Recipe

Spaghetti Sauce Three Ways Recipe

	Bestcooker / All my dishes 1 year, 2 months ago This is our favorite spaghetti sauce. It can be made a couple of different ways, depending on which version you want - plain marinara, with meatballs, or meat-based sauce. Don't be put off by the length of the instructions. It just looks hard becaus... More Prep:15m Cook:60m Servings:4	Bestcooker
	quick and easy

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Fans

lycett

chefelaine

refugeesre

donman

susanmay

Ingredients

Plain Marinara Sauce:

1 Tablespoon olive oil

about 1/2 cup chopped onion

one 14.5 ounce can diced tomatoes (DO NOT DRAIN)

one 8 ounce can tomato sauce

one 6 ounce can tomato paste

1/2 cup or so water

dried oregano, to taste

minced garlic, to taste

minced fresh or dried basil, to taste

minced fresh or dried parsley, to taste

1 teaspoon sugar (to cut the acid in the tomatoes)

Meatballs:

1/3 pound ground sirloin

1/3 pound ground pork

1/4 cup finely chopped onion

1/3-1/2 cup quick oats

1 egg

minced garlic, to taste

minced fresh or dried parsley, to taste

minced fresh or dried basil, to taste

salt and pepper, to taste

Meat-Based Sauce:

1 pound ground sirloin or Italian sausage (or a combination of both)

Directions

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.

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Comments

chefelaine 1 year, 2 months ago said:
Great recipe!! HIGH FIVE :+D

donman 1 year, 2 months ago said:
Now that’s Itilian! LOL Thanks :)

susanmay 1 year, 2 months ago said:
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. We are having company on Friday night for lasagna, and I plan on using it as my sauce. Thanks so much for posting.

mattsbelly 8 months, 3 weeks ago said:
Fantastic! I had to change it a bit. I used crushed tomatoes (my Mom's suggestion) so that Colby would eat it. He will spit it out if there a chunks. I also added a bay leaf. Used a cup of water so I could simmer it for a while. About 1 tsp. oregano, 1 tsp basil and a huge handful of fresh parsley. LOVE IT! Colby had it for dinner on Sunday, Lunch on Monday and lunch today. Will definitely make again. So, the only changes were really to add a bayleaf, simmer longer. Thanks so much!

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