rushed tomatoes, stewed tomatoes, and Hunts tomato paste into the pot. Add the
rushed tomatoes and Hunts tomato paste into the pot.
Add
t more fat into the sauce.
Drain the meat.
etter than Grandma Bell's sauce, and she's our 92
In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain.
Transfer to a 3-qt. slow cooker. Stir in the tomatoes, tomato paste and sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours.
Stovetop mushroom-beef spaghetti sauce : Prepare as directed in step 1. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
Cook meat over medium heat just long enough to get redness out.
Add onions, garlic, bell pepper, celery, salt, pepper and water.
Simmer 3 hours.
Add tomato paste and sauce.
Simmer 1 hour longer.
Add pinch of oregano, sweet basil, rosemary and 1 small can mushrooms.
Freezes well.
When I make spaghetti sauce, I double the recipe, because it takes so long to cook.
I freeze it and use this sauce in my lasagna and spaghetti.
We like it.
Grate up zucchini and carrot and saute in a little olive oil with garlic, oregano, basil, salt and pepper to taste.
Add puree, paste and a little water to desired consistency and let simmer for up to 5 hours (the longer the better!).
Or use your favorite spaghetti sauce recipe, adding the zucchini and carrot for added body and nutrients.
The kids (and dad) don't have to know they're eating their vegetables.
Fry hamburger with onion and pepper.
Drain the darn oil off after it's cooked.
Meanwhile, clean and slice mushrooms.
Boil in salted water.
Drain mushrooms, leaving 1/3 cup water.
Put in hamburger mixture, plus tomato paste and sauce.
Then add seasonings.
Let simmer awhile while you boil your spaghetti.
tir until melted.
Add tomato paste or sauce and salt and pepper
In frypan, brown hamburg and sausage (take out of casing and cut up).
Add onion and pepper and cook until soft; drain.
Put tomatoes in a saucepan (mashed).
Add sugar and Italian flakes to taste.
Add hamburger and sausage mixture to this.
Add tomato paste and sauce, mushrooms and spaghetti sauce.
Simmer for about 1 hour.
Next, add the carrots and tomato paste and stir frequently. You will
In a large frying pan, brown ground beef with onion, garlic and bell pepper.
Drain excess grease.
In a large saucepan (4-quart), combine remaining ingredients.
Refill tomato paste and sauce cans with water and add.
Add ground beef mixture.
Simmer on low heat for about 45 minutes.
Makes enough sauce for 1 pound of pasta.
Mix tomato paste and sauce with water; bring to boil.
Turn heat down to medium and add baking soda.
Break bubbles with a spoon so it doesn't boil over.
When bubbles are done forming, add garlic, parsley and basil leaf.
Saute ground meat, onion, celery and bell pepper until browned and crumbly.
Add salt and pepper, garlic powder and Italian seasoning, then add brown sugar, tomato sauce, tomato paste, Worcestershire sauce and mushrooms.
Cover and let simmer for 1 hour, stirring occasionally.
Chop onions, green pepper and garlic.
Heat oil in pan.
Add chopped ingredients and saute until tender.
Pour off oil.
Add tomatoes, tomato soup, tomato paste, Worcestershire sauce, oregano, bay leaves, red pepper and salt and bring to a boil. Cook 1/2 to 1 hour on low heat.
Brown ground beef or sausage and add to sauce.
boil. Stir in tomato paste. Simmer sauce, adding more tomato paste if needed, until
Heat olive oil in a large pot over medium heat. Saute garlic until golden brown. Stir in ground beef, onions and green pepper. Cook until beef is evenly brown, and onions are tender. Stir in flour until smooth. Stir in red wine, tomato sauce, chopped tomatoes, tomato paste, Worcestershire sauce and sugar. Season with salt, cayenne pepper, celery salt, oregano and basil. Simmer for 3 hours. Stir in mushrooms at the end of cooking period.
eat is browned, add the tomato paste, the water, the tomatoes, the
Remove sausage from casings and crumble into a 5-quart Dutch oven.
Add beef, onion and garlic.
Cook over medium-high heat, stirring often to break up lumps of meat, until browned, about 15 minutes.
Drain off any fat.
Stir in tomatoes with their liquid, wine, tomato paste, Worcestershire sauce, salt, sugar, parsley, basil, fennel seed and pepper.
Heat to boiling, stirring often. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally to prevent scorching.
Saute onion and bell pepper in butter until tender. Add ground beef.
Cook until meat loses pink color.
Add tomato paste, Worcestershire sauce, red pepper sauce, chili pepper and garlic. Mix well.
Simmer over low heat 3 to 4 hours.
Thin with tomato juice, if needed.