[DennisDee]

Try anyone of the previous recipes in a pressure cooker for about 60-75 minutes. Quick & EZ!

[Stu from NYC]

Originally Posted by CoachKandSportsguy

CoachK's Award Winning Heart Healthy Pasta meat sauce (Sportsguy's Heart Award)


CoachK's job:
Large can of diced tomatoes (15 oz) no salt added
Large can of crushed tomatoes (15 oz) no salt added
Small can of tomato paste no salt added

Combine into stock pot
Add oregano, basil, garlic and Italian seasoning to taste ( by eyeball no hard measurements)

Sportsguy's job:
Chop up 1 yellow bell pepper
Chop up 1 small or 1/2 large sweet onion
Chop up 1/2 box mushrooms

Sautee in EVOO -> bell pepper, onion and mushrooms until soft

Mix into sauce in stock pot

Brown 16-20 oz package of ground turkey in EVOO in pan after vegetables

Combine into stock pot and mix well.

Cover and Simmer for 1 - 2 hours to break down spices to flavor the sauce
Stir occasionally to mix spices within sauce.

Cover for thinner sauce, uncover for thicker sauce and messier stove top.

working together, combine time @ 30 minutes
Ideal start time 4:00 pm for 6:30 dinner

Warm hearty bread to go with whole wheat spaghetti

Similar to recipe I use, without meat, bur never get a good tomato flavor despite using 2 cans tomato paste

[OrangeBlossomBaby]

Originally Posted by Stu from NYC

Similar to recipe I use, without meat, bur never get a good tomato flavor despite using 2 cans tomato paste

Skip the pepper and onion, add another small can of tomato paste and add water - enough to fill each of the two large cans of tomato product.

Simmering longer with no cover will reduce the sauce, blend the herb and turkey flavors into it, and thicken it back up.

Also, pick one - oregano or basil. If you're looking for the tomato taste, then you'll want to not mix too many herb flavors.

Also - if the stovetop is getting splattered when the sauce is simmered uncovered, then use a bigger pot. OR lower the heat. It should be on a sporadic SLOW thick bubble, and not boiling regularly. The longer it cooks, the more flavorful the sauce. 1-2 hours isn't enough. 3 hours is optimal, 4 hours if you're using a double-batch recipe.

[KAM+6]

Use San Marzano tomatoes, 3 cans best price is bj or costco. 1can tomato paste. Saute onion and 1 red pepper. I like lots of fresh basil, I also grow my own and freeze.
None of the recipes online for call for that much tomato paste or long cooking time.
Actually, excess cooking time thins the sauce.
San Marzano tomatoes are more expensive but they are the best. They are plum, I just crush with potato masher and at the end use a hand blender, blending all ingredients. Best next day!

[grecora]

Everyone makes sauce/gravy/spaghetti sauce different....I've been using this recipe for at least 40 years, good Italian recipes are usually simple ingredients which are premium and fresh.

- 1 can of Cento Brand, San Marzano whole tomatoes peeled tomatoes 28oz can
- 4-5 fresh garlic cloves, minced - more if you like garlic
- pinch of crushed red pepper (spicey)
- 1 tablespoon of oregano
- 3 or 4 tablespoons of fresh parsley
- salt and pepper to taste
- 2-3 tablespoons of olive oil

In a deep pot add olive oil, chopped garlic and crushed red pepper, sauté for 2-3 minutes. Add can of tomatoes, and seasoning....oregano, parsley, salt and pepper and about 1/4 can of water. Stir together, then bring to boil, lower heat to med-low. I use a submersible blender and blend together breaking up all of the whole tomatoes....leave a little chunky if you prefer. You only have to cook this for about 30 minutes....taste and make sure its season right for you. Enjoy....it's too easy instead of buying jar stuff.

PS some recipes, say to add shredded carrots, or baking soda, or even sugar....this is not needed for this recipe, because the San Marzano tomatoes are a premium and naturally sweet with low acid.

