**Elevate Your Pasta Nights with an All-Day Spaghetti Sauce: A Culinary Journey from Breakfast to Dinner**
Indulge in a culinary odyssey with our all-day spaghetti sauce, a versatile recipe that transforms simple ingredients into a symphony of flavors. This delectable sauce embarks on a remarkable journey, starting with a leisurely breakfast simmer and culminating in a rich and robust dinner masterpiece. Along the way, it seamlessly transitions from a hearty morning gravy to a luscious lunch companion and finally to the star of a comforting evening meal. Discover the magic of this all-day sauce, as it weaves its way through your day, tantalizing your taste buds with every bite.
AMY'S HOMEMADE ALL DAY SPAGHETTI SAUCE
I made this up one day just experimenting. I love this sauce, and so does my family. I am guessing on the serving size, as it makes a big pot. I usually freeze the left overs.
Provided by Vamy7913
Categories Sauces
Time 5h30m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Saute onion, garlic& carrot in olive oil over medium heat until tender.
- Add ground beef and brown until no longer pink.
- Add oregano, basil, garlic powder, parsley flakes,salt& pepper (to your liking)& worcestershire sauce.
- Add Merlot wine, simmer a few minutes.
- Add rest of ingredients and stir well.
- Reduce heat to low and simmer for at least 5 hours stirring occasionally.
- Remove bay leaves.
- Serve over cooked spaghetti noodles.
ALL-DAY SPAGHETTI SAUCE
This spaghetti sauce freezes very well for later. I use standard quart-size ziplock bags, and stack them in the freezer.
Provided by Matt Smith
Categories European
Time 6h15m
Yield 28 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef in a skillet.
- Put into a large stock pot with the tomato sauce, paste, and diced tomatoes.
- Add most of the required amount of all the spices.
- Let simmer on low, stirring enough to keep it from burning to the pan bottom, for an hour or so.
- Taste a spoonful and add the rest of the spices to taste.
- TIPS: When you add spices, mix well and simmer 1/2 hour before you taste and add more if necessary.
- The thicker the metal of your stock pot, the less you have to stir.
- Cover it to prevent splatters, but not airtight (I use a spoon to prop the edge of the lid to let vapor escape.).
- The longer it simmers, the thicker it gets (yum).
- The sauce is also very good without the beef.
KAY'S ALL DAY SPAGHETTI SAUCE
What a wonderfully thick sauce! It does, indeed, take all day to procure this delicious pasta topper, but it's well worth the time.
Provided by Kay Summitt Lewis
Categories Other Sauces
Time 8h
Number Of Ingredients 23
Steps:
- 1. In a skillet, brown the ground chuck over medium-high heat. Add onion, cook until there is no remaining pink color in beef. Drain off any liquids and set beef/onion mixture aside.
- 2. In a large pot over medium heat, mix together the canned tomatoes, tomato sauce and paste. (See tip below for flavored tomato products.) Stir until well mixed. Fill tomato paste can with water and then add that water to pot of tomato mixture. Then add in packaged spaghetti sauce spice mix and stir until well mixed. Add balsamic vinegar and brown sugar and stir. Add seasonings, stir well and heat until tomato mixture begins to bubble up/boil lightly. Reduce heat to just above simmer. Add in browned beef and onion mixture, and stir.
- 3. Next, add in the sliced mushrooms, diced bell pepper and sliced green onions, including sliced stems. Stir, cover and simmer over low heat 5-7 hours, stirring occasionally... every half hour works best.(You can make this in a crockpot, but it doesn't work as well as the slow simmer and stir method.) When stirring, try and always stir up any sauce that is thickening and sticking to the bottom so it will keep the flavors enriching the whole pot of sauce.
- 4. About 45 minutes before you plan to serve the meal: Add in the can of sliced black olives and stir.
- 5. About 15 minutes before you plan to serve the meal: Turn the heat OFF under the pot, remove the lid and let it sit to thicken.
- 6. Meanwhile, (as the sauce is thickening) bring a large pot of water to rapid boil. Boil pasta noodles according to directions on the package until "al dente". Drain and rinse quickly with cool water to stop the cooking process.
