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A true old world family recipe handed down from my Italian grandmother to my mom, then to her 5 daughters. So delish and it makes enough for 4 meals. Manga!
Total Time: 2 hours
Yield: Sauce for 4 meals
Source: My Italian grandma!
Start browning the hamburger in a medium skillet while sauteing the onion and garlic in a little bit of butter or olive oil. Add to the browned hamburger when the hamburger is done.
Add the last seven ingredients after the hamburger is browned and you have added the onion and garlic. Stir well and simmer until it cooks down some. Cover and finish cooking about 15 minutes.
By Ann W. from Loup City, NE
The seasonings give it the best flavor!
Brown meat and garlic; drain well. Saute vegetables, except carrot, in olive oil. Combine everything and simmer about 3-4 hours, stirring frequently. Chill overnight to set the flavors and serve the next day. This recipe makes enough sauce for 4 to 6 meals. Freeze in heavy duty zipper bags.
|Time:||30 Minutes Preparation Time|
3-4 Hours Cooking Time
Source: I received the recipe from a friend.
By Anne L. from Green Bay, WI
"It's Wednesday, Prince Spaghetti Day" - only in New England.
Brown hamburger and drain. Then combine all ingredients. I like to cook it on low heat for at least 4 hours. This makes a thick sauce. . .
Spray large skillet with cooking spray. Add chicken, cook and stir on medium-high heat 4 min. or until no longer pink.
When making pasta sauce, from the jar or from scratch, add in a tablespoon of powdered cocoa. It makes the sauce richer. Yum.
By Daphna from Alachua, FL
This is a guide about fixing a burnt flavor in spaghetti sauce. Spaghetti sauce is notorious for burning if not well tended to. Removing the burnt taste can save your sauce.
This page contains Mazette sauce recipes. This delicious pasta sauce generally includes mushrooms, onion, and peppers in a tomato based meat sauce.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
Does anyone have a really good homemade spaghetti sauce recipe that they would like to share. Could you also include the amounts used of everything (including spices or herbs), and how much sauce it makes?
Thanks for all replies!
P.J. from Delaware
If you look under recipes and then sauces you will find many recipes for what you are looking for. I have posted an excellent recipe for spagetti sauce there.
Here's some recipes from the archive...
Italian Spaghetti Sauce
Vegetarian Spaghetti Sauce
True-Blue Italian Spaghetti Sauce
Spaghetti Sauce - Tips and Recipes
Spaghetti Sauce Seasoning Mix and Recipes
This is super simple. I think Hunt's brand just tastes best.
1 can Hunt's sauce (15 oz.)
1 can water using sauce can
1 can Hunt's paste (around 10 oz.)
1/2 T. basil (fresh is better -- 6 med. leaves)
1/2 T. oregano
Salt and pepper to taste
Put in crock pot on low and let simmer most of the day or hi for 3-4 hrs. You can add browned meat if you want, but my family has actually found the purity of the vegetarian version more tasty.
Note: when you add sugar, be sure it is brown sugar, it neutralizes the acidity and tastes better! Regular granulated just doesn't cut it. My favorite marinara crock pot recipe is in the bowels of storage....I'll post when I find it!
Easy Red Sauce
2 Tbs. olive oil
1 can (14-oz) crushed tomatoes
1/2 cup tomato sauce
1-1/2 tsp. Italian seasoning
Heat olive oil in a large skillet, then add tomatoes, sauce and Italian seasoning. Stir and heat until hot. Add pasta and mix, then transfer to a plate. Sprinkle with Parmesan.
THis is Mary Ellens Recipe the tip lady
don't know quantities a lot, pinch a this and pinch a that!
large sauce pot
2 large cans each dices tomatoes and tomato puree
2 med cans italian diced tomatos
2 ribs celery
1 tsp rounded- minced or chopped garlic (bottle type)
2 cups red or pink wine
2 large cans of water
basil oregano salt
dice vegtables and saute in pot with olive oil until translucent and soft (cover and low for about 20-25min). Add garlic and cook for a few min. You don't want garlic to burn. I sometimes add mushrooms, olives at this point, this is optional.
add all tomato, water and salt to taste (don't oversalt it will cook down and concentrate)
add about 2 tsp basil and 1 of oregano. can add some red pepper flakes for a little heat. bring to a boil and turn down to simmer about an hour with cover ajar to let evaporate. Then add wine and a little more basil and oregano, a few shakes of each 'bout 2 or 3. and about 1/4-1/2 cup sugar, to taste. I layer the flavors. Simmer for another hour or 2 until get little thicker consistancy. I sometimes add a little tomato paste to thicken if too thin. I think this makes about 6 qts? can be frozen in containers and mixed w/ store bought to give it a home made taste...I add a little wine when I mix them.
