Homemade Prego Spaghetti Sauce Recipes

SPAGHETTI SAUCE FOR CANNING

Steps:

• Prepare tomatoes, washed, peeled and chopped. Reserve 4 cups and set aside.
• Prepare garlic. To roast garlic place garlic cloves on aluminum foil and drizzle with olive oil. wrap foil around garlic, sealing edges. Roast at 350 degrees for 30 minute or until tender. Cool and remove papery skins.
• Saute 3 cups chopped onion until translucent. Reserve 1 cup and set aside.
• Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated through and then simmer for 30 minutes.
• Using a food processor or immersion blender and puree tomato mixture until smooth.
• Continue simmering for another hour to an hour and a half until tomato sauce thickens.
• Add reserved tomatoes and onion.
• Adjust seasonings to taste.
• Heat thoroughly.
• Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10 lbs pressure in a steam-pressure canner.

ENHANCE THAT JAR OF SPAGHETTI SAUCE

Steps:

• Melt butter with olive oil in a small skillet over medium-high heat. Cook and stir mushrooms in butter mixture until softened, 2 to 3 minutes. Add 1/4 cup red wine; bring to a simmer, reduce heat to medium-low, and cook until the mushrooms are very dark and shrunken in size, about 20 minutes.
• Heat a large pot over medium heat. Cook and stir ground beef, yellow onion, diced tomatoes, red bell pepper, green bell pepper, and garlic together until the beef is completely browned, about 10 minutes; season with oregano, basil, and rosemary. Stir 3/4 cup red wine and tomato paste into the beef mixture. Pour spaghetti sauce into the pot; stir. Return mixture to a simmer and continue cooking until the flavors blend, 10 to 30 minutes.

HOMEMADE PASTA - SPAGHETTI SAUCE - THIS AIN'T NO PREGO

Steps:

• Prepare all the veggies, garlic and parsley, chopping everything up very small so they cook into the sauce well.
• Heat oil in a dutch oven and add the meat, onion, garlic, carrot, celery, and green pepper.
• Saute until the meat is brown and the begin to veggies soften.
• Drain the grease well and add the red wine, deglazing the pan by scraping any brown bits from the bottom of the pan.
• Add the whole tomatoes and break them up a little with your spoon or spatula. If you want them very small, cut them against the side of the can with a sharp knife.
• Add brown sugar, tomato sauce and paste, parsley, basil, oregano and thyme(or Italian seasoning) bay leaf, pepper flakes, cinnamon, salt and pepper.
• Simmer until all the veggies are very tender and everything is cooked to your satisfaction. This could be all day or just about 30 minutes. Taste the sauce and add any additional seasoning to your taste.
• When just about ready to serve turn the heat up to about medium to get it really warm. Add the vinegar and parmesan and cook 10 min more.
• Serve over any pasta with extra parmesan if desired.

HOMEMADE SPAGHETTI SAUCE

Steps:

• In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.