Spaghetti Sauce

[lucky]

Creamy Crab and Red Pepper Sauce

1 pound pasta
1 cup white Zinfandel
1 small white onion, finely diced (about 1/2 cup)
4 cloves garlic, minced
fresh ground white pepper
4 tbsp. butter
4 tbsp. all-purpose flour
3 cups light cream
4-oz. jar pimentos, well-drained
1 lb jumbo lump, backfin crabmeat, picked over for shells
1/2 tsp. salt
2 tsp Old Bay seafood seasoning

Prepare pasta according to package directions; drain. Pour the
wine into a large, non-reactive saucepan. Add shallot and garlic
and place the saucepan over high heat. Boil until almost all wine
has evaporated. There should be a small amount of moisture in the
bottom of the pan. Stir in butter and cook over medium-low heat
until it melts. Stir in the flour and blend completely. With a
whisk, very gradually stir in the cream. Bring the sauce to a simmer
and cook slowly for five minutes. In the meantime, puree the
pimentos in a food processor or blender. Stir the pimento puree
and the crabmeat into the sauce and season with salt. Bring the
sauce back to a simmer, add the old bay seasoning and cook slowly
for 2 or 3 more minutes. Toss sauce with cooked pasta and serve
immediately.

[lucky]

Creamy Mushroom Pasta Sauce

1 small onion, finely minced
1 T butter
4 garlic cloves, thinly sliced
8 oz. mushrooms, sliced
8 oz. cream cheese (lowfat is fine)
1 cup milk
freshly ground black pepper
1 T fresh rosemary
salt

1 1/2 cup cooked chicken, cubed, optional
1 cup asparagus, cut in 1/2 inch pieces, optional

Heat butter. Add onion and garlic and brown. Add mushrooms (and
optional asparagus). Cook until softened. Add the cream cheese
and milk (and chicken). Heat and stir until incorporated and
smooth. Season, add rosemary.

[lucky]

Steve’s “Gravy” or “Sunday Sauce” Recipe (Bobby Bacala)
(from his book The Goomba’s Guide to Life) .

1 pound spaghetti
3 tablespoons extra-virgin olive oil (EVOO)
1 garlic clove, minced
1 28-ounce can tomatoes with their juices, diced
2 tablespoon chopped fresh basil or 1/2 tablespoon dried basil
1/4 teaspoon sugar
1/4 teaspoon salt
1 tablespoon olive oil

Heat 2 tablespoons of the oil in a saucepan over medium heat until it
becomes fragrant. Mix the garlic with one teaspoon of water and
carefully add this to the warm oil it will splatter! Saute garlic
and cook but don’t brown, less than a minute. Add the tomatoes, bring
to a boil, then reduce the heat. Simmer for 10 minutes. Add the basil,
sugar, and salt, and simmer 5 more minutes. Just before serving, blend
in the last tablespoon of olive oil.

Serve the spaghetti in a big bowl, with the tomato sauce poured on
top. Serve with bread and grated parmesan cheese.

[lucky]

Vince’s Spaghetti Marinara Recipe (Johnny Sack)

1 pound spaghetti
4 tablespoons extra-virgin olive oil (EVOO)
3 cloves of garlic
1 28-ounce can of plum tomatoes
1 small can anchovy filets
1/4 teaspoon sugar
1/4 teaspoon oregano
10 leaves basil
1/2 cup Marsala wine (optional)
Salt and pepper to taste
1/2 cup of grated Romano cheese

In large skillet over medium-high heat, saute garlic in EVOO until
slightly golden. Add tomatoes and crush with fork. Cook for about 5
minutes, then lower flame and simmer. Mash anchovies with the oil from
the can to a paste consistency and add to sauce. Add sugar and simmer
for 10 minutes. Add oregano, basil and Marsala wine. Continue to
simmer for 10 more minutes. Sprinkle with grated Romano cheese and
serve.

[lucky]

THICK SPAGHETTI SAUCE

1/2 c. salad oil
4 med. garlic cloves, minced
3 (12 oz.) cans tomato paste
1/4 c. sugar
2 tbsp. oregano
2 tbsp. salt
3/4 tsp. cracked pepper
4 med. onions, diced
16 lbs. tomatoes, peeled & diced
1/4 c. chopped parsley or 2 tbsp.
parsley flakes
2 tsp. basil
2 bay leaves

Cook onions and garlic until tender in hot salad oil about 10 minutes, stirring frequently. (I use an 8 quart pan.) Add tomatoes and remaining ingredients. Heat to boiling over high heat. Reduce heat to medium. Partially cover and cook approximately 2 hours. Discard bay leaves. Makes 10 pints. Freeze IN 1-PINT containers.

