Moms American Spaghetti Recipes

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MOM'S HEARTY SPAGHETTI



Mom's Hearty Spaghetti image

Flavored with Italian sausage and dotted with tender meatballs, the savory from-scratch sauce made this dish one of my mom's most-requested. We five kids were always thrilled to hear it was on the menu. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 21

1 egg
1/4 cup milk
1 cup soft bread crumbs
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon minced fresh parsley
1 pound ground beef
SAUCE:
1 pound Italian sausage links, cut into 2-inch pieces
1 large onion, chopped
1 medium green pepper, chopped
2 cans (28 ounces each) diced tomatoes, drained
2 cans (8 ounces each) tomato sauce
1 can (14-1/2 ounces) beef broth
1 can (6 ounces) tomato paste
2 garlic cloves, minced
2 teaspoons each dried basil, oregano and parsley flakes
2 teaspoons sugar
Salt and pepper to taste
Hot cooked spaghetti
Grated Parmesan cheese

Steps:

  • In a bowl, combine the first six ingredients. add beef and mix well. Shape into eight meatballs. Brown in a Dutch oven over medium heat; drain and set meatballs aside. , In the same pan, cook sausage, onion and green pepper until vegetables are tender; drain. Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings. Add meatballs; stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with Parmesan cheese.

Nutrition Facts :

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

MOM'S IRISH-AMERICAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS



Mom's Irish-American Spaghetti Sauce With Sausage and Meatballs image

I just got Mom to e-mail me directions for how to make "meat sauce" like she did when we were kids. This was a staple in our house, always made in an enormous pot and simmering most of the day. It seemed like forever before we were allowed to taste test it! The measurements are mine, as Mom only gave vague instructions. There is something really special about this recipe ... everyone asks me what the secret ingredient is, but I think its the process of cooking the sausages in the sauce that makes it sooooo wonderful. This freezes well, so make extra. Can be defrosted slowly in the microwave.

Provided by Gingernut

Categories     Sauces

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 15

6 -8 links mild Italian sausage (for those in Australia, I have found Coles Tuscan sausages are the best for this recipe)
1 large onion, chopped finely
4 small garlic cloves, crushed
3 (400 g) cans tomato puree
1 (800 g) can crushed tomatoes
1 (400 g) can diced tomatoes
2 tablespoons tomato paste
2 teaspoons sugar
400 g lean ground beef
1/2 cup dry breadcrumbs
dried oregano, to taste
dried basil, to taste
dried parsley, to taste
salt, to taste
pepper, to taste

Steps:

  • Brown all but 3 of the sausages in olive oil in a big pot on the stove.
  • Turn down heat and add onion and garlic. Saute till just translucent.
  • Add tomato puree, crushed tomatoes, diced tomatoes, tomato paste and sugar. Season with oregano, basil, parsley, and salt and pepper. Let simmer.
  • Meanwhile, into a large bowl, squeeze the remaining 3 sausages out of their casings.
  • Add mince, breadcrumbs, herbs and salt and pepper. Mix well with your hands (rubber gloves work great!). Use the palms of your hands to firmly form golf ball-sized meatballs (I got 12 out of this mixture).
  • When the sauce is piping hot, and the sausages are cooked through (about 40 minutes), throw meatballs into the sauce and let cook for another 30-40 minutes.
  • If you want to let the sauce and sausages simmer longer, feel free. But don't throw in the meatballs till 40 minutes before the end.
  • Serve over spaghetti or use to make lasagna.

Nutrition Facts : Calories 294.9, Fat 15.3, SaturatedFat 5.4, Cholesterol 45.3, Sodium 822.5, Carbohydrate 23.1, Fiber 3.9, Sugar 10.8, Protein 17.9

MOM'S SPAGHETTI SAUCE



Mom's Spaghetti Sauce image

A great sauce for any pasta dish, I usually leave the meats out for most baked dishes. This recipe came to me from my Mother, a full-blooded Italian-American, with a few minor additions/changes by me. I have never found a recipe that I like as much, but then I am probably biased. Cook time is 1 to 8 hours depending on how long you have. Mom used to cook it all day. I like to go at least two hours, but I have spent as little as 45 minutes on the cook time.

