Chef Boyardee Spaghetti Sauce Copycat Recipes
BEEFARONI
This homemade beefaroni is a hearty satisfying dish that appeals to the palates of children, the hearts of moms, and the appetites of all who enjoy it!
Provided by Kathleen
Categories Main Course
Time 28m
Number Of Ingredients 10
Steps:
- Prepare pasta according to package instructions. Drain well and set aside.
- In a large saucepan, heat up the oil over medium heat. When the oil begins to shimmer, add onions and garlic, and saute, adjusting the heat as needed, until they are very soft. Add beef, salt, and pepper to the pan and cook until there is no longer any pink. Drain.
- Mix together the soup, water, and sugar in a medium bowl. Add the soup mixture to the beef. Add the pasta and mix well. Continue to cook on medium until the sauce thickens, about 15 minutes.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 497 kcal, Carbohydrate 57 g, Protein 33 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 1245 mg, Fiber 2 g, Sugar 5 g
"CHEF BOYARDEE STYLE" PIZZA SAUCE
This is the exact sauce I loved as a kid...A perfect blend of herbs and spices to make any pizza delicious!
Provided by AZ Food Critic
Categories < 4 Hours
Time 2h10m
Yield 3 pints, 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients in a medium size saucepan, on low heat to simmer uncovered for 2 hours, stirring occasionally to prevent sticking or burning. Note: This recipe can be made X4 to make enough for canning, just use a large stock pot if making 12 pints. Simmer uncovered for 2 hours stirring occasionally.
- If doing long term storage:.
- Clean and sterilize canning jars and lids according to the manufactures instructions.
- Fill prepared jars with hot pizza sauce, up to the 1/2" mark on your canning jars, clean rims of jars to remove any residue, seal with prepared lids (finger tight) and place them in a water bath canner with recommended amount of water, usually 1 inch above jar tops, (See owner's manual for instructions).
- Bring to a rapid boil and cover, start timing and process sauce for 35 minutes for pint size jars and 45 minutes for quart size jars.
- Take jars carefully out of canner when completely processed and place the hot jars on a kitchen towel until cooled completely.
- After 24 hours, check seals to make sure all have sealed correctly (none of the lids pop back up when pressed) and then wash and dry jars, label them and store.
- Cook's Notes: This recipe can be stored for up to 5 years in a cool dry place.
- (1 pint jar of sauce will cover 1 large size pizza). . Always check seals on jars and food inside, for any contamination before consuming stored food.
- Makes 1 1/2 quarts or 3 pints = (6 cups), If you do recipe X4, it will yield 12 pints.
Nutrition Facts : Calories 65.7, Fat 1.6, SaturatedFat 0.8, Cholesterol 3.7, Sodium 844.6, Carbohydrate 10.9, Fiber 2.2, Sugar 6.9, Protein 3.8
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- Stir together all ingredients EXCEPT the pasta in a large pot. Bring to a boil and reduce to a simmer, stirring occasionally for 10-15 minutes, or until carrots and onions are softened and sauce has reduced some. Remove the bay leaf.
- Using an immersion blender or carefully spooning mixture into blender, blend sauce until smooth. Note: Be sure to fit lid tightly and hold down with a kitchen towel, if using an upright blender.) Return sauce to the pot. Taste and season and add more salt and pepper, as needed.
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