Spaghetti sauces

[Black_Bay]

The wife and I are tired of the same old store bought sauces. Does anyone have a good recipe they'd like to share?

[irishjigs]

1 28oz can whole peeled tomatoes-squeezed apart with your hands.

1 large yellow onion-diced

4 cloves garlic-minced

1-2 springs of fresh thyme

1t dried oregano

7-10 leaves of fresh basil, depending on size

1/4c olive oil

Heat olive oil in a large pot to a medium heat, sweat onions for about 5 minutes. Add garlic saute for a few minutes making sure not to burn. Add tomatoes, thyme, oregano, and salt and pepper to taste. low Simmer for at least 30 minutes(up to an hour if possible) half covered. Taste, if acidic, add a teaspoon of sugar. Then add freshly torn basil and serve.

This is a basic marinara sauce that I use all the time for everything. It's a good all around red sauce and you can add anything to it to your liking. Also, I use minced anchoives in this a lot...just watch how much salt you add since those little fishies are salty!

Good luck!

P.S. Even though my name doesn't sound like it, I am half Italian and have grown up on pasta and other red sauce based dishes all my life!

[CMKURT]

Ingredients, 1/2 Bushel Tomatoes (26#), 2 Cups Onions, 2 Garlic Bulbs, 4 Green Peppers, Hot Peppers to Taste, 1 Pint Olive Oil, 1/8 Cup Canning Salt, 2 TBSP Black Pepper, 1 Cup Sugar, 8-6oz. Cans Tomato Paste, 2 TBSP Oregano, 2 Bay Leaves. Wash & Cut Tomatoes,Onions,Peppers. Spray an electric roaster with PAM add tomatoes,onions,peppers,garlic & bay leaves. Cook this all down at 350 degrees. We use a juicer that we bought at Mills Fleet Farm. We Run all the ingredients from the roaster through the juicer. Add the remaining ingredients to the juice & pulp. Wipe out the roaster & reheat until desired thickness. Process for 50 minutes on quarts in water bath or use a pressure cooker. One roaster will yield about 14 Quarts depending on tomatoes. We use mostly Roma tomatoes, but you can mix & match. We use this for spaghetti, lasanga, pizza sauce etc.

[Black_Bay]

Thanks guys. I'll have to cut down CMKURT's recipe a bit but it sounds good.

BTW Red sauce = Italian gravy.

[caseymcq]

P.S. Even though my name doesn't sound like it, I am half Italian and have grown up on pasta and other red sauce based dishes all my life!

Hopefully, because of your name, you also grew up on colcannon, corned beef, curly cale, champ, boxty, Guiness and Jameson.

My wife has a good portion of Italian in her pedigree, I don't hold it against her, so I have had to get accustom to eating more noodles and sauces Funny thing though, even with her psuedo conversion (new Irish last name) she hasn't started drinking beer or Jameson. We'll have to work on that.

[irishjigs]

Thanks guys. I'll have to cut down CMKURT's recipe a bit but it sounds good.

BTW Red sauce = Italian gravy.

Funny thing Black Bay, is I used to call it gravy all the time along with my relatives. My fiance thought we were was about beef/pork/etc. gravy and noodles until I served it to her!

[CMKURT]

I forgot to mention that when you have the hand crank juicer, it will remove the skins & seeds from the tomatoes etc. If we have time we will sometimes run the skins through a second time to get a little more pulp out of them. Also if you like a thick bloody mary take just the juice & pulp & jar that up, if you use a lot of hot peppers you don't have to add tabassco.

[Leaky]

Irishjigs - Is there any particular brand of tomatoes that you use? Nice, simple recipe.....thanks.

CMKURT - That looks like a long lost family recipe. I look forward to my winter Saturdays up at the lake spending the day cooking up something new. I'm definately going to give your sauce a whirl. That probably means I should also figure out how to can it as well.

This Saturday it's Cabbage Rolls and French Onion Soup while watching the playoff games.

