Amys Spaghetti Sauce Recipes

EASY HOMEMADE SPAGHETTI SAUCE RECIPE

Steps:

• In a large pan heat the extra virgin olive oil over medium heat until just shimmering. Add the onions, garlic, and finely grated carrots. Cook for about 5 minutes, stirring regularly until softened.
• Add the crushed tomatoes and about 1/2 cup water. Add a generous pinch of salt and pepper. Stir in oregano, paprika, crushed pepper flakes, if using. Finally, stir in the fresh basil and parsley.
• Bring the sauce to a boil, then turn heat to low. Cover and let simmer for about 15 to 20 minutes. Check partway through, and if you feel the sauce is too thick, you can add a bit more water (preferably some of your pasta cooking water). When sauce is ready, throw in more fresh basil, if you like.
• If serving for dinner, add cooked pasta of your choice to the sauce. Mix to combine and let the pasta cook in the sauce over low heat for about 5 minutes.

INSTANT POT SPAGHETTI SAUCE

Steps:

• Prepare Pressure Cooker: Heat up your Instant Pot (press "Sauté" button and "Adjust" button to Sauté More function). Wait until the indicator says "HOT".
• Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure the oil is coated over whole bottom of the pot. Add ground beef in Instant Pot. The ground beef will begin to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 - 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
• Make Umami Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 2 tbsp (30ml) regular soy sauce, 3 tbsp (49g) tomato paste, and 1 tbsp (15ml) Worcestershire sauce in a 500ml measuring cup.
• Sauté Onion, Garlic, Spices, and Vegetables: Add minced onions, minced garlic, 2 bay leaves, a pinch of dried oregano and dried basil. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently. Add in the minced carrots and celery. Sauté for another 3 minutes. Taste & season with kosher salt and ground black pepper if desired.
• Deglaze: Pour in a dash of red wine or white wine (you can also use chicken stock) and deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Pour in the Umami Chicken Stock Mixture and reserved meat juice and mix well. Ensure the bottom of the pot is fully deglazed.
• Pressure Cook Spaghetti Sauce: Layer 1 can of crushed tomatoes with all the juice on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release for 5 minutes. Turn the venting knob to the venting position to release the remaining pressure. Open the lid carefully.
• Reduce and Season: Find & discard bay leaves. The spaghetti sauce may look runny, give it a quick stir and it will thicken up quickly. If it is still too runny, cook for another few minutes over medium heat (Instant Pot: Press Sauté button). Taste and season with more kosher salt. Enjoy~

SPAGHETTI SAUCE WITH GROUND BEEF

Steps:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

AMY'S SPAGHETTI SAUCE

Steps:

• In a nice large pot WITH a secure lid start up your stove top and place in just enough olive oil to coat pan.
• Start off by sautéing the garlic, carrots, and celery for a few minutes You dont want they cooked however. Just enough to start the process. Then add the two cans of S&W Italian Stewed Tomatoes. It is important that you use Italian Stewed Tomatoes (preferably S&W brand if you can) rather than canned tomato sauce as it will effect the taste a great deal. If you cant find Italian Stewed Tomatoes -- just wing it. Make it your own! The pieces will be in large chunks. DON'T blend it up! Just simply poor it out onto your hand on the way into the pan (obviously have well washed hands) and crush the chunks with your hands as it goes it. That's the fun part!
• When it gets to a simmer again, add 1 1/2 cups of red wine. I recommend swirling the red wine around the cans of I.S. Tomatoes so that you can get every last bit of it out. It might seem like a lot of wine, but remember the amount of time it will be simmering will help reduce it a lot.
• Then add the seasonings starting with the whole bay leaves EXCEPT the fresh chopped parsley. Stir it all up, and allow to come to a high simmer. Just bellow a boil. Then turn it down again. At this point I recommend putting the lid on and weighing it down for a firm fit. If you have a pressure cooker, use that! Slow cookers work great too, but I recommend starting off in a pot and then switching over to the slow cooker.
• Allow to cook for approx and hour, then test the flavor. Remember, it WILL change after cooking the full time. You can usually tell at this point if its going to be bland or just right though.
• Put the lid back on at an angle (to allow venting). Pour the remaining 1/2 cup of wine into a glass for yourself, go sit on the couch and look extremely exhausted. After all, cooking a fancy dinner requires A LOT of work. Make sure your family knows it too as the aroma of your homemade sauce wafts around the house. Put in a movie, I recommend something like Chocolat, or Under the Tuscan Sun -- You will like it, and it will keep the men folk out of the kitchen while you cook. If you ARE a man--football or something--I don't know? What do men who cook watch?.
• Stir frequently. If it appears to be getting too hot (IE burning to bottom of pan) TURN IT DOWN. Love your sauce, don't leave it injured. Allow approx 6 hours to cook over the stove top (more if your using a slow cooker, after all -- it's ummm -- "slow"). Taste regularly. I also take a loaf of French bread, slicing it open so it hinges at the side, add minced garlic and olive oil, wrap it in aluminum foil and heat in the oven for a few minutes right before dinner is to be served.
• When sauce is ready, start water boiling for the noodles. I recommend whole wheat noodles, but you can use any kind your heart desires.
• You will know the sauce is ready when it thickens up and is still nice and chunky. If you have a thick paste that's stuck to the bottom of the pan, then you had too much red wine and forgot about your sauce. Don't panic--add water and talk to it, beg it to be ok. Sometimes it comes around. If all has gone well however, you will have a glorious sauce whose aroma fills your house and it will bring your family to the table on its own--no ringing bell necessary.
• To serve, strain noodles (DON'T rinse!) put them back in the pot in which they were cooked. Ladle in about 2-3 ladles of sauce (depending on how much noodles you cooked). Remove the bay leaves as you find them. Toss the noodles to coat them with sauce. Plate out the noodles. Put a little sauce on the top. Chop the fresh parsley; toss over the top of each one. Shave fresh parmesan cheese over the top. Cut up bread if you desired to make it, put it in a basket wrapped in a towel.
• Enter dinning room carrying a plate in each hand. Look so exhausted that you couldn't possibly do the dishes. ;).

AMY'S HOMEMADE ALL DAY SPAGHETTI SAUCE

Steps:

• Saute onion, garlic& carrot in olive oil over medium heat until tender.
• Add ground beef and brown until no longer pink.
• Add oregano, basil, garlic powder, parsley flakes,salt& pepper (to your liking)& worcestershire sauce.
• Add Merlot wine, simmer a few minutes.
• Add rest of ingredients and stir well.
• Reduce heat to low and simmer for at least 5 hours stirring occasionally.
• Remove bay leaves.
• Serve over cooked spaghetti noodles.

CHEESY SPAGHETTI PIE WITH MEAT SAUCE

Steps:

• Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
• Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
• While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
• To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.

TASTY SPAGHETTI SAUCE

Steps:

• Place ground beef in a non-stick wok, or large deep skillet. Cook over medium heat until evenly brown. Drain excess fat. Add onion, and cook until soft and translucent. Season with salt and pepper. Stir in garlic, tomato paste, tomato sauce and diced tomatoes. Season with thyme, basil, rosemary, marjoram and bay leaf. Cover, and simmer on low heat for 30 minutes.