Best 16 Grandmas Homemade Spaghetti Sauce Recipes

HOMEMADE SPAGHETTI SAUCE

Steps:

• Season ground beef with salt and pepper.
• In a large skillet, add the beef and chopped onion and brown. Drain excess grease.
• Add tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, crushed red pepper, worcestershire, and sugar to the skillet.
• Stir well to combine and bring to a boil. Add water and stir well.
• Reduce heat and simmer for 30 minutes. Add chopped basil before serving, if desired.
• This sauce tastes great in Spaghetti Pie, Million Dollar Spaghetti, Slow Cooker Lasagna and Instant Pot Spaghetti.

EASY HOMEMADE SPAGHETTI SAUCE RECIPE

Steps:

• In a large pan heat the extra virgin olive oil over medium heat until just shimmering. Add the onions, garlic, and finely grated carrots. Cook for about 5 minutes, stirring regularly until softened.
• Add the crushed tomatoes and about 1/2 cup water. Add a generous pinch of salt and pepper. Stir in oregano, paprika, crushed pepper flakes, if using. Finally, stir in the fresh basil and parsley.
• Bring the sauce to a boil, then turn heat to low. Cover and let simmer for about 15 to 20 minutes. Check partway through, and if you feel the sauce is too thick, you can add a bit more water (preferably some of your pasta cooking water). When sauce is ready, throw in more fresh basil, if you like.
• If serving for dinner, add cooked pasta of your choice to the sauce. Mix to combine and let the pasta cook in the sauce over low heat for about 5 minutes.

GRANDMA'S SPAGHETTI SAUCE

Steps:

• Cook and stir ground beef and onion in a large pot until beef is no longer pink, about 10 minutes. Drain excess grease.
• Pour tomato sauce and tomato paste into the pot; season with pepper. Stir in tomato puree and ketchup. Add brown sugar, mustard, celery salt, onion salt, and garlic salt, stirring after each addition.
• Simmer sauce over medium-low heat, stirring frequently, until flavors combine, 30 to 45 minutes. Sprinkle in Parmesan cheese during the last 5 minutes of cooking.

GREAT GRANDMA'S HOMEMADE SPAGHETTI SAUCE

Steps:

• Brown meat and Italian sausage (break it up as you stir it. You may want to heat up a little olive oil (about 2 minutes) before adding the meat...)
• Add chopped onions to the meat mixture and continue cooking. Stir occasionally until onions are softened.
• Next, add your diced tomatoes, tomato paste, and tomato sauce.
• Next, mix in the spices, sugar, and garlic.
• Once your sauce is cooking (bring to a boil), add your wine and water.
• Simmer on low (stir often) for an hour.
• Optional: Let it simmer for an additional 3-4 hours, just to let the flavors combine even more.

GRANDMA ROSIE'S EXTRA SMOOTH SPAGHETTI SAUCE

Steps:

• Combine tomato juice, tomato paste, brown sugar, garlic, oregano, basil, marjoram, bay leaf, and salt in a large pot. Bring to a boil, reduce heat, and cover. Simmer until thickened, about 45 minutes.

SPAGHETTI SAUCE WITH GROUND BEEF

Steps:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

GREAT GRANDMA'S PASTA SAUCE RECIPE - (4.4/5)

Steps:

• In a large stockpot, saute garlic until soft and fragrant in 2 tablespoons of olive oil, about 2 minutes. Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper. Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. Fill the empty tomato paste can will water, and pour it in the stockpot. Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally. Serve hot over fresh pasta.

GRANDMA'S BOLOGNESE

Steps:

