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Slow Cooker Spaghetti Sauce II
Pantry Italian

Slow Cooker Spaghetti Sauce II

3.9

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onion and garlic; cook 1 to 2 minutes.
  2. 2 In a slow cooker combine ground beef mixture, tomato puree, tomato paste, sugar, Italian seasoning and salt. Cook on low for 4 hours.

By KINGJN

Easy Homemade Pizza Sauce
Pantry Italian

Easy Homemade Pizza Sauce

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together water, tomato paste, and olive oil in a large bowl or jar. Add garlic, oregano, basil, rosemary, salt, and pepper; mix well.
  3. 3 For best results, let sauce stand for several hours to allow the flavors to blend. No cooking is necessary; just spread on pizza crust.

By Frank Sweterlitsch

Best Marinara Sauce Yet
Pantry Italian

Best Marinara Sauce Yet

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.
  2. 2 Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes.
  3. 3 Stir in blended tomato sauce and white wine.
  4. 4 Simmer, stirring occasionally, until sauce has thickened, about 30 minutes.

By Jackie M

Old Fashioned Sicilian Succo
Pantry Italian

Old Fashioned Sicilian Succo

4.5

Prep
30 min
Cook
240 min
Total
270 min

Instructions

  1. 1 In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
  2. 2 In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.

By Joiamia

Pasta/Pizza Sauce
Pantry Italian

Pasta/Pizza Sauce

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add garlic and sauté until golden and fragrant, about 1 minute. Stir in tomato paste, water, Parmesan cheese, wine, sugar, oregano, basil, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes.

By JANDEE

Exquisite Pizza Sauce
Pantry Italian

Exquisite Pizza Sauce

4.6

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place tomato paste, water, Parmesan cheese, honey, garlic, anchovy paste, onion powder, oregano, marjoram, basil, black pepper, cayenne pepper, red pepper flakes, and salt into a medium bowl; mix until well blended, breaking up any clumps of cheese.
  3. 3 Set sauce aside for 30 minutes to allow the flavors to blend; spread over pizza dough and prepare pizza as desired.

By Angie Gorkoff

Stephanie's Freezer Spaghetti Sauce
Pantry Italian

Stephanie's Freezer Spaghetti Sauce

4.7

Prep
20 min
Cook
135 min
Total
155 min

Instructions

  1. 1 Sauté together onion, garlic, green pepper, and oil in a slow cooker. Cook until onion is transparent.
  2. 2 Add tomatoes, sugar, parsley, oregano, basil, salt, and black pepper. Cook on Low for 2 to 3 hours. Stir frequently.
  3. 3 Let sauce cool. Pour sauce into quart-size freezer containers. Store in freezer.
  4. 4 Defrost the sauce in the refrigerator overnight or in the microwave. Transfer sauce to a saucepan over medium heat and stir in one 6-ounce can tomato paste per quart. Continue to cook, stirring frequently, until heated through.

By Stephanie Lane

Amazing Ground Turkey Tomato Sauce
Pantry Italian

Amazing Ground Turkey Tomato Sauce

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large pot over medium-high heat. Add onion, tomato, basil, and garlic; sauté until onion begins to soften, about 5 minutes.
  2. 2 Break ground turkey into small pieces and add to the pot; season with Italian seasoning and oregano. Cook and stir until turkey is completely browned, 7 to 10 minutes.
  3. 3 Stir in tomato sauce and bring to a boil. Reduce the heat to low and simmer until sauce has thickened slightly, 20 to 25 minutes.
  4. 4 Stir in tomato paste until mixture is evenly colored; season with salt and pepper. Cook for 1 to 2 more minutes.

By dinkytink

Mom's Best Spaghetti Sauce
Pantry Italian

Mom's Best Spaghetti Sauce

4.2

Prep
20 min
Cook
255 min
Total
755 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together whole tomatoes, mushrooms, tomato sauce, tomato paste, water, onions, basil, garlic, sugar, 1 pinch of baking soda, salt, and pepper in a large saucepan. Bring to a boil over high heat while stirring, then reduce heat to a simmer, and cook for at least 4 hours.
  3. 3 Stir in remaining pinch of baking soda; sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan into the sauce.
  4. 4 Stir in Parmesan cheese. Taste sauce: if too tangy or acidic, add another pinch of baking soda and simmer for 30 more minutes.
  5. 5 Let sauce cool to room temperature, then cover and refrigerate for 8 hours to overnight. Reheat the next day and serve.