[OrangeBlossomBaby]

Originally Posted by KAM+6

Use San Marzano tomatoes, 3 cans best price is bj or costco. 1can tomato paste. Saute onion and 1 red pepper. I like lots of fresh basil, I also grow my own and freeze.
None of the recipes online for call for that much tomato paste or long cooking time.
Actually, excess cooking time thins the sauce.
San Marzano tomatoes are more expensive but they are the best. They are plum, I just crush with potato masher and at the end use a hand blender, blending all ingredients. Best next day!

I wouldn't know about online recipes for sauce, I've never even looked at one. This is a family recipe dating back to the early 1900's in Italy. And yes, thinning the sauce makes sauce thinner - UNTIL the water starts to evaporate and the flavors marinate the solids and semi-solids. The longer it simmers, the richer the sauce, after it starts to evaporate. It's known in "chef-speak" to be a "reduction." Also as I said - that much tomato paste is to make four QUARTS of sauce. A gallon of sauce.

[kaseydog]

Originally Posted by rhood

anyone got a recipe for homemade meat sauce for pasta. Getting sick of what comes in jars. Thanks.

just call it sauce not 'gravy'

[Marmaduke]

Originally Posted by Papa_lecki

We’ve never had sauce (gravy) from a jar.

1 can tomatoes (either crushed or pealed (I like peeled)
1 can dice tomatoes
1 can tomato paste
Olive oil
Garlic
Basil

If you want meat sauce - start with equal parts veal/beef/pork - cook them
Remove meat
Crush 1 or 2 cloves garlic, sauté in olive oil (about 2 to 3 minutes)
Add the 3 cans of tomatoes to the pan
Add some Italian seasoning
Let that cook down for about 30 minutes
Add meat back into the red sauce.
Add basil to the end.

If you want thinner sauce, add some of the water from cooking the pasta

I sometimes add diced onions with the garlic.

I dont know the ounces
But I use the small can of tomato paste
The normal size can (like a soup can) of the diced tomaotes and
The next size up of the tomatoes

I agree with your recipe as very good and very Italian.
The only difference btw. yours and mine is scale.
I make a very large pot, several cans of crushed tomatoes,
several cans of tomato sauce, 1 6 oz can of tomato paste, 1 cup of water, 2-4 minced garlic cloves.
Allow it to simmer all day, (really only about 3-4 hours) and always add a Bay Leaf and a little sugar, at the beginning of the simmering.
I always use meat. I get several quarts for the freezer and the evenings meal.
Always supurb.
I would gag on jar mix, no matter Rao's or Bellini. Sorry, just a matter of preference from all of us in an authenic Italian family.

[TerryTre]

Originally Posted by rhood

Anyone got a recipe for homemade meat sauce for pasta. Getting sick of what comes in jars. Thanks.

1 lb. Ground Beef
1 Lb. Mild Italian Sausage
2 onions diced
2 bell peppers diced
5 stalks celery
6 to 8 Cloves Garlic crushed
3 28 oz. cans diced tomatoes
2 14 oz. cans tomato sauce
2 table spoons Dried Basel
1 table spoon dried oregano
1 table spoon Italian seasoning
1 tea Spoon sugar
Salt to taste
Pepper to taste
Brown beef and sausage
Add onions, bell pepper, celery and garlic. Cook until celery is tender (not mushy)
Add all tomatoes and spices bring to boil reduce heat to simmer cover for 2 hrs.
Taste add spices if needed.
Cover and simmer for 1 more hour
Take about ¼ of the sauce and puree and back to pan mix well heat through and serve over pasta.

[VickiDeFazio]

One of my favorite things to make , Sunday ritual...people tell me I should bottle it. I really don't measure ingredients. I do big batches and freeze.
2 cans of puree
2 cans crushed
1 small paste
1 can tomato sauce
1 cup beef broth or a little more if needed

Soak your breadcrumbs in milk for super moist meatballs , brown meatballs, sausage and a good size piece of pork tenderloin in good olive oil. Remove when browned.

