Sheris Homemade Spaghetti Sauce Recipes

HOMEMADE SPAGHETTI SAUCE

Steps:

• Season ground beef with salt and pepper.
• In a large skillet, add the beef and chopped onion and brown. Drain excess grease.
• Add tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, crushed red pepper, worcestershire, and sugar to the skillet.
• Stir well to combine and bring to a boil. Add water and stir well.
• Reduce heat and simmer for 30 minutes. Add chopped basil before serving, if desired.
• This sauce tastes great in Spaghetti Pie, Million Dollar Spaghetti, Slow Cooker Lasagna and Instant Pot Spaghetti.

NICK'S AUTHENTIC ITALIAN SPAGHETTI

Steps:

• Heat oil on medium heat in a large, deep skillet. Add onion, carrots, and garlic and saute for 1 minute. Add ground beef and pork and continue to cook.
• When meat is browned and onions are soft, add tomatoes.
• When tomatoes have softened and have started to release their juices (about 4-5 min) add basil, sugar, salt and pepper (if you are whole tomatoes, mash the them with a potato masher or spatula to release all their juices).
• Simmer for at least 3 hours (and up to 6 hours), stirring occasionally. The longer you simmer, the better. Important: tomatoes burn easily so keep an eye on them and add beef broth a little at a time to thin sauce if needed.
• In a large pot, cook spaghetti in salted water to al dente, drain completely and return to pot. Add sauce to the spaghetti noodles and toss until noodles are covered.
• Serve immediately.

SHERI'S HOMEMADE SPAGHETTI SAUCE

Steps:

• Blanch, peel and core the tomatoes. Chop them so they are in smallish pieces. Place in roaster.
• Peel garlic and place in a food processor. Half and quarter the onions and toss them in with the garlic. Process until finely chopped. Pour in with tomatoes.
• Seed and clean the peppers. Cut in chunks and toss in the food processor. Process until finely chopped. Pour into tomatoes. Stir up well.
• Add remaining ingredients except the bay leaves, allspice and fennel. Take these and divide into two cheese cloth sections. Take each cheese cloth and tie it with spices enclosed. Add to tomatoes.
• Start roaster at about 300°F Get it hot, stirring occasionally. Let it cook for about 3 hours.
• Turn cooker down to 200°F and let simmer either all day or overnight. (I let it go overnight, and when I came out of the bedroom, the house was filled with yumminess).
• Once it reaches the consistency you like, I like mine thick, ladle hot sauce into clean, hot quart jars. Wipe rim clean, place two part canning lids in place and tighten to finger tight.
• Put hot jars into readied pressure canner, process according to processors directions for 25 minutes.

HOMEMADE SPAGHETTI SAUCE

Steps:

• In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced., Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water. , Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve with spaghetti. Garnish with cheese if desired.