Moms Spaghetti Sauce Recipe 45 Recipes

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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

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 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

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

Provided by Food Network

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound ground round beef
1 pound ground pork
1 pound Italian sausage
2 large onions, chopped
4 cloves garlic, pressed
5 large cans tomato paste
10 tomato paste cans water
4 tablespoons Parmesan
1 1/2 tablespoons salt
6 leaves fresh basil or 1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon Italian seasoning

Steps:

  • In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching.

MOM'S BEST SPAGHETTI SAUCE



Mom's Best Spaghetti Sauce image

A simple, slow cooked, authentic spaghetti sauce, as good as the restaurants serve...or better! The secret ingredient is baking soda, but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint you. It is good right from the stove, but the flavors blend overnight. Best served with your favorite meatball recipe, where the meatballs cook in the sauce the last half hour. Be prepared to take a nap after eating.

Provided by KRAZYBARB

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

Yield 8

Number Of Ingredients 13

4 (14.5 ounce) cans whole peeled tomatoes
2 (15 ounce) cans tomato sauce
4 (6 ounce) cans tomato paste
3 cups water
4 cups fresh sliced mushrooms
2 onions, chopped
4 cloves garlic, minced
4 teaspoons white sugar
¼ cup chopped fresh basil
salt to taste
ground black pepper to taste
2 pinches baking soda
¼ cup grated Parmesan cheese

Steps:

  • Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
  • Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
  • After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
  • Cool, cover, and refrigerate overnight. The next day, reheat and serve.

Nutrition Facts : Calories 169.5 calories, Carbohydrate 36.3 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 7.9 g, Protein 9.1 g, SaturatedFat 0.6 g, Sodium 1624.4 mg, Sugar 23.2 g

MOM'S SPAGHETTI SAUCE



Mom's Spaghetti Sauce image

Absolutely favorite meal of all in our home. I tried Jo Mama's World Famous Spaghetti this weekend and was told emphatically "you MUST enter 'our' recipe!" Sharlene W, I would love your opinion!

Provided by Wendy Archer

Categories     Sauces

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 11

1 large onion, chopped
6 cloves garlic, crushed
2 lbs ground beef
2 (28 ounce) cans whole tomatoes or 2 (28 ounce) cans diced tomatoes
2 (15 ounce) cans tomato sauce
1 cup tomato juice
3 cans mushroom soup
2 large green peppers, chopped
1 tablespoon dried Italian seasoning
10 pimento pepper, chopped (not hot!)
1 can mushroom, sliced

Steps:

  • Fry onions and garlic in a minimal amount of oil in a large heavy pot until onions are soft.
  • Add meat and stir-fry until browned.
  • Add Tomatoes, Tomato Sauce, Tomato Juice and Mushroom Soup, stirring to blend.
  • Add Green Peppers and Italian Seasoning.
  • Simmer for 45 minutes for flavours to blend, stirring occasionally.
  • Add Pimento Peppers and canned mushrooms.
  • Simmer for 15 minutes more.
  • Serve over cooked spaghetti with a sprinkle of Parmesan Cheese.
  • Freezes exceptionally well for those"pull-out of the freezer" days.

Nutrition Facts : Calories 198.8, Fat 10.2, SaturatedFat 3.6, Cholesterol 38.6, Sodium 634.1, Carbohydrate 15.1, Fiber 3.7, Sugar 7.9, Protein 13.8

MOM'S SPAGHETTI SAUCE



Mom's Spaghetti Sauce image

A great sauce for any pasta dish, I usually leave the meats out for most baked dishes. This recipe came to me from my Mother, a full-blooded Italian-American, with a few minor additions/changes by me. I have never found a recipe that I like as much, but then I am probably biased. Cook time is 1 to 8 hours depending on how long you have. Mom used to cook it all day. I like to go at least two hours, but I have spent as little as 45 minutes on the cook time.

Provided by Wally Wilkins

Categories     Sauces

Time 2h30m

Yield 2 quarts

Number Of Ingredients 23

2 stalks celery
1 large onion
2 -4 cloves garlic (or 2-4 tablespoons of diced garlic from the jar You can adjust to taste.)
3 (6 ounce) cans tomato paste (I prefer Contadina)
2 (14 1/2 ounce) cans tomatoes (Use what you prefer, but I like the diced Italian Seasoning type)
1 (15 ounce) can tomato sauce
1 lb ground beef or 1 lb stewing beef, cut in cubes (optional)
2 tablespoons olive oil (can use vegetable oil if you prefer)
4 -8 ounces sliced mushrooms (optional)
2 -4 ounces black olives, chopped or sliced (optional)
1 bell pepper (optional)
oregano
thyme
sweet basil
rosemary
cumin
italian seasoning, can be used in place of the above spices
bay leaf
crushed red pepper flakes (optional)
garlic powder
onion powder
salt
black pepper

Steps:

