I love spaghetti and have used a variety of sauce recipes in the past and I have some good ones but I would like to know what some of your favorites are.

I always quarter and roast my tomatoes in the oven with some olive oil and a fuzz of salt and pepper sprinkled on top. Just a fuzz. I'll usually quarter a white onion and roast it with them. 40ish minutes at 400, but the ole smeller and the mark 1 eyeballs are the best tools to use for this recipe. After that, toss everything, liquid included, in a food processor. Now add whatever spices you are wanting to add. I usually go pretty simple and just do garlic and fresh basil. Maybe a little white wine but ymmv. Then simmer and let thicken to desired consistency.

I started cooking tomatoes for sauce like this because the acid was killing me. I don't know if it's just in my head or if it actually does make the tomatoes less acidic, but I'll never go back.

This is probably my favorite base, and you can control the sodium content. IMO, the less industrially processed the food is, the better it tastes.

Verylargeboots, thanks. Sounds interesting.

As with chili, there is one, and only one, proper recipe, and everyone has it.

Me? I'd start with a can of Hunts, add green pepper, onion, garlic, anything that strikes your fancy

This one is really quick and hits all the right flavors. The red wine and cream set it apart.

https://barefootcontessa.com/recipes/weeknight-bolognese-1

Tag

Then there were the two times we ordered the warmed up from frozen at Pizza Hut.

And the time in basic training when my French bread was flouting in rainwater.

None. I hate tomato sauce. There are no good ones!

srwahooter, I am so sorry.

Temberrun, I've actually tried this version and it is great.

Show us on the doll where the bad sauce touched you

This one gets a lot of attention

quote=dvdegeorge]OK,since so many have been asking I did some reconstructing and measuring of ingredients and got as close as I could with amounts for my home made meat sauce. I cook by eye and taste so I never have any formal amounts.

Ingredients

10 28 oz cans tomato Sauce(hunts,contadina,or your favorite)

Seasoned bread crumbs (for meatballs)(approx 1/2 to 3/4 cup)

Eggs (for meatballs) 3 to 4 large

Milk or half and half (for meatballs) approx 1/2 cup

Fresh garlic cloves(2 full heads peeled and diced fine)

Garlic powder(3 to 4 tsp)

Fresh basil (for meatballs,you can substitute dried but fresh is way better)

Oregano or italian seasoning (3 tsp)

Dry basil (3 tsp)

Bay leaves(3 leaves)

Grated parmesan cheese (for meatball)(approx 1/4 cup)

Black pepper (3 tsp more or less to taste)

Crushed red pepper (optional to taste)

Salt ( 2 to 3 tsp to taste more or less,go less and add as sauce cooks if needed you can always add but can't take out)

Sugar (3 tsp)

Red wine or sherry (1/3 to 1/2 cup)

Ground beef(2 1/2 to 3 lbs)

Ground veal (2 1/2 to 3 lbs)

Italian sausage (10 links more or less)

Pork (enough to fill large frying pan)

Ok I use canned sauce(not paste or puree but sauce)
I really like fresh home canned tomatoes but since grandma passed I don't get that to often.Be careful if you use Hunts which I like but it has more salt in it so be aware when seasoning with more salt

Now how many cans will depend on how large of a batch you want to make. The big sauce pan I had pictured was 10 28 oz cans, you can also use 3 giant cans from Sam's club.

Another thing you need to know is how to make the meatballs that go into the sauce
So lets start there

Meatballs


Mix bread crumbs and milk together to moisten you don't want the bread crumbs swimming in milk like cereal but you want them to soak up the milk and make a lose slurry.
Then mix meats 80% ground chuck and ground veal equal parts( if you want you can use straight ground chuck but the veal added makes a much better meatball) and dry ingredients together--fresh basil(fresh is best if not dried 2 tsp),garlic powder(2 to 3 tsp),parmesan cheese,black pepper(2 tsp),oregano(2 to 3 tsp),salt(2 tsp or to taste),egg and bread crumb mixture and wine(just a splash)
You want the meat to be moist but not soggy

Now form into balls a bit smaller than a tennis ball
Put some EVOO(extra virgin olive oil) in a frying pan and brown the balls.
They don't have to be cooked all the way thru as they will finish cooking in the sauce
BTW the fresh basil I chiffonade(fancy name for thinly slicing)

Once you get the balls browning
chop up the garlic cloves I use enough to cover the bottom of the sauce pot

EVOO in bottom of pot not to much just enough to cover the bottom thinly and then on medium heat gently sweat(brown but not darkly) the garlic
Once its a nice light caramel color add the tomatoes sauce
Now you add the remaining dried spices listed above
stir the sauce and add the browned meat ball
Now brown some italian sausage again it doesn't have to be cooked all the way just browned then add them to the sauce
Now brown some pork(could be short or country style ribs,pork neck,pigs feet or pigs tails
The pork is really just to add flavor to the sauce but I do love me some pigs feet in sauce!
Again after browned add to sauce

Now simmer on low and stir every so often(make sure you get down to the bottom so its not burning low heat is key) and it needs to cook for a good long time at least 5 hours more is even better

I make large a batch and then after it cools put into smaller tupperware containers and freeze it so when I want sauce I just defrost it

Whew there you have it !
If Its not clear or any questions just ask

Wow, that sounds like a well practice labor of love.