[lucky]

HERBED SPAGHETTI SAUCE

5 lb. lean ground beef
1 tsp. thyme
1 tsp. dried oregano
3 tbsp. oregano leaves
3 cloves garlic
1 tsp. marjoram
1 med. onion, chopped
1 (6 oz.) can black olives, drained and sliced into rings (chopped, if you prefer)
1 tsp. cumin
1 (15 oz.) can tomato sauce
4 qt. canned tomatoes
2 (6 oz.) cans tomato paste
1 tbsp. basil
Salt and pepper to taste

Brown meat in a 6-quart kettle. Drain. Add remaining ingredients and simmer for at least 2 hours. Serve over spaghetti topped with Parmesan cheese. Serves 25 or freezes well for later use.

[lucky]

Spaghetti Sauce

Ingredients:
3 tablespoons olive oil
3 cloves garlic
1 yellow onion, diced
1/4 cup dry white wine
1 can (35 oz. size) plum tomatoes, chopped with juices PLUS 1 can (12 oz. size) plum tomatoes, chopped, with juices
1 tablespoon oregano
1 tablespoon basil
1 dash red chili flakes
1/8 teaspoon sugar
1 bay leaf
1 tablespoon fresh basil, thinly sliced, if desired
Salt and freshly ground pepper, to taste
1 pound spaghetti
Freshly grated parmesan cheese

Directions:
In a saute pan over medium heat, warm olive oil, add the onion and saute until soft and lightly golden, about 4 minutes. Slice and add the garlic cloves and saute about 1 minute more. (if using meat, add at this time and saute until browned).

Drain pan of excess fat, add the wine and simmer until it is almost completely evaporated. Add the tomatoes and juices. Then add bay leaf, seasonings and salt and pepper, to taste

Transfer sauce to crockpot, cover and cook on low for 7-8 hours. Uncover, stir thoroughly, then leave cover off crockpot and turn heat to high. Cook, uncovered, for 1 more hour to thicken sauce. *

Cook pasta per package directions in generously salted boiling water. Drain the pasta well and put it in a warmed large, shallow bowl. Add a sprinkling of chopped basil to the sauce, remove the bay leaf and pour the sauce over the pasta. Toss gently and serve with freshly grated parmesan cheese.

*At this point the sauce can also be frozen. Divide into smaller portions and cool in refrigerator. Wrap, label, and freeze the sauce up to 3 months. To thaw and reheat, thaw sauce overnight in refrigerator. Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
_________________

[lucky]

Spaghetti Sauce Mom’s Way

1 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced
1 (16 oz.) can tomatoes
1 (30 oz.) can tomatoes, cut up
1 (6 oz.) can tomato paste
1/4 c. snipped parsley
1 tbsp. brown sugar
1 tsp. salt
1 1/2 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
1 bay leaf

In Dutch oven combine ground beef, onion, and garlic; cook until meat is browned and onion is tender. Skim off excess fat. Add 2 cups water and remaining ingredients. Simmer, uncovered. for 3 hours or until sauce is thickened, stirring occasionally. Remove bay leaf. Serve over spaghetti with Parmesan cheese. Serves 6.

[lucky]

SPAGHETTI SAUCE with MUSHROOMS

2 lbs. hamburger
2 onions, chopped
2 green pepper, sliced
1 1/2 tbsp. bacon grease
12 oz. mushrooms (if canned, drain)
2 tsp. granulated garlic (plus)
2 TBL. Worcestershire sauce
3 lg. cans crushed tomatoes with puree
1 lg. can tomato puree
2 TBL. Italian seasoning
2 tsp. dried Oregano

Melt bacon grease in large pot. Saute onion, green peppers, mushrooms. Add garlic. In a skillet, brown hamburger, drain off fat and season with Worcestershire sauce. Add to vegetables.
Add all 4 cans tomatoes, bring to a boil. Add seasoning. Lower heat and simmer for 3 to 4 hours. Be sure to stir frequently. Makes enough for 4 dinners.

