Bob's Meat Sauce

Bob's Meat Sauce

16 qt. sauce pot*
prep: 1 1/2 hours
cook: 4 1/2 hours
serves: 16 pints


2 lbs. ground chuck
2 3/4 cups chopped onion
1 whole garlic bulb - minced
Combine the above with 2 tbsp olive oil
Brown (low to medium heat)
Drain excessive fat/oil.

Add:
approx. 100 oz (4 quarts or 4 28 oz cans) whole tomatoes -- cut up (not mushed)
2 teaspoons salt
2 small cans tomato paste
1 cup chopped parsley (1 1/2 large bunch store bought) - please, fresh parsley w/o stems)
2 bay leaves
1/2 teaspoon thyme
3 teaspoons oregano
2-3 teaspoons cracked black pepper
Simmer on low to medium for 4 1/2 hours.

Freida's Tomato Sauce

Freida's Tomato Sauce

8 qt. sauce pot*
prep: 1/2 hour
cook: 3 - 3 1/2 hours
serves: 5 3/4 - 6 quarts

Fry 1 large cooking onion (chopped) and 4-5 cloves garlic (minced) in olive oil until soft (don't brown).

Add:

84 oz. Tomato sauce
56 oz. Diced tomatoes
36 oz. Tomato paste
6 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon thyme
1 1/2 teaspoons oregano
1/2 teaspoon savory
1/2 teaspoon marjoram
1 1/2 teaspoon basil
1 teaspoon rosemary
1/2 teaspoon sage
2 large bay leaves
1/8 cup fresh parsley heads (no stems)
4 nice dashes of Worcestershire Sauce

Simmer for 3-4 hours, medium-low heat

Linda's Vegetarian Sauce

Linda's Vegetarian Crockpot Sauce

INGREDIENTS:

• 3 Tbsp. olive oil
• 3 onions, chopped
• 6 cloves garlic, minced
• 2 cups sliced mushrooms
• 12 oz. pkg. frozen ground beef substitute crumbles
• 2 (14 oz.) cans diced tomatoes, undrained
• 28 oz. can tomato sauce
• 12 oz. can tomato paste
• 2 Tbsp. dried basil leaves
• 1 Tbsp. dried oregano leaves
• 1 Tbsp. sugar
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. crushed red pepper flakes

PREPARATION:

Heat olive oil in large skillet over medium heat. Add onions, garlic, and mushrooms and cook, stirring occasionally, until vegetables are tender. Add beef substitute crumbles and cook 2-3 minutes longer.

Spoon mixture into 5-quart slow cooker and add remaining ingredients, stirring to combine. Cover crockpot and cook on low for 8-9 hours until mixture is combined and bubbly. Serve with hot cooked and drained spaghetti pasta and grated Parmesan cheese. 24 servings

Stacie's Sauce

Stacie's Sauce

Ingredients

• 1 pound lean ground beef
• 1 pound pork sausage (Bob Evans Hot Italian)
  
• 2 ounces sliced pepperoni sausage
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 tablespoon minced garlic
• 2 onions, chopped
• 2 carrots, diced
• 2 stalks celery, chopped
• 1 (8 ounce) can sliced mushrooms
• 1 (15 ounce) can tomato sauce
• 2 (14.5 ounce) cans diced tomatoes
• 2 (6 ounce) cans tomato paste
• 3 cubes beef bouillon cube
• 3 bay leaves
• 1 tablespoon dried thyme
• 1 1/2 tablespoons dried oregano
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons course ground black pepper
• 1 tablespoon white sugar
• 1 cup beef broth

Cooking Instructions

In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.

To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.

Mike's Savory Spaghetti Sauce

MICHAEL'S SAVORY SPAGHETTI SAUCE

5 lbs extra lean ground beef 1 large vidalia onion 1/2 cup brown sugar 1 15 oz can tomato sauce 1 can tomato juice 1 15 oz can tomato paste 1/3 cup + 1 tbsp chili powder 1 tsp. salt 1 cup ketchup Combine all ingredients except ground beef, in a large stock pot, bring to a boil crumble in the ground beef, lower the heat and let simmer for 3 hours. This sauce is good for spaghetti, hot dog sauce, and just as a sandwich. This recipe makes alot of sauce, freeze extras in ziploc bags for future enjoyment.

