Spaghetti Sauce

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Marinara Sauce

4 Servings

2 tablespoons extra-virgin olive oil
2 medium onions, chopped
1 medium carrot, peeled and finely grated
1 teaspoon salt
1/4 teaspoon red pepper flakes, or to taste
1 (28 ounces) can Italian tomatoes, crushed
1 (16 ounces) can tomato paste
1 teaspoon sugar (optional)
1 bay leaf (Turkish)
2 tablespoons dried whole basil
1 teaspoon dried whole oregano
Scant pinch fennel seeds
1/4 teaspoon ground allspice
4 cloves garlic, mashed
Salt to taste

Heat the olive oil in a large pot (do not use cast iron or aluminum) over
medium-high heat. Add the onions and carrot and saute until the onions are
translucent. Add the salt and red pepper flakes, then the tomatoes and tomato
paste. Mix well, bring just to a boil, lower heat, and continue to cook at a
simmer. Add the sugar, herbs, and spices, and simmer uncovered for 30 minutes,
stirring occasionally. Add the garlic, and continue to simmer for 30 minutes
more or until desired thickness. Add salt to taste. Remove the bay leaf.

[lucky]

CROCKPOT MUSHROOM PASTA SAUCE

1/2 pound ground beef
1 teaspoon dry minced onion
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
1 teaspoon sugar
Dash of each: basil, oregano, thyme
1 (15-ounce) can tomato sauce
1 (2-ounce) can mushrooms, drained

In a skillet, brown the ground beef. Remove from heat and drain. Pour the
meat into the crock pot. Add the remaining ingredients. Cover and cook 10 to
12 hours. Serve over hot spaghetti.

[lucky]

Meat Sauce

2 lb lean ground beef
2 tb oil
1 lg onion, minced very fine
-black pepper to taste-
2 md bell peppers, diced
1 ts rosemary, dry, crushed
1 ts oregano, dry
2 ts basil, dry
3 bay leaves
1 can tomatoes, diced (28 oz.)
1 can tomato paste (13 oz.)
2 c water
-salt to taste-

onions are transparent. Add crumbled ground meat and stir to coat with the onion
mixture, pressing with your wooden spoon to break up the lumps. When all the
bits of meat are separated, add the rest of the ingredients. Stir, cover and reduce
the heat to a slow simmer. Cook, stirring occasionally, for 3 hours
This is a large recipe of a basic meat sauce designed to be frozen in containers
and adjusted as required for other recipes.
Variations:
1. For those who like it spicy add a few slices of jalapeno, a little crushed
chili pepper or a few drops of hot sauce.
2. Thin with water or broth and serve over spaghetti or any other pasta
shape of your choosing.
3. Serve “as is” with any grain recipe of your choice on the side.

sauce.

[lucky]

Lentil Spaghetti Sauce

2 tablespoons olive oil or vegetable oil
1 cup onion, chopped
1 tablespoon garlic, minced
1 cup sliced fresh mushrooms
1 (8 ounce) can tomato sauce
1 (4 ounce) can tomato paste
2 1/3 cups water
1/2 cup lentils, washed
1 1/2 teaspoons dried basil
1 teaspoon dry oregano
1 teaspoon granulated sugar
1 bay leaf
1/2 teaspoon salt
1/8 teaspoon pepper

sauce, tomato paste, water, lentils, basil, oregano, sugar, bay leaf, salt and pepper and bring the
mixture to a boil. Reduce heat and cover the saucepan. Simmer over low heat for 30 to 40 minutes.
Serve over pasta.
Lentil Spaghetti Sauce 72

[lucky]

Red Gravy

3 pounds ground beef
2 large onions, chopped
6 cloves garlic, minced
6 cans (6 ounces each)tomato paste
6 cans (8 ounces each)tomato sauce
6 tablespoons oregano
2 tablespoons parsley
2 teaspoons thyme

2 teaspoons sugar

1 teaspoon cayenne
6 bay leaves
4 teaspoons salt
2 pounds Italian sausage, hot
6 cups hot water (in addition to the water mentioned in step 4 below)
Optional: mushrooms
If Italian sausage is not used, add the following:

to mixture.

