Time 3h15m Number Of Ingredients 12 Steps:
Heat oil on medium heat in a large, deep skillet. Add onion, carrots, and garlic and saute for 1 minute. Add ground beef and pork and continue to cook. When meat is browned and onions are soft, add tomatoes. When tomatoes have softened and have started to release their juices (about 4-5 min) add basil, sugar, salt and pepper (if you are whole tomatoes, mash the them with a potato masher or spatula to release all their juices). Simmer for at least 3 hours (and up to 6 hours), stirring occasionally. The longer you simmer, the better. Important: tomatoes burn easily so keep an eye on them and add beef broth a little at a time to thin sauce if needed. In a large pot, cook spaghetti in salted water to al dente, drain completely and return to pot. Add sauce to the spaghetti noodles and toss until noodles are covered. Serve immediately.
Time 45m Number Of Ingredients 12 Steps:
Heat a large dutch oven pot over medium high heat. Add the ground beef and cook until almost completely browned, breaking it up with a wooden spoon. Turn the heat to medium and add the onions, garlic, salt and pepper (to taste), parsley, basil, oregano and thyme. Saute with the beef until the onions are soft and translucent. Add the wine and allow the liquid to evaporate while stirring the mixture regularly so the meat absorbs the flavour of the wine. When the wine has almost evaporated, add the crushed tomatoes and stir to combine. Cover and let simmer on medium-low heat for at least 30 minutes, or up to 2 hours (turn the heat to low if you plan to simmer for a long time). Stir regularly to ensure the sauce cooks evenly. Prepare the pasta according to the package directions, cooking it in salted water for best results. Serve the sauce over the pasta with a sprinkling of fresh parsley (if desired) and freshly grated parmesan cheese.
Number Of Ingredients 17 Steps:
In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside. Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally. Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.
Time 4h20m Number Of Ingredients 18 Steps:
In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside. Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally. Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired. Recipe Source: Cooking Classy
Time 2h20m Yield 6 Number Of Ingredients 17 Steps:
In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Time 1h5m Yield 6 serving(s) Number Of Ingredients 7 Steps:
To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan. Add garlic and cook until tender. Add fresh tomatoes and cook until heated through. Stir in basil, crushed red pepper, black pepper and salt. Serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese.
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.
Time 4h30m Yield 20 Number Of Ingredients 13 Steps:
In a large skillet, brown beef and pork over medium heat until no longer pink; set aside. In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well. Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender. Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine. Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.
Time 2h Yield 6 servings. Number Of Ingredients 17 Steps:
In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours., Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs. , Preheat oven to 400°. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, until no longer pink, 20 minutes; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti; if desired, top with additional Parmesan.
Time 30m Number Of Ingredients 14 Steps:
Heat butter and oil in a large saucepan over medium. Stir in carrot, onion, and garlic. Add ground beef, and cook until it turns from pink to brown, about 5 minutes. Add tomatoes and their liquid, crushing them with the back of a large spoon. Stir in milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer 20 minutes. Meanwhile, in a large pot of boiling salted water, cook fettuccine until al dente according to package instructions, about 12 minutes. Reserve about 1/2 cup of the cooking water; drain fettuccine, and return to the warm pot. Add meat sauce, and toss. Add pasta water as needed if the sauce seems dry. To serve, sprinkle with Parmesan.
