Time 25m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Stir all ingredients in a saucepan and simmer for 15-30 minutes. Serve over spaghetti. Sprinkle with parmesan cheese.
Yield 8 Number Of Ingredients 13 Steps:
Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum. Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce. After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour. Cool, cover, and refrigerate overnight. The next day, reheat and serve.
Time 25m Number Of Ingredients 13 Steps:
Add oil to a skillet on the stove top. Heat to medium-high heat. Once pan is hot, add the ground meat. Saute the meat, stirring occasionally, until browned. If your turkey or beef isn’t very lean you may want to drain the grease. (I find that isn’t necessary when using 93% lean.) Reduce heat to medium low. Add canned crushed tomatoes, water, tomato paste, garlic, oregano, basil, parsley, salt, onion powder, garlic powder, and pepper to skillet with the meat. Stir to combine. Cover and gently simmer for 10 to 15 minutes or until everything is heated through and flavors have married. Serve over your favorite pasta, spaghetti squash (see my recipe for Roasted Spaghetti Squash), or zoodles. You can even add it to the top of roasted veggies for a satisfying but light meal!
Time 45m Yield 4-6 serving(s) Number Of Ingredients 17 Steps:
Heat olive oil in a shallow soup pot. Sauteé garlic until golden, then add onions and peppers. Sauteé until onions are starting to become translucent, then add beef, and season with salt and pepper. Brown until cooked through (about 10-15 minutes). Drain grease. Add wine (if using) and allow to cook for a couple of minutes. Add tomato sauce, tomatoes, boullion cube, parsley, oregano, thyme and basil, salt and pepper and sugar. Stir to combine and bring to a boil. Boil for about 1 minute then reduce heat to med-low and simmer 20 minutes. Serve over spaghetti, top with parmesan cheese and serve with crusty french bread.
Time 30m Yield 6 Number Of Ingredients 5 Steps:
In a large skillet over medium heat, saute garlic in oil until tender, 2 minutes. Stir in basil and crushed tomatoes. Season with salt and pepper and cook 15 to 20 minutes, until slightly thickened. Serve immediately.
Time 5h30m Yield about 2-1/4 quarts. Number Of Ingredients 17 Steps:
In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. In a 4- or 5-qt. slow cooker, combine the tomato sauce, tomato juice, tomatoes, tomato paste, sugar, seasonings and beef mixture. , Cover and cook on low for 5-6 hours or until heated through. Discard bay leaves. Serve with spaghetti; sprinkle with cheese if desired.
Time 30m Yield 4 1/2 cups, 2-3 serving(s) Number Of Ingredients 9 Steps:
Throw it all in a sauce pan, stir, simmer, cover and continue to simmer for 20-30 minutes. Season again to taste. we like a spicy sweet sauce – so please adjust the sugar and crushed red to your liking. Enjoy!
Time 2h15m Yield 4-6 serving(s) Number Of Ingredients 12 Steps:
Brown the sausage with the onion and drain. Add the rest of the ingredients and simmer, partly covered, for 2 hours. Simmering can be done in a crockpot, if desired. This makes alot of sauce and can be frozen beautifully.
Time 40m Yield 6 Number Of Ingredients 7 Steps:
In a hot skillet, saute bell pepper and onion on medium-high for 5 minutes. Add garlic and saute one more minute. Stir in tomatoes and chicken broth. Remove from heat. Place mixture in blender and blend until the desired level of chunkiness is achieved. Return to medium-low heat. Stir in tomato paste one tablespoon at a time until desired level of thickness is reached. Cook for 20 minutes, stirring occasionally.
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 30m Yield 6 cups Number Of Ingredients 9 Steps:
In large heavy frypan, cook beef over medium heat until no longer pink, breaking up with a spoon. Drain fat off through a colander, Wipe frypan with paper towel and return beef to frypan. Stir in onion and garlic, cook until softened. Stir in tomato paste, tomatoes, breaking with back of spoon, oregano, baqsil, thyme and pepper. Bring to boil, reduce heat and simmer for 10 minutes, thin with water if desired.
Time 30m Yield 2-1/2 quarts. Number Of Ingredients 6 Steps:
In a Dutch oven, cook beef over medium heat until no longer pink; drain and set aside. In the same pan, cook sausage over medium heat until browned and no longer pink., Stir in spaghetti sauce, salsa and beef; heat through. Serve with pasta; if desired, sprinkle with cheese.
