ENHANCE THAT JAR OF SPAGHETTI SAUCE
I never have enough sauce from just a jar alone. I also like the taste of fresh ingredients. I like to combine both in this recipe! The red wine makes all the difference. Serve on favorite noodles with mozzarella cheese and mushrooms on top.
Provided by J.Mohojo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 55m
Yield 20
Number Of Ingredients 15
Steps:
- Melt butter with olive oil in a small skillet over medium-high heat. Cook and stir mushrooms in butter mixture until softened, 2 to 3 minutes. Add 1/4 cup red wine; bring to a simmer, reduce heat to medium-low, and cook until the mushrooms are very dark and shrunken in size, about 20 minutes.
- Heat a large pot over medium heat. Cook and stir ground beef, yellow onion, diced tomatoes, red bell pepper, green bell pepper, and garlic together until the beef is completely browned, about 10 minutes; season with oregano, basil, and rosemary. Stir 3/4 cup red wine and tomato paste into the beef mixture. Pour spaghetti sauce into the pot; stir. Return mixture to a simmer and continue cooking until the flavors blend, 10 to 30 minutes.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 10.2 g, Cholesterol 17.6 mg, Fat 5.7 g, Fiber 2.3 g, Protein 5.7 g, SaturatedFat 2.2 g, Sodium 251 mg, Sugar 5.6 g
HOMEMADE CANNED SPAGHETTI SAUCE
DIY canning spaghetti sauce recipes are a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year. -Tonya Branham, Mt. Olive, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 9 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Peel and quarter tomatoes; place in a stockpot., Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally., Discard bay leaves. Add 2 tablespoons lemon juice to each of 9 hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool.
Nutrition Facts : Calories 118 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
SPAGHETTI SAUCE FOR CANNING
Great tasting sauce. I wanted a recipe that would provide a smooth texture as well as have a few chunks in it. I like chunks but children prefer smooth. A compromise that works for us. Since tomatoes vary in acid levels adjust seasonings and sugar to your tastes.
Provided by kaymoon
Categories Low Protein
Time 4h30m
Yield 11 1/2 pints
Number Of Ingredients 9
Steps:
- Prepare tomatoes, washed, peeled and chopped. Reserve 4 cups and set aside.
- Prepare garlic. To roast garlic place garlic cloves on aluminum foil and drizzle with olive oil. wrap foil around garlic, sealing edges. Roast at 350 degrees for 30 minute or until tender. Cool and remove papery skins.
- Saute 3 cups chopped onion until translucent. Reserve 1 cup and set aside.
- Mix all ingredients except reserved tomatoes and onions. Cook tomato mixture over medium heat until heated through and then simmer for 30 minutes.
- Using a food processor or immersion blender and puree tomato mixture until smooth.
- Continue simmering for another hour to an hour and a half until tomato sauce thickens.
- Add reserved tomatoes and onion.
- Adjust seasonings to taste.
- Heat thoroughly.
- Ladle sauce into hot jars leaving a 1 inch headspace. Process pints 20 minutes and quarts 25 minutes at 10 lbs pressure in a steam-pressure canner.
BASIC CANNED SPAGHETTI SAUCE
Make and share this Basic Canned Spaghetti Sauce recipe from Food.com.
Provided by crazycookinmama
Categories Sauces
Time 3h30m
Yield 7 Pints
Number Of Ingredients 12
Steps:
- Peel, core and chop tomatoes.
- Combine with remaining ingredients in heavy saucepan.
- Simmer 2 hours stirring often until desired consistency.
- Pour into hot jars to 1/2 inch from top.
- Wipe jar top and threads carefully with damp cloth making sure they are thoroughly clean.
- Put on lids and bands.
- Place in water canner with at least 2 inches of hot water over tops of jars.
- Bring canner to gentle boil and process 30 minutes.
- At end of processing time, remove jars to draft free area to cool at least 12 hours.
- Inspect each jar to make sure it is sealed, remove bands and wipe with damp cloth.
- Label with date and store.
Nutrition Facts : Calories 220.3, Fat 7.3, SaturatedFat 1, Sodium 38.8, Carbohydrate 37.5, Fiber 9.8, Sugar 23.3, Protein 7
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