Best 9 My Grandmas Spaghetti Sauce Recipes

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'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.

MY GRANDMA'S SPAGHETTI SAUCE RECIPE - (4.5/5)

Steps:

• In large pot simmer chicken in 3-4 quarts of water for about 1 hour. Add water if needed. Remove chicken and set aside. In a separate frying pan, brown hamburger, onions, garlic and sausage until meat is no longer pink. Add to water in chicken stock pot, do not drain grease. Add tomatoes, tomato paste & sauce, mushrooms and seasoning. Simmer for about 45 minutes. Cut chicken off of bones. Discard bones and skin. Cut chicken into bite sized pieces and return to sauce pot. Skim off grease and cook down to desired thickness/consistency.

MY GRANDMOTHERS FAMOUS SPAGHETTI SAUCE

Steps:

• Brown meat in 1 tablespoon olive oil. Drain well. (I rinse my meat after browning to get as much grease off as possible.).
• Chop celery, bell pepper, onions and garlic in food processor or by hand.
• Add remaining olive oil and saute vegetables until tender over medium-high heat. Return meat to the pan.
• Add remaining ingredients and add enough water to make really watery or soupy. It will cook down. Add water as needed. Simmer about 4 to 6 hours until cooks down to proper consistency for sauce.

GRANDMA'S HOMEMADE SPAGHETTI SAUCE RECIPE

Steps:

• Blend tomatoes, half of onions, celery, garlic, and green pepper in blender to desired level of chunkiness. We like our sauce fairly smooth, so we blend ours for a good long while on the chop setting.
• Transfer blended vegetables to a very large pot (at least 8 quarts). Add spices, tomato paste, mushrooms, and remaining onions. Cook for 3 hours, or until desired consistency is reached.
• Remove bay leaves.
• Preserve as desired. Makes 2 to 3 quarts.

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.

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.

MY GRANDMOTHER'S SPAGHETTI

Steps:

• Heat oil in heavy large Dutch oven over medium heat. Add onion and garlic and sauté until onion is translucent, about 4 minutes. Add ground beef and cook until brown, breaking up with fork, about 8 minutes. Drain drippings from Dutch oven. Mix parsley, bay leaves and basil into beef and cook 2 minutes. Stir in tomatoes, water, tomato sauce and tomato paste. Simmer until reduced to sauce consistency, breaking up tomatoes with spoon, about 2 hours. Season with salt and pepper. (Can be prepared 2 days ahead. Cover and chill. Rewarm sauce over medium-low heat before using.)
• Cook spaghetti in large pot of boiling salted water until just tender but firm to bite, stirring occasionally. Drain well. Place spaghetti in serving bowl. Pour half of sauce over. Serve immediately, passing Parmesan cheese separately. (Refrigerate or freeze remaining sauce for another use.)

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.