Mimis Fantastic Thick Spaghetti Sauce Recipes

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MIMI'S FANTASTIC THICK SPAGHETTI SAUCE



Mimi's Fantastic Thick Spaghetti Sauce image

A few years ago I came upon a sauce that was so good but........... I altered it quite a bit to fit our family. This is now the best sauce I have ever had and if you follow the measurements, it will come out the same every single time. I use Tuttoroso brand in the puree, paste, and sauce because that is the one my friend's mother always used. She was from Italy and made the best sauce in the world. Hubby loves it and comments on it whenever we have it which is once a week. It freezes well and is great with meatballs even thought there is a lot of meat in the sauce. Serve it with garlic bread and you will be sooooo happy.

Provided by Mimi in Maine

Categories     Spaghetti

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb italian sweet sausage
1 lb hamburger (I use chuck (80% I think it is)
2 fresh garlic cloves (minced)
1/2 medium onion (chopped)
2 (28 ounce) cans tomato puree (see note above on the brand I use)
2 (6 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
2 1/2 cups water
3 1/2 teaspoons basil
2 1/2 teaspoons parsley
2 teaspoons brown sugar (could use white if you want to)
1 teaspoon salt
1/8 teaspoon black pepper
1/4 cup parmesan cheese

Steps:

  • In a heavy pot, brown sausage and hamburg, breaking it up into smaller pieces.
  • Add chopped onions and minced garlic and cook till meat is done; add tomato paste and stir until it is mixed in well.
  • Add tomato puree, sauce, and water (when measuring the water, put it into the puree can to rinse it all out and then add to meat mixture).
  • Add basil, brown sugar, salt, parsley, and black pepper and mix well.
  • Add the Parmesan cheese (yes, to the the sauce) and mix it in well.
  • Simmer on low for 2-4 hours stirring occasionally so it won't burn; if you think it needs some thinning down, add about 1/8 cup water at a time; don't add too much because you want it thick so it will stick to your pasta.
  • Cook your spaghetti and enjoy! Eat what you want and freeze the rest in containers that will hold the amount you will eat at a sitting.

INCREDIBLY AWESOME NO FAIL SPAGHETTI SAUCE



Incredibly Awesome No Fail Spaghetti Sauce image

This recipe came about through a lot of trial and error. My guinea pigs...I mean my family and friends finally gave it two thumbs up this week when we had it for Christmas Eve. It makes a lot so I freeze the leftovers and use it either for another course of spaghetti or for lasagne. I start this around 9 a.m. and we eat at 6 p.m. You really don't have to simmer it as long as I do, but it really marries the flavors. The longer the simmer the better the taste! It could be made the night before and heated through, refrigerated, then thrown in a crock pot on low all day. Or the morning of, then either simmer on the stove top or in the crock pot. If planning to simmer on the stove, make sure you use a large, heavy, thick bottomed pan. Adjust the garlic to your taste. By smashing the garlic before you mince it, the skin comes right off and you release the oils and more flavor. When it comes to the tomatoes and the sauce, try to use the unseasoned. The beef broth adds a depth to the sauce. Cook time is for the shortest time it should be simmered.

Provided by fishywitch

Categories     < 4 Hours

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15

1 lb sweet Italian sausage
1 lb ground chuck
1 medium onion, diced
4 garlic cloves, smashed then minced
1 (28 ounce) can diced tomatoes
1 (28 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1 cup beef broth
4 teaspoons oregano
5 teaspoons basil
2 teaspoons parsley
3 teaspoons brown sugar
1/4 teaspoon fresh ground black pepper
2 teaspoons red pepper flakes (optional)
1/2 cup dry red wine (make sure it is one that is drinkable, I use a really good Cabernet)

Steps:

  • Brown sausage in large heavy pan.
  • When sausage is 3/4 browned, add ground chuck and cook until both sausage and chuck are browned. Drain, leaving a little of the fat in the pan.
  • Add onions and garlic, sweat for 3-4 minutes.
  • Add tomatoes, tomato sauce , tomato paste and water. Mix together, then add spices. Stir well and barely bring to a boil.
  • Stir in wine. Bring to a boil again.
  • Simmer at a low boil for as little as an hour or for as long as 7-8 or more in a crock pot.

MIMI'S SPAGHETTI SAUCE



Mimi's Spaghetti Sauce image

This is my mother's home made spaghetti sauce, which I like to use when making lasagna or baked ziti too. It's not real thick, and not real thin. You can usually serve it after cooking only 1 hour, but additional time brings out the taste better. The only alteration I made to Mimi's recipe is I added chopped green pepper for DH. You can also make it with ground buffalo or ground turkey for a leaner version.

Provided by kitty.rock

Categories     One Dish Meal

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb lean ground beef
2 tablespoons olive oil
1 medium onion, minced
3 garlic cloves, minced
1 medium green bell pepper, minced
1 (6 ounce) can tomato paste
1 (8 -12 ounce) can tomato sauce
1 teaspoon dried basil
2 teaspoons dried oregano
1/2 teaspoon dried rosemary (crushed)
1/2 teaspoon dried thyme
2 bay leaves
1 pinch sugar
salt
black pepper

Steps:

  • Put olive oil in stock pot.
  • Add onion, garlic and green pepper. Saute over low heat until onion is translucent.
  • Add ground beef and brown until thoroughly cooked. Drain excess grease.
  • Add tomato paste and tomato sauce. Include one can water from each (about 2 cups water). Stir together until paste is mixed in well with other ingredients.
  • Add basil, oregano, rosemary, thyme, bay leaves and pinch of sugar.
  • Bring to a boil, then reduce heat and simmer on low for 1-2 hours.
  • Serve over cooked pasta, with freshly grated parmesan cheese, salad and hot bread.

Nutrition Facts : Calories 224.4, Fat 12.4, SaturatedFat 3.8, Cholesterol 49.1, Sodium 476.9, Carbohydrate 11.9, Fiber 2.8, Sugar 6.4, Protein 17.4

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