Best 5 Amys Spaghetti Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In this comprehensive culinary exploration, we delve into the delectable world of spaghetti sauces, presenting a symphony of flavors and textures to tantalize your taste buds. From the classic Amy's spaghetti sauce, a timeless favorite known for its rich tomato base and aromatic blend of herbs, to the spicy Arrabbiata sauce, which brings a fiery kick to any pasta dish, this article is a veritable encyclopedia of spaghetti sauces.

For those seeking a vegetarian alternative, the meatless spaghetti sauce offers a hearty and flavorful option, packed with garden-fresh vegetables. And for a creamy indulgence, the Alfredo sauce, with its velvety texture and cheesy goodness, is sure to satisfy your cravings. Additionally, the pesto sauce, crafted from fresh basil, pine nuts, and olive oil, adds a vibrant green hue and a nutty flavor profile to your pasta creations.

Whether you're a seasoned chef looking to expand your culinary repertoire or a novice cook seeking inspiration for your next pasta night, this article has something for everyone. So, prepare to embark on a culinary journey as we unveil the secrets behind these delectable spaghetti sauces, transforming your pasta dishes into extraordinary culinary experiences.

Let's cook with our recipes!

INSTANT POT SPAGHETTI SAUCE



Instant Pot Spaghetti Sauce image

Make this Easy Homemade Instant Pot Spaghetti Sauce (Pressure Cooker Spaghetti Sauce). Thick, rich, freezer-friendly Pasta Sauce & Meat Sauce packed with homey umami flavors.

Provided by Amy + Jacky

Categories     Dinner     Lunch     Main Course

Time 1h10m

Number Of Ingredients 17

1 ⅔ pound (752g) ground beef
4 cloves (10g) garlic (, minced)
2 (328g) carrots (, minced)
2 (105g) celery (, minced)
1 (310g) large onion (, minced)
1 can (28oz) crushed tomatoes
1 tablespoon (15ml) olive oil
2 bay leaves
A pinch dried oregano
A pinch dried basil
A dash red wine or white wine
Kosher salt and ground black pepper to taste
1 cup (250ml) unsalted chicken stock
3 tablespoons (49g) tomato paste
2 tablespoons (30ml) regular soy sauce
2 tablespoons (30ml) fish sauce (optional - can substitute with regular soy sauce)
1 tablespoon (15ml) Worcestershire sauce

Steps:

  • Prepare Pressure Cooker: Heat up your Instant Pot (press "Sauté" button and "Adjust" button to Sauté More function). Wait until the indicator says "HOT".
  • Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure the oil is coated over whole bottom of the pot. Add ground beef in Instant Pot. The ground beef will begin to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 - 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
  • Make Umami Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 2 tbsp (30ml) regular soy sauce, 3 tbsp (49g) tomato paste, and 1 tbsp (15ml) Worcestershire sauce in a 500ml measuring cup.
  • Sauté Onion, Garlic, Spices, and Vegetables: Add minced onions, minced garlic, 2 bay leaves, a pinch of dried oregano and dried basil. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently. Add in the minced carrots and celery. Sauté for another 3 minutes. Taste & season with kosher salt and ground black pepper if desired.
  • Deglaze: Pour in a dash of red wine or white wine (you can also use chicken stock) and deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Pour in the Umami Chicken Stock Mixture and reserved meat juice and mix well. Ensure the bottom of the pot is fully deglazed.
  • Pressure Cook Spaghetti Sauce: Layer 1 can of crushed tomatoes with all the juice on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release for 5 minutes. Turn the venting knob to the venting position to release the remaining pressure. Open the lid carefully.
  • Reduce and Season: Find & discard bay leaves. The spaghetti sauce may look runny, give it a quick stir and it will thicken up quickly. If it is still too runny, cook for another few minutes over medium heat (Instant Pot: Press Sauté button). Taste and season with more kosher salt. Enjoy~

