I love tomato sauce. Coming from an Italian-American family, the smell of tomato sauce, or “gravy” in my family, simmering all day on the Sunday stove brings back fond memories of time spent at home with my loved ones. These days, we are all so busy, finding the time to spend with them is difficult—let alone finding time to let sauce simmer for hours! Here are 10 tips for giving a jar of store-bought sauce a taste of home:
Tasty Stamp of Approval Spaghetti Sauce
- 2 pounds ground beef
- 3/4 pound bulk Italian sausage
- 4 medium onions, finely chopped
- 8 garlic cloves garlic cloves, minced,sliced
- 4 cans (14-1/2 ounces each) diced tomatoes, undrained
- 4 cans (6 ounces each) tomato paste or 3 fresh tomato sliced and mixed on blender and cooked with and pinch of salt and cumin and also with some olive oil and let it for 5 min
- 1/2 cup water
- 4 tablespoon sugar
- 1/4 Worcestershire sauce
- 2 canola oil
- 1/4 cup minced fresh parsley
- 2 tablespoons minced fresh basil or 2 teaspoons dried basil
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon rubbed sage
- 1 pinch salt
- 1 pinch dried marjoram
- 1 pinch pepper
- 250 g spaghetti
Prepare cooked spaghetti recipe :
- Don’t add oil. The first thing to know is that adding oil to the water has no effect, as it floats on the top of the water. The second thing to know is that adding oil to cooked spaghetti will make any sauce slide off it – again, not what you want. Bring a pan of water to the boil and season it with salt. Add the spaghetti and stir it gently until all the strands sink beneath the water level. Stir again to make sure they're not stuck together.
- Cook following the pack instructions but taking 2 mins off the time suggested. Check the pasta when the time is up by biting into a strand – it should be cooked through but still firm. Cook for a further 1-2 mins if you need to, or if you prefer your spaghetti softer.
Step By Step : Stamp-of-Approval Spaghetti Sauce :
- In oven, cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
- 3 fresh tomato sliced and mixed with 5 leaf of parsley on blender and cooked with and pinch of salt and cumin and also with some 1/4 cup olive oil (some of thym optional) and let it for 5 min to 7 min
- Transfer to a 5-qt. slow cooker. Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
- Cook, covered, on low 8-10 hours. Discard bay leaves. Serve with spaghetti. Freeze option: Cool before placing in a freezer container. Cover and freeze for up to 3 months. Thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with spaghetti.