  • Cut celery and onion (and bell pepper if used) as fine as you prefer.
  • If you like chunky style sauce make the pieces bigger, I like mine chopped fairly small.
  • In a large skillet, heat 1-2 tblspn of oil, when oil is hot (not smoking) add celery and stirfry.
  • As celery begins to clarify, add onion (and bell pepper, if used) and stirfry until it begins to glaze, add chopped garlic, stir for a short time (don't let anything begin to brown).
  • If using meat, add ground beef or stew beef and brown, stirring regularly, adjust heat to make sure nothing burns.
  • Salt and black pepper to taste.
  • Transfer to a larger pot (if you have a good sized pot that you can brown in, you can just start with that instead of using the skillet.).
  • Stir in tomato paste and cook until the color darkens.
  • Stir in tomatos and tomato sauce.
  • Add spices (Italian seasoning or individual spices) to taste.
  • Add 3 Bay Leaves.
  • Stir in mushrooms and/or black olives and crushed red pepper, if desired.
  • Stir in 1-2 cans of water (I use the tomato paste, tomato and tomato paste cans to get the leavings out of them.).
  • Adjust heat to simmer.
  • Let cook for at least 1 hour, longer if you can, and stir regularly.
  • Check spice to taste and add what you want.
  • You can cook this for a little while or for a longer time.
  • I prefer at least 2 hours to give all the spices a chance to blend well.
  • But it can be cooked for as little as a half hour.
  • If you want it to cook for a long time, monitor the thickness and add water as needed.
  • Don't forget to remove the Bay Leaves before serving.
  • Some people like to add a pinch of sugar to cut the acidity, but I believe that the Bay Leaves accomplish this and have never used sugar.
  • When done, serve over or mix with the cooked pasta of your choice.
  • Add grated parmissan if desired.
  • Also individuals can add crushed red pepper to their own servings, for those who like it a little spicier.
  • If making a baked dish such as Lasagna, Ziti, etc.
  • you may want to make the sauce a little thinner (add water) to start with.

Nutrition Facts : Calories 1002.5, Fat 50.2, SaturatedFat 15.7, Cholesterol 154.2, Sodium 3359.7, Carbohydrate 90.4, Fiber 21.5, Sugar 55.3, Protein 60.9

MOM'S SPAGHETTI SAUCE



Mom's Spaghetti Sauce image

This is my Mom's sauce, the sauce I grew up with and loved...but now that I am grown I have made a few changes but posted the orginal recipe from my Mom. Basically for my grown up taste, I increased all the spices. I would like to say I doubled them, but I'm sure it is probably even more. I just cup my hand pour some spice in and throw it in the pot. And I also tend to let it simmer on the stove all morning. It's a good sauce and the one I started with before I started spicing it up. Occaisionally I added her meatballs to this recipe, they can be found here recipe #210730

Provided by Doozie

Categories     Sauces

Time 1h30m

Yield 1 pot

Number Of Ingredients 13

2 tablespoons olive oil
1 garlic clove, minced
1 medium onion, diced
2 (32 ounce) canned tomatoes
1 (16 ounce) canned tomato sauce
1 tablespoon sugar
1/2 teaspoon oregano
1 tablespoon chopped parsley
1 bay leaf
1/2 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated parmesan cheese (optional)

Steps:

  • Heat olive oil in sauce pot, and saute the onion and garlic.
  • Add remaining ingredients except the grated cheese and bring to a boil.
  • Cover, lower heat and simmer one hour.
  • NOTE: For a thicker sauce, stir in the 1/4 cup grated cheese and simmer 5 minutes more. Actually -- I think it even tastes better.

MOM'S SPAGHETTI SAUCE WITH SAUSAGE



Mom's Spaghetti Sauce With Sausage image

This is a fair amount of work, especially if you make the meatballs to go with it, but boy is it worth it.

Provided by Debbie R.

Categories     Spaghetti

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 lb hot Italian sausage link
1/2 lb sweet Italian sausage link
1 large onion, chopped
1/2 green bell pepper, chopped
4 garlic cloves, chopped
olive oil
1 (28 ounce) can whole tomatoes, squashed
2 (6 ounce) cans tomato paste
2 (6 ounce) cans water
italian seasoning
oregano
2 bay leaves
ground black pepper
parsley flakes
1 (4 ounce) can sliced mushrooms, drained

Steps:

  • Leave sausages whole. Brown for 45 min over medium heat.
  • Saute the onion, green pepper and garlic in a little olive oil.
  • Put sausages and vegetables into a dutch oven. Add tomatoes, tomato paste and water.
  • Add listed spices to taste. Add mushrooms.
  • Cook 2 - 3 hours over low heat. Keep a close watch as it can scorch. If it gets too thick, add some water.
  • This is beyond good if also served with the recipe I posted for Mom's Italian Meatballs so that you get all those flavors and can eat a little sausage and some meatballs at the same meal.

Nutrition Facts : Calories 352.5, Fat 21.3, SaturatedFat 7.4, Cholesterol 43.1, Sodium 1375.3, Carbohydrate 23.9, Fiber 5.1, Sugar 13, Protein 19.2

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