I need a new spaghetti sauce recipe, I'm tired of mine

[Emerald Orchid]

I've been making my MILs sauce for 5 years, and I'm ready for change. Share your awesome recipe here!

[joystrength]

Mine is pretty conventional, but here it is!

BRown 1/2 pound of ground hamburger along with 1/2 pound of ground sausage. Drain. Add 2 cans of tomato sauce, 1 can of drained tomatoes (chopped, stewed, however you like them) OR 3 cups of fresh tomatoes. Add 1 cup or so of fresh onion, bell or red peppers and 2 T of fresh chopped garlic ( I always add more, but we like it that way). Simmer until veggies are to your liking. (We like them still "crunchy").

Sometimes I add different veggies, if I have them -- zucchini, peas, etc.

[LadyJane]

I'm not much of a tomato sauce fan so I like to use jarred pesto on penne with chicken or salmon. Sometimes I make bbq chicken spaghetti:

BBQ Chicken Spaghetti

1 bottle of BBQ sauce (pref spicy not sweet ymmv)
1 1/2 cups cooked chicken
Spaghetti (however much you need for the family)
Spicy Jack Cheese

cook chicken and spaghetti
mix and eat! This one is a big hit with my family

[DoulaClara]

I'll share the meatless version, and say that if I want to add meat, I brown it in the pan in the beginning, before I add garlic and veggies. I move it to the side and add the veggies, and continue from there. It then simmers in the sauce for the next few hours. This makes a huge amount of sauce- it's enough for me to use for a meal, and freeze about three quarts. It ends up saving a ton of time! For meat, I've used Italian sausage, spare ribs, venison, and stew beef. If I make meatballs, I do them separately in a pan, and add them to the sauce to simmer for the last hour or two.

- Swirl olive oil in a large (I think mine is a two gallon stock pot) pan. Sautee over medium heat minced garlic, finely grated carrot, and thinly sliced red onion. Sometimes I add celery or other veggies I have around. Let this get golden and soft (you have to keep it moving so it doesn't scorch- nothing saves the taste of burnt garlic). I use about 2 Tbsp olive oil, and grate about two or three cloves of garlic, and one medium carrot, and as much onion as looks good.

- Move the veggies to the edge of the pan, and place two small cans of tomato paste in the center, over the heat. Stir that around for a few minutes until it smells delicious (it's hard to describe when it's right! I like it when it starts to get a little caramelized.) Add two tomato paste cans of water, and stir until everything is incorporated.

- Add two large cans of tomato puree (or if you like a chunkier sauce, diced tomatoes) and then two cans of water. Stir everything, and then turn the heat to low and put the lid on so that it's ajar. If you're using dried herbs, add them now (I like oregano, basil and rosemary). If you're using fresh, wait until the last half-hour or so, as it ends up pretty potent otherwise.

-Simmer all afternoon. I usually make this after church (around 1) and it simmers until 5 or 5:30. The sauce should reduce quite a bit.

[The Tickle Momster]

brown 1 lb. ground beef, drain. Saute some garlic in there. Add in 16 oz tomato sauce and 3 - 6 oz tomato paste. 1/2 tsp each of oregano, basil, thyme, etc. Simmer 20 minutes or more.

For added interest, add some pureed sweet potato or shredded carrot.

[Cat]

:popcorn

[blossomnatalia]

This one is the BEST!!!:
http://www.101cookbooks.com/archives/five-minute-tomato-sauce-recipe.html

I do it every week and double it... (adjust the pepper flakes mostly for kiddos... I do about a tsp with doubling the recipe...)

I love it so much, i feel like I can have people over now and just make spaghetti. (it is all dressed up like you are at a restaurant but it only takes 5 minutes to make.)

You can use it on pizza as well... the key ingredient I think is the lemon zest with the tomatoes... unexpectedly delicious :heart.

yumm yumm yumm....

[Emerald Orchid]

This one is the BEST!!!:
http://www.101cookbooks.com/archives/five-minute-tomato-sauce-recipe.html

I do it every week and double it... (adjust the pepper flakes mostly for kiddos... I do about a tsp with doubling the recipe...)

I love it so much, i feel like I can have people over now and just make spaghetti. (it is all dressed up like you are at a restaurant but it only takes 5 minutes to make.)

You can use it on pizza as well... the key ingredient I think is the lemon zest with the tomatoes... unexpectedly delicious :heart.

yumm yumm yumm....





This looks really tasty!! :yum This one can be my quick pasta sauce, as I also like the full on veggie-meat-herb sauce for spaghetti.

[canadiyank]

I do a giant pot, so just use smaller am'ts if you want just an evening's worth:

2 lbs. ground beef
1 lb. hot Italian sausage (try to find it w/o the casings)
1 lb. mild Italian sausage
2 diced onions
garlic to taste

Brown above. After it's browned and drained, add:

6-8 big cans of tomatoes (any type - I either use home canned or diced Italian herbs-flavoured cans)
4 cans of tomato paste (I usually pick the herbs kinds)
4 cans of drained mushroom pieces

Stir it all together, season to taste using pepper and Italian herbs (dried mixed herbs, or basil, rosemary, thyme, etc.) and simmer with a vented lid for 2 hrs, stirring occasionally.

You can also add other things like diced summer squash, carrots, celery, etc, anything you like. You can also use 2 lbs. of medium Italian sausage if you can't find the others, but the hot adds more of a kick. Near the end and if it seems too watery add a can or two more of paste. You can also add 3 tbs. of sugar if you like. Cool and freeze in quart jars. I usually get a few lasagnas, spaghetti dinner, and a few quarts of sauce out of this recipe.