Italian Spaghetti Sauce Recipe

In a large dutch oven, heat the olive oil. Add onions& garlic and cook until just beginning to brown. Add Pork and cook until browned on all sides. Add Tomato Puree and …

Rating: 5/5(2)
Total Time: 3 hrs 30 mins
Category: Sauces
Calories: 530 per serving
1. In a large dutch oven, heat the olive oil.
2. Add onions& garlic and cook until just beginning to brown.
3. Add Pork and cook until browned on all sides.
4. Add Tomato Puree and Crushed Tomatoes and stir well.

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Cook sausage, onions, mushrooms, and garlic in skillet over medium heat for 10 minutes. Drain. Transfer to slow cooker. Stir in remaining …

Rating: 5/5(10)
Total Time: 8 hrs 20 mins
Category: Sauces
Calories: 474 per serving
1. Cook sausage, onions, mushrooms, and garlic in skillet over medium heat for 10 minutes. Drain. Transfer to slow cooker.
2. Stir in remaining ingredients.
3. Cover. Cook on Low 8-9 hours.

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good starting recipe. we use romano cheese in the meatballs, and fresh garlic and bread soaked in milk for moist meatballs. for sauce, fresh …

Ratings: 3.6K
Calories: 347 per serving
Category: Tomato Pasta Sauce
1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

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To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan. Add garlic and cook until tender. Add fresh tomatoes and …

Rating: 5/5(16)
Total Time: 1 hr 5 mins
Category: Sauces
Calories: 211 per serving
1. To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
2. Add garlic and cook until tender.
3. Add fresh tomatoes and cook until heated through.
4. Stir in basil, crushed red pepper, black pepper and salt.

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Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are …

Rating: 4/5(4)
Servings: 16
Cuisine: Italian
Author: Recipe from Emeril Lagasse
1. For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
2. For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
3. In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.

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This is seriously the best homemade spaghetti sauce recipe. I've made it two times already, Its super versatile as well. It is only 4 stars …

Rating: 4.7/5(140)
Total Time: 55 mins
Servings: 8
Calories: 114 per serving
1. Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
2. Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
3. Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

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Otherwise, use a pasta fork to take the pasta directly from the pot and place into the sauce (either remove some of the sauce from the pot, or use another pot to mix the pasta

Rating: 4.9/5(28)
Total Time: 1 hr 5 mins
Category: Main Courses
Calories: 160 per serving
1. Crush the garlic with the flat side of a knife.
2. Bring the extra virgin olive oil (and lard, if using) to medium high heat, then add the garlic and chopped parsley.
3. After a minute, add the ground beef and break up with a wooden spoon. Add some salt, and cook until it begins to dry up, then add the tomato passata/purèe/chopped tomatoes of your choice.
4. If using Mutti, they tend to be thick, so add about ¾ cup (6 oz) of water or until the bottom line of the jar (shake to rinse) then add to the pot. If you're using another brand, rinse the can/jar with a little less water, unless it's very thick.

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According to them, the recipe needed an intervention, as it went too far from how it was originally intended and this homemade Italian spaghetti sauce recipe will follow the …

Rating: 5/5(4)
Total Time: 1 hr 25 mins
Category: Sauce
Calories: 820 per serving
1. Heat the oil in a deep saucepan and fry the pancetta until it gets a crisp, golden texture (medium heat).
2. Add the garlic and onions and just like you did with the pancetta, fry them until golden. Cook gently and add the carrots.
3. Turn up the heat and add the minced beef until brown.
4. At last, add the two glasses of wine and stay at boiling point until the volume goes down by a third.

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Instructions Checklist. Step 1. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until the onion is …

Rating: 4.8/5(16)
Total Time: 1 hr 15 mins
Category: Tomato Pasta Sauce
Calories: 64 per serving
1. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
2. Sit tomato sauce, diced tomatoes, wine, tomato paste, chicken bouillon granules, basil, Italian seasoning, salt, and pepper with the onion mixture. Bring the mixture to a boil, reduce heat to low, and cook at a simmer, stirring frequently, for 1 hour.

