I need a spaghetti sauce recipe. Old school homemade Italian gravy No jar crap!?

Answer 1

SPAGHETTI SAUCE

4 tbsp. oil (from browned meat or olive oil)
2 lb. sausage or ground pork or beef or chicken
5-7 cloves garlic (more if you like it)
1 onion
1 1/2 tsp. oregano
1/4 tsp. marjoram
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. pepper
Dash and sprinkle salt
Many mushrooms
1/2 c. grated carrots (if you like)
1-2 bell peppers
2 tbsp. Parmesan cheese, grated
72 oz. tomato sauce (many sm. cans or 2 lg. cans)
1 tsp. honey
Fresh parsley

Brown meat in skillet by tearing meat into small pieces in hot skillet, turning meat to cook all sides. Some oil will separate from meat during frying.

In large pot or skillet used to cook sauce in, pour 4 tablespoons oil from meat. Add spice, onion and minced garlic to the heated oil, then stir in the remaining spices. Stir until onions get soft and garlic is a light golden brown (do not allow garlic to get too dark or it will be burned and bitter).

Clean and chop many fresh mushrooms and add to skillet. Add carrots and chopped bell peppers, occasionally stirring as to saute evenly.

Sprinkle with Parmesan cheese. Add tomato sauce cans (cooked tomatoes) to skillet.

Stir in drained browned meat.

Cover pot and let it simmer for an hour, not boil. Make spaghetti pasta 15 minutes before serving preparing according to directions on package.

Answer 2

This Site Might Help You.

RE:
I need a spaghetti sauce recipe. Old school homemade Italian gravy No jar crap!?

Answer 3

Old Fashioned Spaghetti Recipe

Answer 4

ITALIAN SPAGHETTI GRAVY

4 (15 oz.) cans tomato sauce
1 (12 oz.) and 1 (6 oz.) can tomato paste
2 (15 oz.) cans water
1. onion, chopped
Garlic powder and oregano--shake enough on to cover top
grated Romano cheese
1 (2 lb.) Italian sausage

Brown sausage. Add to the other ingredients (except the Romano cheese) which have been put into a large heavy bottomed stock pot or saucepan. Simmer uncovered on low heat from 3-4 hours. Add the cheese about 1/2 hour before removing from the heat. Adjust seasonings after cooking. Note: This is a versatile sauce which I use for spaghetti, lasagna, pizza, etc. I make the above large amount and freeze it in quart containers.
BUON APETIT!!!!!!!!!!!!!!!!!!!

Answer 5

Spaghetti Sauce

By Carmella (Altobell) Varriano

Carmella, now 90, was born in Italy but moved to Dilworth as a 2-year-old. She was convinced to write down her spaghetti recipe in 1967.

1 46-ounce can tomato juice
1 12-ounce can tomato paste
1 can water (using tomato paste can)
3 tablespoons parsley
2 tablespoons basil
1 tablespoon rosemary
1-2 bay leaves
1/2 teaspoon crushed red pepper
1 teaspoon black pepper
3 teaspoons sugar
1 tablespoon salt

Mix together. Add browned meatballs to sauce. Also add pan drippings from meatballs for extra flavor. Simmer for at least two hours. Serves 10.

To serve: Cook and drain 2 pounds of spaghetti according to package. Place a cup of sauce in the bottom of a large pan. Place spaghetti on top of sauce. Place another cup of sauce of top. Sprinkle with 2 tablespoons of grated Romano cheese. Toss lightly with a fork or spoons. Put spaghetti on serving dish. Cover with sauce, and place meatballs on top. Serve with grated Romano cheese and crushed red pepper.

Answer 6

Mama’s Spaghetti Sauce and Meatballs

Who doesn’t love a Saturday night meal of good ol’ spaghetti and meatballs? The secret to the sauce lies in the flavorful meatballs made with 3 kinds of meat.

Serves 8

3 (23-ounce) cans good-quality tomato sauce
1 (5.5-ounce) cans tomato paste
1 onion, finely chopped
1 green pepper, finely chopped
1 clove garlic, minced
2 tablespoons Italian seasoning
1/2 teaspoon pepper
1/2 teaspoon salt
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
1 egg
1/4 cup Italian-style bread crumbs
1/4 cup fresh-grated Parmesan cheese

Combine the tomato sauce, tomato paste, onion, pepper, garlic, Italian seasoning, pepper and salt in the slow cooker.

In a large bowl, combine the beef, veal, pork, egg, bread crumbs and Parmesan; form into balls.

Transfer the meatballs to the slow cooker.

Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.

Answer 7

This is the real deal.

1 (28 ounce) can stewed tomatoes 2 tablespoons white sugar
1 (28 ounce) can crushed tomatoes 1 tablespoon dried basil
1 pound lean ground beef 1/2 teaspoon dried oregano
2 yellow onions chopped 1/4 cup fresh parsley
2 green bell peppers chopped 2 Bay leaves
5 cloves garlic chopped salt and pepper to taste

Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil, bay leaves and oregano, and simmer about 40 minutes.

Remove bay leaves and season with salt and pepper before serving.

Answer 8

this is how my momma makes it:
6 cloves of garlic- minced
about a tablespoon of dried basil
1 diced onion
1 diced green pepper
1/2 can (the 11 oz can) of V-8 (use the rest for a bloody mary)
2 cans stewed tomatoes (the big can)(or can use diced)
2 cans paste (the small cans)
2 cans (big can) either crushed tomatoes or tomato sauce

cook it down for a few hours---enjoy!

If you want meat in it, brown that up separately and add to the sauce about an hour before you serve.

Answer 9

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 10

I have cooked old fashioned way and I have found out nothing is better than RAGU flavored with meat. If you have hours and hours to make sauce good luck. who has the time?

when I get home from work I brown some meat throw in the Ragu and a bay leaf wait for the spaghetti noodles to cook and eat

sorry I ain't got time to cook sketti for 9 hours. LOL!