60 servings
Frankie Stanley

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SPAGHETTI SAUCE WITH MEAT

2 tbsp. olive oil
1 clove garlic, minced
1/4 c. chopped onion
1/2 lb. ground beef or ground turkey
1 (6 oz.) can tomato paste
3 cans water
1/2 tsp. sugar
1/2 tsp. oregano (I use more)
1 tsp. salt (I use more)
1/4 tsp. pepper
1 lb. spaghetti

Heat oil in skillet. Add garlic and onion. Cook until soft. Remove from pan. Add meat to pan. Cook and stir until brown and crumbly. Drain off fat. Mix together tomato paste, water, and seasonings. Stir into meat. Return sauteed onion and garlic mixture to pan. Cover and simmer over low heat, for 1 hour. Uncover and continue cooking 15 to 20 minutes or until sauce thickens. Serve over hot spaghetti.

[lucky]

BEEF and MUSHROOM PASTA GRAVY

1/2 lb. ground meat
1/2 chopped onion
1 tsp. garlic salt
1 tsp. garlic powder
1 sm. can tomato paste
1 (8 oz.) can tomato sauce
1/4 c. Burgundy wine
1/2 tsp. oregano
1/4 tsp. cayenne pepper
1/2 tsp. basil leaves
1/2 lb. fresh sliced mushrooms

Brown meat and onion; drain. Add tomato paste, mix with meat. Add tomato sauce and about 1/2 cup water. Add remaining ingredients except mushrooms. Simmer about 30 minutes, stirring often. Add mushrooms. Cover; simmer 15 minutes. Serve over cooked noodles.

[lucky]

Poppy Seed Pasta Sauce

2 lemons
2 Tablespoons poppy seeds — (25 mL)
1 cup whipping cream — (250 mL)
1/4 cup Parmesan Cheese — (50 mL) freshly grated
450 Grams Pasta — One 450 g pkg dried pasta
1/2 cup pasta cooking water — (125 mL)
1/2 cup Chervil — (125 mL) or parsley leaves
Freshly ground black pepper

1. Bring a large pot of salted water to a boil.

2. Meanwhile zest the 2 lemons and place zest in a bowl. Cut the skin from the lemons carefully removing all the pith. Dice the peeled lemons, removing any pips.

3. In a large frying pan over medium heat, toast the poppy seeds for 30 seconds. Add the diced lemon and cook for 30 seconds, stirring, then pour in the cream and bring to a boil. Lower the heat, then simmer gently, stirring occasionally, until the sauce has thickened slightly. Remove from the heat and stir in the cheese and zest.

4. When water boils, add pasta and cook until al dente. Drain the pasta, saving � cup (125 mL) of the cooking water.

5. Add the drained cooked pasta and pasta water to the sauce. Place the pan over low heat and stir until well mixed, the pasta is well coated and the sauce thickened. Add the chervil and season well with lots of freshly ground pepper.

6. Serve immediately in warmed pasta bowls.

Serves 6 as an appetizer, 4 as a main course

[lucky]

GROUND HOG SPAGHETTI SAUCE

3 oz. (2 pkg.) spaghetti sauce mix
(Lawry’s preferred)
2 (8 oz.) cans tomato sauce
1/4 c. red wine
4 tbsp. olive oil
1/8 c. onion, chopped or instant
minced onion
1/8 tsp. oregano
1/8 tsp. thyme
1/8 tsp. rosemary
Dash garlic salt
1 tbsp. sugar
Optional 1/8 c. vinegar
1 1/2 lb. ground hog (sausage)
Mix dry ingredients in large saucepan. Add some tomato sauce and mix. Add rest of tomato sauce, water, wine, vinegar and olive oil. Stir and heat to boil. Reduce heat to simmer. Add browned meat and simmer 25 minutes.

[lucky]

SPAGHETTI SAUCE

1 lb. ground beef
3 (8 oz.) cans tomato sauce
1 (4 oz.) can mushrooms, drained
2 tbsp. onion flakes
1 1/2 tsp. brown sugar
3/4 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic salt
1/8 tsp. marjoram

Saute beef, drain fat add remaining ingredients, heat to boiling. Simmer for 25 minutes on low heat stir occasionally. Serve over spaghetti. Serves 4.

[lucky]

SPAGHETTI SAUCE

1 lb. extra lean ground beef
Or 1/2 lb. beef & 1/2 lb. Italian
ground sausage
1 lg. onion, diced
1 green pepper, diced
Garlic to taste
Oregano to taste
Basil to taste
1 tsp. Worcestershire sauce
Dash of pepper
12 oz. can tomato paste
14 oz. can stewed tomatoes
4 oz. can sliced ripe olives

Brown beef and/or sausage in large saucepan. Add onion, green pepper and garlic. Cook until tender. Drain grease. Add oregano, basil, Worcestershire sauce and pepper. Stir in tomato paste and stewed tomatoes. Simmer for at least 20 minutes, the longer the better. Add ripe olives, just before serving.

