Kays All Day Spaghetti Sauce Recipes

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KAY'S SPAGHETTI AND LASAGNA SAUCE



Kay's Spaghetti and Lasagna Sauce image

This sauce came from a good friend's Italian mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both spaghetti and lasagna. Pssst...the secret is the sugar! Also, as I am now vegetarian, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef.

Provided by SHERIMA1

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h

Yield 8

Number Of Ingredients 10

1 (28 ounce) can stewed tomatoes
1 (28 ounce) can crushed tomatoes
1 pound lean ground beef
2 yellow onions, chopped
2 green bell peppers, chopped
5 cloves garlic, chopped
2 tablespoons white sugar
1 tablespoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 22 g, Cholesterol 34.2 mg, Fat 8.4 g, Fiber 3.8 g, Protein 13.2 g, SaturatedFat 3.1 g, Sodium 379.2 mg, Sugar 8.8 g

MOM'S BEST SPAGHETTI SAUCE



Mom's Best Spaghetti Sauce image

A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating.

Provided by KRAZYBARB

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Yield 8

Number Of Ingredients 13

4 (14.5 ounce) cans whole peeled tomatoes
2 (15 ounce) cans tomato sauce
4 (6 ounce) cans tomato paste
3 cups water
4 cups fresh sliced mushrooms
2 onions, chopped
4 cloves garlic, minced
4 teaspoons white sugar
¼ cup chopped fresh basil
salt to taste
ground black pepper to taste
2 pinches baking soda
¼ cup grated Parmesan cheese

Steps:

  • Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
  • Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
  • After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
  • Cool, cover, and refrigerate overnight. The next day, reheat and serve.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 36.3 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 7.9 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 1624.4 mg, Sugar 23.2 g

SPAGHETTI SAUCE WITH GROUND BEEF



Spaghetti Sauce with Ground Beef image

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

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.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

DIVINE SPAGHETTI SAUCE



Divine Spaghetti Sauce image

This is one of those all-day simmering beef, tomato and herb sauces. It is very good and very nutritious! Ingredients can be increased or lessened to your taste. Freeze the remainder of sauce in plastic bags in serving sizes. Tastes better with each heating!!

Provided by Lana

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Meat Sauce

Time 6h30m

Yield 7

Number Of Ingredients 14

1 pound lean ground beef
2 (28 ounce) cans whole peeled tomatoes
2 (6 ounce) cans tomato paste
1 large onion, chopped
4 stalks celery, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
15 fresh mushrooms, sliced
5 tablespoons Italian seasoning
1 teaspoon dried red pepper flakes
4 bay leaves
2 tablespoons chopped fresh basil
3 cloves garlic, minced
1 pound spaghetti

Steps:

  • In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
  • In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
  • In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
  • Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Add sauce to pasta; serve.

Nutrition Facts : Calories 534.5 calories, Carbohydrate 75.7 g, Cholesterol 48.6 mg, Fat 15.6 g, Fiber 9.8 g, Protein 26.3 g, SaturatedFat 5.8 g, Sodium 773.7 mg, Sugar 16.8 g

ALL-DAY SPAGHETTI SAUCE



All-Day Spaghetti Sauce image

This spaghetti sauce freezes very well for later. I use standard quart-size ziplock bags, and stack them in the freezer.

Provided by Matt Smith

Categories     European

Time 6h15m

Yield 28 serving(s)

Number Of Ingredients 11

1 1/2 lbs lean ground beef
56 ounces diced tomatoes
56 ounces tomato sauce
48 ounces tomato paste
8 bay leaves
3 garlic cloves
4 tablespoons basil
2 tablespoons oregano
4 tablespoons onion powder (or equivalent real onion)
salt
pepper

Steps:

  • Brown beef in a skillet.
  • Put into a large stock pot with the tomato sauce, paste, and diced tomatoes.
  • Add most of the required amount of all the spices.
  • Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so.
  • Taste a spoonful and add the rest of the spices to taste.
  • TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary.
  • The thicker the metal of your stock pot, the less you have to stir.
  • Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.).
  • The longer it simmers, the thicker it gets (yum).
  • The sauce is also very good without the beef.

