Slow Simmered Spaghetti Sauce Recipe 455 Recipes

SLOW-SIMMERING PASTA SAUCE

Steps:

• In a large skillet, cook sausage and onion over medium heat for 7-8 minutes or until sausage is no longer pink and onion is tender. Add garlic; cook 1 minute longer. Drain. Transfer to a 3-qt. slow cooker., Stir in the tomatoes, tomato sauce, tomato paste, brown sugar, bay leaves, oregano, dried basil, salt and thyme. Cover and cook on low for 6-8 hours., Discard bay leaves; stir in half of the fresh basil. Serve with pasta. Top with remaining basil.

SLOW-COOKED SPAGHETTI SAUCE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti.

SLOW SIMMERED SPAGHETTI SAUCE

Steps:

• In a large stockpot cook the sausage, yellow bell pepper, orange bell pepper, garlic, onion, and celery. Cook until sausage is no longer pink. Drain into a large colander to drain grease.
• To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours. Salt and pepper to taste to pull flavors together toward end of cooking time.
• Serve with Spaghetti or favorite pasta.

SLOW-SIMMERED SPAGHETTI MEAT SAUCE

Steps:

• Cook beef and sausage in 10-inch skillet over medium heat, stirring frequently, until beef is brown and sausage is no longer pink, about 8 minutes; drain.
• Mix beef mixture and remaining ingredients except spaghetti and Parmesan cheese in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours.
• About 20 minutes before serving, cook and drain spaghetti as directed on package. Serve sauce with hot cooked spaghetti and Parmesan cheese.

SLOW-SIMMERED SPAGHETTI SAUCE

Steps:

• Combine all ingredients in a 4-quart slow cooker.
• Cook, covered, on HIGH, 6 hours.
• Serve over spaghetti, chicken, or pork.

SLOW SIMMERED SPAGHETTI SAUCE

Steps:

• In large skillet, brown beef and sausage over medium heat until thoroughly cooked and sausage is no longer pink, stirring frequently.
• Drain.
• In 3 1/2 to 4 quart slow cooker, combine beef mixture and all remaining ingredients.
• Mix well.
• Cover and cook on low setting for 8 to 10 hours.
• About 20 minutes before serving, cook you pasta of choice and serve with sauce on top.

DIVINE SPAGHETTI SAUCE

Steps:

• In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve.
• In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low.
• In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
• Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Add sauce to pasta; serve.

SLOW-SIMMERED SPAGHETTI SAUCE RECIPE - (4.5/5)

Steps:

• Combine all ingredients in slow cooker. Cook, covered, on HIGH 6 hours. Serve over spaghetti. Yield: 2 1/2 quarts

FRESH SLOW SIMMERED TOMATO SAUCE

Steps:

• 1. Clean tomatoes. Cut an 'X' on the bottom of each one. Bring large pot of water to a boil, and lower heat to simmer. Prepare a large bowl of ice water and have at least 2 other large bowls at the ready. Put a few tomatoes in boiling water at a time for about 30 seconds (until skin begins to peel back). Take them out of the hot water and put into ice bath immediately. The skin should now peel off easily. Peel skins off tomatoes. Do this for all the tomatoes. Throw away skin.
• 2. Cut tomatoes in half across the equator and remove all the seeds into a separate bowl. When all tomatoes have been emptied you can pour seeds and juices through a fine mesh strainer into another bowl. Reserve juices, discard seeds. Or just add some water to the recipe and skip this.
• 3. Heat oil in a large stock pot over medium heat. Put onion, peppers, garlic and a pinch of S&P in pot and saute until tender. Add tomato paste and stir. Add tomatoes, reserved juices and parsley. S&P again. Stir everything together well. Bring to a boil. Lower heat and simmer for 4 hours. You will want to put a splatter guard over pot. Stir occasionally. If sauce starts to dry out add water 1/2- 1 cup at a time. Tastes sauce throughout cooking, add salt pepper and herbs at will.