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DOCTORED SPAGHETTI SAUCE

1/4 to 3/4 lb. bulk Italian sausage
2 med. onions, chopped
1-2 tbsp. cooking oil
1/2 of a med. green sweet pepper, cut
into 1/2 inch squares
8 oz. fresh mushrooms, sliced
1 (15 1/2 oz.) jar spaghetti sauce
with meat
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1/2 c. dry red wine (cooking wine)
1 tsp. dried Italian season, crushed
1/4 tsp. salt
1/8 tsp.pepper
Hot cooked linguine or spaghetti
Grated Parmesan cheese

Combine sausage, onion, green pepper and cooking oil in a Dutch oven or large pan. Cook until sausage is brown and vegetables are tender. Drain off fat. Stir in mushrooms, spaghetti sauce, tomato sauce, tomato paste, red wine, Italian seasoning, salt and pepper. Bring to boiling; reduce heat. Simmer, covered for 45-60 minutes. Serve over hot linguine or spaghetti. Pass grated cheese. Makes 6 servings.

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MEAT SAUCE FOR PASTA

3 lb. ground chuck, lean hamburger meat
6 lg. yellow onions
6 cans Contadina tomato sauce, plus 6
cans water
6 (28 oz.) cans whole tomatoes, plus
6 cans water
2 cans Campbell’s tomato soup, plus 6
cans water
Salt and pepper, to taste
3 tbsp. oregano flakes
3 tbsp. A-1 Sauce
2 tbsp. Lea and Perrins
Worcestershire sauce
1 tbsp. EACH tarragon, sweet basil
and thyme

Brown the meat at 400 degrees until well browned and then drain the excess grease. Saute onions with the meat until soft and then add the remainder of the ingredients including spices. Taste until you have the right amount of salt and pepper to suit your particular or desired tastes. Add sufficient water so mixture may be cooked at 212 degrees without sticking for at least 1 hour, then simmer until most of the water has boiled away, stirring frequently. May be stored in the refrigerator for relatively long periods. This sauce can also be canned in glass canning jars with a pressure cooker using 10 pounds pressure and cooked for 15 minutes. Canned sterilized jars can be stored indefinitely.

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Tomato Basil Sauce

1/2 cup crushed fresh garlic
1/2 cup extra-virgin olive oil
1 cup onions (julienned)
8 (medium size) ripe fresh tomatoes
1 pinch of sugar
salt to taste
black pepper to taste
1/4 cup fresh basil chopped coarse
Add garlic and oil to a medium size sauce pot on low heat. Stir garlic often until evenly golden but not browned. Add onions and continue to saute until inions are sweet and translucent. Again being careful not to brown. In seperate pot bring approximatley 2 quarts of water to a boil. Prepare tomatoes by removing core and cut an (X) just through the skin on the bottom of each tomato using a small serrated knife. In a bowl prepare an ice bath consisting of 1 quart ice, and 1 quart cold water. Blanch prepared tomatoes in boiling water 4-6 minutes then remove from boiling water and place them in ice bath until cooled. Remove tomatoes from ice bath, peel off the skins and chop in to half inch dice. Add diced tomatoes in to garlic and onion mixture and turn heat up to medium temperature. Add salt, pepper, and sugar and cook for approximatley 30 minutes. Remove from the heat and add basil to finish. Makes 4 servings of sauce over the pasta of your choice

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TURKEY-MUSHROOM SPAGHETTI SAUCE

1/2 c. minced onion
1/2 lb. ground turkey
1/2 c. sliced fresh mushrooms
1/2 c. water
2 cloves garlic, minced
1 can (16 oz.) tomatoes
1 can (6 oz.) tomato paste
1 tsp. parsley flakes
1 bay leaf
3/4 tsp. basil leaves
1 tsp. oregano leaves
1/8 tsp. pepper
1/4 c. chopped green pepper (optional)

Saute onions in non stick pan. Add ground turkey and crumble with a fork. Stir until browned. Mix in mushrooms, water, garlic and tomatoes, tomato paste, parsley, bay leaf, basil, oregano and black pepper. Simmer 1-2 hours, adding green peppers if desired for last 10 minutes of cooking. Serve over cooked spaghetti. Makes 4 cups sauce.

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