How do you make homemade spaghetti sauce?

My dh LOVES homemade spaghetti sauce...but I have never made it or been around it being made...I always get whatever is in the can. I am wondering if any of you can PLEASE share your homemade sauce recipes with me. I am almost begging....I love spaghetti and could eat it every day, but he wont eat it unless there is homemade sauce. Thank you in advance

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trentntats

Asked by trentntats at 1:11 PM on Jan. 17, 2009 in Food & Drink

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Answers (7)
  • This is really good, from my mom and grandma :) It's really easy, and my husband says its even better than his moms :)

    In a large pot brown 1 lb ground beef and ½ chopped onion

    Add 2 tsp salt, ¼ tsp black pepper, and 1 tbsp minced garlic (3 cloves or so)

    When that mixture is thoroughly cooked, add two 15 oz cans of tomato sauce, one 8 oz can of tomato sauce, and one 6 oz can of tomato paste. I always use Hunts. Stir till well-blended.

    Next add 1 tbsp dried oregano and 2 tsp sugar. Stir in.

    TURN THE HEAT DOWN LOW! You will be simmering 30 minutes to an hour, and you don't want it to burn, but you do want it to simmer.

    Stir occasionally.

    prettyrayray

    Answer by prettyrayray at 1:14 PM on Jan. 17, 2009

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  • start w/a frying pan,sautee onions,garlic, and green peppers until tender.Add 4 roma tomatoes, cook until tender and floppy(sorry nana's word),transfer intoa saucepan,add large can of suace,small can or paste,1 tabsp.of italian herbs(parsley,basil,oregano,thyme),black pepper to tasteSimmer,stirring occassionally for the longer the better.Add ground beef, italian sausage ,chicken breast chunks if you'd like.Most traditional italian red "gravy" has no meat,but here in america lol we love our meat.
    Bearsjen

    Answer by Bearsjen at 1:19 PM on Jan. 17, 2009

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  • saute 2 or 3 gloves of garlic and 1/2 an onion in olive oil till soft. add 2 cans of pastina kitchen ready tomatoes fill each can with have a can of water and add. put in salt and pepper and dried oregano to taste. let simmer 2 to 3 hours. add steak, sausages, or meat balls and let them cook away.

    marissad

    Answer by marissad at 2:29 PM on Jan. 17, 2009

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  • lol I once had an Italian teacher who said her mom makes the best spaghetti ever so she gave me the recipe..

    Olive oil
    One onion
    One clove garlic
    2 bay leaves
    1 teaspoon salt
    1/2 teaspoon pepper

    (saute until soft) then add

    32 oz tomato puree
    1 can tomato sauce
    4 oz tomato paste
    Same can of water for each
    3 tblspoon basil
    3 tblspoon sugar

    You just let it simmer for a few hours on low and at that time you can make your meatballs if you're also gonna do homemade meatballs.. do you know how?


    sweetvietchic

    Answer by sweetvietchic at 3:25 PM on Jan. 17, 2009

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  • Does he like Marinara type sauce? Or Sunday Gravy? I like the latter, so here's what I do:
    Sunday Gravy:

    1 lb beef (chuck is good)
    1 lb pork (spare ribs or country style, or shoulder)
    1 lb Italian pork sausage
    1/2 cup olive oil
    4 garlic cloves, peeled
    1/3 c tablespoons tomato paste
    1/2 c water
    3 Tbsp torn basil leaves
    3 (35-ounce) cans San Marzano plum tomatoes (pureed or chopped)
    Salt and pepper

    Heat some olive oil in a large dutch oven. Brown the meats in batches, sausages last, removing to a plate as they're done. Drain most of the fat/oil. Add the garlic to the pan, tossing, until deep golden on all sides. Remove and discard. Stir in the tomato paste and cook 1 min, to caramelize. Add the water and whisk until smooth.
    jespeach

    Answer by jespeach at 3:35 PM on Jan. 17, 2009

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  • (cont)
    Add in the tomatoes. If you like a smoother sauce, you can puree them first, or you can just chop them for chunky sauce. I like them pureed. Next add the basil and the meats to the sauce, seasoning with salt & pepper. Go easy on the salt, as this is going to cook down and so it will get stronger in flavor. Bring the sauce to bubbling, then reduce to a simmer. Partially cover (put a lid on, but crooked), and cook over low heat for a couple hours, stirring occasionally. If you feel the sauce is getting too thick, you can add a little more water. I like thick sauce :)

    This will make you a really good basic Sunday gravy. You can go on to add meatballs, braciole (pork or beef), etc. It makes a good amount, so you can freeze some for later. For serving, I remove the meats from the sauce and serve them separately, using the sauce with some type of pasta, usually spaghetti.
    jespeach

    Answer by jespeach at 3:35 PM on Jan. 17, 2009

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  • kaysha

    Answer by kaysha at 4:57 PM on Jan. 17, 2009

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