Best 20 Italian Spaghetti Sauce Recipes

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**Discover the Delights of Authentic Italian Spaghetti Sauce: A Journey Through Culinary Traditions**

Indulge in the rich flavors of Italy with our comprehensive guide to crafting an authentic spaghetti sauce. From the classic tomato-based sauce to unique regional variations, this article offers a culinary journey that will transport you to the heart of Italy. Explore the secrets behind creating a flavorful sauce using fresh ingredients, traditional techniques, and a touch of culinary passion. Discover the art of simmering tomatoes, herbs, and spices to achieve a perfectly balanced sauce that captures the essence of Italian cuisine.

Our collection of recipes caters to diverse tastes and preferences. Dive into the simplicity of the classic tomato sauce, where the natural sweetness of tomatoes shines through. Embark on a culinary adventure with the aromatic basil pesto sauce, a symphony of fresh basil, pine nuts, and Parmesan cheese. Experience the rustic charm of the hearty meat sauce, a combination of ground beef, pork, and sausage simmered in a rich tomato sauce.

Let your taste buds dance with the spicy kick of the arrabbiata sauce, featuring crushed red peppers that add a vibrant heat. Indulge in the velvety smoothness of the creamy Alfredo sauce, a delectable blend of butter, cream, and Parmesan cheese. Elevate your culinary skills with the sophisticated puttanesca sauce, a savory combination of tomatoes, olives, capers, and anchovies.

Prepare to be captivated by the timeless flavors of these authentic Italian spaghetti sauces. With each recipe carefully curated to reflect regional traditions and culinary expertise, this article offers a journey through the diverse culinary landscapes of Italy. Embark on this culinary adventure and discover the secrets to creating a truly exceptional spaghetti sauce that will leave your taste buds craving for more.

Let's cook with our recipes!

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Italian Spaghetti Sauce with Meatballs image

This is a recipe I got from my mother years ago -- it's great.

Provided by Jeremy

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

Time 2h20m

Yield 6

Number Of Ingredients 17

1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
¾ teaspoon dried basil
½ teaspoon ground black pepper

Steps:

  • In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  • In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g

SLOW-COOKER MEATY ITALIAN SPAGHETTI SAUCE



Slow-Cooker Meaty Italian Spaghetti Sauce image

If you've been searching for "the one," that is a reliably delicious spaghetti sauce that will please the family, freeze well and get better overnight, we humbly suggest this recipe. No hard-to-find ingredients here, just everything you'd expect to be in a basic red sauce. Before stewing to perfection in your slow cooker, this sauce does require a crucial couple minutes of skillet time. Taking the 15 minutes to brown Italian sausage and onions to golden-brown perfection doesn't just bring out the best in these ingredients, it also leads to a sauce that's considerably more delicious than it would be otherwise. And after you do it, it's just a matter of tossing all the ingredients into the pot and letting them simmer together into a rich and savory red gravy!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 24

Number Of Ingredients 13

2 lb bulk Italian pork sausage or ground beef
2 large onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes

Steps:

  • Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
  • Spoon sausage mixture into cooker.
  • Stir in remaining ingredients.
  • Cover; cook on Low heat setting 8 to 9 hours.

Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g

ITALIAN SAUSAGE SPAGHETTI SAUCE



Italian Sausage Spaghetti Sauce image

True, a jarred sauce offers wonderful convenience. But a homemade version absolutely can't be beat! Try this versatile sauce over pasta, in a lasagna or stuffed in shells. Angus Barsch - Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings (about 2 quarts).

Number Of Ingredients 11

2 pounds bulk Italian sausage
2/3 cup chopped onion
2 teaspoons minced garlic
2 pounds plum tomatoes, diced
2 cans (14-1/2 ounces each) beef broth
2 cans (6 ounces each) tomato paste
2 tablespoons brown sugar
2 teaspoons Italian seasoning
1/4 teaspoon ground cinnamon
2 cups shredded part-skim mozzarella cheese
Hot cooked spaghetti

Steps:

  • In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese., Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.

Nutrition Facts : Calories 231 calories, Fat 13g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 778mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein.

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Grandma's Old Italian Spaghetti Sauce with Meatballs image

Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.

