spaghetti sauce recipe?

[worm761]

does anyone have a good spaghetti sauce recipe? or know of a good site i could find one? i have always just used prego but my BF's mother is italian and this is just not working. he doesnt complain but i know he would like the homemade stuff more. so can anyone help me please??? and thank you.

 

[bananiem]

If you think she might ever become your mother-in-law get on her good side now. Ask her for HER recipe!!

 

[mickey65]

I make a spagehtti sauce that uses the Healthy Heart sauce.


Brown 1 pound of ground beef


Put this is in a crock pot
Add mushrooms (real ones cut up), onions, green pepper
Chop up about 3-4 tomatoes and add them to pot
Add 2 jars of Healthy Heart Spaghetti Sauce (and one jar of water)
Add some garlic (I use fresh chopped up)
Salt and pepper

Cook in the crock pot on low ALL DAY (the longer it cooks the better it will taste!)

About 1 hour before it is ready add 1 tbsp of margerine and about 1 cup of bread crumbs.
Stir well and continue cooking.

 

[Cheetah-Boy]

I dispise onions, but other than that, it sounds great. If you want to find out about my endless search for one stupid recipie, go to the Galactic Gobblers thread.

 

[Kermit]

I made this recipe this weekend, but I used 2 zucchini instead of yellow squash. From Allrecipes.com.

1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (10 ounce) can tomato sauce
1/2 pound turkey kielbasa, chopped
1/4 cup light olive oil
3 onions, chopped
6 yellow squash, diced
1 small green bell pepper, diced
3 cloves garlic, pressed
1/2 pound extra-lean ground beef
1/2 pound extra-lean ground turkey breast
5 bay leaves
15 whole black peppercorns
1 1/2 teaspoons dried basil
1 teaspoon dried marjoram
2 teaspoons dried thyme
oregano to taste


Directions

1 In a slow cooker, combine crushed tomatoes, diced tomatoes, tomato paste, tomato sauce and kielbasa.
2 Heat olive oil in a large, deep skillet over medium heat. Saute onions, squash, green pepper and garlic until onions are translucent. Transfer vegetables to the slow cooker.
3 Place ground beef and ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble finely and transfer to slow cooker. Stir bay leaves, peppercorns, basil, marjoram, thyme and oregano into the slow cooker.
4 Cover and cook on high for 2 hours. Remove lid and cook 1 hour more.

 

[pumba]

in large pot........if you like meat......brown a pound of hamburger......
then add some seasonings to that.....
add two cans of tomatoes.......I use the blender and smoosh them good
add one sixteen ounce can of paste and one equal of it can of water
mix well.....and put on simmer........I also boil six to twelve chicken thighs on a bone and boil until they are almost done......I put them in the cold water so I can remove the skin......then I add them to the sauce when it is mixed thoughly.....it is delicious......I cook it a good six hours
Hope you like this one

 

[Cheetah-Boy]

I'm just testing my Signature, this has nothing to do with this thread.

 

[dt]

Cheetah - you may want to go to the Tech Board to do that.

 

[kecall]

My grandfather was Italian, so my spaghetti recipe is an adaptation of his...the problem is, I don't measure anything! So it's hard to give it out! Here is what I put in my sauce! (It always get raves!!!)

Brown hamburger & bite-sized pieces of Italian sausage (I use hot, but can use mild)

In olive oil saute onion, green pepper (and red, if desired!), garlic and celery.

Combine above with jars of spaghetti sauce (I used to make from scratch the base, but find it's really better by using a premade sauce as the base!), canned tomatoes, cut in bite sized pieces, and tomato paste. (Again, I don't measure precisely....I always make a HUGE batch, so I will use several cans of each of the above.)

Then....the spices...which are the key!!! Add a couple of bay leaves (leave whole...when finished cooking, pull them out!), crushed red pepper, fennel seed, salt & pepper, a sprinkling of sugar (not much....just enough to cut the acid in the tomatoes), crushed oregano leaves, Italian seasoning, and a little cinnamon. Trust me! Each spice is important to the mix!

I like to mix the whole thing up, stick in in a roasting pan (I use one for turkeys...again, huge!), cover it, and bake it on low for several hours. If I'm going to be home all day, then I will mix it in the morning, put it on at 300* and let it bake most of the day. Stir every once in a while!
If you prefer, you can cook it on top of the stove. I just find that it cooks slower and more evenly in the oven. You can "walk away" and not worry about the bottom burning, if you bake it in a low oven. The result in the oven is a thicker, richer sauce.

I hope you will experiment with my recipe! Let me know if you do and the results!!!

 

[Cheetah-Boy]

Thanks for the advice, dt.

 

[Beth E. (NJ)]

Hi Cheetah boy and welcome to the DIS!

All of these sauce recipes sound good. It will be nice to try them and add some variety to my pasta. I hate to say it, but I have gotten in the habit of using whatever jar of sauce I have on hand.

 

[Cheetah-Boy]

Kermit, your idea is... intresting, for lack of a better word.

I'll try all of these someday, meaning, I probably won't 'cause I'm too impatient & lazy to let something sit 3 hours, let alone a whole day!

 

[mattjs]

Without a doubt the book you want is the "Rao's Cookbook". Can't recommend it highly enough.

http://www.raos.com/store/entertainment/cookbook.html

This restaurant is legendary in New York and is essentially imposible to get a reservation at. There're a handful of celebrities with standing weekly reservations and that's basically it. The rest of us have to make do with their cookbook

They serve up what I'd describe as homestyle italian so the recipes are very easy to follow. But my, oh my are they good.

Also, as with all cooking, it's the ingredients that make the difference. For sauce you really gotta use the canned tomatoes imported from San Marzano, Italy. They'll be labeled not only as imported but as imported specifically from that area (and as a tip off, they'll probly be slightly more expensive).

They're grown in an area that is to tomatoes, what the Champagne region is to the grape. These are the best sauce tomatoes money can buy. So good that you're really better off using them canned even over any fresh local tomatoes.