Julies Spagetti Sauce Recipes

JULIA CHILD'S PROVENçALE TOMATO SAUCE

Steps:

• In a large heavy pot, heat the oil over medium-low heat. Add the onions, sprinkle with salt and cook slowly for about 10 minutes, until tender but not browned. Sprinkle on the flour and cook slowly for 3 minutes, stirring occasionally; do not brown.
• Meanwhile, fit a food processor with the coarse grating blade. Working in batches to avoid overfilling the machine, push the tomatoes through the feed tube to make a coarse purée.
• Stir the tomatoes, sugar, garlic, herb bouquet, fennel, basil, saffron, coriander, orange peel and 1 teaspoon salt into the pot. Cover and cook slowly for 10 minutes, so the tomatoes will render more of their juice. Then uncover and simmer for about an hour, until thick. The sauce is done when it tastes thoroughly cooked and is thick enough to form a mass in the spoon. Remove herb bouquet and taste. Season with salt, pepper, sugar and tomato paste, and simmer two minutes more. The sauce may be used immediately, refrigerated or frozen for up to 6 months.

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.

SPICY SPAGHETTI & MEATBALLS

Steps:

• Combine beef, bread crumbs, parsley, fresh minced garlic, onions, jalapeños, chili garlic sauce, egg, milk, parmesan cheese, oregano, and a generous sprinkle of salt and pepper. Using your hands mix gently, careful not to over mix.
• Roll meat mixture into golf sized balls and then fry the meatballs in vegetable oil over medium high heat, working in batches. Brown them on all sides. Each batch should take about 7 minutes.
• Heat a separate skillet over medium low heat, add onions and cook until translucent
• Add fresh minced garlic and red chili flakes, season with salt and pepper and cook until garlic turns golden and fragrant.
• Add crushed tomatoes, red wine, sugar, basil, salt, and pepper. Cook for 15-20 minutes before adding the meatballs.
• Place the browned meatballs in the sauce and let it cook for an additional 30-40 minutes or until the meatballs are tender and fully cooked through.
• Add some fresh basil and serve over Spaghetti

BAKED SPAGHETTI

Steps:

• Heat a large pot over medium-low heat, add onions and cook until translucent. Add red chili flakes and fresh minced garlic, cook until garlic turns a golden color.
• Add the beef and cook until fully browned, season with Italian seasoning, granulated garlic, onion powder, salt, and pepper. Add the red sauce, fresh basil, stir and let it simmer covered over medium-low heat for 20 minutes.
• While the sauce is simmering, cook one pound of spaghetti in boiling salted water. Drain and set aside. In a mixing bowl, combine the ricotta, parmesan, basil, parsley, and salt and pepper until evenly combined.
• Preheat your oven to 400 degrees F. Place the cooked spaghetti in a casserole dish and combine it with the ricotta mixture and meat sauce. Add the mozzarella cheese and extra parmesan cheese on top and place it in the oven for 5-10 minutes or until the mozzarella cheese is completely melted. Remove from the oven and let cool for 10 minutes before serving.

EASY PASTA BOLOGNESE

Steps:

• Bring a large pot of water to a boil & prepare noodles.
• Meanwhile, in a large saucepan on medium heat, add bacon and fry until almost crisp.
• Add chopped onion and cook until tender.
• Add ground beef and cook until no longer pink.
• Add olive oil, milk, wine, and tomato paste. Reduce on medium low.
• Stir parmesan into the sauce. Add noodles to your saucepan & toss.
• Add a few large spoonfuls of pasta water to thin sauce if desired. Serve with parmesan & fresh basil.

JULIE'S SPAGETTI SAUCE

Steps:

• In a LARGE pot add: the two large cans of tomato juice, the lage can of crushed tomatoes and one large can of plain tomato sauce and let simmer on med.
• In frying pan: put a little oil, oregano, basil, garlic cloves, and parsley.
• Be sure not to burn. Add to sauce and don't clean the pan.
• In frying pan: one large can of tomato paste (or 2 small cans), fill each can with water and add to paste. Heat and add to sauce.
• In frying pan: put a little oil, chopped onion, chopped green pepper, chopped mushrooms, salt and pepper to taste. Saute and add to sauce.
• In frying pan: brown 2 lbs hamburger, garlic cloves, salt and pepper to taste, dried chili peppers to taste (not to many). When meat is brown add to sauce.
• In sauce: add 2 carrots (peeled and sliced big) add 3 bay leaves.
• Simmer 4 hrs, stirring occasionally.

SPAGHETTI SAUCE

Steps:

• In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
• Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
• Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
• After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
• Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
• Amen.

JULIE'S PASTA SAUCE

Steps:

• Saute onion and garlic in olive oil until tender (not brown).
• In large dutch oven place all ingedients mixing well.
• Bring to boil; reduce to low and simmer for 2-hours; stirring occasionally.