Provided by cherbear

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

Time 8h

Yield 12

Number Of Ingredients 21

2 tablespoons olive oil
3 whole garlic cloves, peeled
2 pig's feet
1 pound pork neck bones
2 (6 ounce) cans tomato paste
1 ½ cups water
2 (28 ounce) cans tomato puree
1 tablespoon white sugar
1 teaspoon black pepper
¾ teaspoon baking soda
1 (16 ounce) loaf fresh Italian bread, torn into 2-inch pieces
1 cup water
6 eggs, beaten
1 pound ground pork
1 pound ground veal
1 pound ground beef
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
6 hard-boiled eggs, peeled

Steps:

  • Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
  • Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
  • Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
  • Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g

CHUNKY ITALIAN SPAGHETTI SAUCE



Chunky Italian Spaghetti Sauce image

Zesty traditional spaghetti sauce.

Provided by Soulfood

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

Time 45m

Yield 6

Number Of Ingredients 9

2 (16 ounce) cans diced tomatoes
2 (15 ounce) cans tomato sauce
1 tablespoon garlic powder
2 teaspoons white sugar
2 teaspoons dried parsley
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper

Steps:

  • Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

Nutrition Facts : Calories 75.8 calories, Carbohydrate 15.1 g, Fat 0.3 g, Fiber 3.5 g, Protein 3.4 g, Sodium 1166.3 mg, Sugar 11.1 g

FRANK'S ITALIAN SAUCE (SPAGHETTI SAUCE)



Frank's Italian Sauce (Spaghetti Sauce) image

Provided by Food Network

Time 3h20m

Yield 16 servings

Number Of Ingredients 17

2 pounds ground beef
4 eggs
1 1/2 cups plain bread crumbs
3/4 cups grated Pecorino Romano cheese
2 garlic cloves, chopped
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh parsley leaves
1/4 cup olive oil
1 medium onion, chopped
1 garlic clove, chopped
1 (6-ounce) can tomato paste
2 (28-ounce) cans ground tomatoes
3/4 (28-ounce) can water (from empty ground tomato can), or 21 ounces water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chopped fresh parsley leaves

Steps:

  • For the meatballs: Combine all ingredients except the olive oil in a large bowl. Mix well. Form about 16 meatballs and place on a platter. Heat the olive oil in a large skillet and fry meatballs over medium heat until browned. Repeat until all meatballs are browned. Place meatballs on new clean platter. Do not discard the oil.
  • For the Gravy: In the skillet, heat the reserved oil, add the onion and garlic and saute for approximately 2 minutes. Add the tomato paste and cook on medium heat for 3 minutes, stirring constantly. Fill the empty tomato paste can full of water, add to the skillet, and cook for 1 minute, stirring. Remove from heat and set aside.
  • In an 8-quart saucepan, add the ground tomatoes and cook on medium heat for 5 minutes. Fill the empty ground tomato can 3/4 full of water and add to the saucepan, along with the tomato paste mixture from the skillet and the reserved browned meatballs. Mix thoroughly but carefully with a wooden spoon so as to not break the meatballs. Add the salt, ground pepper, and parsley and cook on medium heat for 15 minutes, then cover and cook on low heat for 2 1/2 hours, stirring every 15 minutes to prevent sticking and burning on bottom of pan. Serve over al dente pasta and sprinkle with some grated Pecorino Romano cheese, along with crusty Italian bread and a good bottle of red wine.

SPAGHETTI BOLOGNESE SAUCE (BEEF AND ITALIAN SAUSAGE)



Spaghetti Bolognese Sauce (Beef and Italian Sausage) image

I've been working on this recipe for years--tweaking and fussing, and I believe it is about ready. My family and friends love it. I also use it as meat sauce filling for lasagna.

