Oamc Spaghetti Sauce Recipes

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SPAGHETTI FOR 100 OR OAMC



Spaghetti for 100 or Oamc image

A hearty meat sauce makes this spaghetti a crowd pleaser. Even though this recipe serves 100 people, it is very easy to make. This needs to simmer for 2 or 3 hours, so make it well in advance. You can even make the sauce the day before--on the day of your event, just boil the noodles and reheat the sauce. This is also great for OAMC-allow sauce to cool, divide into containers and freeze.

Provided by TGirl

Categories     Spaghetti

Time 3h20m

Yield 50 cups, 100 serving(s)

Number Of Ingredients 11

6 lbs ground beef
2 cups chopped onions
16 cloves garlic, minced
12 (29 ounce) cans tomato sauce
4 (18 ounce) cans tomato paste
1/4 cup salt
3 tablespoons sugar
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons italian seasoning
13 lbs spaghetti noodles, cooked and drained

Steps:

  • In a large stockpot, brown beef, onion, and garlic, then drain.
  • Add tomato sauce, tomato paste, salt, sugar, and seasonings, bring to a boil, then reduce heat to a low simmer.
  • Cover and allow to simmer for 2 to 3 hours, stirring occasionally.
  • Serve sauce over cooked noodles.
  • This recipe makes about 50 cups of sauce-if making for OAMC, allow sauce to cool completely, divide into appropriate portions for your family, and freeze in airtight containers.

OAMC SPAGHETTI SAUCE



OAMC Spaghetti Sauce image

This recipe is wonderful for those busy nights! I have made this a million times! This is great doubled as well. From the OAMC cookbook.

Provided by Loves2Teach

Categories     Sauces

Time 2h10m

Yield 12 cups

Number Of Ingredients 12

1 lb bulk Italian sausage
1 1/2 cups finely chopped onions
1 (12 ounce) can tomato paste
3 (28 ounce) cans Italian-style tomatoes or 3 (28 ounce) cans plain crushed tomatoes in puree
2 cups water
4 teaspoons minced garlic (4 cloves)
4 bay leaves
2 tablespoons sugar
4 teaspoons dried basil
2 teaspoons dried oregano
4 tablespoons chopped fresh parsley
2 teaspoons salt

Steps:

  • In a large pot, cook and stir the bulk italian sausage with onions until the meat is brown; drain fat.
  • Add remaining ingredients.
  • Bring sauce to a boil; reduce heat.
  • Partly cover, and simmer for 2 hours, stirring occasionally.
  • You can can also simmer in crockpot instead of a pot if desired.
  • Allow sauce to cool.
  • Can be frozen in containers or ziplock bags.
  • To serve, thaw and heat in a sauce pan.

Nutrition Facts : Calories 225.5, Fat 12.4, SaturatedFat 4.4, Cholesterol 28.8, Sodium 1330.8, Carbohydrate 22.7, Fiber 3.8, Sugar 15.2, Protein 8.8

CROCK POT SPAGHETTI SAUCE - MMMM OAMC



Crock Pot Spaghetti Sauce - Mmmm OAMC image

I have worked on this sauce recipe for quite some time. I hope you enjoy it as much as our family does. We traditionally eat this every Sunday with garlic toast [roasted garlic drizzled with olive oil (425 degrees for 35 minutes wrapped tightly in tin foil) and topped with parmesean cheese placed on top of a cooling rack, set on a cookie sheet, then broiled], Ceasar salad, steamed broccoli and orange slices. This recipe make A LOT of sauce (You may want to halve it). Leftovers freeze beautifully.

Provided by Natures Cuisine

Categories     One Dish Meal

Time 9h

Yield 20 serving(s)

Number Of Ingredients 18

3 (14 1/2 ounce) cans tomato sauce
2 (28 ounce) cans whole tomatoes, broken apart by hand
4 (6 ounce) cans tomato paste
1 (3 ounce) can sliced olives
2 bay leaves
1/2 tablespoon raw sugar
3 teaspoons dried basil
3 teaspoons dried oregano
2 tablespoons chopped fresh parsley
2 teaspoons sea salt (to taste)
olive oil
1 large onion, chopped
4 garlic cloves, minced
1 cup fresh mushrooms, sliced (one small can of mushrooms may be substituted)
3 lbs ground beef
salt and pepper, to taste
whole wheat spaghetti
parmigiano-reggiano cheese, grated

Steps:

  • Turn crock pot on high.
  • Add all ingredients in Phase I to crock pot.
  • Add olive oil to large skillet. Over medium-high heat wait until olive oil just starts to smoke. saute onions and mushrooms, until onions have browned. Add garlic and sauté for one minute. Add to crock pot.
  • Next, in same skillet, brown ground beef. Drain fat. Add to crock pot.
  • Simmer on low for 6-8 hours. Add salt and pepper to taste.
  • Serve over spaghetti topped with cheese.

