I need a spaghetti Sauce Recipe FAST!?

Question

I need a good recipe for spaghetti sauce... Something that uses ALOT of garlic....PLEASE HELP!
My best friends mom makes this great to die for spaghetti sauce and i know she uses alot of garlic... She is a mexican lady and her sauce is great!

Answer 1

well here is an easy one, i like to take something like pregu and make it better, i cook onions, tons of garlic, mushrooms and green peppers, when they are soft, i throw in hamburger meat and italian seasoning, cook those until meat is brown then pour in the sauce and cook it for 15 min. its super easy and everyone always tells me how good it is :) good luck

Answer 2

You need a sauce that cooks quickly or a recipe now?

Cooking time
About 10-15 minutes


2- 35oz (#20) cans of whole plum tomatoes or 4 lbs fresh ripe plum tomatoes cut into 1/4's

4-6 oz good olive oil
5-6 med cloves of garlic, sliced up crudely (it's going into a blender so who cares what it looks like?)

12 leaves of fresh basil (you can use less, no big deal)
Salt to taste or approx. 1/2 tsp
Pepper to taste

Heat the oil just hot enough to smell it. Throw in the garlic and let it cook for a minute or two but for god's sake down let it brown. If it browns throw out the oil and start over.
Drop in the tomatoes. Mix them around a bit to stop the garlic from frying. If you are using canned tomatoes mash them up with the masher. Bring the sauce up to a simmer, let it cook for 10 minutes. Add the salt and Basil then emulsify it with a blender or an immersion blender.

I prefer to use the immersion blender because there's less to clean up and you can puree the sauce hot without having to worry about it flying all over the kitchen.

One of the many things that's nice about this sauce is that because it is emulsified, it doesn't run off the pasta or break up into puddles of oil and chunks of tomato. Just be careful not to boil it and break the emulsion when you reheat it.

I think the sauce is best served the way Helen served it. Spooned over the pasta after it has been put in the individual pasta bowls. Then you grate some Parmigiano on top with a Mouli (I'm devoted to these and have used this type for almost thirty years.) follow it with a liberal grinding of black pepper then pause, take in the aroma and sit back and think about it for a moment before you lift your fork -just like the Helen's late husband Gene used to do.
That part of the recipe I learned from Gene and it's the one ingredient I never vary, ever.

Answer 3

Garlic Spaghetti II
Submitted by: Amanda Skellenger
Rated: 4 out of 5 by 7 members Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 8 servings
"This is a light and garlicky spaghetti sauce. This is delicious and easy to prepare! A variation on the original garlic spaghetti. I like to serve it with a glass of red wine. My husband's favorite! Serve with a heated sourdough baguette and dip in 6 tablespoons olive oil and 2 tablespoons balsamic vinegar if desired."
INGREDIENTS:
1 pound spaghetti
4 tablespoons olive oil
4 cloves garlic, minced

2 (8 ounce) cans tomato sauce
1/2 teaspoon dried oregano
1 pinch salt
DIRECTIONS:
1. 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 and reserve. Meanwhile, in a large skillet over medium heat, saute garlic in olive oil until golden.
2. Add tomato sauce, oregano and salt; stir until combined and cover. Lower heat and simmer for 30 minutes. Pour sauce over pasta and toss to coat; serve.
ALL RIGHTS RESERVED © 2007 Allrecipes.com Printed from Allrecipes.com 5/7/2007

Answer 4

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

Answer 5

10 cups Best Basic Red Sauce, recipe follows, or store-bought pasta sauce
1 large egg
1 pound lean ground beef
1/2 cup chopped yellow onions
1 teaspoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon ground black pepper
2 teaspoons yellow mustard
1 teaspoon ketchup
1/2 teaspoon Baby Bam seasoning, recipe follows
1/2 teaspoon salt

For the Spaghetti:
1 teaspoon salt
1 teaspoon olive oil
1 pound spaghetti


Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine. Wash your hands then form the meat into balls by rolling 1 tablespoon of meat between them. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, wash your hands again and then gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful – bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.

Simmer for an additional 20 minutes, and stir occasionally to prevent the sauce from sticking to the bottom of the pan.

Remove from the heat, and serve immediately over cooked spaghetti.

For the Spaghetti: Bring a large pot of water to a rolling boil over high heat. Add the salt, olive oil and spaghetti. Reduce the heat to medium and cook 10 minutes, stirring occasionally to prevent the spaghetti from sticking together. Drain the spaghetti in a colander set in a sink, pouring away from you. Toss in the pot with the sauce and meatballs and serve immediately.

Best Basic Red Sauce:
2 tablespoons olive oil
1 1/2 cups chopped yellow onions (1 medium yellow onion)
2 teaspoon minced garlic (4 cloves garlic)
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
2 (28-ounce) cans whole peeled tomatoes
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar

Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon.

Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.

Yield: 10 cups, 2 1/2 quarts

Baby Bam Seasoning:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon. Store in an airtight container for up to 3 months.

Yield: about 3/4 cup

Answer 6

Saute onion and chopped clove of garlic in olive oil.
Add 4 spicy Italian sausages-- skins removed.
Cook and crumble sausages.

Add one can of crushed roma tomatoes and one can of tomato paste.

Last add chopped basil 1/2 cup and salt and pepper to taste.

Answer 7

Go to Foodnetwork.com and search for Paula Deen's Lasagna recipe. It will list her sauce. It is very good and easy to make. I don't add as much water but otherwise it is really good!!!

Answer 8

Use Ragu or Prego. . . whose gonna know. . it real easy and super fast. . =)