- 7. Serve pasta with heaping ladles of sauce, top with grated cheese. Serve with a side salad and garlic bread. Note: Leftovers reheated in the microwave are even better the next day since the sauce thickens even more! (I like to make this on Saturday so my hubby can have leftovers all weekend while I relax.)
- 8. HINT: When selecting the tomato sauce, tomato paste and petite diced tomatoes try using ones that are flavored with roasted garlic or basil or balsamic vinegar if they are available.
NANNA'S ALL DAY SPAGHETTI SAUCE WITH MEATBALLS
Steps:
- To a large Dutch Oven or stock pot add olive oil and saute 2/3 onion and garlic. Add and brown pork bones and chicken thighs, add 3 cans tomatoes and tomato paste. Fill each can with water and add to sauce. Add bay leaves, basil, mushrooms and meatballs bringing sauce to a boil and lowering to a simmer, uncovered for the day. MEATBALLS: Combine ground beef, parmesian cheese eggs, bread crumbs and parsley to form mixture. Shape into meatballs and add RAW to sauce, allowing to cook in sauce. Bring sauce to a boil and then allow to simmer uncovered. Cook for approximately 6 hours. Sauce will thicken and meatballs will cook and remain moist. Boil 1 lb.pasta of choice in 6 quart pot of salted water until al dante, drain well and place on large platter or in large pasta bowl. Cover with sauce, mixing slightly, arrange meats along the edge or in a separate bowl. Serve spare sauce in separate bowl to add at table. Serve parmesian cheeese also at table.
MY ALL DAY SPAGHETTI SAUCE
I'm posting this as a request of BoneMan. It's a good slow cooking sauce even better the next day. It does make a lot and freezes well. You can do a lot with the left overs. I'll post one of our favorites next. Feel free to add or omit anything. I tried real hard to measure it's usually a pinch of this and that, so amount are as close i can get, LOL. Along with the can tom I use tom out of the freezer from the summer garden that have been through the food mill and cooked down. I always have home made meatballs in the freezer so feel free to add your favorite m-ball recipe or store bought. Servings are a guess. Depends on what you do with it and how you freeze the left overs.
Provided by Jules211
Categories Chicken
Time 6h20m
Yield 15-20 serving(s)
Number Of Ingredients 20
Steps:
- I a large stock pot heat olive oil over med heat.
- Add your cubed meats (if using bone-in pork do first) to brown. You want to sear your meat. When meat is seared remove to a plate.
- To all the drippings add your onions, peppers and shrooms. Saute 3-5 minutes, until soft.
- Add garlic cook 2 minutes careful not to burn.
- Return meat to the pot.
- Add tomato paste.
- Cook for 2 minutes.
- Add wine cook for 2 minutes. Scrapping the bottom, you want all those good bits.
- Add the cans of tomatoes stir to mix well. Add all your dry spices and brown sugar.
- Bring to a soft boil, turn heat down to simmer.
- Add your meatballs.
- Use the chicken stock to thin as mine tends to get thick and bubble and spurt.
- As it simmers all day stir to not burn. Keep on the heat. Add 1/4 cup of the stock at a time as needed.
- Mine usually cooks 6-8 hours.
- Serve with pasta of your choice, salad and crusty garlic bread.
Tips:
- Use fresh, ripe tomatoes. This will give your sauce the best flavor. If you can't find fresh tomatoes, you can use canned tomatoes, but be sure to choose high-quality tomatoes that are packed in tomato juice, not water.
- Don't overcrowd the pot. If you add too many tomatoes to the pot, they will not cook evenly and the sauce will be watery. Add the tomatoes in batches, if necessary.
- Simmer the sauce for at least 30 minutes. This will allow the flavors to develop and meld together. The longer you simmer the sauce, the better it will taste.
- Season the sauce to taste. Add salt, pepper, and other herbs and spices to taste. You can also add a bit of sugar to balance out the acidity of the tomatoes.
- Serve the sauce with your favorite pasta. Spaghetti, penne, and fettuccine are all good choices. You can also use the sauce to make lasagna, ravioli, or other Italian dishes.
Conclusion:
All-day spaghetti sauce is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up fresh tomatoes and herbs from your garden. You can also customize the sauce to your own taste by adding different spices and ingredients. Whether you are serving it with pasta, chicken, or vegetables, this all-day spaghetti sauce is sure to be a hit.
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