MAMA'S SPAGHETTI SAUCE

This spaghetti sauce is just perfect.  It is a perfect sauce to serve over your favorite pasta but it is also good to use with cabbage rolls, meatball subs, meatloaf, or anything else that might call for a tomato based sauce.  I got this recipe from a friend, who got it from a friend. who got it from a friend.  I don't know how far this goes back but all I know is I am glad I was on that friend list.

I have posted this tip on another post but I thought it could stand repeating.  When you do serve this sauce over pasta, be sure to add a substantial amount of olive oil to your pasta water to keep it from sticking (oh and don't forget to add salt).  My other tip to keep pasta from sticking is do not rinse but just add a little bit of sauce to the pasta....just enough to coat and even if you refrigerate them, they will not stick.

I am in a hurry today so not a lot of time to write so I am going to just leave it here.  Also, I have several meatball recipes that I like to use.  I have posted one and if you click on this link, it will take you there.  It is a post from when I made homemade spaghetti sauce from fresh tomatoes but if you will scroll all the way down the page, you will find the meatball recipe!  I will post another one when I get a chance....hopefully I can tonight!

Oh, and the first recipe here is for one recipe.  The recipe that follows is for about five times that amount.  I always make the second so I have some left over!

MAMA'S SPAGHETTI SAUCE

1/2 cup Olive Oil
1 small Yellow Onion, chopped
4 Garlic cloves, minced
1-12 ounce can Tomato Paste
3-1/2 cans Water
1-1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 cup Brown Sugar

NOTE; I usually take the above recipe and increase it so I can have it more than one time and some to freeze.  It is also great for large groups.  Here are the amounts if you would like to make more!

1/3/4 cups Olive Oil
4 regular size Yellow Onion, chopped
1/4 cup Garlic, minced
5-12 ounce cans tomato paste
3-4 quarts of water (I add 2 quarts and then add 1 quart at a time until I get it the consistency I want)
1/2 cup Brown Sugar

Saute onion and garlic in oil for about 10 minutes, stirring occasionally.  Add tomato paste and water.  Stir well.
Increase heat and add remaining ingredients.
When boiling, reduce to low and simmer for 45 minutes to 1 hour.

Note:  A regular recipe makes 4-1/2 cups sauce.

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ENJOY!

CLICK HERE FOR PRINTABLE RECIPE!

QUICK FIX SPAGHETTI SAUCE

 I had high hopes of cooking something really special for debate night.  Well, the day got away from me and before I knew it, it was 4:00, I was still in Beaumont at my Moms and had not even been to the grocery store.  What to do, what to do?????

I decided to cheat!  Ha!  

My very favorite spaghetti sauce is Rao's Homemade (pictured above.  I buy it at HEB and it is literally so much like homemade.  I have a great homemade spaghetti sauce recipe but it takes several hours from beginning to end.  So, last night I decided that I needed another plan.  I love combining barbeque sauces so I decided to do the same thing with my spaghetti sauces and do a little tweaking!

This was what I came up with.

First, I made my meatballs using my recipe.  When you click the "recipe" link or the meatball picture, scroll down until you get to the meatball recipe.

Second, I melted 2 tablespoons of butter in my large dutch oven and added a carton of pre-diced white onions with green bell peppers along with another small container of just diced onions. I think it was either 7 or 8 ounces.  I sauteed them along with about 8-10 cloves of minced garlic until tender.

I poured in all three of the above spaghetti sauces and stirred well.  I then added 2-3 tablespoons of garlic powder.  

Thirdly, add the meatballs to the spaghetti sauce and continue to simmer for at least 30 minutes, stirring frequently.

Serve over angel hair pasta that has been cooked al dente.  Serve with freshly, grated parmesan cheese.

Okay, forget the limes!  I am including this picture from a previous post because it is what I use to grate my parmesan cheese.  It is so quick and easy!  It will take the chore out of grating cheese!

In my opinion, unless you just want the satisfaction of knowing you have made the spaghetti sauce from scratch, then this recipe is as close as it gets to homemade. 

And, if you need to shave more time off...then make a meat sauce instead of meatballs.  Just combine all of the meat and fresh onion, bell pepper, garlic, garlic salt and garlic powder.  Pan fry the meat until crumbly and thoroughly cooked.  Pour off grease and pour in the spaghetti sauces. 

Try it and let me know how you like it!