MUSHROOM SPAGHETTI SAUCE

1 c. sliced fresh mushrooms or 2 (4 oz.) cans, drained
1/2 c. onions, minced
2 cloves garlic, minced
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
1/2 c. water
1 tsp. parsley flakes
1 bay leaf
1 tsp. basil leaves
2 tsp. oregano
1/8 tsp. black pepper
1/4 c. green pepper

Mix together. Simmer 1 to 2 hours. Add green pepper the last 10 minutes cooking. Serve over cooked spaghetti.
Yield 5 3/4 cup servings.

[lucky]

TRUDY’S TAKE ON SPAGHETTI SAUCE

1 lb. ground beef
1 med. onion, chopped
15 oz. can tomato sauce + 8-oz. can
6 oz. can tomato paste
1/2 tsp. ground oregano
1/2 tsp. basil
3/4 tsp. chopped parsley
1/8 tsp. thyme
1/4 bay leaf, finely crumbled
1/4 tsp. salt
Sprinkle of pepper
1/4 tsp. marjoram
2 strips bacon, cooked & crumbled

Brown ground beef in large skillet. When beef is half done, drain off grease. Then add onion and finish browning. Add rest of ingredients and mix well. Simmer, stirring occasionally, until sauce is bubbly and thoroughly heated. Serves 4.

[lucky]

LAWRY’S SPAGHETTI SAUCE

1 lb. hamburger
1 lb. Italian sausage
1 med. onion, chopped
1 green pepper, diced
8 oz. mushrooms, sliced
6 oz. tomato paste
32 oz. can crushed tomatoes
4 (8 oz.) cans tomato sauce
Water
1 lg. pkg. Schilling or Lawry’s
spaghetti seasoning
1 tsp. basil
1 tsp. oregano
1/8 tsp. garlic powder
1 tbsp. dry parsley
Salt and pepper to taste

Remove casings from sausage. Break into small pieces in a large Dutch oven. Cook over medium heat until no pink shows. Add hamburger and cook until done. Add onion, green pepper and mushrooms; saute until tender. Add tomato products and seasonings. Add water to desired consistency. Bring to a boil; reduce heat and simmer 1 hour covered. Stir occasionally to prevent sticking.

[lucky]

Mushroom Wine Sauce

1 1/4 cups vegetable broth
3/4 pound asparagus — cut in 1″ lengths
4 scallion — sliced
4 cloves garlic — minced
2 cups fresh mushrooms — sliced
1 large ripe tomato — diced
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup dry white wine
6 pitted black olives — sliced
1/2 teaspoon ground black pepper
6 quarts water
12 ounces angel hair pasta
1/4 cup nonfat parmesan cheese — grated

Heat 1/4 cup broth in a large skillet. Add asparagus, scallions, and
garlic. Saute for 2 minutes. Add mushrooms; saute for 2 additional
minutes. Add tomato, basil, and oregano and saute for 2 more minutes.
Stir in wine, remaining broth, olives, and black pepper. Simmer for 4
minutes.

Serve over pasta

[btrswttx00]

Thanks Lucky…you the MAN! 😉

Bloody Mary Spaghetti Sauce

1 envelope spaghetti sauce mix
1 large fresh tomato, chopped
1 medium onion, chopped
1 green bell pepper, chopped
1 (15 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon Italian seasoning
1 pound Italian sausage Or Ground Beef
2 cups bloody Mary mix

Transfer to a large saucepan and add remaining ingredients. Bring to boil and then simmer for 30 minutes.

[Peggy]

This is different, and sounds yummy, thanks!

[lucky]

Pink Lobster Sauce

Serves 4

1 pound lobster ravioli (boiled per instructions)
2 tablespoons extra-virgin olive oil
1 clove garlic — chopped
1/2 cup dry white wine
1/2 Pint(s) heavy cream
1 medium tomato — chopped
Meat of 1 lobster
Salt and pepper
Crushed red pepper

Warm olive oil in large skillet over low heat. Add garlic and saute until
translucent. Add lobster meat and cook until it loses its color. Add wine,
and heat until it evaporates. Add cream, turn up heat and let it come to a
boil (about 1 minute). Add tomato and let simmer over low heat for 5
minutes. Add salt, pepper and crushed red pepper flakes to taste. Serve
over pasta.

Serves 4.

[Author]

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