KAY'S ALL DAY SPAGHETTI SAUCE



Kay's All Day Spaghetti Sauce image

What a wonderfully thick sauce! It does, indeed, take all day to procure this delicious pasta topper, but it's well worth the time.

Provided by Kay Summitt Lewis

Categories     Other Sauces

Time 8h

Number Of Ingredients 23

2 lb ground chuck
3/4 of a medium sized sweet (vidalia) onion, chopped
2 can(s) 14.5 oz each, petite diced tomatoes
1 can(s) (8 oz) tomato sauce
1 can(s) (6 oz) tomato paste
water
1 pkg powdered spaghetti sauce spice mix (mccormick's or lawry's)
2 Tbsp balsamic vinegar
2 Tbsp brown sugar
3-4 clove garlic, (medium sized) finely diced or minced
2 tsp basil (dried) or fresh basil leaves finely chopped
1/2 tsp thyme, dried, or approx. 1 tblspn fresh thyme
1/4 tsp oregano, dried, or 1/2 tblspn fresh oregano, finely chopped/minced
3/4 tsp rosemary, dried, or 1/2 tblspn fresh rosemary, finely chopped/minced
1/8 tsp parsley flakes, dried, or 1 tsp fresh parsley, chopped/minced
1/2 tsp tsp garlic salt
1 green bell pepper, medium sized, diced
8-16 oz mushrooms, fresh, sliced
2 green onions, with green stalks, thinly sliced
1 can(s) (2.25 oz) sliced black olives
salt and pepper, to taste
1 pkg (16 oz) thin spaghetti or similar pasta
parmigiano-reggiano, grated or shredded for topping when serving

Steps:

  • 1. In a skillet, brown the ground chuck over medium-high heat. Add onion, cook until there is no remaining pink color in beef. Drain off any liquids and set beef/onion mixture aside.
  • 2. In a large pot over medium heat, mix together the canned tomatoes, tomato sauce and paste. (See tip below for flavored tomato products.) Stir until well mixed. Fill tomato paste can with water and then add that water to pot of tomato mixture. Then add in packaged spaghetti sauce spice mix and stir until well mixed. Add balsamic vinegar and brown sugar and stir. Add seasonings, stir well and heat until tomato mixture begins to bubble up/boil lightly. Reduce heat to just above simmer. Add in browned beef and onion mixture, and stir.
  • 3. Next, add in the sliced mushrooms, diced bell pepper and sliced green onions, including sliced stems. Stir, cover and simmer over low heat 5-7 hours, stirring occasionally... every half hour works best.(You can make this in a crockpot, but it doesn't work as well as the slow simmer and stir method.) When stirring, try and always stir up any sauce that is thickening and sticking to the bottom so it will keep the flavors enriching the whole pot of sauce.
  • 4. About 45 minutes before you plan to serve the meal: Add in the can of sliced black olives and stir.
  • 5. About 15 minutes before you plan to serve the meal: Turn the heat OFF under the pot, remove the lid and let it sit to thicken.
  • 6. Meanwhile, (as the sauce is thickening) bring a large pot of water to rapid boil. Boil pasta noodles according to directions on the package until "al dente". Drain and rinse quickly with cool water to stop the cooking process.
  • 7. Serve pasta with heaping ladles of sauce, top with grated cheese. Serve with a side salad and garlic bread. Note: Leftovers reheated in the microwave are even better the next day since the sauce thickens even more! (I like to make this on Saturday so my hubby can have leftovers all weekend while I relax.)
  • 8. HINT: When selecting the tomato sauce, tomato paste and petite diced tomatoes try using ones that are flavored with roasted garlic or basil or balsamic vinegar if they are available.

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