Any good recipes for spaghetti sauce?

[NEPAguy]

I try and try but cant make a good sauce!! Im better off with Prego!! Any ideas for that old world Italian flavor? What is the secret??

[calgarychef26]

Try a simple mix of olive oil, minced shallots or onions, crushed tomatoes and fresh basil at the very end. Very simple but world class taste.

[narutodyuki]

One recipe is called:
Bobby Flay's Spaghetti and Meat Balls with Tomato Sauce


Meatballs:
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
4 cloves garlic, finely chopped and Sauteed
1/4 cup dry bread crumbs
1/4 cup finely chopped parsley
Salt and freshly ground pepper
1 cup pure olive oil
Tomato Sauce:
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, finely chopped
2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
1 bay leaf
1 small bunch parsley
Pinch red pepper flakes
Salt and freshly ground pepper
6 basil leaves, chiffonade

Spaghetti:
12 cups water
Salt
1 pound #8 or #9 spaghetti
Freshly grated Parmesan cheese

Garlic Bread:
1 stick soften butter
4 cloves minced garlic
1 country loaf, cut into 3/4-inch slices


For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.

For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.


for mre websites:
cooks.com
www.recipezaar.com/139406...
http://web.foodnetwork.com/food/web/searchResults?searchString=spaghetti+sauce&site=fo od&searchType=Recipe

[Pinguino]

The "secret" is what calgarychef revealed!
Simple mix, few ingredients.
Put a couple of spoon of olive oil in a pan, then you can add chopped onions and wait till the onion turn brown; then, add shredded tomatoes (or tomato puree) and cook for some minutes.
You can add basil or oregano or sage or other herbs (but generally just one or two of them).

[Cedar]

I like to keep it really simple (also it's just easier

A couple cloves garlic cooked up in oil, and then
an onion and maybe some peppers;
cook until the onions are translucent, and then add
1 29-oz can crushed tomatoes,
1 8-oz can tomato paste,
and some spices. Usually pepper, basil, salt, and that's it! I don't like oregano in mine; I think it covers up the taste of tomatoes. Then cook another 15 minutes or so and serve!

You can also add meat of course, or cheese, or lots of other vegetables. Hope that helps!

[lois d]

prego is okay and believe it cost less then fresh.

[basketball addict]

Old World Italian Spaghetti Sauce

This is a great old world Family recipe. Its also great with italian sausage,or meatballs. Just stir often while cooking when using meats.

ingredients:
2 (6 ounce) cans tomato paste
1 (28 ounce) can tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1/2 cup onions, chopped
3 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons white sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1/4 cup parmesan cheese
1/2 cup dry red wine
2 1/2 cups water


directions:
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.

[aerosmith44]

go to cooks.com

[Miss K]

Ok this sounds weird but I swear it is so good... no matter what recipe you use... add brown sugar!

[Kendraaa <mo fly>]

ITALIAN AMERICAN SPAGHETTI SAUCE

2 large can diced tomatoes
1 large can whole tomatoes
2 large can tomato sauce
1 large can crushed tomatoes
1 can tomato paste
4-5 fresh tomatoes
2 heads garlic, peeled and chopped
2-3 large onions
2-3 green peppers
1 large celery bunch
4 lbs lean hamburger
fresh mushrooms
virgin olive oil
1/4 tsp. each of basil, oregano
pinch each of cayenne, red pepper flakes, white pepper, celery seed, rosemary, thyme, garlic powder, ground sage, turmeric
Mrs. Dash (optional)

Diced tomatoes may be substituted for whole canned tomatoes if desired. If you prefer, use 4-5 diced fresh tomatoes.

Cut up into small pieces onion, pepper, celery including the inner heart, break apart garlic and press each with spoon then peel. Combine all including spices (by smell!) in large skillet, add olive oil. Simmer until all are tender. Strain if necessary. Place into large sauce pot on low heat. Add diced, crushed, sauce, and whole tomatoes. Brown hamburger, make some meatballs if you like and brown as well. Drain meat and add to sauce pot. Turn up heat and simmer just below boil one hour. Turn heat down to low. Let heat for several hours, house will smell great! If you made meatballs wait until one half hour before serving to add to mixture, also add mushrooms at this time.

Editor's Note: Add desired seasonings, as little or as much as you like. If this is the first time you're making spaghetti sauce, go lightly on the seasoning, since less can be better when you haven't yet developed a taste for herbs. One trick is to add a small amount of seasonings at the start, and another few pinches near the end of cooking in order to develop several "layers" of flavor. This sauce can be improved if you substitute fresh basil and oregano leaves when they can be found in season. Taste sauce and add small amounts of red wine, wine vinegar, or balsamic vinegar if too tart and the sauce needs a bit of sweetening.