Nutrition Facts : Calories 221.8, Fat 11.2, SaturatedFat 4.2, Cholesterol 46.3, Sodium 918.3, Carbohydrate 16.3, Fiber 3.9, Sugar 9.8, Protein 16

THREE-MEAT SPAGHETTI SAUCE (OAMC)



Three-Meat Spaghetti Sauce (OAMC) image

This looks yummy and great to have on hand for those busy nights! I haven't tried this yet and have adapted it to make it a little healthier... but I found it in TOH's "Freeze Pleasers". Enjoy!

Provided by megs_

Categories     One Dish Meal

Time 35m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb ground turkey
1 lb turkey sausage
1 cup turkey pepperoni, chopped
1 cup onion, chopped
1 (28 ounce) can crushed tomatoes
3 cups water
2 (6 ounce) cans tomato paste
2 tablespoons parmesan cheese, grated
2 tablespoons italian seasoning
2 teaspoons garlic salt
1 teaspoon pepper
cooked spaghetti

Steps:

  • In a large pot, cook beef, sausage, and onion. Stir in tomatoes, tomato paste, water, pepperoni, cheese, and seasonings. Bring to a boil, reduce heat, and simmer for 30 minutes.
  • Serve desired amount over spaghetti. Cool remaining sauce, transfer to freeze containers {may be frozen up to 3 months}.
  • TO USE FROZEN SAUCE: Thaw in fridge overnight, place in saucepan and heat through.

LAURIE'S ABSOLUTE FAVORITE SPAGHETTI SAUCE



Laurie's Absolute Favorite Spaghetti Sauce image

Description from Laurie: I've been using this recipe for 17 years. A friend of mine was a nurse's aide at a nursing home, and was given this recipe by a sweet old Italian lady there--so what a surprise, since this recipe calls for all powdered spices. Besides this recipe making really delicious sauce, it is consistently good because everything is measured. I also measure the spices into a baggie and take it on vacation to make for dinner at the rental. I make the sauce nearly every week because it is a family favorite and the price is right (the sauce costs .88 per can and the paste is .33 a can, and all my spices are the cheapie brand. Sometimes I double it and freeze some --- but the armona is so enticing that it makes it worth it to cook it up fresh.

Provided by cook from scratch

Categories     Easy

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 (26 ounce) cans tomato sauce, plus two cans water
6 ounces tomato paste
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons oregano
2 teaspoons dried basil
1/4 cup sugar (I reduce to 2 T as it is too sweet for me)
2 tablespoons vegetable oil (I use olive)
1/2 teaspoon salt (I also add pepper)
1/2 teaspoon baking soda
1/2 cup parmesan cheese
2 lbs ground round
2 eggs
2 cups dry breadcrumbs (or crushed saltines) or 2 cups Italian breadcrumbs (omit salt and spices)
1 teaspoon salt
1 tablespoon italian seasoning (or to taste)
1/2 cup parmesan cheese

Steps:

  • Add all ingredients, except soda in a large crock-pot.
  • Cook on low for 6-8 hours, stirring occasionally.
  • Add soda (to reduce tomato acid) and 1/2 cup of cheese. Stir.
  • One hour before serving, make meatballs about golfball sized, dropping them into the sauce raw. The meatballs will soak up and absorb the sauce.

Nutrition Facts : Calories 1195.3, Fat 65.5, SaturatedFat 24.2, Cholesterol 275.9, Sodium 4285.1, Carbohydrate 87.4, Fiber 11.1, Sugar 37.5, Protein 66.9

MEDITERRANEAN VEGETABLE PASTA SAUCE (OAMC)



Mediterranean Vegetable Pasta Sauce (Oamc) image

This rich vegetable sauce is sure to become a favourite whether it's mixed through pasta, spooned over baked potatoes, served with grilled chicken or fish, or spread over a pizza base. This sauce can be frozen. After adding the Napoletana Sauce and parsley, cool then freeze in a container and keep for up to 1 month. Defrost thoroughly, then reheat until piping hot before adding to cooked pasta or any of the suggestions above.

Provided by English_Rose

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 large eggplant, washed
1 large onion
1 red pepper, washed
1 garlic clove, crushed
3 tablespoons olive oil
2 teaspoons paprika
14 ounces pasta sauce, Napoletana, store bought
3 tablespoons fresh flat-leaf parsley, chopped
fresh ground black pepper
1 lb pasta

Steps:

  • Preheat the oven to 400°F Trim and discard the top and bottom of the eggplant and cut the remainder into small cubes.
  • Peel the onion and chop finely. Cut the red pepper in half, deseed and slice into small pieces.
  • Place the prepared vegetables in a medium-sized roasting tin with the garlic. Stir in the olive oil, paprika and 4 tbsp cold water. Roast in the preheated oven for 20 minutes, stirring occasionally to stop the vegetables from sticking.
  • When the vegetables are soft and golden, stir in the Napoletana Sauce and parsley, and season well. Return to the oven for a further 10 minutes to heat through. Meanwhile, cook the pasta according to the pack instructions. Drain the pasta, then stir into the sauce. Serve with a crisp green salad.

Nutrition Facts : Calories 647.4, Fat 14.8, SaturatedFat 2.1, Sodium 489.7, Carbohydrate 110.7, Fiber 10.3, Sugar 17, Protein 19.1

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