Time 4h10m Yield 6 Number Of Ingredients 11 Steps:
In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.
Time 4h50m Yield 10 Number Of Ingredients 15 Steps:
Preheat oven to 425 degrees F (220 degrees C). Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil. Roast in the preheated oven until meat is well browned, 20 to 30 minutes. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture. Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.
Time 3h25m Yield 12-14 serving(s) Number Of Ingredients 16 Steps:
In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.
Yield 6 Number Of Ingredients 11 Steps:
In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture. Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours. Before serving, remove neck bones and discard.
Time 6h30m Yield 7 Number Of Ingredients 14 Steps:
In a large skillet, brown beef over medium heat until no longer pink; cut up any remaining chunks of beef and reserve. In a large saucepan, combine whole tomatoes and paste; mash until smooth. Cover and heat on low. In a large skillet over medium heat, quickly sear onion and celery until transparent; add to tomato sauce in saucepan. In same skillet, saute bell peppers and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce. Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Remove cover, simmer over low heat and continue to simmer all day, stirring occasionally. 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. Add sauce to pasta; serve.
Time 6h20m Yield 15-20 serving(s) Number Of Ingredients 20 Steps:
I a large stock pot heat olive oil over med heat. Add your cubed meats (if using bone-in pork do first) to brown. You want to sear your meat. When meat is seared remove to a plate. To all the drippings add your onions, peppers and shrooms. Saute 3-5 minutes, until soft. Add garlic cook 2 minutes careful not to burn. Return meat to the pot. Add tomato paste. Cook for 2 minutes. Add wine cook for 2 minutes. Scrapping the bottom, you want all those good bits. Add the cans of tomatoes stir to mix well. Add all your dry spices and brown sugar. Bring to a soft boil, turn heat down to simmer. Add your meatballs. Use the chicken stock to thin as mine tends to get thick and bubble and spurt. As it simmers all day stir to not burn. Keep on the heat. Add 1/4 cup of the stock at a time as needed. Mine usually cooks 6-8 hours. Serve with pasta of your choice, salad and crusty garlic bread.
Time 6h15m Yield 28 serving(s) Number Of Ingredients 11 Steps:
Brown beef in a skillet. Put into a large stock pot with the tomato sauce, paste, and diced tomatoes. Add most of the required amount of all the spices. Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so. Taste a spoonful and add the rest of the spices to taste. TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary. The thicker the metal of your stock pot, the less you have to stir. Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.). The longer it simmers, the thicker it gets (yum). The sauce is also very good without the beef.
Time 5h30m Yield 10 serving(s) Number Of Ingredients 20 Steps:
Saute onion, garlic& carrot in olive oil over medium heat until tender. Add ground beef and brown until no longer pink. Add oregano, basil, garlic powder, parsley flakes,salt& pepper (to your liking)& worcestershire sauce. Add Merlot wine, simmer a few minutes. Add rest of ingredients and stir well. Reduce heat to low and simmer for at least 5 hours stirring occasionally. Remove bay leaves. Serve over cooked spaghetti noodles.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.
Time 5h15m Yield 2 quarts, 4 serving(s) Number Of Ingredients 20 Steps:
Mix all meatball ingredients, roll in to balls and brown in skillet. Cool and refrigerate until 1 hour prior to serving. Olive oil may be needed to brown these if using very lean beef. In the skillet, add chopped onions and cook until tender but not soft. Add garlic and can of tomatoes. If using whole tomatoes, I mash them briefly in the skillet with a potato masher. Cook until mixture comes to a boil. Put in to a large dutch oven or sauce pan. Add remaining ingredients except for baking soda, parmesan cheese, olive oil, salt and pepper. Bring to a quick boil and immediately reduce the heat to medium low as this sauce will burn. Add a pinch of baking soda, stir well and allow to simmer uncovered for 2 hours. Taste the sauce for acidity. If acid level (or tang) is still high, add another pinch of baking soda and stir well. At this point do not taste the sauce as all you will taste is baking soda. Cook two more hours. Stir occasionally to prevent sticking. If needed, add a small amount of olive oil. Eventually, you will start seeing the sauce getting darker around the edges of the pan. At this point you can season with salt and pepper and add the cooked meatballs. Cook one additional hour. One half hour prior to serving, stir in the parmesan cheese. This will thicken the sauce quickly. This sauce is best served the next day.
More about “all day spaghetti sauce recipes”
Yield Makes 6 - 8 servings Number Of Ingredients 19 Steps:
To a large Dutch Oven or stock pot add olive oil and saute 2/3 onion and garlic. Add and brown pork bones and chicken thighs, add 3 cans tomatoes and tomato paste. Fill each can with water and add to sauce. Add bay leaves, basil, mushrooms and meatballs bringing sauce to a boil and lowering to a simmer, uncovered for the day. MEATBALLS: Combine ground beef, parmesian cheese eggs, bread crumbs and parsley to form mixture. Shape into meatballs and add RAW to sauce, allowing to cook in sauce. Bring sauce to a boil and then allow to simmer uncovered. Cook for approximately 6 hours. Sauce will thicken and meatballs will cook and remain moist. Boil 1 lb.pasta of choice in 6 quart pot of salted water until al dante, drain well and place on large platter or in large pasta bowl. Cover with sauce, mixing slightly, arrange meats along the edge or in a separate bowl. Serve spare sauce in separate bowl to add at table. Serve parmesian cheeese also at table.