Provided by Wally Wilkins

Categories     Sauces

Time 2h30m

Yield 2 quarts

Number Of Ingredients 23

2 stalks celery
1 large onion
2 -4 cloves garlic (or 2-4 tablespoons of diced garlic from the jar You can adjust to taste.)
3 (6 ounce) cans tomato paste (I prefer Contadina)
2 (14 1/2 ounce) cans tomatoes (Use what you prefer, but I like the diced Italian Seasoning type)
1 (15 ounce) can tomato sauce
1 lb ground beef or 1 lb stewing beef, cut in cubes (optional)
2 tablespoons olive oil (can use vegetable oil if you prefer)
4 -8 ounces sliced mushrooms (optional)
2 -4 ounces black olives, chopped or sliced (optional)
1 bell pepper (optional)
oregano
thyme
sweet basil
rosemary
cumin
italian seasoning, can be used in place of the above spices
bay leaf
crushed red pepper flakes (optional)
garlic powder
onion powder
salt
black pepper

Steps:

  • Cut celery and onion (and bell pepper if used) as fine as you prefer.
  • If you like chunky style sauce make the pieces bigger, I like mine chopped fairly small.
  • In a large skillet, heat 1-2 tblspn of oil, when oil is hot (not smoking) add celery and stirfry.
  • As celery begins to clarify, add onion (and bell pepper, if used) and stirfry until it begins to glaze, add chopped garlic, stir for a short time (don't let anything begin to brown).
  • If using meat, add ground beef or stew beef and brown, stirring regularly, adjust heat to make sure nothing burns.
  • Salt and black pepper to taste.
  • Transfer to a larger pot (if you have a good sized pot that you can brown in, you can just start with that instead of using the skillet.).
  • Stir in tomato paste and cook until the color darkens.
  • Stir in tomatos and tomato sauce.
  • Add spices (Italian seasoning or individual spices) to taste.
  • Add 3 Bay Leaves.
  • Stir in mushrooms and/or black olives and crushed red pepper, if desired.
  • Stir in 1-2 cans of water (I use the tomato paste, tomato and tomato paste cans to get the leavings out of them.).
  • Adjust heat to simmer.
  • Let cook for at least 1 hour, longer if you can, and stir regularly.
  • Check spice to taste and add what you want.
  • You can cook this for a little while or for a longer time.
  • I prefer at least 2 hours to give all the spices a chance to blend well.
  • But it can be cooked for as little as a half hour.
  • If you want it to cook for a long time, monitor the thickness and add water as needed.
  • Don't forget to remove the Bay Leaves before serving.
  • Some people like to add a pinch of sugar to cut the acidity, but I believe that the Bay Leaves accomplish this and have never used sugar.
  • When done, serve over or mix with the cooked pasta of your choice.
  • Add grated parmissan if desired.
  • Also individuals can add crushed red pepper to their own servings, for those who like it a little spicier.
  • If making a baked dish such as Lasagna, Ziti, etc.
  • you may want to make the sauce a little thinner (add water) to start with.

Nutrition Facts : Calories 1002.5, Fat 50.2, SaturatedFat 15.7, Cholesterol 154.2, Sodium 3359.7, Carbohydrate 90.4, Fiber 21.5, Sugar 55.3, Protein 60.9

MOM'S AMERICAN SPAGHETTI



Mom's American Spaghetti image

My Mom use to make this all the time. It's simple, cheap and so good. My brother Nick loved making spaghetti sandwiches out of it. With the leftovers the next day my Mom would fry it up in butter till it was crisp a little on the outside.

Provided by Bonnie Beck @sailboat

Categories     Pasta

Number Of Ingredients 7

1 pound(s) spaghetti or (i like to use) 1 box, 16 oz. barilla cut spaghetti
1 can(s) or bottle 32 tomato juice
1 pound(s) ground chuck or round
- salt and pepper to taste
- garlic powder to taste
- a smidgen of chili powder
- a tad of butter

Steps:

  • Cook the spaghetti till al dente. While the spaghetti is cooking, brown the ground beef in the tad of butter, add salt, pepper, garlic powder and the smidgen of chili powder. Drain. I don't drain the fat as I use sirloin or round steak..if I use chuck it depends on how fatty it is. A little fat helps add flavor to the Tomato juice. Add the tomato juice to the browned ground beef and heat till hot. Once the spaghetti has reach the "al dente" drain the spaghetti and place back in pot. Add the ground beef that is in the tomato juice. Stir to distribute evenly. Serve hot with a salad..
  • We always had Weber's bread in the house when we were kids and that's what we used to make sandwiches out of. I have made sandwiches out of heated french rolls and it's delicious. The sandwiches are really good if you make them on toasted garlic bread.

