Sauce is an ingredient that forms an indispensable part in some recipes while at other times it is just used to transform insipid food into something that is palatable.
Mar 25, 2019
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Spicy, sweet, salty, and tangy, homemade spaghetti sauce recipes have a little of each of these tastes. These recipes can be poured over the spaghetti after cooking or they can even be canned. Here are some recipes that you can try out at home.
1 big can, tomatoes
2 peppers (green)
1 hot pepper
2-3 tablespoons, sugar
3 tablespoons, salt
1 teaspoon, garlic powder
1 teaspoon, Italian seasoning
1 teaspoon, oregano
1 part, Crisco oil
5 tablespoons, tomato paste
First cook all the ingredients in a large kettle to as thick as you would like it to be.
Then, put the sauce into jars and place them in a pressure canner.
Now, put boiling water into the canner about 3 inches from the bottom of the jars.
Pressure the can on 5 pounds pressure for about 10 minutes.
2 lb ground beef
1 lb bacon
1 medium-sized onion
4 cans, regular-sized tomato soup
1 can, Contadina tomato sauce with Italian seasoning
A dash of Worcestershire sauce
A dash of white vinegar
Cut the bacon into bite-sized pieces.
Then, chop a few onions.
Fry the bacon and onions together until the onion is tender and the bacon is cooked thoroughly.
After this is done, drain the excess oil.
Now, brown the hamburgers and drain again.
Lastly, mix all the remaining ingredients together with the bacon/onion and hamburger mixture.
5 cans, whole tomatoes
3 cans, tomato paste
½ lb ground pork
1 lb ground chicken giblets
½ lb bacon (cooked and crumpled)
1 cup, chopped onions
1 lb sliced mushrooms
1 cup celery
1 bell pepper (chopped)
1 can, tomato juice
4 cup, water
Salt and pepper according to taste
Mix all the ingredients together and cook in a large pot and bring to a boil.
Then, reduce to a simmer and cover the mixture.
Now, stir the mixture occasionally to prevent it from blackening.
Simmer for about 6-7 hours and then serve over spaghetti.
Recipe #4 (for canning)
1 big can, Roma tomatoes
3 onions (chopped)
3 garlic cloves
2 tablespoons, olive oil
1 tablespoon, chopped parsley flakes
1 tablespoon, oregano
1 tablespoon, basil
1 bay leave
A pinch of thyme
2 tablespoons, salt
2 green peppers (chopped)
1 tablespoon, sugar
2 can, tomato paste
First, wash and cook the tomatoes until cooked enough to run through the food mill.
Allow this mixture to rest overnight.
Then, skim the watery juices from the top and add the spices (remember not to add the tomato paste).
Once that is done, cook it over the medium flame till it begins bubbling.
Add the tomato paste only in the last half hour of cooking, after removing the bay leaves.
Now, pour the mixture into jars and place them in water baths for 25 minutes.