Very Special Spaghetti Sauce Recipes
THE VERY BEST SPAGHETTI SAUCE
This is sooooo good! It's a slow cooked, meatless spaghetti sauce with TONS and TONS of vegetables, and its just sooooo good! Enjoy!
Provided by GAIAS1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 7h
Yield 12
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat.
- Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions; saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes.
- Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.
Nutrition Facts : Calories 192.8 calories, Carbohydrate 19.1 g, Cholesterol 31.3 mg, Fat 11.2 g, Fiber 4.1 g, Protein 7.4 g, SaturatedFat 6.7 g, Sodium 335.2 mg, Sugar 11 g
MOM'S BEST SPAGHETTI SAUCE
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
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
VERY SPECIAL SPAGHETTI SAUCE
This is very meaty and not near as acid as most sauces. It's really worth the time. It makes a very large batch, so I often freeze half.
Provided by TUCKER
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 3h30m
Yield 12
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium heat. Saute garlic until golden brown. Stir in ground beef, onions and green pepper. Cook until beef is evenly brown, and onions are tender. Stir in flour until smooth. Stir in red wine, tomato sauce, chopped tomatoes, tomato paste, Worcestershire sauce and sugar. Season with salt, cayenne pepper, celery salt, oregano and basil. Simmer for 3 hours. Stir in mushrooms at the end of cooking period.
Nutrition Facts : Calories 508.1 calories, Carbohydrate 20.9 g, Cholesterol 80.5 mg, Fat 34.5 g, Fiber 3.8 g, Protein 23.5 g, SaturatedFat 10.2 g, Sodium 847.3 mg, Sugar 11 g
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