Time 1h5m Number Of Ingredients 8 Steps:
Crush the garlic with the flat side of a knife. Bring the extra virgin olive oil (and lard, if using) to medium high heat, then add the garlic and chopped parsley. After a minute, add the ground beef and break up with a wooden spoon. Add some salt, and cook until it begins to dry up, then add the tomato passata/purèe/chopped tomatoes of your choice. If using Mutti, they tend to be thick, so add about ¾ cup (6 oz) of water or until the bottom line of the jar (shake to rinse) then add to the pot. If you’re using another brand, rinse the can/jar with a little less water, unless it’s very thick. Put the burner on high to bring the sauce to a simmer, and add more salt. Don’t be afraid to add Kosher/sea salt as I can guarantee you will have much less sodium in this sauce than a jar of store-bought. Lower the heat so that the sauce simmers gently for about an hour, stirring occassionally (so that the sauce won’t stick). Taste for seasoning after about 30 minutes, and add salt if needed. When the sauce is ready, check once again for seasoning. Add salt and pepper as desired, and a generous amount of fresh basil, torn into pieces.
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 2h40m Yield 30 Number Of Ingredients 14 Steps:
Heat butter and olive oil together with onion and garlic in a large pot over medium heat; cook and stir ground beef and sausage in the onion mixture until browned and crumbly, 10 to 15 minutes. Stir Italian seasoning, salt, rosemary, oregano, and black pepper into ground beef-sausage mixture; simmer for 20 minutes. Pour water, tomato puree, and tomato paste into ground beef-sausage mixture; simmer, stirring occasionally, over low heat until flavors have combined, at least 2 hours.
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.
More about “my all day spaghetti sauce recipes”
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.