• Soak mushrooms in warm water 30 minutes; drain, reserving liquid. Chop mushrooms (you should have 1/3 cup). Melt butter in a Dutch oven or a large, heavy straight-sided skillet over medium-high heat. Add pancetta; cook, stirring, until browned and crisp, about 1 minute. Add onion, carrot, celery, and garlic. Season with 1 teaspoon salt and 1/2 teaspoon pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 6 minutes. Transfer to a bowl.
• Add 2 tablespoons oil to Dutch oven; heat until shimmering. Add both meats, increase heat to high, and cook, stirring occasionally, until browned, 3 to 4 minutes. Return vegetables to Dutch oven with marjoram, nutmeg, parsley, and basil. Add Marsala and bring to a boil; cook, scraping up browned bits, until liquid has almost evaporated, about 1 minute. Add 1/2 cup mushroom liquid and mushrooms, broth, and tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer, stirring occasionally, 1 hour. Stir in cream and cook, uncovered, stirring occasionally, until reduced and thickened, 20 to 25 minutes more.
• Meanwhile, bring a large pot of salted water to a boil. Add pasta to boiling water and cook until floating and tender, about 1 minute. Reserve 1 cup pasta water, then drain. Transfer pasta to skillet with sauce. Add 1/2 cup pasta water; toss to combine and finish cooking, about 30 seconds. Remove from heat; add cheese and remaining 1/4 cup oil. Serve with more cheese, oil, pepper, and basil leaves, if desired.

GRANDMA MAGGIO'S SPAGHETTI SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
• Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping the tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
• Stir the tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour the Merlot wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in the salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

GRANDMA'S SPAGHETTI SAUCE

Steps:

• Brown hamburger and onion in Dutch oven. Drain fat.
• Combine remaining ingredients in pot.
• Let simmer 3-4 hours stirring occasionally.
• *Use meatballs instead of hamburger for a tasty variation.

MOM'S BEST SPAGHETTI SAUCE

Steps:

• Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum.
• Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce.
• After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour.
• Cool, cover, and refrigerate overnight. The next day, reheat and serve.

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
• Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
• Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
• Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
• Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

GRANDMA SHANNON'S AMAZING SPAGHETTI SAUCE

Steps:

• In a large pot, over medium-high heat, add the olive oil and saute the onion, garlic and meat together. (It's best to add the garlic after the onion and meat have been sauteed for 4-5 min.). Saute for 8-10 minutes altogether. Drain the fat.
• Add the remaining ingredients and let simmer for 1 hour or more. Taste and adjust seasonings to your liking. I sometimes add a teaspoon of sugar to make it a bit sweeter, if need be. Serve over your favorite cooked pasta and enjoy!

GRANDMA'S HOMEMADE SPAGHETTI SAUCE

Steps:

• 1. Pour the cans of crushed tomatoes, tomato puree and tomato paste into a large stockpot. Fill up the empty puree can with water and add to stockpot.
• 2. Cut ends of onion & peel. Put in stockpot whole.
• 3. Put stockpot on stove & turn on high. You will want the sauce to just begin boiling and then you can turn it down to low.
• 4. Add rest of ingredients while sauce is heating up. Stir well once everything is added.
• 5. Sauce will thicken as you cook it. The longer you cook it, the thicker it will get.
• 6. I will often divide the sauce up into freezer bags or stackable tupperware and put into the freezer for easy dinners at a later date.
• 7. I recommend adjusting the herbs to your own taste. This does not taste anything like a canned sauce! However, it is very healthy! Add meat, more garlic, veggies, cheese, cream, etc for each specific meal. Let me know what you've tried and what you think of the sauce!! Thank you!

MY GRANDMA'S SPAGHETTI SAUCE

Steps:

• 1. Brown hamburger well, drain, set aside.
• 2. Remove Italian sausage from the casing. Break sausage and brown well; drain.
• 3. In a large pot, add all the ingredients together.
• 4. Simmer for 3 hours.
• 5. Use over your favorite pasta noodles.

GRANDMA'S ITALIAN SPAGHETTI SAUCE

Steps:

• Saute garlic, onion and bell pepper in oil until onion and pepper are translucent.
• Add beef to onion-pepper mix.
• Cook til you no longer see pink; drain well and then return to pot.
• Add tomatoes with juice, paste, chili powder and Worcestershire; mix well.
• Simmer for 20 minutes.
• Add mushrooms; mix well.
• Simmer 10 minutes longer.
• Serve over hot pasta.
• I like angel hair with this sauce--it gives it a unique texture.
• I use Georgio bottled mushrooms, Del Monte Tomatoes, Hunts Paste, Lea& Perrins Worcestershire Sauce, McCormick Chili powder.
• All the rest are fresh ingredients.
• This is an old family recipe.
• Once you taste it, you will never go back to any other sauce.