Best 5 Ginas Spaghetti Sauce Recipes

GINA'S SPAGHETTI SAUCE

Steps:

• 1. Brown meat with onion, pepper and garlic. Drain excess fat.
• 2. In large pot, add all ingredients, except mushrooms. Bring to a boil, then reduce heat and simmer for 2 to 4 hours, making sure to stir occasionally. Don't let it stick!
• 3. About 10 minutes before serving, add mushrooms.
• 4. This makes about 2 1/2 quarts of sauce.

GINA'S BASIC SPAGHETTI SAUCE

Steps:

• 1. Prepare the tomatoes: drop them into a pot of boiling water for about a minute.
• 2. Drain and rinse with cold water.
• 3. Slip off the skins, cut out the \"core\", and coarsely chop.
• 4. Set aside.
• 5. In a large pot, heat the oil. Add onion and fennel seed.
• 6. Fry for a couple of minutes.
• 7. Add the pepper and garlic and fry a couple more minutes.
• 8. Add the rest of the ingredients.
• 9. Bring to a boil, lower heat, then simmer for as long as you can (at least an hour), stirring occasionally.
• 10. I cover the pot loosely when simmering.

GINA'S SEAFOOD PASSION PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
• Add the olive oil to a large high-sided skillet over medium-high heat. Add the shallots and garlic and saute until tender and fragrant, 3 to 4 minutes. Stir in the red pepper flakes, salt and pepper. Add the white wine and the crushed tomatoes. Season with salt and pepper and bring to a simmer. Add the shrimp and scallops, cover, and gently simmer for 5 minutes.
• Drain the pasta and add directly to the skillet and toss with the pasta and seafood. Serve sprinkled with chopped parsley and grated Parmesan cheese.

GINA'S SHRIMP SCAMPI WITH ANGEL HAIR PASTA

Steps:

• Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
• Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
• Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.

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.