Do you have a favorite one? I usually just do a huge can of crushed tomato's, can of chopped tomato's, spices and hamburger. However my sauce seems runny all the time. I have tomato paste, but I'm never used it in my sauce. Would that thicken it up? I'm a little scared to add it. Please share your favorite recipe.
ok mine isw a bit different, but I like it. I cook it in the crock pot. I don't really have measurements though, but will try to be a bit more exact than my usual. This is the recipe my Mum uses as well.
Mince (we use about half a kilogram, but you can use more if needed, my Mum used to use about a kg whenn we lived at home)
Jar of pasta sauce (whatever is your favourite)
Tin of tomato paste (ours are 170g)
Can of crushed tomato
Squirt of bbq sauce
Garlic (as much or as little as you like)
Heaped tablespoon of chicken stock powder
1 onion, diced
Throw everything in the crock pot and stir. Put the lid on and cook all day.
I wish I had got my Grandad;s recipe for spaghetti sauce befor he passed away, his was the best.
I use my mom's recipe which blows me away every time.
If you grow your own tomatoes it's even better with fresh stewed tomats.
1lb ground beef
2 big tins of diced tomatoes
one big tin of crushed tomatoes
T. dried basil
T. dried oregano
T. crushed red chili peppers
garlic powder to cover (approx 1/2 C)
salt and pepper to taste
1/2 tsp sugar to balance tomatoes
brown in olive oil
throw in buger while browning
put into big pot
generous tsp of oregano and basil
shake in chili peppers
fresh ground pepper
garlic powder to cover
1/2 tsp of white sugar
add tins of tomatoes
simmer 2-3 hours
Ribs in Spaghetti Sauce:
We use country ribs (the big ones meaty ones) and pre-cut
Brown your ribs season how'd you like.
In a crock pot:
*2-3 Jars of sauce (we use Ragu)
*1-2 Jars of paste
*Salt, pepper and other spices as wanted
*Dash of sugar
*Dash of white wine
Once ribs are browned (not cooked!) place in sauce, in crock pot and let simmer for several hours. You'll know when it's finished when your ribs start to pull off the bone nicely. Yummmmmmmmmmy!
Pamela ♥ Tanner
Jacob James:10/17/09 @ 5:58 am/ 5.13 lbs 19"(37w2d)
Aubree Olivia: 6/24/11@ 10:31 pm/ 8.3 lbs 19" (38w4d)
Here's mine (I adapted it from a cookbook):
-1 tablespoon of olive oil
-28 oz. of crushed tomatoes (I canned 100 lbs. of roma tomatoes during the summer so I use one of my quart-jars).
-1/4 cup of tomato paste
-1 tablespoon of fresh basil or 2 teaspoons dried basil
Heat olive oil. Add tomatoes and tomato paste and bring to a boil. Add basil and simmer for 10 minutes.
-1 tablespoon of olive oil
-1 onion chopped
-1 carrot, chopped
-1 celery stalk, chopped
-1 garlic clove, minced
-1 lb. ground beef
-1 cup dry white wine
-3 tablespoons chopped fresh parsley
-1 teaspoon salt
-1/2 teaspoon black pepper
-1/2 teaspoon red pepper flakes
Heat olive oil. Add onion, carrots, celery, and garlic. Cook until the onion is translucent, about five minutes.
Add the beef and cook until browned, about five minutes
Stir in the prepared tomato sauce, wine, parsley, salt, and peppers, and bring to a boil. Reduce heat and simmer, uncovered, until thickened and well-flavored, at least 30 minutes but as long as two hours (the longer it simmers the thicker and better it will tatse).
Lenora & Chris 01.16.10
DS Brandon 05.13.07
DS CJ 10.06.11
*Co-moderator of January-June '07 and September '11*
Here is a variation of the recipe I inherited from my mother. It's a thicker type meat sauce and we love it. It's quick and easy, inexpensive, and very tasty:
1 lb. lean ground beef (it's okay if it's a little over 1 lb.)
2 (15-oz) cans, or 1 (29-oz) can tomato sauce (I like the Publix brand)
1 (6-oz) can tomato paste
Water (not quite 2 cups, depending on how thick you like your sauce)
1 packet of thick & zesty spaghetti sauce mix (I like McCormick's)
Brown ground beef in an extra large skillet/frying pan and drain. Return meat to the skillet, reduce heat to medium-low, then add tomato sauce, paste, spaghetti sauce mix, and about 1/2 cup of the water. Stir well, then allow to simmer uncovered, adding more water as needed and stirring periodically. Cook for at least 10 min, more if you have time (20-30 min is ideal).
(Side Note: I like to put the water for the spaghetti on to boil and open all the cans of tomato sauce/paste before I start to brown the meat for the meat sauce. By the time the meat sauce is put together and ready to let simmer, the water is boiling and ready for the spaghetti.)
By the way, those other sauce recipes sound good, too. Think I might try each one for each next time I make spaghetti!