Provided by Pokey in San Antonio

Categories     Sauces

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 22

1 lb ground beef
1 lb link Italian sausage
3 (8 ounce) cans tomato sauce
2 (8 ounce) cans tomato paste
1 (14 ounce) can diced tomatoes (drained)
1 1/2 cups onions (diced)
1 cup bell pepper (diced)
1 cup mushroom (sliced)
1 cup red wine
3 garlic cloves (minced)
2 tablespoons olive oil
1 -2 tablespoon sugar
3 teaspoons basil
1 teaspoon black pepper
2 teaspoons marjoram (dried)
2 teaspoons thyme
1 teaspoon salt
1 teaspoon paprika
2 tablespoons mozzarella cheese (grated)
2 tablespoons parmesan cheese (grated)
1 teaspoon cornstarch
1 tablespoon water

Steps:

  • Brown ground beef, season to taste with salt and pepper, drain and set aside.
  • Cut link sausage up into meatball size pieces, brown, drain, and set aside. I use Thomasville Hot. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.
  • Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
  • Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna.
  • Simmer on medium low for at least one hour, stirring occasionally.
  • When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
  • When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.

SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS



Sunday Gravy (Real Italian Spaghetti Sauce)and Meatballs image

Sauce the way mamas in ital make it--meatballs that melt in your mouth. If I was on death row this is what I would want! God's honest truth! PLEASE PLEASE use it for Recipe #73939--it's amazing.

Provided by Bri22

Categories     Sauces

Time 3h10m

Yield 16 serving(s)

Number Of Ingredients 15

olive oil
1 lb bone in country-style spareribs or 1 lb pork neck bones
1 lb mild Italian sausage
5 garlic cloves (I use 5)
1/2 cup tomato paste, less than
3 (14 1/2 ounce) cans peeled whole tomatoes (or if you want use peeled fresh tomatoes from the garden)
salt and pepper
fresh basil leaf (you can buy it in the produce section)
3 garlic cloves, minced
1 lb ground beef
3/4 cup Italian breadcrumbs
3 eggs
1/2 cup parmesan cheese or 1/2 cup finely grated pecorino romano cheese
3 tablespoons chopped fresh Italian parsley
salt and pepper

Steps:

  • SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
  • Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
  • Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
  • Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
  • I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.

GRANDMA'S ITALIAN SPAGHETTI SAUCE



Grandma's Italian Spaghetti Sauce image

This is my grandmother's recipe from Italy. It is wonderful. I have gotten rid of all other sauce recipes because this one is so good. It is also wonderful over rice and by itself. I love it because it tastes too good and is very filling so it lasts more than 2 meals.

Provided by Nicole Gray

Categories     Sauces

Time 57m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
1 onion, chopped
1 bell pepper, chopped
2 teaspoons chopped garlic
2 lbs ground beef round
1 (28 ounce) can tomatoes (28 or 32 oz)
1 (8 ounce) can tomato paste
4 (4 ounce) jars whole mushrooms, drained
3 tablespoons chili powder
2 tablespoons Worcestershire sauce

Steps:

  • Saute garlic, onion and bell pepper in oil until onion and pepper are translucent.
  • Add beef to onion-pepper mix.
  • Cook til you no longer see pink; drain well and then return to pot.
  • Add tomatoes with juice, paste, chili powder and Worcestershire; mix well.
  • Simmer for 20 minutes.
  • Add mushrooms; mix well.
  • Simmer 10 minutes longer.
  • Serve over hot pasta.
  • I like angel hair with this sauce--it gives it a unique texture.
  • I use Georgio bottled mushrooms, Del Monte Tomatoes, Hunts Paste, Lea& Perrins Worcestershire Sauce, McCormick Chili powder.
  • All the rest are fresh ingredients.
  • This is an old family recipe.
  • Once you taste it, you will never go back to any other sauce.

REAL ITALIAN SPAGHETTI SAUCE



Real Italian Spaghetti Sauce image

My mother who is Italian-born was taught this recipe by her mother before teaching me. I hope you enjoy it.

Provided by Tina Dirmyer

Categories     Sauces

Time 3h30m

Yield 3-4 quarts

Number Of Ingredients 12

2 tablespoons olive oil
1 medium onion, chopped
2 -3 cloves garlic, minced
1/2 lb pork ribs
1 (28 ounce) can tomato puree
1 (28 ounce) can crushed tomatoes
1 tablespoon salt
1 teaspoon fresh ground black pepper
2 tablespoons parsley
2 tablespoons basil
1 tablespoon garlic powder
1 teaspoon onion powder

Steps:

  • In a large dutch oven, heat the olive oil.
  • Add onions& garlic and cook until just beginning to brown.
  • Add Pork and cook until browned on all sides.
  • Add Tomato Puree and Crushed Tomatoes and stir well.
  • Add spices (add more or less to your liking) and bring to a boil, stirring often, for about 20 minutes Turn heat down to low and simmer for about 2-2 1/2 hours, stirring often.

