I would like a recipe to make spaghetti sauce?

Answer 1

This is how I make it...it's really easy and good and FAST.

2-3 cans diced tomatoes
2-3 Tablespoons of the chopped garlic in a jar (produce section)
Basil (dried or fresh to taste)
Red Pepper (just a dash, or more if you like it spicy)
Sugar (just a dash)
Cook all of this for about 20-30 minutes over medium heat. If you like a sauce with less chunks, you can put in the blender for a few seconds.

I like mine topped with a little mozzerella cheese.

Answer 2

I can't give you a recipe with actual measurements because I just make it as I go, but it always comes out fine...even if it's a little different each time.

Assuming you're asking about spaghetti sauce from canned tomatoes rather than fresh garden tomatoes...

Brown 1 1/2 # ground beef (sirloin or chuck - your choice)
with chopped onion (1 large or 2 medium) and a sweet pepper also chopped. Add some garlic while you're browning the rest or wait and add it later. Drain if necessary.

Add about 4 cups tomato sauce and 1/2 cup tomato paste. Add 1/2 tsp. salt, 1/2 tsp. pepper, 1/4 tsp. paprika, 1 bay leaf (remove before serving), oregano and basil and parsley. Add a little sugar or a shredded carrot if needed for sweetness.

Let simmer for at least an hour for flavors to blend. If sauce is too thin, add more tomato paste or leave the lid off the pan.

If it's summer time so I have fresh herbs, sometimes I add others. Or sometimes I add mushrooms - it all depends upon my mood and who else might be eating it with me.

Any leftover sauce freezes very well. Leave at least 1/2 inch in the top of the container before freezing.

Answer 3

Here's my recipe for sauce, it's from my great-grandmother who was from a village just outside of Rome itself.

1 medium yellow onion diced
garlic cloves (depends on how much garlic you like, I use about 6+ but I REALLY like garlic) minced
2 Tbs. good olive oil
1 small can (about 4 Tbs) tomato paste
1 can tomato puree
1 can crushed tomato
3/4 c red wine

ABOUT***:
1.5 Tbs. Garlic powder
1 Tbs Onion powder
1 Tbs Oregano
1 Tbs Coarse salt
1 tsp Cracker pepper
1 tsp Basil
1-2 Bay leaves
2 cloves (optional**)
a pinch of red pepper or red pepper flakes

This recipe is not set in stone, you do what you feel is right. To start heat a large stock pot with the oil. Sautee onions, once they start to get tender add garlic and continue to cook. Add tomato paste and mix everything all around, you want to get some brown bits on the bottom of the pan from the paste. Deglaze the pan with the wine (aka pour the wine into the pan and scrape up the brown bits). Add the puree, crushed tomatoes, and all spices (which should be adjusted to your own taste). Personally, I hate cloves, and I don't like them in my sauce so I dont even use them but thats what the recipe calls for. Simmre on a low heat for about 45 mins, taste the sauce again and adjust seasoning. For a meaty taste cook your meat in the sauce. Enjoy!

Answer 4

INGREDIENTS:
1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
2 garlic cloves, peeled and minced
3 tablespoons olive oil
1/4 cup chopped fresh basil
1/2 teaspoon salt, or to taste
black pepper, to taste
1 pound spaghetti
freshly grated Parmesan cheese for serving
PREPARATION:
If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly
Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.
Cook pasta until just tender, drain and toss hot with the marinated tomato sauce. If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave. Serve immediately with Parmesan cheese.
Serves 4 to 6.

Answer 5

Spaghetti sauce
1 large onion chopped
mushrooms sliced (optional)
salt, pepper, garlic powder to taste or 3 whole garlic chopped
1 teaspoon dry oregano
1 tbsp honey
1 can spaghetti sauce or 1 large can of any type of crushed tomatoes and one small can tomato paste
Saute onions in large frying pan
Add mushrooms and continue cooking
Add canned tomatoes or can of spaghetti sauce
Season with spices and a tbsp honey to balance the tang of the tomatoes.
To make the sauce more spicy a few drops of Tabasco sauce can be added but ----- watch it!!!!!
To make a meat Spaghetti sauce You can saute you ground meat and season with salt, pepper and garlic powder and the meat can be added to your tomato sauce.
Boil up your Pasta , Strain in colander when ready and set aside to use with your sauce.

Answer 6

I use stewed tomates, mash them in a pan. Add some tomatoe paste. Season it with italian seasoning and maybe throw a few garlic cloves in there. Cut them up or mash them so the flavors can infuse. Let it cook. The longer it simmers the better the flavors will come together. Add any other seasons you want its kinda like a free for all.

Answer 7

500grams ground lean beef
2 small or 1 large can tomato's
2 cloves of garlic (Crushed)
1 onion (chopped)
1 Tbl spoon Italian herbs (Basil, Oregano Etc)
Tomato paste 2 Tbl Spoons
Beef stock powder
1/4 cup red wine optional
1 Tea spoon salt (for water)

Put on a large pot of water and 1 Tea spoon of salt to boil for the pasta
In an other pot Cook beef till brown then drain off exes fat and water.
put meat to the side and brown diced onion in pot
Return mince to the pot with onion and can of tomato
mix together then add the rest of the ingredients and allow to simmer till desired consistency
While sauce is reducing cook pasta in boiling water.
When pasta 1min from finish add drained pasta to pasta sauce to finish cooking

It's easy and sooo yummy :)

Enjoy!!

Answer 8

The way I make mine is easy. I use about a half jar of Ragu sauce mixed with one can of dice tomatoes and 1 pound browned beef.

Answer 9

500g lean beef mince
1 large onion, finely chopped
1/2 red pepper, chopped
1 tin chopped tomatoes
1 beef stock cube
400ml red wine
1 tablespoon tomato puree
2 tablespoons Worcester sauce

Answer 10

add this too a cup of onions and both 1/2 cup of celery and carrots making mirepoix