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How To make Tony's Spaghetti Sauce
28 oz Can Whole Plum Tomatoes --
-chopped in can 2 cn Tomato Paste
3 tb Olive Oil
1 md Onion
chopped
1 sm Clove Garlic :
minced
1 tb Fresh Parsley -- chopped
1 ts Salt
1/2 ts Black Pepper
1 md Bay Leaf
1 ts Oregano
1 ts Sugar
Cover bottom of deep heavy pot with olive oil. Cook onions and garlic until soft. Add tomatoes. Bring to a boil and add spices and seasonings. Simmer 1/2 hour, then add tomato paste and simmer for 2 hours, adding meatballs to
sauce last hour of cooking. Enough sauce and meatballs for 1 lb. thin spaghetti, or four normal servings. Hearty eaters may eat more. Serve with freshly grated Parmesan or Romano cheese, crusty bread, a green salad and Chianti Recipe By :
How To make Tony's Spaghetti Sauce's Videos
spicy spaghetti recipe
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Check out the full recipe here -
HOW TO MAKE AUTHENTIC ITALIAN SPAGHETTI SAUCE FROM SCRATCH with Meatballs, Lamb, Sausage & Braciole
Hey guys! Today I am sharing the secret family italian sauce recipe! It is absolutely the BEST. It is a perfect meal to make for holidays or entertaining. You can make it the day before or even in multiple days to break up the steps. If you make it leave me a comment and let me know what you thought!
RECIPE (Serves 5-6)
Ingredients:
4 Cans of Plum Tomatoes
2 Cans Tomato Paste
1-2 boxes of pasta (whichever kind you like)
2 Heads of Garlic
1 Onion
3/4 C. Parsley
Locatelli Cheese (1 small bar for cooking and 1 bar to serve)
3 Bay Leaves
EVOO
1, 3lb package of ground beef
2 eggs
1 small can of Crisco
1.5 cups italian breadcrumbs
1 small package of thinly sliced top round steak
lamb (add however much you like)
italian sausage (add however much you like)
toothpicks (to hold together the braciole)
salt and pepper to taste
STEPS:
1. Brown lamb and italian sausage with EVOO, salt and pepper on medium high heat.
Put browned meat in bowl and set aside.
2. Make the braciole:
Cut steak in half, lay flat on parchment paper and spread a thin coat of Crisco to the side facing up and lightly salt and pepper.
Chop parsley until fine. Chop garlic or use a garlic press, grate half of one bar of locatelli cheese.
Add a pinch of parsley, garlic and locatelli cheese to each peice of steak and roll, using 2-3 toothpicks to secure.
Brown on stovetop over medium high heat with EVOO
Add to bowl with other browed meat and set aside
3. Make the meatballs:
-grate other half of locatelli cheese (save the rind to use in the sauce!)
-chop or press 4-5 cloves of garlic
-finely chop remaining parsley
-in a large bowl add eggs, cheese, garlic, parsley, salt and pepper to taste and mix until combine.
-add ground beef to bowl and combine (using your hands is the best way)
-slowly add breadcrumbs to the meat mixture until combined.
-roll into medium size meatballs
- slice onion into rings
-add onions to pan on medium high heat and let cook for 2-3 minutes.
-add meatballs in batches to pan until brown.
-discard onions after cooking or snack on them while cooking :)
- add browned meatballs to a bowl and set aside
4. Make the Sauce:
- add plum tomatoes to blender and blend until smooth
-add smoothed plum tomatoes to sauce pan with salt and pepper and cover. Cook over medium-low heat for 20 minutes.
After 20 minutes add all browned meat to the pot, add tomato paste, the rind of the locatelli cheese and stir until combined. Cover and cook for another 20 minutes on medium-low heat. After 20 minutes reduce heat to low and cook for an additional 20+ minutes. (the longer the sauce cooks on low heat the better the flavor will be!)
5. Cook the Pasta
-cook according to package instructions to salted water.
*Salting the water is KEY to adding flavor to your pasta. The water should taste as salty as the ocean before adding the pasta :)
6. TO SERVE:
This meal is served in two courses:
1. sauce and pasta
2. the meat
-remove the meat from the sauce and set aside for the second course.
- in a large bowl alternate adding pasta, sauce, and grated locatelli cheese and combine.
-make sure to serve sauce and locatelli cheese with the pasta and the meat.
ENJOY!
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Make Homemade Spaghetti from Scratch
Make Homemade Spaghetti from Scratch - Now this is the Spaghetti you've been looking for! This is the best Spaghetti Sauce EVER!
Ingredients:
1 lb. Ground Beef
1 lb. Italian Sausage
Angel Hair Pasta (I used 1 box)
4 28 oz. cans San Marzano Style Tomatoes
2 tbsp Tomato Paste
2 Large Green Bell Peppers
5 tsp Minced Garlic or 5 Garlic Cloves Minced
2 tbsp Fresh Basil, Chopped
2 tsp Dried Basil
1 tsp Dried Oregano
1/2 tsp each Kosher Salt and Black Pepper
2 tbsp Branch and Vine Garlic Infused Olive Oil
1/2 tsp Crushed Red Pepper Flakes
Salt and Pepper to taste
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Perfect Spaghetti Bolognese with Gennaro
It is one of the worlds favourite dishes, a real winter warmer and so simple to make! Spaghetti bolognese, everyone loves it!
Come and see how Gennaro makes it strictly Italian using his tried and tested method which has been passed through the years!
Bless you x
Grandpa Tony's Spaghetti Sauce #2
Simple Marinara, DoreensKitchen.com, Doreen's Kitchen, ChicagoMenusOnline.com, Doreen Pastore, CD Cookbook
Bolognese Sauce - Spaghetti Sauce - NoRecipeRequired.com
Here is a recipe for a classic Italian Pasta/Spaghetti sauce...Bolognese. Bolognese uses ground meat (beef and pork in my case) and just a bit of tomato to create a rich, great tasting sauce for just about any pasta. Make a huge batch because it freezes really well, and you're going to be chowing down this perfect spaghetti sauce like there's no tomorrow.
Check out the full recipe at
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