Spaghetti Sauce Recipes

Total Time: 2 hours

Yield: Sauce for 4 meals

Source: My Italian grandma!

Ingredients:

• 1 lb (or more) Italian sausage ($4.00)
• 1 large onion ($1.00)
• 1 or 2 red or green peppers ($2.00)
• 2 cans (6 oz) Italian paste or a 28 oz can crushed tomatoes ($1.25)
• 1 can (28 oz) tomato puree ($1.25)
• Italian spices (basil, thyme, oregano, bay leaves) ($1.00)
• 3 cloves garlic

Steps:

1. On low heat place a large pot on the stove with your Italian sausage. I just pierce them and leave them whole. I like to use two or more lbs. of sausage, since I divide the finished sauce into 3 canning jars to freeze for future meals.
2. After the sausage starts to brown a little, add the cut up peppers, onions and 3 cloves of garlic and continue until the veggies start getting a little soft.
3. I add the tomato paste (or crushed tomatoes) and the tomato puree to the cooking pot. I then fill the 28 oz. can with water three times. Add that to the mix while stirring everything.

 
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4. When the garden is in season, I will add one cup of shredded zucchini or even shredded carrots to get more veggies in us, but this is my variation on my family recipe.
5. I leave the sauce on just below boil. Place a cover on the pot and set the timer for 1 1/2 hours. I will check and stir it every once in a while, but it is basically on its way without much more intervention from me.

 
6. For the last 1/2 hour I stir in the Italian seasonings (I add my own fresh basil from the garden but dried will do). Adjust to your own taste!
7. I let it cool awhile. Then I pour some sauce into 3 canning jars. I put the sausage on a plate and cut each up at this time, dividing them evenly into the jars.
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8. I leave some sauce and sausage in the pan for our supper that day. Once we've been smelling it cook, everyone wants it! It's also a great way to use every drop in the pot. Pictured is zucchini pasta with the sauce.

 
9. I let the sauce in the 3 canning jars cool for an hour or two, then place them in my refridgerator overnight with the caps loosely on them. The next day I place the jars (still with the caps loose since they will expand in the freezer and break if you don't). I now have 3 instant, easy meals for the next month! All I need to do is add, pasta or ravioli to the reheated jar of sauce. I reheat mine in my microwave with the tops removed and a bowl on top of the jar, 3 minutes at a time until warm enough for me.
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10. Bonus tip: I have started using the new product that is a spiral vegetable cutter that turns veggies into pasta and I love it! I turn garden zucchini into my pasta for the spaghetti sauce. I drop the zucchini pasta into some boiling water for 5 minutes then place it in my sauce pot with the remaining sauce to use every drop. This makes clean up easier too.

 
11. With the Veggetti Spiral Vegetable Cutter I turn sweet potato, white potatoes, cucumbers or carrots into vegetable strings for pasta, salads, stir frys or fritters. It's healthier than pasta too. I am not a big additional kitchen appliances but since I am trying to eat less pasta, this was on sale half price ($6.99). I have an abundant produce garden and took the chance. I love it!

 

 
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brenda newton
Bronze Feedback Medal for All Time! 214 Feedbacks

May 1, 20060 found this helpful

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.

Susan Sanders-Kinzel
Diamond Feedback Medal for All Time! 1,023 Feedbacks

May 1, 20060 found this helpful

Here's some recipes from the archive...

Italian Spaghetti Sauce
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Vegetarian Spaghetti Sauce
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True-Blue Italian Spaghetti Sauce
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Spaghetti Sauce - Tips and Recipes
<www.thriftyfun.com/tf709376.tip.html>;

Spaghetti Sauce Seasoning Mix and Recipes
<www.thriftyfun.com/tf862238.tip.html>;

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.

Spaghetti Sauce

1/2 Cup Salad oil
4 med. garlic minced
4 small onions diced
Cook 10 min.
Add:
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)

Holly
Silver Post Medal for All Time! 364 Posts

January 2, 20060 found this helpful

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.