Crushed tomatoes, diced tomatoes, 50/50 ground beef/pork, onion, garlic, basil pesto, parsley with a long simmer. This batch I included meatballs.

EdM, that's pretty much my current go-to recipe, including the meatballs. I fed a couple of college kids tonight(my twin grandsons) using a very similar recipe and I didn't get any complaints. I am amazed at how much a 19-year-old kid can eat.

Fast simple and delicious. Be sure to use good canned toms and oil. I like the Bianca Dinapoli tomatoes.

https://cooking.nytimes.com/recipes...rwGOEAAYASAAEgJ0QfD_BwE&gclsrc=aw.ds

I used good canned as well. I stock up on them when they are bogo at the store. I used to buy Muti brand as they are canned when ripest. But
I haven't seen them in my store in a while.

Gag me.

Start with real Italian tomatoes or fresh ones from the garden.

Irish spaghetti. https://www.midcenturymenu.com/the-...etti-a-mid-century-recipe-test-and-tale/ Its how we’ve made it for 50 years. It’s a creamy, spicy sauce w ground beef in it. We cut the onion back by about 25% of this recipie and add the seasonings after browning the meat. Simmer for 30-45 minutes. Its easy and delicious.

Dan, dvdegeorge has a really good recipe, pm him.

See it's been posted, I have made it a couple of times and freeze what I don't use right of way.

Wife makes and cans her own recipe of spaghetti sauce. It's about a 5-6 hour process. We use our own tomatoes and green peppers, add onions and some spices. The stuff has to cook down from raw quartered up tomatoes, 25 pounds worth, to where it is then put in quart jars and processed in the canner. All that work is for about 7-8 quarts worth. But, it's good stuff, and she likes doing it.

I gave up long ago on making sauce, and just buy something on sale in a jar at Publix. Don't even keep some in the pantry. I probably don't eat pasta with tomato sauce more than two or three times a year anymore.

Me too

https://www.food.com/recipe/jo-mamas-world-famous-spaghetti-22782

White clam sauce?

None, put anything but tomato sauce on noodles

Hunts.

Basic sauce. But you can spices it anyway you want to from there.

2 Yellow Onions pealed and dice
¼ cup extra-virgin olive oil
5-6 garlic cloves, minced
2 tablespoons dried herbs (Basil, oregano, rosemary, Thyme)
½ cup red wine
12 cups plum tomatoes washed and processed in food proposer (12 cups measured after processing)
Sea salt to taste (½ tsp to start)
Black pepper to taste (½ tsp to start)
½ tsp Citric Acid powder per quart (if canning)
Water bath 55 minutes (if canning)
You’ll do:
In a large skillet over medium flame, heat the oil. Add the onions and cook slowly, until they start to caramelize and soften, add garlic and dried herbs cook for 5 minutes. deglaze the pan with the ½ cup red wine and cook for 2 minutes more. Add to the tomatoes and their juice in large, deep stock pot and stir to combine. Bring to a simmer and cook on low, stirring occasionally for at least 2 hours, or longer depending on the water content of the tomatoes. The sauce should be thick with much of the water evaporated to concentrate the flavor (sometimes I let it cook 4-5 hours over a very low flame). Add salt and pepper to taste.

I make several different sauces for pasta, two of them tomato based. One type I make for making big batches and freezing it, and then using it mainly for things like eggplant parmigiana, but it's also good for pasta.

Then there's the tomato sauce I make specifically for a delicious plate of pasta.

Here's how I make the latter kind:

One serving: Take three very ripe, medium sized, Roma tomatoes and split them in half lengthwise. Cut out the white stem part and discard. Take one skinned medium yellow onion and cut it in half, then cut each half three ways. Peel three medium garlic cloves.

Put three or four tablespoons of EVOO in a skillet and set stove to medium.

Toss in the onion wedges and brown them on two sides, then break up and keep cooking.

Lower the heat a bit and add the garlic. Saute some more, tossing from time to time, till the garlic is browned and the onions are cooked.

Remove all the onions with a set of kitchen tongs and either save for snacking or something else, or discard. They've done their job of infusing their flavor into the oil. Leave the garlic in the skillet with the oil.

Take the tomato half spheres and place them in the oiled skillet, flat side down. Add three quarter cup of white wine to the skillet, cover tightly (make sure you have a tight fitting cover for that skillet) and turn heat up till the wine is boiling, then down to medium heat for five minutes of a slow boil.

Remove the cover and use the tongs to push down on the tomatoes, then lift up the skins, and discard. Use the tongs to break up the tomatoes and garlic cloves, both of which should be pretty soft now.

Add a tablespoon of tomato paste and stir.

Add 1/8th teaspoon of salt and a quarter teaspoon of black pepper. Mix together.

Let it cook another five minutes without the cover, turn heat off, then add a handful of fresh, washed, basil (no stems, just leaves) and stir it in till it wilts. Taste and adjust salt if needed, then serve over your favorite pasta, topped with some fresh grated Romano.