Best 6 Mimis Fantastic Thick Spaghetti Sauce Recipes

THICK N' HEARTY SPAGHETTI SAUCE

Steps:

• In a large pot (I use cast iron), quickly and thoroughly brown the ground beef.
• Drain and add mushrooms, followed by garlic (I use at least a tablespoon in this step), parsley (a lot), oregano, sage, and basil.
• Add tomatoes, sauce, and paste; stir together.
• Cook on med-high for 5-10 minutes, then reduce heat to med-low.
• Allow to simmer covered about one hour, stirring occasionally.
• Add garlic, pepper, basil, oregano, sage, and parsley to taste (also sugar).
• Cook covered on med-low for 2 hours.
• Add more seasoning to taste.
• Cook covered on med-low for another 30 minutes-1 hour.
• At this point, the sauce should be thick, cooked down about halfway.
• Serve with your favorite pasta or on slices of bread with parmesan or cheddar.

MIMI'S SPAGHETTI SAUCE

Steps:

• Put olive oil in stock pot.
• Add onion, garlic and green pepper. Saute over low heat until onion is translucent.
• Add ground beef and brown until thoroughly cooked. Drain excess grease.
• Add tomato paste and tomato sauce. Include one can water from each (about 2 cups water). Stir together until paste is mixed in well with other ingredients.
• Add basil, oregano, rosemary, thyme, bay leaves and pinch of sugar.
• Bring to a boil, then reduce heat and simmer on low for 1-2 hours.
• Serve over cooked pasta, with freshly grated parmesan cheese, salad and hot bread.

MIMI'S FANTASTIC THICK SPAGHETTI SAUCE

Steps:

• In a heavy pot, brown sausage and hamburg, breaking it up into smaller pieces.
• Add chopped onions and minced garlic and cook till meat is done; add tomato paste and stir until it is mixed in well.
• Add tomato puree, sauce, and water (when measuring the water, put it into the puree can to rinse it all out and then add to meat mixture).
• Add basil, brown sugar, salt, parsley, and black pepper and mix well.
• Add the Parmesan cheese (yes, to the the sauce) and mix it in well.
• Simmer on low for 2-4 hours stirring occasionally so it won't burn; if you think it needs some thinning down, add about 1/8 cup water at a time; don't add too much because you want it thick so it will stick to your pasta.
• Cook your spaghetti and enjoy! Eat what you want and freeze the rest in containers that will hold the amount you will eat at a sitting.

QUICK & THICK SPAGHETTI SAUCE WITH MEAT

Steps:

• Mix ground beef and cold water in a cold dutch oven. The beef will absorb the water like a sponge. As it cooks, the water will keep the ground beef from forming large clumps.
• Place over high heat.
• Add onion and spices. Stir occasionally.
• Allow meat to cook until all water evaporates.
• Cook a few minutes longer until the beef gets browned like the outside of a hamburger. The browning makes the sauce richer.
• Turn down the heat to simmer and add the jar of spaghetti sauce. Stir to combine.
• If you want a thinner sauce, add a 16 ounce can of diced tomatoes.
• Heat through.
• Hints: * If you can't get 96% lean ground beef, proceed with recipe, except don't allow the water to evaporate. Drain off the water and fat and return the meat mixture to the pot to brown.

SPAGHETTI SAUCE

Steps:

• Brown ground beef in a large sauce pan.
• Drain off fat.
• Saute onion and garlic in butter until soft.
• Add in drained ground beef and remaining ingredients.
• Simmer on low until flavors blend.
• Serve over noodles.

FREEZER SPAGHETTI SAUCE

Steps:

• Saute onions, garlic, celery, peppers, and mushrooms in vegetable oil until tender.
• Combine sauteed vegetables with tomatoes. Bring to a boil and simmer uncovered until thickened to your liking (1 1/2 to 2 hours).
• Stir often to prevent sticking.
• Ladle into clean quart jars, leaving 1 inch headspace.
• Remove air bubbles, wipe jar rims, and cap with properly preteated lids.
• When jars have cooled to room temperature, freeze.