CROWD-SIZE SPAGHETTI SAUCE
Crowd-Size Spaghetti Sauce, a classic meaty main dish, come from Donna Bennet of Bramalea, Ontario. She writes,"This is the best sauce I've ever made. It's handy for a large group, but I also sometimes freeze smaller portions for quick family meals."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 70 servings (8 quarts).
Number Of Ingredients 15
Steps:
- In several stockpots, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients; cover and simmer for 4 hours, stirring occasionally.
Nutrition Facts :
BIG-BATCH SPAGHETTI SAUCE
This hearty, old-fashioned spaghetti sauce will satisfy even the largest appetite. It may look like a lot of work, but it goes together fast and smells so good as it cooks. - Margaret Malinowski Queen Creek, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 38 servings (1 cup each).
Number Of Ingredients 21
Steps:
- In a large stockpot, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook beef over medium heat in drippings until meat is no longer pink; drain. Remove beef and keep warm., In the same pot, saute the onions, peppers and mushrooms in oil for 5 minutes or until onions are tender. Add garlic; cook 2 minutes longer. , Stir in flour until blended. Stir in the tomatoes, tomato paste, water, vinegar, sugar, Worcestershire sauce and seasonings. Crumble bacon; return bacon and beef to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours, stirring occasionally. Serve with spaghetti.
Nutrition Facts : Calories 268 calories, Fat 14g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 617mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 4g fiber), Protein 20g protein.
BIG POT MARINARA SAUCE - EASY PEASY
This is so good I refuse to buy marinara or spaghetti sauce from the jar now. I make this and freeze the leftovers and we get about 5-6 meals from each batch. My husband likes to pour this over baked chicken breasts and tops with provolone cheese. Its very versatile.
Provided by val rollheiser
Categories Pasta
Time 2h
Number Of Ingredients 12
Steps:
- 1. I make this during canning season so at this point I have already peeled seeded and chopped my tomatoes and they are cooking on med-low with the 2 bay leaves in large pot for about an hour to thicken them up. (I do leave some seeds in my marinara)In the winter I use 4 quarts of home canned tomatoes.
- 2. Chop up the onions, carrots and celery.
- 3. In a large skillet combine and cook onion, celery, and carrots in the olive oil until tender - about 20 minutes.
- 4. Add garlic and stir. Remove from heat.
- 5. Add celery, carrots and onion mixture to the pot of tomatoes. Cook for 10 minutes. Remove bay leaves.
- 6. I use a Immersion blender to puree the marinara right in the pot. We like ours with little veggies pieces but you could blend until smooth.
- 7. Add your oregano marjoram and basil to the pot and cook to your desired consistency.
- 8. Serve over hot pasta. This makes a big pot. I freeze the leftovers after the sauce has cooled. This recipe usually gets us 5 meals and we have a 4 people family.
FRESH TOMATO SAUCE
Preserve part of the summer season: Gather as many just-picked tomatoes as you can find, cook up a big pot of sauce, and stow containers of it in your freezer. If you like your sauce sweet, or if your tomatoes are too acidic, add a tablespoon or two of sugar once the sauce is finished cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h30m
Yield Makes 9 cups
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; meanwhile, prepare a large bowl of ice water. With a paring knife, core tomatoes, and score an X on the bottoms. Working in batches, carefully lower tomatoes into boiling water; when skins begin to split (30 to 60 seconds), use a slotted spoon to transfer tomatoes to ice water.
- When tomatoes are cool, remove skins (use a paring knife, if necessary), and discard. Halve tomatoes. Remove seeds with a spoon, and discard. Finely chop tomatoes.
- In a Dutch oven (or other large pot), heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is soft, 4 to 5 minutes. Add tomato paste; cook, stirring, until slightly darkened, 1 to 2 minutes.
- Add tomatoes, and stir to combine. Bring mixture to a boil; reduce heat to medium-low. Cover, and simmer, stirring occasionally, until thick and saucy, about 1 1/2 hours. Season with salt and pepper. Use immediately, or freeze in airtight containers up to 3 months. Thaw at room temperature or in microwave before warming.
Nutrition Facts : Calories 116 g, Fat 5 g, Fiber 4 g, Protein 4 g
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