Viewing 15 posts - 31 through 45 (of 47 total)
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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.



    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.


    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.
    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.



    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


    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



    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.



    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.


    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



    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.



    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.



    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.



    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.



    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.


    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



    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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