My comments on the subject. Ragu spaghetti sauce is so cheap, even cheaper with coupons, that I find it not worth making homemade sauce anymore. I do doctor it up a little! There are a lot of variations of sauce and the 26 ounce jars were on sale last week for .99¢ & with coupons much less.
50 years ago I sure made my share of homemade spaghetti sauces ... not anymore! When you factor in the electric or gas to simmer for awhile, it's not cost effective, in my opinion.
Has anyone ever added a can of beef broth as one of the ingredients when making homemade italian spaghetti sauce? I saw a couple recipes that included beef broth as part of the recipe. I was going to try it, but didn't want to take a chance on maybe ruining the recipe? Thanks for replies!
My Italian MIL taught me to always make my sauce with a big hunk of beef in it, so if you come across a recipe that calls for beef broth, rest assured it is only going to add lots of rich flavor- make sure your sauce starts out nice and thick,though-use tomato paste and lots of sauteed onions, that's her secret.
I've done it with good results. You may want to take a look at Rachel Ray's recipe (I think it's under tomato sauce) on her section in Food TV's website.
The beef stock (make sure you use unsalted or low-sodium if you're not using homemade) gives the sauce a deeper flavor. I'd recommend going lightly on the stock and tasting as you go to make sure you don't overpower the basic tomato taste.
Hope this helps.
Does anyone have a good recipe for making Italian spaghetti sauce, including the amount Of spices, or herbs to use. I would like to make about 2 quarts. I know spices and herbs are a personal choice, but if I could get some idea as to the approximate amount to use, I could probably adjust it to my taste. Thanks for all replies.
P.J. from Delaware
I cook up a pound of ground Italian sausage with an onion and then drain and blot with paper towels. I then add a small can of mushrooms, a cut red pepper, and about 1 - 2 tsp of dried Italian seasoning (or you could use half oregano and half basil). I also add two garlic cloves as I like garlic. I use the canned spaghetti sauce (Hunts) as a base and add diced tomatoes to that. I like to simmer for awhile to blend the flavors. I've also cooked it in my crockpot all afternoon. There's no science to making it so just add stuff until it tastes good to you. If you like more garlic, add more, if you like things hot add a can of diced tomatoes with green chiles. I've never had a bad batch yet. Have fun!
1/4 c. minced onion
2 peeled garlic cloves
5 tablespoons olive oil
16 oz can crushed tomatoes
6 oz can tomayo paste
12 oz water
3 and half teaspoon salt
1.2 teasppon pepper
half bay leaf
1 fourth pound mushrooms
a half cup parmesan cheese
1 small minced onion
1 teaspoon sage
cook over low heat in pot for about a hour if thicker sauce is desired cook till thickened.
This spaghetti sauce recipe is a huge hit with my family and friends. It makes 4 quarts, tho. You may freeze or can.
1/2 Cup Salad oil
4 med. garlic minced
4 small onions diced
Cook 10 min.
2 tbsp. parsley flakes
2 tbsp. salt
2 tsp. pepper
1 tsp. fennel seeds
2-12 oz cans tomato paste
1/4 cup sugar
2 tbsp oregano
2 tsp. basil
2 bay leaves.
16 tomatoes peeled (I blanch them to make the peeling process easier)
Simmer 2 hours covered. Throw out bay leaves. I like to put the sauce in a blender before putting in jars or freezer bags. (my family doesn't like the stringy tomato texture)
I usually buy the jarred organic pasta sauce (25 ounce size), add 1 small can tomato paste and 1/2 teaspoon of freshly ground anise seed. Let it simmer at least 20 mins., stirring occasionally (and keep the lid on so it doesn't splatter the stove).
Where we live, Dallas, TX, good tomatoes are hard to find in the grocery store and expensive.
A friend many years ago once made pasta sauce from scratch and complained bitterly that she spent $12 on the tomatoes alone and it wasn't that tasty after all.
Here's a couple recipes I got from "Top Secret Recipes":
Ragu Meat Sauce
2 oz Ground Beef, browned and drained
29 0z can Tomato Sauce
5 tsp Granulated Sugar
4 tsp Olive Oil
1 &frac; tsp minced Dried Onion
1 &frac; tsp shredded Romano
1/8 tsp ground Black Pepper
1 Bay Leaf
Ragu Tomato, Basil & Italian Cheese Sauce
29 oz can Tomato Sauce
&frac; cup canned, diced Tomatoes
5 tsp granulated Sugar
1 Tblsp Olive Oil
1 Tblsp shredded Romano
1 tsp Parmesan
1 tsp dried Basil
&frac; tsp dried Parsley
&frac; tsp Garlic Powder
1/8 tsp Black Pepper
1 Bay Leaf
A friend of mine who is a real foodie HIGHLY recommends the pasta sauce recipe in Joy of Cooking. My friend said that their picky niece took one bite and yelled "THIS IS THE BEST SAUCE I HAVE EVER HAD!" :-)
I can't give you page number since I don't know what version of the book you will be using. But if you go to the recipe for lasagna, it will direct you to their sauce recipe. If you don't have a copy of Joy of Cooking, ask your friends. It's such a kitchen staple that I'm positive someone will have one you can borrow or at least copy the recipe out of.