MOM'S SPAGHETTI SAUCE



Mom's Spaghetti Sauce image

Absolutely favorite meal of all in our home. I tried Jo Mama's World Famous Spaghetti this weekend and was told emphatically "you MUST enter 'our' recipe!" Sharlene W, I would love your opinion!

Provided by Wendy Archer

Categories     Sauces

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 11

1 large onion, chopped
6 cloves garlic, crushed
2 lbs ground beef
2 (28 ounce) cans whole tomatoes or 2 (28 ounce) cans diced tomatoes
2 (15 ounce) cans tomato sauce
1 cup tomato juice
3 cans mushroom soup
2 large green peppers, chopped
1 tablespoon dried Italian seasoning
10 pimento pepper, chopped (not hot!)
1 can mushroom, sliced

Steps:

  • Fry onions and garlic in a minimal amount of oil in a large heavy pot until onions are soft.
  • Add meat and stir-fry until browned.
  • Add Tomatoes, Tomato Sauce, Tomato Juice and Mushroom Soup, stirring to blend.
  • Add Green Peppers and Italian Seasoning.
  • Simmer for 45 minutes for flavours to blend, stirring occasionally.
  • Add Pimento Peppers and canned mushrooms.
  • Simmer for 15 minutes more.
  • Serve over cooked spaghetti with a sprinkle of Parmesan Cheese.
  • Freezes exceptionally well for those"pull-out of the freezer" days.

Nutrition Facts : Calories 198.8, Fat 10.2, SaturatedFat 3.6, Cholesterol 38.6, Sodium 634.1, Carbohydrate 15.1, Fiber 3.7, Sugar 7.9, Protein 13.8

MOM'S SPAGHETTI



Mom's Spaghetti image

My mom taught me how to make this spaghetti sauce when I was in high school. She is my mentor and the best cook I know. I hope you enjoy it as much as I have.

Provided by chefdinaowe

Categories     Meat

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 large onion
2 minced garlic cloves
1 1/2 lbs ground beef
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 cups water
1/4 cup dried parsley
2 teaspoons italian seasoning
1 teaspoon salt
1 teaspoon pepper
2 tablespoons sugar

Steps:

  • Heat oil in large pot. Add onions and garlic and cook for 2 minutes. Add ground beef and cook until completely brown. Add tomatoes, paste, water, parsley, italian seasoning, salt, pepper, and sugar. Mix thoroughly. Let come to a boil and then turn down heat to a simmer. Let simmer at low heat for at least one hour. If it becomes too thick you made add a little water as needed. That's it. Serve over your favorite pasta and your done.

MOM'S SPAGHETTI SAUCE



Mom's Spaghetti Sauce image

What a fantastic homemade spaghetti sauce. It's full of Italian herbs and is slightly spicy. Filled with meat and chunks of Italian sausage, we loved how hearty this sauce was. While this simmers, the smell is amazing. If you are sensitive to spice, you can always double the regular sausage and omit the spicy sausage. The whole...

Provided by Brandi Kirkpatrick

Categories     Other Sauces

Time 1h25m

Number Of Ingredients 12

1-1/2 lb lean ground beef
2 medium onions, finely chopped
1 can(s) tomato paste (12 oz)
1 can(s) tomato sauce (29 oz)
1 qt stewed tomatoes (my mom uses dad's from his garden) OR 3 14.5 oz cans stewed tomatoes (break them up with a spoon while simmering)
1/2 pkg (3) regular italian sausage
1/2 pkg (3) hot Italian sausage
2 tsp garlic powder
1 Tbsp parsley
1/2 tsp fennel seed
2 tsp basil
1 Tbsp sugar

Steps:

  • 1. In a skillet, brown beef and onions.
  • 2. Broil sausage for 3 minutes on each side. Drain sausage on a paper towel, slice.
  • 3. In a large pot/Crock Pot add all the ingredients.
  • 4. Stir and make sure it's combined well. Simmer for at least an hour.
  • 5. While simmering make sure you stir from the bottom occassionally.

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