tomato sauce
1 green pepper, diced
2 cloves garlic, crushed
1/2 teaspoon ground pepper (or to taste)
1 tablespoon oregano (or to taste)
1 tablespoon basil (or to taste)

Not the one? See other Spaghetti Sauce Recipes
< 60 mins Sauces
Italian Sauces
Brown and drain the ground beef, add all ingredients and stir well.
Bring to a light boil then simmer covered for at least 30 min.
May need to add a little water if it gets too thick.
The longer it simmers the more flavorful it will get.

Answer 3

I brown up a mixture of hamburger and sausage in olive oil which I've heated with some crushed garlic. Sometimes I make meatballs adding the two meats together with some seasoned bread crumbs.
In the meantime I use a mixture of tomato sauce and paste, really until I get the consistency I'm in the mood for. To that I add a bit of olive oil, part of a package of spaghetti seasoning, some sugar, whatever seasonings I'm in the mood for, usually garlic powder and some dried Parmesan cheese and I bring this to a boil and then simmer it tasting as I go until I get the taste I prefer. Of course I add the meat when it is ready. I like mine with just a bit of sweetness but not too much so I usually find that I am adding a bit more sugar. I may splash a bit of white vinegar into it too. I really don't measure anything. I do not like my sauce chunky so I'm not big into diced tomatoes or even big pieces of seasoning.
You just have to figure what ingredients you prefer. You really can't screw it up.
You also can add a bit of a jarred sauce from the store if there is one you prefer. I normally don't do that too often since I don't like too many of them.

Answer 4

INGREDIENTS 4 tablespoons vegetable oil 1 large onion, chopped 1 (28 ounce) can crushed tomatoes 2 cups water 1 (6 ounce) can tomato paste 3 leaves fresh basil leaves 2 cloves garlic, crushed 1 teaspoon salt 1 teaspoon ground black pepper DIRECTIONS In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil.

Answer 5

In the summer I pick the tomatoes out of the garden and make a fresh sauce that is pretty good. Wash and dice the tomatoes, throw out the green part where the stem attaches. Pour enough olive oil to cover the bottom of the sauce pan and saute onions & garlic. (you can add mushrooms if you like them) Depending on the amount of tomatoes you have I usually use one medium onion and 2 cloves of garlic to 8 medium size tomatoes. cook on low w/ the lid on until tomatoes cook down. If the tomatoes are too watery you can add some tomatoe paste from the can. in the last 1/2 hour add salt & pepper to taste and chop some fresh basil & add it to the pot.

Answer 6

I make my own sauce and it's really nice. I was taught it from an Italian family I used to nanny for. (serves a family of 6)

You can add ground beef if you want to - up to you. If you do, use about 1 pound and brown it in olive oil first.
Add -
1 onion chopped finely
2 cloves garlic chopped finely
4 very ripe tomatos chopped finely (or you can use 1 can chopped italian tomato (with the juice)
2 tablespoons tomato paste
1 tablespoon chopped fresh oregano (or use 1 teaspoon dried)
1 tablespoon chopped fresh basil (or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sugar (the secret ingredient)
1/2 glass red wine (drink the other half - this is the 2nd secret ingredient)
handful of seeded, black olives (if you like them).
Simmer all for about 1/2 an hour or longer if you like.

It is really tasty served with spaghetti and freshly grated parmesan cheese on top and crusty Italian bread.

Answer 7

Here' what I do:
Scald, peel and chop tomatoes. They can be completely ripe, semi-ripe, a mixture the two, and whatever kind grows in your garden. Dice up onions - usually one onion to a couple of pounds of tomatoes. Chop up celery finely and add, then dice (very small) some red or green peppers. Put this on the back of the stove and let it simmer for a few hours until it thickens. Season to taste. We don't use salt, and with the peppers in the mixture, you don't need to add pepper either, unless you like it really spicy. in that case, add some chili sauce powder (it comes in powder form at pretty well any grocery store you shop at).
When you're ready, cook up spaghetti in boiling water until it is al dente, grate up some parmesan cheese, pop a few pieces of butteredfrench bread under the broiler and pour yourself a glass of vino to accompany your dinner.
Buon appetite!

Answer 8

Empty your tomato can in a pot and with clean hands smash the tomatoes. Add 1 full can of water
For one can of whole peeled tomatoes, I mince about 6 or 7 pieces of garlic from the clove. I saute this along with a red onion in olive oil til soft. In the pot with the tomatoes, I add one teaspoon of sugar (to contrast the acidity of the tomatoes), about 2 or teaspoons of salt (really it's to taste, try 2 at first). I add one bay leaf and about 5 or 6 fresh basil leaves. add the garlic and onion sautee to the sauce mixture and cover. cook on a very low flame, for about 5 hrs. Stirr fequently. Tip, to get rid of excess water I turn the flame up SLIGHTLY towards the end, to cook off excess liquid. You can't get it all, but some is better than none. Using whole peeled tomatoes is going to get you a chunky salsa type of sauce.
Whew! I hope I helped!

Answer 9

Here is my dads award winning recipe! Its my favorite Its the best and it deserves best answer!!!!!!!!


INGREDIENTS
1/2 pound Italian sausage
4 (6.5 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes
2 bay leaves
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 (8 ounce) package spaghetti
DIRECTIONS
In a large skillet, brown sausage over medium heat; drain and set aside.
In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
Simmer over medium-low heat for at least one hour; it is best if simmered all day.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Mix sauce with hot pasta; serve.

Answer 10

This is a great spaghetti sauce. I like it because the Italian Seasoning in it makes it taste like spaghetti sauce not just tomoto sauce.

HOMEMADE ITALIAN SPAGHETTI SAUCE
1 lb. ground beef
1 chopped onion
1 clove garlic, minced
1 tbsp. dried parsley flakes
1 tsp. Italian seasoning mix
2 (6 oz.) cans sliced mushrooms, drained
2 (6 oz.) cans tomato paste, not tomato sauce
2 tbsp. butter butter
1 1/2 c. water

Melt butter in large skillet or saute pan with a lid. Saute onion and garlic in melted butter until soft. Add mushrooms, parsley, Italian seasoning, and ground beef. Simmer until beef is browned. Stir often.
Hope this helps