Saute onions and garlic in the olive oil from the meat. All everything to a big pot with plenty of seasoning, crushed red pepper (optional) big chunk of pepperoni (optional) , 1/2 can to a can of water, cook low and slow ....pork will shred, soooo good!

[Deden]

Wow, that brings back memories. I do the same but also add 1 can of puree and 1 can of sauce. and stir the paste until it turns a rusty or brown color. Whoever tries this recipe is really going to like it. I got lazy and just buy Prego now. Enjoy.

[DDToto41]

Originally Posted by rhood

Anyone got a recipe for homemade meat sauce for pasta. Getting sick of what comes in jars. Thanks.

Mom’s Sauce

Ingredients:
Beef back ribs or Chuck roast Oregano
Meaatballs Basil
Pork ribs or lamb roast Parsley
Hunts tomato sauce or Contadina Large can(6 lb 9 oz can) Bay Leaf
Hunts tomato paste or Contadina 6 Cloves Garlic
Olive oil Onion chopped (Small or ½ medium)



Cook onions olive oil in large pot until lucid. Brown Meat in oven or broiler until light brown on all sides. Add meat, tomato sauce and tomato paste to large pot, mince garlic into sauce add spices to taste. Let simmer, stirring every so often, for 4 to 6 hours

I hope you like this, it takes time to cook a good sauce.

[DDToto41]

Originally Posted by rhood

Anyone got a recipe for homemade meat sauce for pasta. Getting sick of what comes in jars. Thanks.

Mom’s Sauce

Ingredients:
Beef back ribs or Chuck roast Oregano
Meatballs Basil
Pork ribs or lamb roast Parsley
Hunts tomato sauce or Contadina Large can(6 lb 9 oz can) Bay Leaf
Hunts tomato paste or Contadina 6 Cloves
Garlic
Onion chopped
(Small or ½ medium)
Olive oil


Cook onions olive oil in large pot until lucid. Brown Meat in oven or broiler until light brown on all sides. Add meat, tomato sauce and tomato paste to large pot, mince garlic into sauce add spices to taste. Let simmer, stirring every so often, for 4 to 6 hours.

You can use a Crock Pot and cook on low for 6 to 8 hours.

Sorry about the first one that I sent.

[KAM+6]

Originally Posted by grecora

Everyone makes sauce/gravy/spaghetti sauce different....I've been using this recipe for at least 40 years, good Italian recipes are usually simple ingredients which are premium and fresh.

- 1 can of Cento Brand, San Marzano whole tomatoes peeled tomatoes 28oz can
- 4-5 fresh garlic cloves, minced - more if you like garlic
- pinch of crushed red pepper (spicey)
- 1 tablespoon of oregano
- 3 or 4 tablespoons of fresh parsley
- salt and pepper to taste
- 2-3 tablespoons of olive oil

In a deep pot add olive oil, chopped garlic and crushed red pepper, sauté for 2-3 minutes. Add can of tomatoes, and seasoning....oregano, parsley, salt and pepper and about 1/4 can of water. Stir together, then bring to boil, lower heat to med-low. I use a submersible blender and blend together breaking up all of the whole tomatoes....leave a little chunky if you prefer. You only have to cook this for about 30 minutes....taste and make sure its season right for you. Enjoy....it's too easy instead of buying jar stuff.

PS some recipes, say to add shredded carrots, or baking soda, or even sugar....this is not needed for this recipe, because the San Marzano tomatoes are a premium and naturally sweet with low acid.

Actually, this is correct, I forgot the very important ingredient s garlic and red pepper sauteed with onion. I make 3 cans of San Marzano, 1can of paste. The longer you cook tomatoes the more they break down. Tomatoes are already cooked during canning process, no need to cook for hours. I remember my aunt using bones, roasted in the oven and put in the sauce for flavor. She was from Ireland but her husband was from Italy.

[Gerrys]

I sauté garlic, onions, ground beef or pork. Drain the fat and add a bottle of good sauce. Add some fresh basil and grated cheese a little red wine and cook covered for about 45 minutes on low heat. It is the best and very simple.