1-1/lbs Italian sausage links cut in half
1/2 to 1 lb ground beef
2 lg. cans Redpack crushed tomatoes with basil and oregano or 2 lg cans crushed tomatoes and add 1-1/2 tsp. each of basil and oregano, or 1-1/2 tsp italian seasoning
1 - 12 oz. can Hunts tomato sauce
2 capfulls of olive oil.
1/3 cup grated parmesan or romano cheese
1 lg onion chopped or whole or 1-1/2 tsp. onion powder (onion can be dropped into sauce and cooked whole for those who like the flavor but not the taste of onions.
3-4 cloves garlic minced or 1-1/2 tsp. garlic powder
Place cut-in-half Italian sausage links in a pan where the bottom is just big enough to surround the meat.
Just cover the sausage with water. Bring to boil then simmer till the water has leeched some of the flavor of the sausage out. Check often so water doesn't simmer all away. Water will change color and be a little bit thick. This only adds flavor to the sauce.
Using pan large enough for everything, place into it the sausage and water mixture .
Add canned tomatoes, tomato sauce and, if necessary, italian seasonings.
Bring to a boil, then add raw hamburg meat (gives it a good flavor) in small chunks. turn to simmer.
Add grated cheese. Stir well. If sauce looks too thin, add 1 can tomato paste. Thin with hot water if needed. Cover pan.
Simmer about 45 min to 1 hr.
I don't know the original source for this recipe. Sorry.
Old World Spaghetti Sauce
Servings: 10 Servings
Nutritional Information: 223 Calories; 12g Fat (52% calories from fat); 16g Protein; 10g Carbohydrate; 45mg Cholesterol; 243mg Sodium
2 lbs. pork loin, whole
2 tbs. olive oil
6 oz. tomato paste
30 oz. tomatoes, canned, crushed in puree
1 cup red wine
2 cups water
2 leaves bay leaf
2 tbs. basil leaves, fresh preferred
1 tbs. oregano, dried or fresh
1 tbs. fresh parsley
4 cloves garlic, finely chopped
1 large onion, finely chopped
4 oz. roasted red peppers, finely chopped
Salt and pepper to taste
a.. Brown pork loin or roast (or substitute with Italian sausage links) in olive oil in 6-8 quart heavy pot. Take out meat, cover and set aside. Sauté finely chopped onion and garlic in the meat fat and oil until translucent. Add rest of ingredients. Blend well and bring to hard boil over medium-high heat, then down to lowest heat to simmer for about 4 to 5 hours.
b.. Put pork roast into sauce just after heat is turned down. If using Italian sausage or ITALIAN MEATBALLS (see recipe) put in during the last two hours of simmering. Let stand overnight in refrigerator or cool place.
c.. Skim excess surface fat next day and simmer another 2-3 hours. Add water or wine if too thick. Boil with cover off if too thin.
d.. Makes enough sauce for up to two lbs. of pasta. Freeze leftover sauce.
NOTE: The long and slower the simmer - the better!
Every time I make this sauce I get asked for my recipe and its secret.
1 jar of Ragu orignal or (my fav)Paul Newman marinara
Pinch of sugar, cumin seeds,any dry italian spices
1 can of tomato sauce
simmer and add
your browned ground beef or cooked italian sausages
also cook your past in rapidily boiling water for
11 minutes I test it by tossing up a noodle and if
it sticks to the cupboard its done al dente,
try this once and enjoy
Straight out of my Betty Crocker cookbook, *small revisions made for my taste. Serves 6 - 8
1 pound hamburger
1 large onion, chopped (about 1 cup)
1 clove garlic, crushed
1 cup water
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried oregano leaves
3/4 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried rosemary leaves (optional)
1 bay leaf
1 can (8 ounces) tomato sauce
1 can (6ounces) tomato paste
*(I use 1/2 lb. extra-lean hamburger and 1/2 lb. Italian sausage and add sliced mushrooms and black olives)
Cook and stir hamburger, sausage, onion and garlic in 10-inch skillet until hamburger and sausage are light brown; drain. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour.
Serve over hot spaghetti. Sprinkle with grated Parmesan cheese.
OR - I like to put it in the Crock Pot and cook on low for 6-8 hours.
I am looking for recipe for spaghetti made with bacon. I think it's called English Spaghetti. Can someone help me out?