JUDY’S SPAGHETTI SAUCE

1-1/2 lbs. ground chuck or round
1 onion, chopped
2-3 cloves garlic, minced
1 (28 oz.) jar of your favorite Prego Spaghetti sauce
1 (8 oz). can tomato sauce
2 cans tomatoes, drained and chopped (can use fresh or home-frozen)
1/4 tsp. oregano
1/4 tsp. basil
1/2 cup grape jelly

Brown beef, onions and garlic together. Drain well.

Return beef to a large pot and add remaining ingredients. Bring to a boil and simmer for at least 2 hours. Serve over hot cooked spaghetti or linguini.

Spaghetti Sauce 1

My great, great grandmother in Italy passed this down.  We've been doing
 sauce this way forever.

My sauce doesn't date back that far, just to my mom, as far as I know... but
it's soooooo easy that I have to share it :

I use my pressure cooker to make this in...I don't "pressure cook" it, but I
like the heaviness of the pan and this recipe fills up the whole thing.

Put one large can of crushed tomatoes, one large can of tomato sauce and one
large jar of Ragu spaghetti sauce (I like "chunky garden vegetable) in the
pan.  Add garlic powder, dried, minced onions, dried parsley and oregano to
taste. 

Saute about 1 lb. of ground beef.  Drain and rinse.  Add to sauce. 
Take the skin off 1 lb. of Italian sausage.  Saute and cut into small pieces.
 Add to sauce.  Stir it all well.  Cover lightly and simmer for hours and
hours.  I usually make the sauce the day before I use it so it will have a
chance for all of the flavors to blend.

LL

Spaghetti Sauce with Meatballs

My great, great grandmother in Italy passed this down.  We've been doing
sauce this way forever.

Meatballs:

Don't use good ground beef.  The fat in the meat makes them juicier.  For
about 2 lbs of ground beef I add:

3 eggs
Locatelli cheese, grated
Parsley
Oregano
Day Old Italian Bread soaked in milk
Salt and Pepper
Garlic, crushed

As for the amounts, like grandma used to say, "when the Lord tells you to stop".

Fry them in a little olive oil.  I also fry sausage in the same oil.

You can add braccioli too.  (We pronounce it "bru shawl") Use very thin
round steak or sandwich steaks.  Flatten them out and sprinkle with
Locatelli, parsley, salt & pepper, and crushed garlic.  Then roll them up,
secure with a toothpick, and fry in the same oil.

Remove the excess oil and deglaze the pan with white or red wine.
(Whichever you would drink for dinner).

Sauce:

I can my own tomatoes but canned puree works ok too.
I add crushed garlic, oregano, parsley, S&P.  That's it. 

Put all the fried meat in the sauce and the stuff (wine and such) from the
frying pan in the sauce and simmer for about 2 - 3 hours.

Marcia
Stained Glass Artist from NY

Spaghetti Sauce 2

I think this Spaghetti Sauce recipe was in Good Housekeeping magazine several years ago, and I love it.

3/4 lb hot Italian sausage 2 6-oz cans tomato paste
3/4 lb ground beef 1 cup Parmesan cheese
12 oz mushrooms, sliced 1 tsp Italian Seasoning
1 medium onion, chopped 1 tsp sugar
2 garlic cloves, minced 1/2 tsp black pepper
1 small green pepper, chopped 1/2 cup chopped parsley
2 28-oz cans of tomatoes in puree

In dutch oven over high heat, cook sausage and beef until browned and juices evaporate. With slotted spoon remove meat to bowl. In drippings in pan, over medium heat, cook mushrooms, onion, garlic, and green pepper until tender, adding olive oil if necessary.

Return meat to pan, add tomatoes with puree, paste, cheese, seasoning, sugar and pepper; over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low, partly cover and simmer one hour, stirring occasionally.

Stir in parsley.

Betsy B.

Olive Garden Spaghetti Sauce
(Copykat recipe)

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds Ground round
2 tablespoons Oil
1 14 ounce Can stewed tomatoes -- cut up
6 ounces V-8 juice
1 pound Jar Prego Spaghetti Sauce
1 Env onion soup mix
1/2 cup Grape jelly

Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomatoes, V-9 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot.

Source: Gloria Pitzer's newsletter.

 

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