Confession time...I eat jarred spaghetti sauce

[Darcy Baldwin]

....and I want to get clean! LOL

I'm ready to delve into making my own spaghetti sauce. The Hunts in a can isn't cutting it any longer, and I want to learn to make my own. Do you have a favorite to share?!

[NeverendingJen]

ooh. Lemme grab my cookbook and I will be back with my recipe. This is actually my mom's recipe, and we love it so much that we are known to just eat it straight...no noodles required, lol

Spaghetti Sauce

1 28 oz. can crushed tomatoes in puree
1 lg can tomato sauce
1 12 oz can tomato paste
2 Tbsp sugar
1 bay leaf
1 Tbsp each: fennel seed, basil, black pepper, oregano, salt
3 Tbsp Olive Oil
2 # grd beef
1 # Italian Sausage
2 onions, finely chopped
2 medium green peppers, finely chopped
7 cloves garlic, finely chopped
1 C. water.

In a deep pot, pour crushed tomatoes, tomato sauce, and tomato paste. Sprinkle herbs evenly across the top. Let simmer.
In a saute pan, saute veggies and garlic until tender. Then brown meat in this mixture. Remove grease, add to sauce in pot.
Add water and stir. Cover and simmer for 4 hrs.

If you prefer your sauce thinner, you can add more tomato sauce to get it how you like it. This freezes extremely well.

[ColleenSwerb]

Yessssssss, I'm stoked you posted this Darcy. Now that BIL has finally moved out, it's my turn to try my hand at making sauce. Hopefully we get a free weekend soon so I can take a crack at it. I have my MIL's very basic recipe, but I feel like it's missing something.

[kim21673]

Oooohhhh, I would love to make my own sauce!!! I will definitely be watching this thread! I use Hunts too....ugh! I am so sick of it!!!

[Darcy Baldwin]

We got a ton of roma's on sale today (since our roma plants are on strike), so I'm ready to dive in!

[NeverendingJen]

if you want to can/jar your own sauce, I also have another recipe for canning, the one I posted is more for just yearound small kitchen cooking.

[Darcy Baldwin]

Jen - I'd like it, too, as that's my eventual goal, but the recipe up there sounds great for dinner tomorrow night! Thanks so much!

[lovely1m]

I have made my own before, but I seriously like Prego so I don't see a point. lol I do however like to make a bruschetta style one sometimes with olive oil, balsamic vingerette, garlic and roma tomatos. So good.

[MandaT]

I would like to have time this summer to jar some--but in the mean time, Fransisco Ranaldi is really good.

I have made from scratch, but don't use a recipe, just throw stuff together. (not much help there right?!?)

[heathergw]

Oh, totally subscribing... I usually get the stuff at Trader Joes because it's the only sauce that doesn't have sugar added to it... I've been really wanting to make my own from scratch now that I'm feeling well enough to cook again w/o having to plug my nose.

[NeverendingJen]

Jen - I'd like it, too, as that's my eventual goal, but the recipe up there sounds great for dinner tomorrow night! Thanks so much!

that recipe is seriously good. I've been known to eat it for breakfast, lol


here is the canning recipe:

Spaghetti/Pizza Sauce

12 onions
6 green peppers
1 1/2 C vegetable oil
1 1/2 tsp. Black pepper
36 tomatoes, skinned
4 cloves garlic, minced
3 Tbsp Salt
4 tbsp sugar
2 tbsp each: oregano, sweet basil, and thyme
12 bay leaves
5 12 oz cans tomato paste

Grind or mince onions and peppers, simmer in vegetable oil. Add black pepper.
In a large pot place tomatoes, garlic, salt, sugar, herbs, and onion-pepper mix. Bring to a good rolling boil. Add tomato paste last, one can at a time. Pour into canning jars and process in a pressure cooker for 25 minutes, or freeze.

Makes 7 quarts.


*always remove bay leaves before eating. Thaw sauce in the refrigerator before use(if frozen) and add browned meat as desired.

[Stacey42]

I have a recipe for a delicious but time consuming very meaty ragu sauce that is good in lasagna or with rigatoni. Instead of canned tomatoes, prick the raw ones all over with a fork, place in a microwave save bowl, cover loosely with plastic wrap (so steam can escape) and microwave 3-5 mintues in 1 minute increments, until soft, stirring between each one
http://www.havocandmayhem.com/2008/11/i-madeagu-for-dinner.html

You can cut back on the meat or remove it entirely (except the bacon,the bacon adds a lot to the flavor), just simmer the rest of the ingredients on the stove for 2 hours & add fresh oregano, basil & thyme (1tbls each) about 15 minutes before it's done simmering


But mostly we just use, um ...Ragu Traditional style

[nun69]

I am a Hunt's in a can kinda girl.....I just add hamburger, oregano, garlic, salt pepper and mushrooms :)

[Leila]

I kinda like my jarred sauce. We just switched Mid's. Best sauce I've ever had, and I grew up around a lot of Italian Grandma's with amazing 'gravy' recipes. :thumbup:

[Angie4b1g]

This is the one I use. I usually have everything on hand for the sauce. I don't always make meatballs with it.

Julia's Spaghetti & Meatballs
Sauce:
1 (28 oz) can Crushed Tomatoes
1 (28 oz) can Tomato Puree
1 cup water
1/4 cup Olive Oil
4-6 cloves minced garlic (depending on palate)
1 tsp dried basil
1 Tbsp sugar
2 tsp Salt (preferably Kosher)
Fresh ground pepper to taste

Sauté garlic and olive oil in a large saucepan(with cover for later) over medium/low heat. Do not brown garlic. Takes approximately 2-3 minutes.
Add both cans of tomatoes and water, turn up heat to medium/high and cook for 2-3 minutes. Add basil, sugar, salt and pepper. Cook uncovered until the sauce begins to bubble. After the sauce bubbles, turn down to low. Cover pot and let simmer.
If you decide to make it without meatballs, cook for 30 minutes

Meatballs:
1/2 lb of ground beef
1/2 lb of ground pork
1/2-3/4 cup fresh grated Parmesan cheese
1 cup of fresh bread crumbs(just use some slices of bread from home and
run them in a blender or processor)
1 egg
1 garlic clove minced
1 tsp dried oregano
salt and pepper to taste

Combine all ingredients above and mix well with your hands Form small size balls (approx.1-2 tbsp). Don't make the meatballs too big as they will not cook thoroughly. Should yield approximately 22-24 meatballs. Brown meatballs on all sides in a skillet, then drop into simmering marinara sauce above. Cook for a total of 45-50 minutes. Do not over cook! The key to this sauce is minimal cooking for a fresh flavor.