SPAGHETTI WITH MEAT SAUCE – AUTHENTIC ITALIAN STYLE



SPAGHETTI WITH MEAT SAUCE – AUTHENTIC ITALIAN STYLE image

Categories     Beef

Number Of Ingredients 17

1/4 cup extra virgin olive oil, divided
1 1/2 lbs lean ground beef (85% or 90%)
1 medium carrot, finely grated (about 1/2 cup)
1/2 medium yellow onion, finely diced (about 1/2 cup)
4 cloves garlic, finely minced
2 (28 oz) cans crushed Roma tomatoes (I recommend Contadina)
1/4 cup chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp dried rosemary, crushed
3/4 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried sage
2 bay leaves
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1/2 - 1 cup chicken or beef broth, to thin sauce if desired

Steps:

  • In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside. Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally. Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS, SAUSAGE AND STEW BEEF



Italian Spaghetti Sauce With Meatballs, Sausage and Stew Beef image

My mother-in-law has a life-long friend named Rosie, a dear Italian woman, who shared with us her family recipe for a hearty spaghetti sauce. I usually omit the ribs, as I'm not that much of a carnivore! Oftentimes I just make the meatballs with the sauce. No need to fry or bake the meatballs, add just add carefully to the hot sauce, then simmer.

Provided by wirkwoman1

Categories     Meat

Time 3h5m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 teaspoons oil
6 pieces stewing beef
3 Italian sausages
1/2 lb boneless rib
12 ounces tomato paste
30 ounces water
1/4 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon parsley
1 tablespoon salt
1/4 cup onion, diced
1/2 loaf Italian bread (3 days old)
1 lb hamburger
2 eggs
1/4 cup romano cheese, Grated (a large handful)
1 dash garlic salt
1 dash pepper

Steps:

  • Pour oil into skillet. Cook stew beef, sausages and ribs until brown.
  • Add onion and continue to cook until the onions turn golden brown.
  • Remove all meats except for the beef and put them in a dish and cover to keep warm. Add beef, onions, tomato paste, water, and spices, to a heavy bottomed dutch oven, mixing well.
  • Cover and cook 1½ hours. Return meats to pan and cook an additional ¾ hours.
  • Add warm water to the dry bread. Squeeze out 2 handfuls and put into large bowl.
  • Add hamburg, eggs, Romano cheese, garlic salt and pepper.
  • Mix all of the Meatball's ingredients together. Shape into meatballs and add to sauce 25 minutes before the sauce is done. Watch carefully for burning.

Nutrition Facts : Calories 457.2, Fat 28.9, SaturatedFat 11, Cholesterol 136.7, Sodium 1853.4, Carbohydrate 19.7, Fiber 2.6, Sugar 6, Protein 29.5

AUTHENTIC ITALIAN SPAGHETTI SAUCE



Authentic Italian Spaghetti Sauce image

Make and share this Authentic Italian Spaghetti Sauce recipe from Food.com.

Provided by Gingerbear

Categories     Sauces

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

8 large fresh tomatoes, diced into small pieces
1/2 cup olive oil
8 cloves fresh garlic, chopped or minced
3/4 cup fresh basil, minced
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1/4 teaspoon crushed red pepper flakes

Steps:

  • To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
  • Add garlic and cook until tender.
  • Add fresh tomatoes and cook until heated through.
  • Stir in basil, crushed red pepper, black pepper and salt.
  • Serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese.

HOMEMADE ITALIAN SPAGHETTI SAUCE AND MEATBALLS



Homemade Italian Spaghetti Sauce and Meatballs image

All good things come to those who wait and this spaghetti and meatballs recipe is proof of that. Simmer the sauce for so long really brings out the robust tomato and garlic flavors. Sprinkling Parmesan cheese at the end brings another depth of cheesy flavor. The tender meatballs soak up all the yummy sauce while cooking. Serve...

