Mammas Homemade Spaghetti Sauce Recipes

JO MAMA'S WORLD FAMOUS SPAGHETTI

Steps:

• In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
• Add onions and continue to cook, stirring occasionally until onions are softened.
• Add garlic, tomatoes, tomato paste, tomato sauce and water.
• Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
• Stir well and barely bring to a boil.
• Stir in red wine.
• Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
• Cook spaghetti according to package directions.
• Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

JO MAMA'S WORLD FAMOUS SPAGHETTI RECIPE

Steps:

• In a large, heavy stockpot, bronw italian sausage, breaking up as you stir. Add onions and continue to cook stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce, and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! Cook spaghetti according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

MY MAMA IULIUCCI'S "DON'T SKIP A STEP" SPAGHETTI SAUCE

Steps:

• Combine tomato products in large stock pot or dutch oven.
• Add a 28 ounce can of water and stir.
• Bring to a boil and reduce to a simmer.
• Sprinkle with sugar, salt, pepper, Italian seasoning, garlic powder, parsley and grated cheese and stir to combine.
• In a frying pan, heat about 1/4" of vegetable oil and fry up your sausage or meatballs until cooked through.
• Add the meat to the simmering sauce, along with any optional meats (recommended) mentioned in ingredients.
• Now, this is an important, not to be left out, step: Add chopped onions and garlic to pan that meat was fried in.
• Do not drain anything before adding onions and garlic-- there should be some drippings/oil left in the pan!
• Fry onions and garlic until tender and aromatic.
• Remove pan from heat.
• Another important step, not to be left out: Add about 1/2 cup water to the pan and swish around, combining the leftover drippings and onion and garlic.
• Pour and scrape it all into the simmering sauce.
• Stir to combine.
• Let simmer for 3 hours or until desired consistency, stirring occasionally.
• I keep mine only half way covered, so it cooks down and gets thick and rich.
• Remove pepperoni, chicken and ribs if used.
• Remove meat from bones of chicken and ribs and add back to sauce in small shreds.
• Discard pepperoni, eat it, or chop it up and add it back to sauce.
• Serve over your favorite pasta and enjoy.

MOM'S SPAGHETTI SAUCE

Steps:

• In a large skillet, cook the beef, onion, green pepper, mushrooms and celery over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a 3-qt. slow cooker, combine the tomatoes, spaghetti sauce, ketchup, sugars, salt, oregano, chili powder and mustard. Stir in the beef mixture. Cover and cook on low for 4-5 hours or until heated through., Freeze Option:: Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with hot spaghetti.

MAMA'S SPAGHETTI SAUCE

Steps:

• In a large Dutch oven, melt the butter with the olive oil, add the garlic and onion, and saute until onion is soft/translucent.
• Add the ground sirloin and Italian sausage and cook until no longer pink.
• Stir in the remaining ingredients, adding the bay leaves last so as not to break them up during stirring. Adjust the seasonings as needed to suit your taste.
• Bring the sauce to a boil, then turn heat down to the lowest possible heat and let simmer for 2 hours covered with an offset lid.
• Serve with cooked spaghetti and parmesan cheese.

MOM'S BEST SPAGHETTI SAUCE

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.

MAMA'S SPAGHETTI WITH MEAT SAUCE

Steps:

• Brown beef in a saucepot or large, deep skillet over medium heat; drain.
• Add garlic and saute until just turning white.
• Add onion, celery, and mushrooms. Saute until tender, about 5-7 minutes.
• Add tomatoes with juice and tomato sauce. Stir to combine. Add tomato paste and mix together. Stir in herbs and bay leaves. Season to taste with salt and pepper. Add a pinch of brown sugar, if desired.
• Bring sauce to a simmer; reduce heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. Meanwhile, prepare pasta according to package instructions.
• Before serving, remove bay leaves and taste; adjust seasoning as desired. Serve over hot pasta, sprinkled with Parmesan cheese.

GRANDMA MAGGIO'S SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
• Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
• Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.