Sweet Spaghetti Sauce Recipes

SWEET SPAGHETTI SAUCE

Steps:

• Brown Ground Chuck, drain.
• Add onions and cook until onions are transparent.
• Add tomatoes (juice and all), garlic, fresh parsley, basil, salt and pepper.
• Simmer until most of the juice is gone.
• Add tomato sauce and sugar. (may have to adjust sugar amount to taste).
• Simmer an hour or until the consistency you like.
• Serve over spaghetti noodles, or we prefer angel hair pasta.

SWEET SPAGHETTI SAUCE

Steps:

• Combine all ingredients in a crock pot. Cook on Low for 6 hours, or can be done on High for 3. Stir occasionally. Will turn a darker shade of red, and have a nice sweet flavor and aroma. Can be done on the stove top, but needs more constant attention.
• I will throw it in the morning on low, and leave it until dinner time (my crock pot keeps things warm until you shut it off) and it tastes wonderfully!
• This sauce freezes beautifully, so does the leftover puree. Can be frozen for up to 4-6 months. Can be reheated in the microwave or however you would like.

HOMEMADE SPAGHETTI SAUCE

Steps:

• In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.

HOMEMADE SPAGHETTI SAUCE

Steps:

• In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced., Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water. , Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve with spaghetti. Garnish with cheese if desired.

MOM'S BEST SPAGHETTI SAUCE

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.