Provided by Julia Ferguson

Categories     Beef

Time 7h

Number Of Ingredients 24

SPAGHETTI SAUCE
olive oil (enough to just cover the bottom of the pan)
3-5 clove garlic, peeled
3-4 can(s) tomato paste (6 oz each)
2-3 can(s) tomato sauce (28 oz each)
1-2 can(s) tomato puree (28 oz each)
1 Tbsp Italian seasoning
1/2 - 1 Tbsp garlic powder
1 tsp ground black pepper
1-2 bay leaves
salt, to taste (the Parmesan cheese at the end will add to the saltiness as well)
1 pinch sugar
1-2 large handful of Parmesan cheese, at the end
MEATBALLS
2-3 lb ground sirloin
1-2 lb ground chuck
1 large onion, finely chopped
2-3 clove garlic, finely chopped or grated
1/2 - 1 tsp Italian seasoning
1-2 tsp ground black pepper
1 Tbsp dried parsley
1-2 handful of Italian bread crumbs
1-2 handfuls of Parmesan cheese
2-3 eggs (depends on the moisture content of the meat)

Steps:

  • 1. This makes a lot of sauce, so you will need a very large soup pot with a good weight to it.
  • 2. Cover the bottom of the pan with olive oil (you want just enough to barely cover the bottom of the pan) begin to warm the oil gently.
  • 3. Place peeled garlic cloves in oil, on low heat cook cloves until just starting to lightly blister. Do not let the garlic brown or burn. Remove garlic.
  • 4. Add tomato paste, one can at a time, thoroughly incorporating the olive oil into the tomato paste each time. I find this is easier to do with a wire whisk.
  • 5. Add tomato puree mixing thoroughly. Add tomato sauce and mix well.
  • 6. At this point, some water can be added, as the sauce will be cooking for at least 6 hours and will thicken as it cooks. I wouldn't add more than 2 of the paste cans full of water. Mix well.
  • 7. Add Italian seasoning, garlic powder, bay leaves, and salt. Additional cloves of garlic can be added. depends on how garlicky you want the sauce.
  • 8. Cover pan with lid cocked and simmer on low for at least 6 hours. Stirring occasionally, to keep the sauce from sticking to the bottom. While the sauce is getting hot, mix together the meatballs, see below.
  • 9. My mother used veal in her meatballs. The price of veal is so expensive I have started using ground sirloin and ground chuck. The rule of thumb here is to use 2 parts lean veal or sirloin to 1 part ground chuck.
  • 10. Mix together, ground sirloin (or veal), ground chuck, finely diced onion, garlic, Italian seasoning, ground black pepper, parsley, bread crumbs, Parmesan cheese, and eggs.
  • 11. Using a spoon (I like to use my large cookie scoop), take a good amount of meat mixture and roll in the palm of your hand, forming a ball. The meatballs should hold together and be about the size of a golfball. I like to get a plateful of meatballs made then drop them into the hot sauce. Then go back and make another plateful to be dropped in the sauce. Repeat until all meatballs have been added to the sauce. Gently, so as not to break up meatballs, push and stir the sauce to get the meatballs down into the sauce.
  • 12. Cover with lid cocked, so steam can escape and thicken the sauce. Simmer on low on the stovetop. After about 1/2 hour check the meatballs and stir carefully, making sure the meatballs do not stick. The sauce and meatballs should cook for at least 6 hours or longer if you like. About 1 hr before serving add a pinch of sugar and stir well, being careful not to break up the meatballs. Add the Parmesan cheese. Mom never stirred the cheese into the sauce, she just let it melt into the sauce. Be careful after adding the sugar and cheese, as they could cause the sauce to stick on the bottom. Remove bay leaves before serving.
  • 13. Serve sauce and meatballs over hot cooked pasta and a sprinkle of Parmesan cheese on top.

SPAGHETTI SAUCE WITH ITALIAN SAUSAGE



Spaghetti Sauce With Italian Sausage image

I've had this recipe for years. It's the best spaghetti sauce I've found. The key is the Burgundy wine and a good Italian sausage.

