SWEET & SPICY BARBECUE SAUCE RECIPE: HOW TO MAKE IT
I've never cared that much for store bought barbecue sauce. I just like to make things myself from scratch including this spicy, deep red-brown sauce. You'll find it clings well when you slather it on grilled meat. —Helena Georgette Mann, Sacramento, California
Provided by Taste of Home
Total Time 01 hours 05 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 1-1/2 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute. Stir in the chili powder, cayenne and pepper; cook 1 minute longer. , Stir in the ketchup, molasses, vinegar, Worcestershire sauce, mustard and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until sauce reaches desired consistency. Cool for 15 minutes. , Strain sauce through a fine mesh strainer over a large bowl, discarding vegetables and seasonings. Store in an airtight container in the refrigerator up to 1 month. Use as a basting sauce for grilled meats.
Nutrition Facts : Calories 68 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 325mg sodium, CarbohydrateContent 14g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 0 protein.
EASY WEEKNIGHT SPAGHETTI WITH MEAT SAUCE RECIPE
Our favorite weeknight friendly spaghetti recipe with a meat sauce that is made completely from scratch. Use ground beef, turkey, pork, chicken or lamb to make this simple spaghetti.
Provided by Adam and Joanne Gallagher
Total Time 45 minutes
Prep Time 5 minutes
Cook Time 40 minutes
Yield Makes 5 cups of sauce and approximately 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium-high heat (we use a Dutch oven). Add the meat and cook until browned, about 8 minutes. As the meat cooks, use a wooden spoon to break it up into smaller crumbles.
- Add the onions and cook, stirring every once and a while, until softened, about 5 minutes.
- Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute.
- Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper. Bring the sauce to a low simmer. Cook, uncovered, at a low simmer for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly (see notes for suggestions).
- About 15 minutes before the sauce finishes cooking, bring a large pot of salted water to the boil, and then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time.
- Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.
Nutrition Facts : ServingSize 1/6 of the recipe, Calories 486, FatContent 16.7g, SaturatedFatContent 4g, CholesterolContent 58.1mg, SodiumContent 977.4mg, CarbohydrateContent 58.2g, FiberContent 4.7g, SugarContent 10.3g, ProteinContent 27.3g
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