Bachelors Spaghetti Sauce Recipes

BEST EVER SPAGHETTI SAUCE

Steps:

• Brown the sausage with the onion and drain.
• Add the rest of the ingredients and simmer, partly covered, for 2 hours.
• Simmering can be done in a crockpot, if desired.
• This makes alot of sauce and can be frozen beautifully.

BACHELOR'S SPAGHETTI SAUCE

Steps:

• In a large skillet, cook beef, mushrooms, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, water, soy sauce and seasonings. Cover and simmer for 20 minutes or until heated through. Discard bay leaves. Serve over spaghetti.

STEPHANIE'S FREEZER SPAGHETTI SAUCE

Steps:

• In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent.
• Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently.
• Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer.
• When ready to use sauce, stir in can of tomato paste.

SPAGHETTI SAUCE

Steps:

• In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

LAZY BACHELOR'S SPAGHETTI SAUCE

Steps:

• Put it all in a big pot and put the heat on low.
• Combine the ingredients in any old way.
• I usually start with the Prego in the pot, and add the hamburg after it's browned, and the rest of the stuff after it's cooked or cut up.
• Let it simmer on low for about an hour.
• Stir frequently so it's doesn't stick to the bottom.
• Get some"Texas Toast" in the yellow box from the freezer section (or make your own garlic bread, but Texas Toast is the bomb! So easy! Out of the box, into the oven for about 7 minutes and it's done!).
• Some parmesan cheese (or you can slice up some Monterey Jack cheese and put that on top.) Salt and pepper to taste.
• EAT!
• I don't even cook pasta.
• We just eat it straight.
• There's always a lot left over (no kidding? look at the amount that went into it!), so I have it for the next 3 days.
• Good stuff.
• My wife says it's better than Grandma Bell's sauce, and she's our 92 year old, 100% Italian grandma and she makes hers from scratch!
• (If it's still a little thin, you can add another can of tomato paste and some italian bread crumbs to thicken it-it should be the consistency of chili when you're done).