Spaghetti Sauce
 

Anyone have a delicious spaghetti sauce recipe?

If you want bolognese (has carrots and celery), this one sounds pretty good. I haven't made it, though.

Ingredients

For the bolognese:
1 tablespoon olive oil
1 large yellow onion, finely diced
2 carrots, finely diced
3 celery sticks, finely diced
4 garlic cloves, minced
1 1/2 teaspoons fresh thyme leaves
1 teaspoon dried oregano
2 pounds ground beef
1 1/2 teaspoons salt
1 teaspoon black pepper
3 tablespoons tomato paste
1/2 cup red wine
3 cups tomato sauce
splash of balsamic vinegar
1 pound of spaghetti
For the garnish:
freshly grated parmesan cheese
fresh basil leaves
cracked black pepper

Instructions

Heat the olive oil in a large pot (or pan with high sides) over a medium flame. Add the finely diced onions, carrots and celery and sauté until lightly golden and fragrant, about 5-7 minutes. Add in the minced garlic, oregano and thyme and cook for an additional 2 minutes.
Increase the flame to high and add the ground beef. Cook the meat evenly on all sides and break apart using a wooden spoon. Season the beef with the salt and pepper. Add in the tomato paste and toss to coat.
Pour in the red wine and let it reduce by half before adding the tomato sauce. Add the tomato sauce and balsamic vinegar. Mix well until fully incorporated. Once the sauce comes to a boil, reduce the flame to low and let it cook uncovered while you prepare the pasta.
Cook the spaghetti according to the package instructions and drain the water. To serve divide the pasta among the bowls and top with the meat sauce. For a garnish sprinkle with freshly grated parmesan cheese, basil leaves, and cracked black pepper. Enjoy!

SOMEBODY from NJ or NYC: Give your grandmother's Sunday Gravy recipe? OP, there was a long thread on this a few years ago. Maybe you could search for "gravy."

If you are looking for Marinara Sauce, I like the one from the Barefoot Contessa (Ina Garten). It's on the Food Network site. It's very easy. I would suggest doubling it, as it only makes less than two pints when finished. It freezes very well. Being elderly and tired, if I'm going to the trouble of making something from scratch I want to get a lot of mileage out of it. I suggest using good quality canned crushed tomatoes like Muir Glen.

It's gravy !!!!!

The spaghetti sauce at Bravo's Pizza is pretty darn good.

My friends make of me because of my turkey spaghetti. Parents love it always!

Here is mine:
Brown meatballs, sausage and pieces of pork in a few tablespoons of olive oil..or just brown a combo of ground beef/pork..
Add some chopped onions and minced garlic saute until softened.
Add 2 large cans of crushed tomatoes and 1 large can tomato puree..add 2 cans of water.
Salt, pepper and some crushed red pepper to taste..
Bring to a simmer and add a couple of basil leaves.
Allow to simmer for at least 2 hours...

Enjoy

:coolsmiley:

LOL - I have never heard anyone say Marinara Gravy!

Sorry a BK, I didn't mean marinara. Sunday gravy is not marinara. It's much more complex.

Yes, I've been told that if it has meat in it, it's gravy and if it is just tomatoes, it is sauce.

Potato / Potahto

Regardless of what it's called, they are all delicious.

Yes! It's all good, and sometimes it's better.

My favorite version of Marinara:

3-4 tbls Ex Virgin Olive oil
4-6 cloves garlic chopped
1 (28 ounce) can tomatoes, undrained (San Marzano are considered the best)
Lots of fresh Basil to taste
Salt and black pepper to taste
½ teaspoon oregano
Tiny dash of Red Pepper flakes
1 (16 ounce) package pasta or spaghetti of your choice.



In a bowl, squeeze tomatoes by hand. I like a chunky texture. Set aside.

Pour oil into a skillet to cover the bottom. Sauté garlic in oil until very very lightly browned - actually more like dark blonde - be careful not to burn.

Add tomatoes to garlic. Season with salt, black pepper and oregano. Bring to a boil and then immediately turn down heat to low. Simmer for 20 minutes -- don't overcook -- this is meant to be a quick sauce.

While sauce is cooking, prepare pasta. Bring large pot of salted water to a boil and then add pasta. Begin checking after 7 minutes and cook until firm but neither hard nor sticky.

Drain in a colander, return to pan and add a small amount of sauce to coat pasta to keep from clumping. Put into individual serving bowls and top with the Marinara.

Serve with a good grated cheese most use Parmigiana, I prefer Locatelli Romano cheese.

Enjoy.

When I was a kid, my parents bought a set of encyclopedias for me, and they received a Life Magazine Picture Cookbook. It has recipes from some top restaurants of the late fifties. We love the book so much that we had it re-bound several years ago. This one from Mama Leone's in NYC is one of my favorites:

Ingredients:
2 medium tomatoes peeled and diced
4 cups tomato puree
1 lb ground beef
4 oz italian hard salami (diced into 1/2" squares)
1 beef marrow bone (optional)
1 cup chopped onion
1/2 cup olive oil
1/2 cup butter
2 minced garlic clove
6 bay leaves
1/2 cup chopped parsley (fresh)
2 tsp oregano
1/2 tsp ground allspice
crushed red pepper to taste
1 tsp salt
Freshly ground black pepper
(Dried herbs can be used, but fresh are better)
NOTE: I double the recipe and use 2-28 oz cans of puree and 1 28oz can of San Marzano tomatoes crushed by hand

Saute onion in olive oil and butter for 10 minutes, add garlic and bay leaves, cover and simmer for 10 minutes. Add beef and salami and saute for 10 minutes , stirring frequently.Add tomatoes and all other ingredients. Bring to a boil, reduce heat, cover and simmer for 1 hour, stirring occasionally. Remove bone and bay leaves.