Provided by DebiMcG

Categories     Sauces

Time 3h30m

Yield 16-20 serving(s)

Number Of Ingredients 20

4 lbs good quality sweet Italian sausage
4 cups chopped yellow onions
1 cup chopped parsley
3 cups chopped bell peppers (mix red & green)
1 1/2 lbs sliced mushrooms
8 garlic cloves
1 tablespoon rosemary
1 tablespoon turkish oregano
1 tablespoon thyme
1 tablespoon basil
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons sweet marjoram
3 bay leaves
1 tablespoon sugar
1 teaspoon salt (optional)
1 1/2 teaspoons cracked black pepper
1 (28 ounce) can tomato sauce
4 (1 lb) cans tomatoes, cut up
2 (6 ounce) cans tomato paste
3 cups Burgundy wine

Steps:

  • Start browning Italian sausage in large (11 quart) stockpot, breaking it up as it cooks.
  • When still slightly pink, add onions, parsley, peppers, mushrooms & garlic. Cook until sausage is done. Add spices, mix and cook another couple minutes, then add tomatoes, tomato sauce, tomato paste & Burgundy wine.
  • Bring to just boiling, reduce heat. Cover and let simmer a minimum of 3 hours - longer is better. Stir occasionally.
  • Serve over your favorite pasta.

ITALIAN SPAGHETTI SAUCE



Italian Spaghetti Sauce image

Here's a great recipe from my sister-in-law. She makes it for us everytime we go up to visit. It is so great to come in from a full day of sight-seeing to a house that smells so good! Now when I make it I freeze the extra for easy leftovers.

Provided by Momma Jenny

Categories     Sauces

Time 8h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 lbs sausage or 2 lbs ground beef
3 medium onions, chopped (about 2 1/4 cups)
2 cups sliced mushrooms
6 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (29 ounce) can tomato sauce
1 (12 ounce) can tomato paste
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Steps:

  • Cook sausage, onions, mushrooms, and garlic in skillet over medium heat for 10 minutes. Drain. Transfer to slow cooker.
  • Stir in remaining ingredients.
  • Cover. Cook on Low 8-9 hours.

SLOW COOKER ITALIAN SPAGHETTI SAUCE



Slow Cooker Italian Spaghetti Sauce image

Thick and rich tomato sauce. I like to cook pork in this recipe: ham hocks, pork chops, or pork roast.

Provided by Rick Falsetta

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

Time 4h5m

Yield 10

Number Of Ingredients 6

1 (46 fluid ounce) can tomato juice
2 (29 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons white sugar, or more to taste
1 tablespoon dried basil
¼ teaspoon ground black pepper

Steps:

  • Stir tomato juice, tomato sauce, tomato paste, sugar, basil, and pepper together in a slow cooker.
  • Cook on Low 4 to 6 hours.

Nutrition Facts : Calories 85.5 calories, Carbohydrate 20.1 g, Fat 0.4 g, Fiber 3.6 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 1331.9 mg, Sugar 15.6 g

ITALIAN SPAGHETTI WITH MEAT SAUCE



Italian Spaghetti With Meat Sauce image

This recipe comes from my family's cookbook, and I think was submitted by my aunt. The slow cooking is what gives the sauce its great flavor, but don't add too much spaghetti to the sauce or you won't be able to taste it. You could also just dish the sauce onto the spaghetti, instead of combing them. This is a great dish to make when you need to feed a lot of people, because it makes a ton of food. Don't forget to take out the bay leaves!

Provided by Lydias Mama

Categories     Spaghetti

Time 3h30m

Yield 12-15 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef
1/2 medium onion, chopped
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 cups water
2 bay leaves
2 tablespoons parsley flakes
2 teaspoons oregano
2 minced garlic cloves or 2 garlic salt, to taste
salt and pepper, to taste
1 tablespoon sugar
parmesan cheese or romano cheese, to taste
spaghetti noodles

Steps:

  • Brown hamburger and onion in dutch oven or large pot.
  • Add all other ingredients and stir well.
  • Cover and cook over medium-low heat, partially covered (allow steam to escape) for about 3 hours, stirring frequently.
  • About 1/2 hour before serving time, cook the spaghetti noodles according to package directions.
  • Remove the bay leaves from the meat sauce and combine with pasta.
  • Add cheeses just before serving.

