SPAGHETTI SAUCE THREE WAYS
From bestcooker 15 years agoIngredients
- Plain Marinara Sauce: shopping list
- 1 Tablespoon olive oil shopping list
- about 1/2 cup chopped onion shopping list
- one 14.5 ounce can diced tomatoes (DO NOT DRAIN) shopping list
- one 8 ounce can tomato sauce shopping list
- one 6 ounce can tomato paste shopping list
- 1/2 cup or so water shopping list
- dried oregano, to taste shopping list
- minced garlic, to taste shopping list
- minced fresh or dried basil, to taste shopping list
- minced fresh or dried parsley, to taste shopping list
- 1 teaspoon sugar (to cut the acid in the tomatoes) shopping list
- . shopping list
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- Meatballs: shopping list
- 1/3 pound ground sirloin shopping list
- 1/3 pound ground pork shopping list
- 1/4 cup finely chopped onion shopping list
- 1/3-1/2 cup quick oats shopping list
- 1 egg shopping list
- minced garlic, to taste shopping list
- minced fresh or dried parsley, to taste shopping list
- minced fresh or dried basil, to taste shopping list
- salt and pepper, to taste shopping list
- . shopping list
- . shopping list
- Meat-Based Sauce: shopping list
- 1 pound ground sirloin or italian sausage (or a combination of both) shopping list
How to make it
- Plain Marinara Sauce:
- In a large pot, brown onion in olive oil until tender and "clear", but not brown. Stir in remaining ingredients and simmer 30 minutes, stirring occasionally. If making meatballs, make them while the sauce is simmering. If serving the sauce as is, simmer an hour.
- Meatballs:
- Heat oven to 350 degrees. In a medium bowl, combine all of the meatball ingredients (I use my hands to blend them together better). Shape mixture into balls 1-1/2 inches in diameter (again, I don't measure, but that is about how big they look to me). Place meatballs on a parchment paper lined baking sheet. Bake about 15 minutes, until lightly browned on the bottoms. Drain on paper towels to remove any grease. Gently stir meatballs into sauce and simmer 30 minutes, stirring occasionally.
- Meat-Based Sauce:
- Brown meat and and onions together in a large pot. After I brown the meat and onions, I put them in a colander and rinse them with cold water to remove any grease. Return them to the pot and add the remaining ingredients from the marinara sauce.. If the sauce looks a little pale in color, add a little sweet Hungarian paprika (I use Penzeys). It doesn't really add flavor, but makes the sauce a deep, rich, red color. Simmer, stirring occasionally, about an hour.
- Serve any of the versions over hot, cooked pasta (we like linguine or fettuccini better than regular spaghetti noodles) and top with shredded Parmesan cheese. Add a salad and garlic bread, and you have an Italian meal that is better than anything from a jar! Oh, and any leftovers freeze beautifully.
The Rating
Reviewed by 6 people-
Great recipe!! HIGH FIVE :+D
chefelaine in Muskoka loved it -
Now that’s Itilian! LOL Thanks :)
donman in Hammond loved it -
I made the Marinara yesterday evening, and we had it for lunch today. Very good! I did use 1/2 tsp. of each of the spices and 1 tsp. of minced garlic. I think next time I will double the spices and up the garlic. Going to make it again this week....more
susanmay in loved it
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