There are more recipes for spaghetti sauce than stars in the sky, or so it would appear. Everyone has their favorite, which they made up, inherited from one or more generations of family, got from a friend or a cookbook or just happened to see it on a television cooking show.
I think the reason spaghetti is so popular is that it is an extremely flexible meal, and I'm not referring to the pasta after being boiled!
I used to think that spaghetti sauce had to simmer for hours before being used. I also was under the impression that if I used sauce that came from a can or a jar, I would get struck by a lightning bolt. Well, come to find out, many of the best cooks have been known to "cheat" with prepared pasta sauces, and it really is OK. After all, the only thing that matters is how the final product tastes. If everybody likes it, then your meal is a success.
Enjoy these spaghetti recipes and share them with family and friends.
Italian sausage spaghetti sauce
I like to throw in some tomato paste, as it helps with the texture. About 1/4 cup will do.
- 3 tblsps. olive oil
- 3 tblsps. butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 1 carrot,very, very, finely chopped
- 2 cloves garlic, minced
- One slice of a fresh hot chili pepper (optional)
- 2 bay leaves
- 1 tsp. dry oregano (or more, to taste) or 2 tsps. fresh
- 1/4 cup red wine (optional)
- 36-oz. canned tomatoes
- 8-oz. tomato sauce
- 1 lb. lean ground beef
- 1 lb. Italian-style sausage, broken up into smaller pieces (may be easier to do that if poached a little)
- 1/2 tsp. salt, or to taste
- In a deep, heavy pot, heat the olive oil and butter. Add chopped onion and sauté briefly over medium heat until just translucent. Add celery, carrot, garlic and hot pepper, if using. Cook until soft, stirring occasionally, about 8 minutes. Remove to a separate dish.
- Add ground beef and sausage to pot, breaking it up and stirring with a wooden spoon. Add salt to taste and cook until meats are done.
- Return onion mixture to pot. Add wine, turn up heat to medium-high and cook, stirring occasionally, until wine has evaporated.
Add the tomatoes, tomato sauce (and tomato paste, if using), oregano and bay leaves. When mixture has started to bubble, turn the heat down to a gentle simmer. Cook, uncovered, at least 3 to 4 hours, stirring occasionally, and perhaps adding a bit of hot water if the sauce gets too thick. (Recipe says it serves 8, but that all depends on how much sauce you like on your pasta.)
Spaghetti and meatballs
- 1 lb. "meatloaf mix" (mixture of ground beef, pork and veal)
- 1 slice bread
- 1/4 cup milk
- 1 clove garlic, minced
- 2 tblsps. chopped fresh parsley
- 1 tblsp. Parmesan cheese, grated
- 1 egg
- 1/4 tsp. salt
- Dash of pepper
- 1 tblsp. olive oil
- 1 can (35-oz.) Italian-style tomatoes
- 2 cans (6-oz. each) tomato paste
- 1 cup water
- 2 to 4 tblsps. sugar
- 2 cloves garlic, minced
- 1 tblsp. instant minced onion
- 1 tblsp. chopped parsley
- 1 tsp. dried oregano leaves
- 1 tsp. salt
- 1 tblsp. salt (optional)
- 4 to 6 quarts boiling water
- 1 lb. thin spaghetti
- Grated Parmesan cheese
- Put meat in large bowl. Dip bread in milk; crumble into meat. Add 1 clove garlic, 2 tablespoons parsley, cheese, egg, 1/4 teaspoon salt and the pepper; mix well. Form into 12 balls. In large, heavy pan, brown meatballs in oil. Remove meatballs and set aside; drain fat if necessary.
- Put tomatoes through blender or cut into pieces with edge of spoon; add to pan in which meatballs were browned. Stir in tomato paste, 1 cup water, sugar, 2 cloves garlic, onion, 1 tablespoon parsley, oregano and 1 teaspoon salt; bring to boil. Add meatballs; simmer uncovered about 1 hour, stirring occasionally.
- Meanwhile, add 1 tablespoon salt to rapidly boiling water.(One tablespoon oil may also be added.) Gradually add spaghetti so that water continues to boil. Cook uncovered, stirring occasionally, 8 to 11 minutes until desired tenderness. Drain in colander.
- Serve sauce and meatballs over spaghetti. Top with Parmesan cheese. Makes about 5 1/2 cups sauce and 12 meatballs.
Meatless spaghetti sauce
This is supposedly a replica of a sauce that used to be served at a famous Los Angeles restaurant named Little Joe's. I cannot verify this claim, but the recipe's taste is all that matters.
- 3 tblsps. olive oil
- 1 medium onion, minced
- 2 tblsps. green bell pepper, minced
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 1 can (1-lb.-12-oz.) whole tomatoes, chopped
- 1 can (same size as above) tomato puree
- 1 tblsp. basil, dried, crumbled
- 1 tsp. oregano, dried, crumbled
- 1 bay leaf
- 1/2 cup dry red wine
- 1 cup water
- 2 tsps. salt
- 1/2 tsp. black pepper
- 2 tblsps.
- Parmesan cheese, grated
- Heat oil in large, heavy pot. Add onion, green pepper, celery and garlic and sauté until vegetables are tender.
- Add tomatoes, tomato puree, basil, oregano and bay leaf. Simmer one hour, stirring frequently. Add red wine, water, salt and pepper. Simmer one hour longer. If sauce is too thick, add more water.
- When sauce is cooked, add Parmesan cheese and mix well. Serve over cooked spaghetti. Makes about 12 servings.
