Cindis Spaghetti Sauce Recipes

SPAGHETTI SAUCE FOR A CROWD

Steps:

• 1. Into a large stock pot, or sauce pan place the sausage, onion and garlic. Brown over medium high heat until the sausage is cooked through and the onions are translucent.
• 2. Add all the other ingredients and stir to combine. Bring to a simmer over medium high heat.
• 3. Stirring occasionally, allow it to simmer for 45 minutes.
• Serve immediately, or refrigerate/freeze until ready to use. Will keep in the fridge for 1 week and in the freezer for up to 3 months. To freeze, allow it to come to room temperature, then carefully pour into Ziploc bags or glad-ware storage containers. When you are ready to serve, thaw completely and reheat in a sauce pan over medium high heat, stirring occasionally to be sure it doesn't burn to the bottom of the pan.

CINDI'S SLOW-COOKER LASAGNA

Steps:

• In a 12-inch skillet, cook the ground beef, onion, and garlic until meat is no longer pink; drain off fat.
• Add the salt, the Mrs. Dash Table Blend Seasoning, black pepper, the pasta sauce, and the tomato paste to the skillet. Cook until heated through.
• In a medium-size bowl mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups shredded mozzarella cheese. (Cheese mixture will be thick).
• Grease the inside of a 6-quart rectangular slow-cooker.
• Spoon 1/4 of the meat sauce in the bottom of the slow-cooker.
• Arrange 3 (uncooked) lasagna noodles over the meat sauce (over lapping the noodles just a bit).
• Spoon 1/3 of the cheese mixture, over the uncooked lasagna noodles.
• Repeat layers twice, with the meat sauce, the noodles, and the cheese mixture.
• Top with the remaining meat sauce.
• Sprinkle the reserved 1/2 cup shredded mozzarella cheese on top.
• Cover, and cook on low setting (NO. 3) for 4 hours.

CINDI'S RED SAUCE FOR PASTA

Steps:

• 1. Brown beef in a deep pot, drain, return to pot.
• 2. Add all the olive oil, veggies and seasonings, except wine. Simmor over medium heat until tender, about 15 minutes.
• 3. Stir in wine and allow to reduce for about 5 minutes.
• 4. Add 14 oz can of diced tomatoes, tomatoe paste,, stir in well. Then add your favorite jar of pasta sauce, stir together well.
• 5. Reduce heat to low, cover and allow to simmer for about one hour.
• 6. Remove lid and allow to simmer another30 minutes. Remove bay leaves before serving over your favorite cooked pasta.

CINDI'S SLOW COOKER LASAGNA

Steps:

• 1. In a 12-inch skillet, cook the ground beef, onion, and garlic, until the meat is no longer pink; drain off the fat.
• 2. Now add the salt, Mrs. Dash Salt Free Seasoning, black pepper, spaghetti sauce and tomato paste. (After I added the spaghetti sauce, I then put 2 Tablespoons of water inside the empty jar. Placed the lid back on the jar, then shook it up a bit, before adding it back to the skillet.) Cook until heated through.
• 3. In a medium size bowl, mix together, the cottage cheese, sour cream, parmesan cheese, and the 1-1/2 cups of shredded mozzarella cheese. Cheese mixture will be thick.
• 4. Be sure to reserve 1/2 cup of the shredded mozzarella cheese, to sprinkling on top the final layer of meat sauce.
• 5. Grease the inside of a 6-quart rectangular slow cooker. (I used a cooking spray to coat the inside of the slow cooker.)
• 6. Spoon 1/4 of the meat sauce in the bottom of a slow cooker.
• 7. Arrange 3 (uncooked) lasagna noodles over the meat sauce.
• 8. Spoon 1/3 of the cheese mixture over the uncooked Lasagna noodles.
• 9. Repeat layers twice, with meat sauce, Lasagna noodles, and the cheese mixture.
• 10. Top with remaining meat sauce.
• 11. Sprinkle the reserved 1/2 cup of shredded mozzarella cheese on top.
• 12. Cover, and cook on low setting (Number 3) for 4 hours.
• 13. Let the Lasagna sit while it's still in the slow cooker, for 15 minutes, before slicing, and serving onto your plate.
• 14. Yields: 8 servings.

CINDI'S LASAGNA

Steps:

• 1. Cook lasagna noodles (with vegetable oil), according to pkg. directions.
• 2. Brown the ground beef and onions (seasoned with the salt and pepper). Drain off any excess fat.
• 3. Add the tomato sauce, tomato paste, tomato soup, sugar, parsley, basil, oregano, garlic salt, and 1/2 teaspoons salt. Stir, and cook until heated through.
• 4. Spray the inside of a 13x9x2-inch baking pan, with a non-stick vegetable cooking spray.
• 5. Lay 4 of the cooked lasagna noodles, inside the pan (overlapping each noodle just a bit).
• 6. Add 1/3 of the meat sauce over the noodles.
• 7. Sprinkle on 1 cup of the shredded mozzarella cheese.
• 8. Cover with 9 slices of the Kraft Cheese.
• 9. Repeat layering with the noodles, meat sauce and both cheeses.
• 10. On top of the last layer, top the meat sauce with grated parmesan cheese. (You may add more grated parmesan cheese on top. Desired amount is up to you.)
• 11. Cover baking pan with Reynolds Wrap non-stick Aluminum Foil.
• 12. Bake 45 - 50 minutes, in a 350 degree oven.
• 13. Let the lasagna sit on top of stove for 10-15 minutes, before removing lid or foil, and slicing the lasagna.