Casey - An Irish/Italian couple living in the land of Finlanders, Slovaks, & Swedes. If you ever need any counsuling, I'll be happy to meet you at Tanks the next time I'm up.

[irishjigs]

Irishjigs - Is there any particular brand of tomatoes that you use? Nice, simple recipe.....thanks.

Imported San Marazano tomatoes...it will say on the label...if you can find them...but they can be a bit spendy. I have used Hunt's whole tomatoes and it turned out fine.

[Chef]

Traditional Spaghetti & Meatballs

Meatball Ingredients:

1lb. fresh ground Pork

2lbs. Fresh ground Chuck 85-93% Lean

3tbs. Dried Oregano

1 c. Fine bread crumbs (Progresso works)

1tsp. fresh cracked Pepper

1.tsp Garlic Powder

Sauce:

2-lbs. Pork ribs cut into single ribs(these are used for flavor primarily).

3-28Oz. cans crushed or pureed tomotoes

1-15 oz. can tomato paste

1-head of Garlic (Yes, 1-entire head, covers removed.

3-4 ozs. quality Olive Oil.

2-4 tbs. dried oregano (to taste)

Procedure:

in a very large deep (5-8 Qt.) heavy bottomed pan over med high heat, add olive oil and ribs, cook turning frequently and scraping the browned bits off the pan as you stir for appx. 15 minutes ,or unitl the ribs begin to leach juices from the marrow.

Reduce heat to med-low and add the crushed Garlic--yes all of it! Cook garlic for 3-4 minutes making sure it doesn't burn or it will get bitter.

Add crushed tomatoes and paste, stir well and reduce heat to simmer.

Next form your meatballs (I make 3" size) and brown them all over in a large non-stick pan. You'll have to turn them frequently to keep the shape and even browning. Drop them into your sauce as they are browned and they will continue to heat through while basking in your sauce for as many hours as you can stand before you cook the pasta and eat till you pass out.

You can eat the rib meat off the bones or strip it off into the sauce. This stuff gets batter the 2nd and 3rd. time you eat it as it ages. It freezes well too, so that's why the recipe is large--leftovers and a fair amount of work, so you may as well make a pile of it.

[Kidd]

My sauce is similar to Chef's with a few exceptions.

I use peperoni sticks instead of pork, I fry the tomato paste prior to adding to the mix and I'll add a little sugar to offset the acidity of the tomatoes.

All personal preferences so experiment a little.

[toddb]

Quick and simple Arrabiata sauce-

3 (14.5 ounce) cans diced tomatoes

3 tablespoons olive oil

1 1/2 teaspoons crushed red pepper flakes

3 tsp garlic, minced

1 tbsp dry basil

1/2 teaspoon salt and pepper to taste

1 bunch green onions, chopped

DIRECTIONS

In a large saucepan, combine all ingredients except green onions and simmer 20 to 30 minutes, or until sauce is thickened. Stir in green onions and simmer for 10 minutes.

Not too spicy, and great with an angel hair pasta and some shrimp

[Dusty]

Here is my slow cooker spaghetti

1 lb Hamburger

1 lb Italian sausage bulk

1 green pepper chopped

1 onion chopped

8 cloves garlic minced

3 cans diced tomatoes drained

2 cans tomatoe sauce

1/3 cup sugar

2Tbls dried Italian seasoning

1 Tbls dried basil

2 tsp dried marjoram

1 tsp salt

1/2 tsp pepper

Mix the hamburger and the sausage together and form into small meat balls. Brown in a small amount of oil. put meat balls into a large slow cooker. Cook the onion and green pepper in the same pan as the meat using the drippings, 2-3 minutes. Transfer the onion and pepper to the slow cooker. Add the rest of the ingrediants and mix well. cook on low 8 hours. Be sure to drain the diced tomaotes before putting in the slow cooker, to have a nice thick sauce. You can freeze the sauce.