Homemade Spaghetti Sauce Recipe

First brown the beef and onion. Chop the ground beef finely as you go. After it's browned I often like to add it to my food processor to pulse it once or twice so that it's finely crumbled. It makes the sauce extra smooth (although some people like their spaghettie sauce with larger peices of meat in it,) About 3 to 4 garlic cloves, minced. Carrots- While carrots are not a traditional ingredient for spaghetti sauce or pasta sauce, they are the secret ingredient here that helps thicken the tomato sauce while also adding natural sweetness. I use 2 carrots (smaller carrots are okay to use).

Ground Beef: We do not add ground beef to spaghetti sauce because we typically serve it with meatballs. However, you can always add ground beef to yours. You will want to add it in with your onions and cook thoroughly, then drain off any excess grease, or cook it separately and add to the sauce before serving. Serving Suggestion: 5 cloves garlic, chopped 2 teaspoons olive oil 2 (28 ounce) cans peeled ground tomatoes in paste 1 (6 ounce) can Italian-style tomato paste 7 cups water 3 tablespoons Italian seasoning 2 tablespoons dried basil 1 teaspoon white sugar ½ cup red wine 1 pinch crushed red pepper Directions

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1 hrs 20 mins Servings: 8 Yield: 1 quart Jump to Nutrition Facts Are you craving Italian food like Nonna used to make? This homemade tomato sauce from fresh tomatoes might not be her secret recipe, but it sure is just as delicious. Once you try this tasty, fresh recipe, you will never go back to the jarred stuff again!

First, put a medium sized saucepan on the stove at medium heat. Add 2-4 tablespoons of extra virgin olive oil. Dice onions and add to oil, and saute for five minutes till soft soft. Next add garlic, and saute for about 1 minute till you smell the fragrance.

Brown the beef: heating 1 Tbsp olive oil in a large deep skillet over medium-high heat. Add beef in large crumbles, leaving space between. Season with salt and let beef brown nicely on bottom. Crumble beef: Then begin breaking beef up (I like to use a bamboo spatula with a flat end like pictured).

Step 1: Cook meat and vegetables In a dutch oven cook meat, onion, green pepper, and garlic until meat is browned and vegetables are tender. Drain off fat. Step 2: Add tomatoes and spices Stir in undrained tomatoes, tomato paste, brown sugar, oregano, salt, basil, thyme, and bay leaf. Step 3: Simmer Stir in the water or beef broth.

Ingredients 4 celery ribs, chopped 1 large onion, chopped 1 large green pepper, chopped 2-1/2 cups water, divided 3 Italian turkey sausage links (4 ounces each), casings removed 1 can (29 ounces) tomato sauce 1 can (28 ounces) diced tomatoes, undrained 3 cans (6 ounces each) tomato paste 1/2 cup minced fresh parsley 5 to 6 garlic cloves, minced

Brown Italian sausage, beef, onion, & garlic in a skillet or pot. Add the rest of the ingredients & simmer (as per the recipe below). Season with salt and pepper and stir in fresh herbs if using. Feeling Fancy? The addition of fresh herbs really makes this sauce next level.

Step 2: Add the tomatoes and simmer. Add the can of crushed tomatoes along with the bay leaf, salt and pepper. Bring the sauce to a boil before reducing the heat to medium-low. Simmer, uncovered, for about 10 minutes, until the liquid is reduced and the flavors have come together. Remove the bay leaf before serving.

Add the diced tomatoes, tomato sauce, and sugar. Bring to a low boil, then reduce to a simmer. Simmer the sauce for at least 30 minutes and up to 1 hour, stirring occasionally. Taste the sauce and add the balsamic vinegar and more sugar, salt, and pepper, as needed.

1 whole rind from 1 wedge Parmesan, optional 1/2 cup grated Parmesan, optional, plus more for serving 2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving Garlic-cheese.

Directions. In a large skillet, cook the beef, peppers, celery, onion and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add the mushrooms; cook for 2 minutes. Stir in the tomatoes, tomato paste, water, bay leaf, sugar, salt, basil, oregano and pepper. Bring to a boil.

diced canned tomatoes, undrained (basil, garlic, and oregano)

In a large skillet, heat the oil over medium heat. To the oil, add the onion and cook for 3 minutes. Add the garlic, basil, red pepper flakes, salt, sugar, and butter, then stir to combine. Simmer for 2 minutes. Add the crushed tomatoes and water, stir well, and reduce heat to low.

Instructions. Heat an oven to 400 degrees F and drizzle a little oil on a cookie sheet. Slice the tomatoes in half and toss in the oil on the pan. Add the garlic, in it's skins and toss in the oil. Sprinkle with a little salt and pepper and bake for 20-30 minutes or until the tomatoes are wilted.

Push the "sauté" button to heat the olive oil. Brown the meat and use a slotted spoon to remove the beef. Add the remaining tablespoon of olive oil and then sauté the onions for 4 minutes and then add the garlic to cook for an additional 1 minute. Add the remaining ingredients except for the parmesan and basil.

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