Nutrition Facts : Calories 338 kcal, Carbohydrate 18 g, Protein 20 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 916 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

AMY'S HOMEMADE ALL DAY SPAGHETTI SAUCE



Amy's Homemade All Day Spaghetti Sauce image

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

1 (28 ounce) can crushed tomatoes in puree
1 (12 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can stewed tomatoes with basil and garlic
1 (4 ounce) can mushroom stems and pieces
2 bay leaves
1/4 cup merlot
2 teaspoons dried basil
1 teaspoon dried oregano
1 lb ground sirloin
4 cloves garlic, chopped
1 large vidalia onion, chopped
2 carrots, finely chopped
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 1/2 teaspoons brown sugar
extra virgin olive oil, 1 turn of the pan
salt and pepper, to taste (to your liking)
1 teaspoon parsley flakes
1 tablespoon grated parmesan cheese

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.

SPAGHETTI SAUCE WITH GROUND BEEF



Spaghetti Sauce with Ground Beef image

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  • Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

AMY'S SPAGHETTI SAUCE



Amy's Spaghetti Sauce image

This is one of my many versions of spaghetti sauce. This one is quick to prepare and best if left to simmer for 6 hours or more. Also, it calls for red wine. I strongly recommend Merlot or Cabernet sauvignon. Also: DON'T get the cheap kind that you wouldn't dare drink. After all, if you put that icky stuff in your sauce--what do you really expect to get out of it! Besides, its always nice to have a small glass of wine while enjoying the aroma of the sauce cooking!

Provided by Shokara

Categories     Sauces

Time 6h20m

Yield 6 serving(s)

Number Of Ingredients 20

1 medium onion, chopped
2 carrots, chopped
2 celery ribs, chopped
4 garlic cloves, minced
58 -72 1/2 ounces canned Italian stewed tomatoes
3 -4 bay leaves
1/4 cup oregano
1/4 cup parsley
2 tablespoons fresh parsley
3 tablespoons basil
2 tablespoons garlic powder
fresh ground black pepper
2 cups red wine
parmesan cheese, block not sprinkle can
olive oil, just enough to coat your pan
salt (I don't usually use any) (optional)
1 loaf French bread
olive oil
2 garlic cloves, minced well
aluminum foil

Steps:

  • In a nice large pot WITH a secure lid start up your stove top and place in just enough olive oil to coat pan.
  • Start off by sautéing the garlic, carrots, and celery for a few minutes You dont want they cooked however. Just enough to start the process. Then add the two cans of S&W Italian Stewed Tomatoes. It is important that you use Italian Stewed Tomatoes (preferably S&W brand if you can) rather than canned tomato sauce as it will effect the taste a great deal. If you cant find Italian Stewed Tomatoes -- just wing it. Make it your own! The pieces will be in large chunks. DON'T blend it up! Just simply poor it out onto your hand on the way into the pan (obviously have well washed hands) and crush the chunks with your hands as it goes it. That's the fun part!
  • When it gets to a simmer again, add 1 1/2 cups of red wine. I recommend swirling the red wine around the cans of I.S. Tomatoes so that you can get every last bit of it out. It might seem like a lot of wine, but remember the amount of time it will be simmering will help reduce it a lot.
  • Then add the seasonings starting with the whole bay leaves EXCEPT the fresh chopped parsley. Stir it all up, and allow to come to a high simmer. Just bellow a boil. Then turn it down again. At this point I recommend putting the lid on and weighing it down for a firm fit. If you have a pressure cooker, use that! Slow cookers work great too, but I recommend starting off in a pot and then switching over to the slow cooker.
  • Allow to cook for approx and hour, then test the flavor. Remember, it WILL change after cooking the full time. You can usually tell at this point if its going to be bland or just right though.
  • Put the lid back on at an angle (to allow venting). Pour the remaining 1/2 cup of wine into a glass for yourself, go sit on the couch and look extremely exhausted. After all, cooking a fancy dinner requires A LOT of work. Make sure your family knows it too as the aroma of your homemade sauce wafts around the house. Put in a movie, I recommend something like Chocolat, or Under the Tuscan Sun -- You will like it, and it will keep the men folk out of the kitchen while you cook. If you ARE a man--football or something--I don't know? What do men who cook watch?.
  • Stir frequently. If it appears to be getting too hot (IE burning to bottom of pan) TURN IT DOWN. Love your sauce, don't leave it injured. Allow approx 6 hours to cook over the stove top (more if your using a slow cooker, after all -- it's ummm -- "slow"). Taste regularly. I also take a loaf of French bread, slicing it open so it hinges at the side, add minced garlic and olive oil, wrap it in aluminum foil and heat in the oven for a few minutes right before dinner is to be served.
  • When sauce is ready, start water boiling for the noodles. I recommend whole wheat noodles, but you can use any kind your heart desires.
  • You will know the sauce is ready when it thickens up and is still nice and chunky. If you have a thick paste that's stuck to the bottom of the pan, then you had too much red wine and forgot about your sauce. Don't panic--add water and talk to it, beg it to be ok. Sometimes it comes around. If all has gone well however, you will have a glorious sauce whose aroma fills your house and it will bring your family to the table on its own--no ringing bell necessary.
  • To serve, strain noodles (DON'T rinse!) put them back in the pot in which they were cooked. Ladle in about 2-3 ladles of sauce (depending on how much noodles you cooked). Remove the bay leaves as you find them. Toss the noodles to coat them with sauce. Plate out the noodles. Put a little sauce on the top. Chop the fresh parsley; toss over the top of each one. Shave fresh parmesan cheese over the top. Cut up bread if you desired to make it, put it in a basket wrapped in a towel.
  • Enter dinning room carrying a plate in each hand. Look so exhausted that you couldn't possibly do the dishes. ;).

Nutrition Facts : Calories 380.6, Fat 3, SaturatedFat 0.6, Sodium 1098, Carbohydrate 66.2, Fiber 6.9, Sugar 15.5, Protein 10.5

CHEESY SPAGHETTI PIE WITH MEAT SAUCE



Cheesy Spaghetti Pie with Meat Sauce image

Think of this pie as a vehicle for leftovers or those stray vegetables you have in your fridge! You could add cooked mushrooms or frozen peas or leftover cooked sausage or chicken. We use spaghetti here, but any long shape of pasta will work just as well.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
8 ounces spaghetti
2 large eggs, beaten
1/2 cup plus 2 tablespoons grated Parmesan cheese
1 small onion, chopped
1 small zucchini, chopped
2 cloves garlic, chopped
1 pound ground beef (85% lean)
1 teaspoon dried oregano
Pinch of red pepper flakes
2 tablespoons tomato paste
1 8-ounce can tomato sauce
1 cup fresh ricotta cheese (about 8 ounces)
1 cup grated low-moisture mozzarella cheese (about 4 ounces)

Steps:

  • Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
  • Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
  • While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
  • To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.

Tips:

  • Use fresh, ripe tomatoes. This will give your sauce the best flavor.
  • Don't overcook the sauce. Simmer it gently for 30-45 minutes, or until the flavors have melded.
  • Add a splash of vinegar or lemon juice. This will help to brighten the flavor of the sauce.
  • Season the sauce to taste. Add salt, pepper, and other herbs and spices to your liking.
  • Let the sauce cool slightly before serving. This will allow the flavors to develop further.

Conclusion:

Amy's spaghetti sauce is a delicious and versatile recipe that can be used for a variety of dishes. Whether you're making a simple spaghetti and meatballs dinner or a more complex lasagna, this sauce is sure to please everyone at the table. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights or special occasions. So next time you're in the mood for a hearty and flavorful Italian meal, give Amy's spaghetti sauce a try. You won't be disappointed!

Related Topics