Mimis Fantastic Thick Spaghetti Sauce Recipes

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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

FRAN'S FANTASTIC SPAGHETTI



Fran's Fantastic Spaghetti image

This is a spaghetti recipe for those who crave something heartier than just noodles and a runny sauce. It has been in my family for many generations, and is the best Italian spaghetti I've ever tried. However, this is not a recipe for any day, it does take huge amounts of time, so I suggest making it on a special occasion, or a nice romantic meal. You will need a large pan or stock pot to cook this recipe. Also, it is best to "half cook" the sausage and meatballs before actually adding them to the sauce, because if you do not, they will actually disintegrate and you'll be left with a spaghetti soup :P I've posted this as a 3-4 servings, if your using it as a main course and adding garlic bread and salad, you could easily get 5 servings, maybe more.

Provided by Distant Goddess

Categories     One Dish Meal

Time 5h45m

Yield 3-4 serving(s)

Number Of Ingredients 19

16 ounces spaghetti noodles
1 large green bell pepper
1 medium onion
2 (15 ounce) cans diced tomatoes
1 (10 ounce) can tomato paste
ketchup, to taste
2 garlic cloves
1 tablespoon parsley
1 tablespoon oregano
1 tablespoon basil
salt and pepper
1/2 lb mild Italian sausage
water
1/2 lb lean ground beef
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon basil
salt & pepper
ricotta cheese (optional) or parmesan cheese, to taste (optional)

Steps:

  • Chop up bell pepper & onion.
  • Crush garlic or chop very finely.
  • Cut sausages into 3/4-inch sections.
  • Also, start shaping your meatballs from mixture (meatballs should be be about a 1-inch sphere).
  • Preheat grill on a moderate heat (I suggest using a grill to precook your sausages and meatballs, rather than a frying pan).
  • In stock pot on a moderate heat, empty diced tomatoes, tomato paste, onion, bell pepper, parsley, oregano, basil & garlic (Depending on juice in diced tomatoes, you may need to add a bit of water here, remember, you don't want this to be too runny; it will cook down, but you want to add water gradually).
  • While spaghetti sauce is heating up, grill sausages and meatballs until the outside is brown, and insides still a bit pink.
  • Now add your sausages & meatballs into spaghetti sauce (If you don't have enough room on grill to cook both at the same time, don't worry, just cook the sausages first and add them, then continue with the meatballs).
  • Now the spaghetti sauce should be starting to "take"; Add salt and pepper to taste (Be careful, it will be hot).
  • Add ketchup, this is to taste also, Ketchup gives it a bit of a kick, which is good in certain amounts, but can overpower the spaghetti if you're not careful.
  • Place lid on spaghetti and continue cooking for 5-7 hours (the longer the better) Make sure you stir spaghetti regularly, and add water as needed.
  • Cook pasta according to directions on the packet & drain.
  • When preparing the spaghetti, it's best to add your ricotta cheese to the hot noodles and mix gently so it melts in with it (Some people don't like the look of little white cheese bits in their spaghetti, hence the optional).
  • Top with large amounts of spaghetti sauce, including the wonderful meatballs and sausage.
  • Sprinkle parmesan over the top of spaghetti.
  • Enjoy!

Nutrition Facts : Calories 1140.7, Fat 31.6, SaturatedFat 10.9, Cholesterol 92.3, Sodium 2342.6, Carbohydrate 160, Fiber 15, Sugar 28.4, Protein 56.8

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