Mary's Spaghetti Sauce

MARY'S SPAGHETTI SAUCE

1 jar classical spaghetti sauce 1 small can tomato paste plus 3 cans of water 1 large can tomato sauce 1 large can tomato puree 1 large onion, chopped 1 clove garlic 1 bay leaf 1/2 tsp. sweet basil 1/2 tsp. onion powder or minced onion 1 bouillon cube chicken or beef 1/2 tsp. black pepper crushed red pepper if desired 2 tablespoons olive oil 1 lb. ground round beef 1 tube Bob Evans or Jimmy Dean sausage In large pot put olive oil, onion, garlic, bay leaf and cook for one minute until you smell the wonderful aroma. While the oil is hot, add the tomato paste. Let the tomato paste fry in the oil with the other ingredients for 30 seconds and add the three cans of water, and remaining sauces and puree. Add the seasonings and bring to a boil, stirring constantly. Reduce the heat to low and cover or put into a crock pot to prevent burning. Place the sausage and beef on a cookie sheet in one piece and bake in the oven for 30 minutes at 350F degrees, covered. Remove from oven, chop, and add to sauce. Add mushrooms if you like them. I cook my sauce for around 5 to 6 hours on low.

Crockpot Spaghetti Sauce

Ruth's Easy Crockpot Spaghetti Sauce INGREDIENTS: 1 lb. lean ground beef 1 envelope. spaghetti sauce mix (dry mix) 2 tbsp. instant minced onion 8 oz. can tomato sauce 4 1/2 c. tomato juice or V-8 4 oz. can mushrooms, drained PREPARATION: Brown ground beef, drain off fat, and transfer to crockpot. Combine all remaining ingredients in crockpot; stir to mix well. Cover and cook on low 6 to 8 hours. Turn to HIGH for last hour ; Stir frequently. Or, cook spaghetti on stovetop, rinse and drain, and add to finished sauce.

SPAGHETTI SAUCE NIRVANA

Tired of Ragu, Prego and their ilk? This site is devoted to original HOME MADE RECIPES for
spaghetti sauces, our passion! The first two recipes are family time-tested and time-honored
traditions. Most of the recipes following Bob's Meat Sauce and Freida's Tomato Sauce have been submitted by relatives and friends, along with their networking associates.


Bob's Meat Sauce

16 qt. sauce pot*
prep: 1 1/2 hours
cook: 4 1/2 hours
serves: 16 pints


2 lbs. ground chuck
2 3/4 cups chopped onion
1 whole garlic bulb - minced
Combine the above with 2 tbsp olive oil
Brown (low to medium heat)
Drain excessive fat/oil.

Add:
approx. 100 oz (4 quarts or 4 28 oz cans) whole tomatoes -- cut up (not mushed)
2 teaspoons salt
2 small cans tomato paste
1 cup chopped parsley (1 1/2 large bunch store bought) - please, fresh parsley w/o stems)
2 bay leaves
1/2 teaspoon thyme
3 teaspoons oregano
2-3 teaspoons cracked black pepper
Simmer on low to medium for 4 1/2 hours.


Freida's Tomato Sauce

8 qt. sauce pot*
prep: 1/2 hour
cook: 3 - 3 1/2 hours
serves: 5 3/4 - 6 quarts

Fry 1 large cooking onion (chopped) and 4-5 cloves garlic (minced) in olive oil until soft (don't brown).

Add:

84 oz. Tomato sauce
56 oz. Diced tomatoes
36 oz. Tomato paste
6 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon thyme
1 1/2 teaspoons oregano
1/2 teaspoon savory
1/2 teaspoon marjoram
1 1/2 teaspoon basil
1 teaspoon rosemary
1/2 teaspoon sage
2 large bay leaves
1/8 cup fresh parsley heads (no stems)
4 nice dashes of Worcestershire Sauce

Simmer for 3-4 hours, medium-low heat


* Both of these recipes provide for immediate and next day servings as well as large quantities for freezing, which in both cases works extremely well without loss of texture or flavor.

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