Best 7 Old Fashioned Homemade 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.

OLD WORLD ITALIAN SPAGHETTI SAUCE

Steps:

• In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.

MEATY SPAGHETTI SAUCE

Steps:

• In a large skillet over medium heat, cook beef and sausage until no longer pink, 10-12 minutes, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings., Cover and cook on low for 8 hours or until bubbly. Serve with spaghetti. Garnish with parmesan 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.

OLD-FASHIONED SPAGHETTI SAUCE

Steps:

• Coat bottom of stockpot with olive oil.
• Over medium heat, melt butter.
• Add hamburger, sausage, onion, and garlic.
• When onions are soft, add sugar, tomato sauce, sage, allspice, nutmeg, oregano, and wine; mix well and adjust to taste.
• Increase heat to high and bring to a boil.
• Reduce heat to low and simmer uncovered for 4 hours. Stir every 15 to 20 minutes.

BIG-BATCH SPAGHETTI SAUCE

Steps:

• In a large stockpot, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook beef over medium heat in drippings until meat is no longer pink; drain. Remove beef and keep warm., In the same pot, saute the onions, peppers and mushrooms in oil for 5 minutes or until onions are tender. Add garlic; cook 2 minutes longer. , Stir in flour until blended. Stir in the tomatoes, tomato paste, water, vinegar, sugar, Worcestershire sauce and seasonings. Crumble bacon; return bacon and beef to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours, stirring occasionally. Serve with spaghetti.

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.