Homemade Spaghetti Sauce

[wheels111]

My recipe only takes about 20 minutes - I start the pot of water heating for spaghetti, and immediately start the sauce. Put the pasta in the boiling water, and when it is done, the sauce is done.

no amounts, I adjust for the size of the crowd, and always extra for leftovers!
skillet Olive oil, mince garlic and onion - saute
add chopped mushrooms, green pepper, tomato - saute
add canned tomato sauce
add oregano, basil, fennel, salt, pepper
simmer until done

[FantasyIsland]

No fungus homemade "gravy" (that's pasta sauce)

I have several different versions -- one for low-spice, spicy!, quicky after work, and gonna feed an army pasta main course

Quicky after work
can of puree - preferrably Tuttorosso
smashed clove of garlic (leave chunks big)
or large spoonful of the jarred chopped garlic
May substitute garlic powder
some: basil, onion powder, oregano, parsley, crushed red pepper - to taste -
some water

Simmer while pasta cooks - stir often

Low spice:
1 Can crushed tomatoes
2 Cans puree
cook italian sausage (sweet) in heavy pan,
lightly heat up garlic and onions (optional) at the same time ( generally toss out the grease, so I use a fry-pan for this step)
spices as above
Full can of water
If you're busy, use oven-safe container (pot or bowl) and set oven at 350. This saves having to worry about sticking, burning, and stirring repeatedly. Stove top takes about 1/2 to 2 hr depending on heat setting.

High spice and oh, so yummy
Lightly cook Italian HOT sausage in sauce pot - keep the grease!
Everything else same as above except at end of cooking time, skim off any remaining grease. It's the grease that adds the "heat".

For both Low spice and high spice, I leave the meat in the sauce to finish cooking.

I sometimes add meatballs but I cook them in the oven and add to gravy just before serving (way too much fat).

For an army, I start in the morning, triple the recipe, use a 10 qt "gravy pot" and throw it all in the oven for simmering - about 4-6 hrs. Whatever's leftover when the army leaves, I freeze in ice cube trays, then bag. There's always some hanging around here, good for those days when I make stromboli and want some "dipping sauce".

For just the 2 of us or every day, I now use jarred sauce since I'm getting it free - We prefer Tuttorosso (surprise!) but I still add my own touches to it. DH likes variety and with it being just the 2 of us, he is all for truly "free" - no cost and no work! and easier clean-up. But when I'm making a special dinner or we're having company, it's back to fully homemade for me.

Fan

[bnjv8crd]

Originally Posted by bargainshopper Well, I add the jar of sauce because sometimes my own tastes a little acidy, I think from canned tomatoes,

I use jar sauce, and add tomatoes and other spices to it, but to get rid of the acidity, just add a bit of sugar. (Splenda works just as well)

[***Tiffany***]

I have never made my own sauce but Im going to have to try!

[fonzysmom]

I love making my own sauce I never use a can of anything just use tomatoes and a lot of spices and onions and garlic cheaper and taste much better and you can control what goes in it and see it .

[meowgirl]

[meowgirl]

it takes a half hour maybe to put all this together

but when you eat it it takes all day homeade!

but don't forget the main thing, let it sit in fridge for a least a day...

very important! *lol*

[dani84m]

A good tip for your own sauce: Grow some sweet basil and add that to your sauce. It tastes so good. Its one of the easiests thing to grow.

[latamama]

A good friend of mine was trying to teach me how to make sauce ( I say trying cuz I am so a.d.d.) anyway she told me to put a peeled potatoe in the sauce to absorb some of the acid while it was cooking then before serving (duh, lol) remove and toss potatoe and if you like it a little sweater add surgar white or brown.