By Barb Tucker

Homemade Tomato Sauce
Pantry Italian

Homemade Tomato Sauce

Prep
30 min
Cook
250 min
Total
280 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a large pot of water to a boil. Prepare a large bowl of ice water.
  3. 3 Plunge whole tomatoes in boiling water until skin starts to peel, about 1 minute.
  4. 4 Remove with a slotted spoon and place in ice bath. Let rest until cool enough to handle.
  5. 5 Remove peels, squeeze out seeds and chop 8 tomatoes.
  6. 6 Puree tomatoes in a blender or food processor until smooth. Chop remaining 2 tomatoes and set aside.
  7. 7 Heat butter and oil in a large pot or Dutch oven over medium heat. Add carrots, onion, bell pepper, and garlic; cook and stir until onion softens, about 5 minutes.
  8. 8 Pour in pureed tomatoes, then stir in chopped tomatoes, wine, basil, and Italian seasoning. Place celery stalks and bay leaf in the pot and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
  9. 9 Stir in tomato paste; simmer for an additional 2 hours. Discard celery and bay leaf and serve.

By MOLSON7

Inger's Spaghetti Sauce
Pantry Italian

Inger's Spaghetti Sauce

4.7

Prep
15 min
Cook
195 min
Total
210 min

Instructions

  1. 1 Heat olive oil in a pot over medium heat. Add onion and garlic; cook 1 minute. Stir in green bell pepper; season with basil, oregano, and chicken bouillon. Stir in crushed tomatoes and tomato paste; season with poultry seasoning. Cook and stir 10 minutes.
  2. 2 Stir sugar into sauce; season with salt and black pepper. Reduce heat to low; simmer 3 to 4 hours.

By Inger

Pomodoro Pasta Sauce
Pantry Italian

Pomodoro Pasta Sauce

4.2

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Stir diced tomatoes, water, red wine, tomato paste, celery, carrots, onion, garlic, oregano, sage, basil, parsley, salt, and pepper together in a large pot; bring to a boil. Reduce the heat to low and simmer until carrots are tender, about 1 hour.
  2. 2 Fill a blender halfway with sauce. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a clean pot. Repeat with remaining sauce. Alternatively, use an immersion blender and purée sauce in the pot.

By Melissa Smith

Mama Palomba's Spaghetti Sauce
Pantry Italian

Mama Palomba's Spaghetti Sauce

4.7

Prep
30 min
Cook
210 min
Total
240 min

Instructions

  1. 1 Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.
  2. 2 Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.
  3. 3 Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture.
  4. 4 Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.

By Linda T

Slow Cooker Bolognese
Pantry Italian

Slow Cooker Bolognese

4.7

Prep
15 min
Cook
270 min
Total
285 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add carrots, onion, and garlic; cook and stir until tender, about 10 minutes. Add ground beef; cook, stirring and breaking up meat, until browned, 5 to 7 minutes. Drain off excess fat from the skillet.
  2. 2 Stir in 1 cup milk; bring to a simmer. Reduce heat to medium-low and cook until milk is absorbed, about 15 minutes.
  3. 3 Transfer beef mixture to a slow cooker and set to High. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes. Cover and cook on High for 2 hours. Stir in remaining ½ cup milk and Parmesan; cook for 2 more hours.

By VD711

Chef John's Sunday Pasta Sauce
Pantry Italian

Chef John's Sunday Pasta Sauce

4.8

Prep
30 min
Cook
260 min
Total
290 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Drizzle 1 tablespoon olive oil in the bottom of a large roasting pan. Place beef, pork, and chicken in pan and turn to coat with olive oil.
  3. 3 Roast in the preheated oven until meat is well browned, 20 to 30 minutes.
  4. 4 Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  5. 5 Pour crushed tomatoes, 1 1/2 cups water, and tomato paste into onion mixture. Add roasted beef, pork, and chicken to tomato sauce mixture.
  6. 6 Pour remaining 1/2 cup water into the roasting pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour roasting pan water mixture into tomato mixture. Stir Parmigiano-Reggiano cheese, Italian parsley, 2 teaspoons salt, ground black pepper, and red pepper flakes into tomato sauce; bring to a simmer, reduce heat to low, and simmer gently until sauce reduces and meat is tender, about 4 hours. Transfer meat to a dish. Adjust sauce seasonings to taste.

By John Mitzewich

Meat-Lover's Slow Cooker Spaghetti Sauce
Pantry Italian

Meat-Lover's Slow Cooker Spaghetti Sauce

4.6

Prep
20 min
Cook
500 min
Total
520 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add Italian sausage and onion; cook and stir until sausage is browned, about 10 minutes. Transfer sausage and onions to a slow cooker.
  2. 2 Add ground beef to the same skillet over medium heat; season with Italian seasoning, 1 teaspoon of garlic powder, and marjoram. Cook and stir until beef is browned and crumbly, about 10 minutes. Transfer ground beef into the slow cooker.
  3. 3 Stir in tomato sauce, diced tomatoes, stewed tomatoes, tomato paste, 2 teaspoons garlic powder, oregano, thyme, and basil. Cover and cook on Low for 8 hours. Stir in sugar 15 minutes before serving.