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Preparation. In a large saucepan, brown the meat in 30 ml (2 tablespoons) of the oil, half at a time, with the red pepper flakes. Add oil, if …

Rating: 5/5(496)
Total Time: 3 hrs 55 mins
Category: Main Dishes
Calories: 140 per serving

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Old World Italian Spaghetti Sauce. By á-7018. This is a great old world Family recipe. Its also great with italian sausage,or meatballs. Just stir often while …

Rating: 4.5/5(37)

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Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside. Saute carrot and …

Rating: 5/5(9)
Category: Sauce
Cuisine: Italian
Total Time: 4 hrs 20 mins
1. In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside.
2. Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally.
3. Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.
4. Recipe Source: Cooking Classy

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Add the neck bones to the same pot and brown in batches, allowing about 1/2 inch pan space to show between pieces. Remove to a plate; set aside. Drain and discard all but 2 …

Cuisine: Italian
Total Time: 3 hrs 20 mins
Category: Sauce
Calories: 155 per serving
1. Dry off neck bones with paper towels. Place in a medium mixing bowl and toss with 3 teaspoons salt and 1 teaspoon black pepper. Let sit for 30 minutes.
2. Meanwhile, in a large soup pot, brown the ground beef. Remove to a paper towel-lined plate; set aside.
3. Add the neck bones to the same pot and brown in batches, allowing about 1/2 inch pan space to show between pieces. Remove to a plate; set aside. Drain and discard all but 2 tablespoons of the rendered fat.
4. Add the onions, carrot, and garlic and cook over medium-low heat until the onion is translucent. Turn up the heat a bit, add the wine, and deglaze the pan, making sure to scrape up all the brown bits.

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Directions. Instructions Checklist. Step 1. Remove casings from sausage, and discard. Cook sausage and ground beef in a large skillet or Dutch oven over medium heat 6 …

Rating: 4/5(12)
Total Time: 3 hrs
Servings: 4-6
1. Remove casings from sausage, and discard. Cook sausage and ground beef in a large skillet or Dutch oven over medium heat 6 minutes, stirring until meat crumbles. Add onion and garlic, and sauté 4 minutes or until beef and sausage are no longer pink. Drain and set aside. Wipe skillet clean.
2. Combine sauce and next 7 ingredients in skillet or Dutch oven; cook, stirring occasionally, 1 hour. Add sausage mixture and mushrooms. Cook, stirring occasionally, 1 hour and 30 minutes or until mixture thickens. Serve over linguine; sprinkle with cheese. Serve with breadsticks, if desired.

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Prepare as above, except use a large Dutch oven and 2 cups chopped onion, 1 cup chopped sweet pepper, 1/2 cup chopped celery, 4 cloves …

Rating: 4/5(56)
Calories: 325 per serving
Total Time: 1 hr
1. In a Dutch oven cook onion, sweet pepper, celery, and garlic in hot oil until vegetables are tender.
2. Stir in the tomato, tomato paste, water, parsley, dried herbs (if using), sugar, salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in fresh herbs, if using.
3. Meanwhile, cook pasta according to package directions. Serve sauce over hot cooked pasta. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings.

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Nick’s Authentic Italian Spaghetti recipe comes straight from Italy. Tomatoes, basil, onions, and carrots flavor the meat to make the perfect sauce! …

Rating: 5/5(6)
Total Time: 3 hrs 15 mins
Category: Main Course, Dinner
Calories: 635 per serving
1. 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.
2. When meat is browned and onions are soft, add tomatoes.
3. 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).
4. 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.

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How do you make authentic italian spaghetti sauce?

Instructions

  • Pour the oil into a large saute pan (not a deep pot) over medium high heat. ...
  • Turn the heat up to high. ...
  • Add the salt and continue to simmer at a fast pace, and stir often.
  • The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.

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How to make the best spaghetti sauce?

Make sure you check your pasta one minute before the packet ... and you will also lose some of the starch which helps bind the sauce to the pasta. Choosing the best sauce for your pasta can help to enhance the meal. Spaghetti obviously works well with ...

What is the best spaghetti sauce?

  • Type: Electric sheeter
  • Pasta Shapes: Fettuccine, spaghetti, 5.75-inch sheets
  • Material: Alloy steel, stainless steel
  • Dimensions: 10 x 11.25 x 11 in.

How to make easy homemade italian spaghetti recipe?

Make the Spaghetti Sauce

  • Crush the garlic with the flat side of a knife.
  • Bring the extra virgin olive oil (and lard, if using) to medium high heat, then add the garlic and chopped parsley.
  • After a minute, add the ground beef and break up with a wooden spoon. ...

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