Sues Spaghetti Sauce By Creamettes Recipes

SPAGHETTI SAUCE

Spaghetti Sauce image

This is a quick recipe for tomato sauce. I have just given the outline for the sauce, but you can add any kind of vegetables to it. I especially like it with mushrooms and peppers.

Provided by COURTNEYNOONAN

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil
½ small onion, chopped
2 green onions, chopped
2 teaspoons crushed garlic
1 (28 ounce) can peeled and diced tomatoes
4 teaspoons dried basil
4 teaspoons dried oregano
1 teaspoon white sugar

Steps:

In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Nutrition Facts : Calories 81.5 calories, Carbohydrate 11.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 310.2 mg, Sugar 6.7 g

SUE'S SPAGHETTI SAUCE BY CREAMETTES

Sue's Spaghetti Sauce by Creamettes image

This is a delicious sauce that makes lots. It was published in a recipe booklet by Creamettes in the 1980s. I never put mushrooms in anything (can't stand them!) but the original recipe calls for them, so I included them in the list of ingredients.

Provided by Myrna B.

Categories Sauces

Time 5h30m

Yield 24 serving(s)

Number Of Ingredients 20

Ingredients

1 1/2 lbs ground beef
1 1/2 lbs bulk sausage
6 ounces pepperoni (diced)
2 large onions (chopped)
1 medium green pepper (chopped)
3 garlic cloves (minced)
84 ounces tomatoes, canned (cut up, undrained)
18 ounces tomato paste
16 ounces tomato sauce
1 cup water
8 ounces fresh mushrooms (sliced)
1 cup pimento-stuffed green olives, sliced
1 cup pitted ripe olives (sliced)
3 medium carrots (finely chopped)
2 teaspoons italian seasoning
2 teaspoons oregano
4 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon (optional)

Steps:

In large Dutch oven or stockpot, combine ground beef, sausage, pepperoni, onions, green pepper and garlic. Cook until sausage is no longer pink; drain. Stir in remaining ingredients. Bring to boil. Reduce heat. Simmer, uncovered, until desired consistency, 4 to 8 hours, stirring occasionally. Sauce may be prepared in advance and refrigerated for 1 to 2 days.
About 4 quarts sauce (18 to 24 servings).
Prepare 1 pound batches of spaghetti according to directions; drain. Add olive oil; toss to coat. Serve meat sauce over hot spaghetti. Garnish as desired. Serve with Parmesan cheese.
- - - - - - - - - - - - - - - - - -
NOTES : Sauce may be frozen in serving size batches until ready to reheat.
Creamettes also says if you have cooked too much pasta, it can be refrigerated up to 3 days in a covered container. Reheat in a microwave or drop pasta in boiling water until hot -- about one minute. Stir gently to separate. . .
OR FREEZE. Place cooled, oiled pasta in a plastic freeze bag, seal, and freeze for up to 3 weeks. To reheat, remove pasta from bag and add to boiling water; stir gently to separate. Return to boil. Reheat until hot -- about 2 minutes.

Nutrition Facts : Calories 219.6, Fat 13.4, SaturatedFat 4.4, Cholesterol 48.2, Sodium 762.6, Carbohydrate 12.7, Fiber 3.3, Sugar 7.3, Protein 13.6

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