STAMP-OF-APPROVAL SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT
My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it! —Melissa Taylor, Higley, Arizona
Provided by Taste of Home
Categories Dinner
Total Time 08 hours 30 minutes
Prep Time 30 minutes
Cook Time 08 hours 00 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain., Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings., Cook, covered, on low 8-10 hours. Discard bay leaves. Serve with spaghetti.
Freeze option: Cool before placing in a freezer container. Cover and freeze for up to 3 months. Thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with spaghetti.
Nutrition Facts : Calories 335 calories, FatContent 16g fat (5g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 622mg sodium, CarbohydrateContent 27g carbohydrate (16g sugars, FiberContent 5g fiber), ProteinContent 22g protein.
SPAGHETTI ITALIAN RECIPE | ALLRECIPES
Delicious and not so sweet. Good to the last bowl!!
Provided by FOXWORTH
Categories Italian Recipes
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large skillet, brown sausage over medium heat; drain and set aside.
- In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
- Simmer over medium-low heat for at least one hour; it is best if simmered all day.
- 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.
- Mix sauce with hot pasta; serve.
Nutrition Facts : Calories 274.9 calories, CarbohydrateContent 38.5 g, CholesterolContent 14.9 mg, FatContent 8 g, FiberContent 3.9 g, ProteinContent 12.2 g, SaturatedFatContent 2.6 g, SodiumContent 1068.7 mg, SugarContent 7.9 g
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- Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
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- PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)
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- Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
- Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
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- Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
- Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.
- PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)
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Calories 431 calories per serving
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