Mamas Spaghetti With Meat Sauce Recipes

JO MAMA'S WORLD FAMOUS SPAGHETTI

Jo Mama's World Famous Spaghetti image

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Provided by SharleneW

Categories Spaghetti

Time 1h20m

Yield 4 quarts, 10-14 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

Steps:

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

MOM'S SPAGHETTI SAUCE

Mom's Spaghetti Sauce image

This is a simple homemade tomato sauce and there is usually enough left for seconds. Just pop the leftover in the freezer. This sauce is also great for lasagna or terrific over your favorite pasta.

Provided by Ronda Kirsch

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Yield 8

Number Of Ingredients 10

Ingredients

1 pound lean ground beef
1 onion, chopped
4 tablespoons chopped fresh parsley
7 tablespoons olive oil
1 (46 fluid ounce) can tomato juice
1 ½ (15 ounce) cans tomato sauce
2 teaspoons Worcestershire sauce
2 teaspoons salt
1 pinch ground black pepper
¼ teaspoon garlic salt

Steps:

In a large skillet cook ground beef with the chopped onions, parsley, and olive oil. Cook until onions are soft and ground beef is cooked through.
In a large saucepan, combine tomato juice, tomato sauce, Worcestershire sauce, salt, ground black pepper, and garlic. Add ground beef mixture and simmer for 1 hour.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 12.8 g, Cholesterol 42.6 mg, Fat 23.8 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 6.4 g, Sodium 1538.7 mg, Sugar 9.6 g

MOM'S SPAGHETTI SAUCE

Mom's Spaghetti Sauce image

"Mom made this when we were kids, and it was always my first choice for birthday dinners," recalls Kristy Hawkes in South Ogden, Utah. "Now I do the prep work in the morning and just let it simmer all day. When I get home, all I have to do is boil the spaghetti, brown some garlic bread and dinner is on!"

Provided by Taste of Home

Categories Dinner

Time 4h20m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
8 to 10 fresh mushrooms, sliced
3 celery ribs, chopped
1-1/2 teaspoons minced garlic
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 jar (26 ounces) spaghetti sauce
1/2 cup ketchup
2 teaspoons brown sugar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon prepared mustard
Hot cooked spaghetti

Steps:

In a large skillet, cook the beef, onion, green pepper, mushrooms and celery over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , In a 3-qt. slow cooker, combine the tomatoes, spaghetti sauce, ketchup, sugars, salt, oregano, chili powder and mustard. Stir in the beef mixture. Cover and cook on low for 4-5 hours or until heated through., Freeze Option:: Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with hot spaghetti.

Nutrition Facts : Calories 145 calories, Fat 6g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 779mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 3g fiber), Protein 9g protein.

MOM'S HEARTY SPAGHETTI

Mom's Hearty Spaghetti image

Flavored with Italian sausage and dotted with tender meatballs, the savory from-scratch sauce made this dish one of my mom's most-requested. We five kids were always thrilled to hear it was on the menu. -Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 21

Ingredients

1 egg
1/4 cup milk
1 cup soft bread crumbs
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon minced fresh parsley
1 pound ground beef
SAUCE:
1 pound Italian sausage links, cut into 2-inch pieces
1 large onion, chopped
1 medium green pepper, chopped
2 cans (28 ounces each) diced tomatoes, drained
2 cans (8 ounces each) tomato sauce
1 can (14-1/2 ounces) beef broth
1 can (6 ounces) tomato paste
2 garlic cloves, minced
2 teaspoons each dried basil, oregano and parsley flakes
2 teaspoons sugar
Salt and pepper to taste
Hot cooked spaghetti
Grated Parmesan cheese

Steps:

In a bowl, combine the first six ingredients. add beef and mix well. Shape into eight meatballs. Brown in a Dutch oven over medium heat; drain and set meatballs aside. , In the same pan, cook sausage, onion and green pepper until vegetables are tender; drain. Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings. Add meatballs; stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with Parmesan cheese.

Nutrition Facts :

MAMA'S SPAGHETTI SAUCE

Mama's Spaghetti Sauce image

My mom's standard spaghetti sauce recipe - loved by all. Half of a 28 oz can of Dei Fratelli tomato sauce is used in this recipe, simply because we prefer the brand. If you want to use a 14 1/2 - 15 oz can of another brand, that works too. (Dei Fratelli doesn't sell a smaller can.) This recipe is at it's absolute best the day after making it.

Provided by KissKiss

Categories Sauces

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons butter
2 tablespoons olive oil
3 garlic cloves, minced
1/2 large onion, chopped
1/2 lb ground sirloin
1 -2 link mild Italian sausage, removed from casing and broken into small bits
28 ounces petite diced tomatoes (Dei Fratelli)
0.5 (28 ounce) can tomato sauce (Dei Fratelli, plain)
6 ounces tomato paste
1 -2 teaspoon salt
1/4 teaspoon pepper
1 -2 teaspoon sugar
1/2 teaspoon dried oregano
2 -3 bay leaves

Steps:

In a large Dutch oven, melt the butter with the olive oil, add the garlic and onion, and saute until onion is soft/translucent.
Add the ground sirloin and Italian sausage and cook until no longer pink.
Stir in the remaining ingredients, adding the bay leaves last so as not to break them up during stirring. Adjust the seasonings as needed to suit your taste.
Bring the sauce to a boil, then turn heat down to the lowest possible heat and let simmer for 2 hours covered with an offset lid.
Serve with cooked spaghetti and parmesan cheese.

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