hi all, i am looking for a good spaghetti sauce recipe. i have tried most all of the jarred ones from the store and none of them really got my attention. how do you all make your great spaghetti sauce? :)
And...do you call it sauce or do you call it 'gravy'?
Spaghetti Meat Sauce
2 cloves garlic
1 large onion, minced
1 pkg. mushrooms, sliced
1 28 oz. can whole peeled tomatoes, crushed with hands
1 28 oz. can tomato puree
1 6 oz. can tomato paste
1 handful chopped parsley
2 T. olive oil
1 lb. sweet Italian sausage
1 lb. hot Italian sausage
1 1/2 lb. ground beef
1 tsp. oregano
2 tsp. basil
2 T. salt
1 bay leaf
1 tsp garlic powder
1 tsp. sugar
1 handful freshly grated parmesan
Saute' onion, mushrooms in oil until onions are soft but not browned, add garlic saute' till aromatic. Remove from pan and put in large pot. Brown meat and sausage. Drain fat and put meat mixture in large pot with onion mixture. Add remaining ingredients. Cook uncovered an hour or so. Adjust seasonings as needed
The following is a meatless sauce for stuffed shells, lasagna or a side dish of spaghetti when your serving chicken Marsala, etc.
4 cloves garlic, saute'd in 2 T. olive oil
3 cans whole peeled tomatoes, mashed through colander (discard pulp)
2 1/2 tsp. salt
2 tsp. oregano
2 tsp. basil
1 T. sugar
1/8 tsp. pepper
Cook rapidly uncovered until thickened....45 minutes or so.
Sauce is meatless, grave has meat in it - from my Italian(born in Naples) MIL)
For everyday, I make a very simple gravy.
Brown my meat(boneless pork chops, meatballs, small beef steak and/or Italian sausage) in small amount of olive oil and some garlic.
Add I can of tomatoes(crushed or sauce), and 2 cans of water. After the gravy is hot, then add a wee pinch of baking soda and stir - the sauce will foam up (some people use sugar). This makes the tomato sauce less acidic.
Add some basil and crushed garlic cloves.
Turn heat down, and simmer.
I know you are looking for homemade but I do have one store brand that I really like. It's Newman's Own Sockarooni.It is somewhat tangy with a lot of zip in my opinion. In fact I think it will be on my menu for tonight.
Ah, now I know! Thanks, Monica.
No plate of pasta is acceptable here unless it has some genuine, imported Romano or Parmesan shredded on top. (You use so little; get the good stuff.)
Saute 1 or 2 gloves of gsrlic in olive oil for about 30 seconds. Add a large can of crushed tomatoes, l can of tomato paste, 1/2 tsp. of oregano, 1/2 tsp. of basil, 1 tsp. of salt, 1/4 tsp. of pepper, and 1/2 tsp. of sugar. Add browned meatballs or sausage per your preference. I don't bother with mushrooms or onion but you certainly can include them. Sometimes I also add some chopped green pepper and a little dash of tabasco sauce.