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The Kitchen Table

need a good spaghetti sauce recipe

11 years ago

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? :)

Comments (7)

chisue
11 years ago
And...do you call it sauce or do you call it 'gravy'?
Georgysmom
11 years ago
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
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Pressure Canning Spaghetti Sauce Recipe
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Comments (10)
While I'm not making any 'guarantees' about the safety of this recipe, here's my own family pressure canned 'basic' spaghetti sauce recipe, which hasn't killed anybody yet ... Using enough tomatoes to nearly fill an 18 quart stock pot ... 3/4ths San Marzano / Roma or other sauce tomatoes 1/4th Beefsteak / Better Boy or other juice tomatoes Wash and hull tomatoes, cut out bad spots, grind up tomatoes ( skins and all ) in a 'meat grinder' add 1 tbsp sugar, oregano, marjoram, basil, red pepper flakes to taste. add 2 cans tomato paste for additional thickness simmer with lid off for about 6 hours, stirring every 30 minutes. This is a judgement call based on specific tomatoes used, and can run anywhere between 4 and 8 hours. When cooked down to desired 'thickness', start transferring to sterilized 1 pint canning jars. Add 1/2 teaspoon kosher salt to each 1 pint canning jar as you fill Can for 25 minutes at 10 psi At the time of opening a canning jar and serving, then and only then do I add sauteed chopped peppers, sauteed mushrooms, or any other 'wet' ingredients !!! The cooked down tomatoes by themselves may be near the 'borderline' of safely low pH ... therefore I don't add anything except 'dry' spices to the basic sauce I am canning. I also individually add the 1/2 teaspooon per pint of canning salt to make sure that there is sufficient salt concentration in each and every jar to 'discourage' bacteria growth.
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Spaghetti Sauce Recipe ?
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Comments (10)
Sugar is added to many commercially prepared sauces. To help to keep the fresher taste, the tomatoes could be run through a Villaware/Roma food strainer to extract all the pulp and bypass the seeds and skins. I also cut them in half and dig out most of the watery liquid befoore ruuning through the food strainer. This will yield a thicker sauce without a lot of cooking to reduce it down. When serving, the meat would be sauted with onions and peppers beforehand, and then added to the sauce. I think this would be the best of both worlds. Fresh flavors can't really be obtained by home canning, but this method gets quite close. You could also freeze sauce too.
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LOOKING for: Good spaghetti sauce w/ or without meat
Q
Comments (4)
If 10 people post, you'll get ten "best" spaghetti sauces. Here's mine (from my Sicilian grandmother Vittoria): VITTORIA'S SPAGHETTI SAUCE Serves 12 For 2 pounds spaghetti 4 Tbs olive oil 3 large mild Italian sausage links 2 medium yellow onion, chopped 30 ounces tomato, peeled and diced 30 ounces tomato sauce 24 ounces tomato paste 4 cloves garlic 1 stalk celery, cut in half 1 whole bay leaf 3 sprigs parsley, Italian flat leaf 3 sprigs oregano 1 cup Chianti 2 teaspoons sugar Â¼ cup basil, fresh, chopped 1 teaspoon crushed red pepper flakes fresh ground black pepper salt -- to taste Directions Heat olive oil in bottom of large stock pot on medium-high. Brown sausage and remove with slotted spoon. The sausage adds a very special flavor to the sauce, whether you serve it with the sausgae ("meat") or not. Put in onion and sautÃ© until soft. Add tomato (with juices), tomato sauce, tomato paste and a bouquet garni (enclosed within the halves of the celery stalk) of garlic, parsley, oregano and the bay leaf. Bring to a boil, immediately reduce heat and simmer for 2 hours on low. Keep a lid on the pot but keep it slightly askew. Stir occasionally to make sure it doesn't stick or burn to the bottom of the pot. Return sausage to pot (optional but it does add flavor), add Chianti, pepper flakes, sugar, basil, pepper and salt. Simmer for another 2 hours. Keep a lid on the pot but keep it slightly askew. Stir occasionally. If you've made meatballs, add them to the last hour of cooking. [This was the sauce that I grew up on. It may not be EXACTLY as grandmother made it, but itÂs as close as I could come. I regret that I didnÂt pay closer attention to Vittoria when she cooked. I hope all of you will appreciate the teachings of your grandmother.] Joe
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RECIPE: Spaghetti sauce....Low sodium
Q
Comments (4)
I too have a heart condition and I love meatballs in sauce. I thought I was doing OK with one of the jar sauces until I woke up with an extra 7 pounds of fluid according to my scale. I had made sauce from scratch before and it was fantastic, but it takes all day to make. So, when the great summer tomatoes are ripened, I buy 2 bushels and use a recipe from an old 35 CENT Kerr canning book that belonged to my mother and I cook away all day. A medium fresh tomato has 10 grams of sodium naturally so it is not sodium free but it is as close as I can get. I freeze mine because I don't know if it would jar up without the added salt. Last summer was not a good year for tomatoes so I have been making it small batch at a time with store bought Roma tomatoes,peppers,onions and garlic. I use lots of fresh basil.
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Georgysmom
11 years ago
The following is a meatless sauce for stuffed shells, lasagna or a side dish of spaghetti when your serving chicken Marsala, etc.

Marinara Sauce

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
chopped parsley

Cook rapidly uncovered until thickened....45 minutes or so.
monica_pa Grieves
11 years ago
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.
pump_toad
11 years ago
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.
chisue
11 years ago
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.)
fran1523
11 years ago
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.

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