SLOW-COOKER MEATY ITALIAN SPAGHETTI SAUCE



Slow-Cooker Meaty Italian Spaghetti Sauce image

If you've been searching for "the one," that is a reliably delicious spaghetti sauce that will please the family, freeze well and get better overnight, we humbly suggest this recipe. No hard-to-find ingredients here, just everything you'd expect to be in a basic red sauce. Before stewing to perfection in your slow cooker, this sauce does require a crucial couple minutes of skillet time. Taking the 15 minutes to brown Italian sausage and onions to golden-brown perfection doesn't just bring out the best in these ingredients, it also leads to a sauce that's considerably more delicious than it would be otherwise. And after you do it, it's just a matter of tossing all the ingredients into the pot and letting them simmer together into a rich and savory red gravy!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 24

Number Of Ingredients 13

2 lb bulk Italian pork sausage or ground beef
2 large onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes

Steps:

  • Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
  • Spoon sausage mixture into cooker.
  • Stir in remaining ingredients.
  • Cover; cook on Low heat setting 8 to 9 hours.

Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g

ITALIAN SAUSAGE SPAGHETTI SAUCE



Italian Sausage Spaghetti Sauce image

Recipe by Rita Futral, as reported by Helen Dollaghan in the Oct. 27, 1985, edition of The Denver Post. The recipe comes from the first place winner in the Hunt-Wesson national spaghetti contest. Note: The recipe is posted as the original, but I have no experience adding the cheese with such a long cooking time. I'd add it towards the end fearing it would settle and possible stick or, worse, burn.

Provided by gailanng

Categories     Meat

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 19

1 tablespoon olive oil
2 lbs Italian sausage (if not using bulk, remove casing)
1 medium garlic clove, pressed (the more the better)
1 (6 ounce) can tomato paste
1 (28 ounce) can whole tomatoes (pureed in blender or food processor)
1 (8 ounce) can tomato sauce
1 whole onion
1/2 green bell pepper, seeded but not chopped
1 cup grated parmesan cheese or 1 cup shredded cheddar cheese
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon fennel seed
1/2 cup chopped fresh parsley
4 ounces fresh mushrooms, sliced
salt
pepper
cooked spaghetti
additional grated parmesan cheese (to garnish)

Steps:

  • Heat oil in Dutch oven over moderate heat. Crumble in Italian sausage, add garlic and cook until meat loses red color. Remove meat from pan and drain off all but about 1 tablespoon of grease.
  • Whisk in tomato paste and cook over moderate heat about five minutes, stirring frequently (tomatoes burn quickly). Whisk in pureed tomatoes and tomato sauce, then add whole onion, green pepper, cheese (a little at a time to avoid clumping), sugar, oregano, basil and fennel seed. Add sausage. Bring just to boil, reduce heat and simmer, covered, about 1 1/2 hours. (Sauce will splatter if heat is too high.).
  • Add parsley and mushrooms during last 5 minutes of cooking time. Remove onion and green pepper. Add salt and pepper. Serve over spaghetti, garnished with additional Parmesan cheese.

Nutrition Facts : Calories 690.2, Fat 49, SaturatedFat 17.9, Cholesterol 100.9, Sodium 2519, Carbohydrate 24.3, Fiber 4.5, Sugar 12.5, Protein 39.5

Tips:

  • Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your sauce will be.
  • Roast your tomatoes: Roasting tomatoes intensifies their flavor and gives the sauce a smoky depth of flavor.
  • Use a variety of herbs: Italian herbs like basil, oregano, and thyme are a classic addition to spaghetti sauce. Feel free to experiment with other herbs like rosemary, marjoram, or sage.
  • Don't overcook the sauce: Spaghetti sauce should be simmered gently for at least 30 minutes, but no longer than an hour. Overcooking can make the sauce bitter.
  • Taste the sauce as you go: Season the sauce to taste with salt, pepper, and other spices. You may also want to add a bit of sugar to balance out the acidity of the tomatoes.

Conclusion:

Spaghetti sauce is a versatile and delicious sauce that can be used to create a variety of pasta dishes. It's also a great way to use up leftover tomatoes. With a few simple ingredients and a little bit of time, you can make a delicious spaghetti sauce that your whole family will love. So next time you're looking for a quick and easy meal, give this spaghetti sauce recipe a try.

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