I need the best recipe for a great spaghetti sauce..i hate the bottle ones such as prego. any good ones ?

Answer 1

Get out your dutch oven and get ready for a true Italian sauce. A good cook never measure exactly and always adds to their dish. Here is the basic recipe for a great spaghetti sauce, you can add your own touches.
1 lg. can tomato puree
1 lg. can tomato sauce
3 sm. cans tomato paste
2 lbs uncooked Italian sausage (bulk or link)
1 whole onion, just peel it, but leave it whole
1 tsp allspice
1tsp ground cloves
2 cloves garlic
1 Tb sugar
(Add these items, all or a few for your own touches. A dash of red wine, extra tomato juice, and you may want to omit the spices and add the traditional oregano, etc instead.)
Place everything in the dutch oven, breaking the raw sausage into chunks, and simmer at least 4-6 hours(the longer , the better) stirring occasionally.
Makes enough for 2-3 meals. Can be frozen.

Answer 2

I usually saute chopped onion, mushroom, and green pepper in some olive oil and add lots of crushed garlic in the last few seconds. Then add crushed tomatoes (I prefer to buy them whole in a can and squish them with my hands, but canned crushed work too) and simmer. I season with salt, pepper, and oregano.

With that basic sauce you can make a ton of variations. Vegetarian just add rehydrated TVP. Ghetto bolongese just add browned hamburger. You could stir in some cream for a rosee style sauce or you can stir in some greated cheese (parm or peccorino are nice, cheddar will thicken it up and have an interesting taste, mozzarella is usually too stringy). If the sauce is too thick after additions add a little of the pasta cooking water to thin it out.

The important thing with a simple recipe like this is to taste as you cook and adjust seasoning to your taste. Don't bother measuring or following a cook book, follow the simple technique and use flavors you enjoy.

Answer 3

You can make the sauce without the meatballs, but they give the sauce more flavor.

CAROL’S MEATBALLS AND SPAGHETTI

SPAGHETTI SAUCE

3/4 c. chopped onion
3 tbsp. salad oil
2 1lb. cans Italian tomatoes
2 6 oz. cans tomato paste
2 c. water
1-1/2 tsp. dried oregano
2 tsp. dried parsley
2 cloves garlic, chopped
1-1/2 tsp. salt
pepper to taste

In Dutch oven, saute onions and garlic in hot oil until tender. Add remaining ingredients. Stir well. Add meatballs. Simmer for 3 hours. Stir often. Add more water if sauce becomes
too thick.

MEATBALLS

2 slices day-old bread
milk
2 lbs. hamburger
2 eggs
1/2 c. Romano cheese
2 tbsp. dried parsley
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper

Soak bread in milk 2 to 3 minutes. Squeeze out extra milk and tear into small pieces. Mix well with meat and remaining ingredients. Shape into 2 " balls. Drop the meatballs into the spaghetti sauce and cook.

Note: the bread and eggs keep the meatballs from falling apart.

Answer 4

Heat a large frying pan with x virgin olive oil,(1/4 cup) Put 15 peeled sliced plum tomatoes in the pan with 1 medium chopped onion. Smash the tomatoes with a wooden spoon in the frying pan as they cook and break down.Please put a handfull of FRESH basil leaves at the end of the cooking time, You can twist them together then cut them with scissors into the pan.Add salt and pepper to taste.This recipie is from my auntie Georgine,husband is direct from Italy. The sauce will get creamy when the onions break down. Parmasan cheese sets this food to the moon!

Answer 5

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.

Answer 6

INGREDIENTS
1 (16 ounce) can whole tomatoes
5 cloves garlic, peeled
3 tablespoons olive oil
1 white onion, chopped
1 pound mushrooms, sliced
1 (16 ounce) can crushed tomatoes
8 ounces tomato paste
1 green bell pepper, chopped
2 tablespoons dried oregano
1 tablespoon dried basil leaves
DIRECTIONS
In a blender chop the whole tomatoes with juice and garlic until chunky. In a medium size pot, heat oil on medium high heat. Put onion and mushroom in and saute for about 5 minutes.
Place in pot the blended tomatoes, crushed tomatoes, tomato paste, chopped green peppers, oregano and basil. Bring to boil, then lower to medium low, cover and stir periodically. Cook and reduce about 1 to 2 hours or to your liking.

INGREDIENTS
1 pound sweet Italian sausage, sliced
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil
1/2 teaspoon fennel seed
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
DIRECTIONS
In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

INGREDIENTS
4 large tomatoes
2 large red bell peppers, seeded and diced
1 onion, coarsely chopped
1 teaspoon minced garlic
salt and pepper to taste
DIRECTIONS
Bring a pot of water to a boil. Carefully add the tomatoes to the water, and boil until the skin begins to split. Remove from the water, cool under cold running water, and peel off the skin.
Place tomatoes into a large skillet, and mash with a potato masher. Mix in the bell peppers, onion and garlic. Simmer over low heat for about 20 minutes, or until onions and peppers are tender. Season with salt and pepper to taste.

Answer 7

What I typically do is by just the traditional ragu sauce. Then put in my own seasonings like garlic, mushrooms, salt, pepper, oregano etc etc....Just make it to your taste.