By Ashley

Savory Italian Sausage Sauce
Pantry Italian

Savory Italian Sausage Sauce

4.6

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Sauté garlic in hot oil until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
  2. 2 Stir in mushrooms, basil, and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, sugar, and red pepper flakes. Season with salt and pepper. Reduce heat to low and simmer for at least 1 hour.

By Carliey

Mama's Tomato Gravy
Pantry American

Mama's Tomato Gravy

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat bacon drippings in a skillet over medium-high heat. Stir flour into the bacon drippings and cook, stirring constantly, until lightly browned. Slowly pour water into flour mixture while whisking. Whisk in tomato paste and continue to cook until it begins to thicken. Reduce heat to low and simmer until thick, about 5 minutes. Season with salt and pepper.

By Melissa Dommert

The Best Red Enchilada Sauce
Pantry Mexican

The Best Red Enchilada Sauce

4.7

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Arrange ancho chiles on a baking sheet. Bake in the preheated oven until toasted 3 to 4 minutes.
  3. 3 Remove and discard stems and seeds from toasted peppers. Place peppers in a bowl; add enough hot water to bowl until peppers completely covered. Soak for 1 hour.
  4. 4 Combine ancho chiles, about 1 cup broth, tomato paste, oil, garlic, salt, oregano, and cumin in a blender; blend until smooth. Combine ancho chile mixture and remaining 2 cups beef broth in a saucepan over medium heat; simmer until heated through, about 10 minutes.

By Fox Woadhill Rogers

Vegan Barbeque Sauce
Pantry American

Vegan Barbeque Sauce

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Blend tomato paste, apple cider vinegar, maple syrup, molasses, mustard powder, garlic powder, smoked paprika, sea salt, ground black pepper, and sugar together in a blender.
  3. 3 Pour blended mixture into a saucepan and cook over medium heat, stirring constantly, until just heated through, about 5 minutes.

By chefcs

Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce
Pantry American

Mumbo Sauce - D.C.'s Famous Sweet & Sour Sauce

3.8

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place tomato paste, ketchup, and sugar in a saucepan. Pour in pineapple juice, vinegar, lemon juice, and honey into the pan. Add soy sauce, grated ginger, and cayenne pepper. Whisk together thoroughly. Place pan over medium-high heat. As soon as mixture starts to bubble, reduce heat to medium-low and simmer, whisking occasionally, until mixture has thickened slightly, about 10 minutes.
  2. 2 Remove pan from heat; allow to cool about 10 minutes or so. Pour sauce through a fine strainer to eliminate solids.

By John Mitzewich

Demi-Glace
Pantry French

Demi-Glace

4.8

Prep
40 min
Cook
1200 min
Total
1750 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
  3. 3 Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.
  4. 4 While the bones are roasting, drizzle oil onto a baking sheet. Add onions, carrots, and celery, then spread tomato paste over top. Mix until vegetables are well coated.
  5. 5 Roast vegetables on another rack in the oven until well-browned, about 45 minutes.
  6. 6 Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.
  7. 7 Meanwhile, pour 2 cups water into the roasting pan used for the bones. Set the pan on the stovetop over high heat; bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  8. 8 Pour liquid and browned bits into the stockpot.
  9. 9 Bring contents of the stockpot to a boil, then reduce the heat to low and simmer gently, skimming foam as necessary, until meat and all connective tissues are completely off the bones, about 18 hours.
  10. 10 Set a colander over a bowl. Ladle vegetables, bones, and meat into the colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
  11. 11 Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
  12. 12 Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature, 30 to 45 minutes.
  13. 13 Cover the container with a lid or plastic wrap, then chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
  14. 14 Scrape and discard any fat from the surface.
  15. 15 Turn demi-glace out onto a work surface. Cut into 16 blocks. Wrap each block in plastic wrap and store in a resealable plastic bag in the freezer.
  16. 16 Enjoy!

By John Mitzewich

Carolina BBQ Sauce
Pantry American

Carolina BBQ Sauce

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Combine cider vinegar, cider, brown sugar, mustard seed, Dijon, tomato paste, salt, pepper, and neck bones in a heavy-bottomed saucepan over medium heat. Simmer until sauce thickens, 30 to 40 minutes. Skim any foam from the surface of the liquid and discard. Remove and discard neck bones. Use immediately or cool to room temperature.

By go_vikes

Hot Dog Onions
Pantry American

Hot Dog Onions

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add sliced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in hot sauce, yellow mustard, sugar, chili powder, salt, black pepper, and cayenne pepper. Reduce heat to medium-low, and continue to cook for about 5 minutes. Stir in water and tomato paste; simmer until liquid has reduced, about 20 minutes.

By Lillian

Bourbon Whiskey BBQ Sauce
Pantry American

Bourbon Whiskey BBQ Sauce

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine bourbon, garlic, and onion in a large skillet over medium heat; simmer until onion is translucent, about 10 minutes.
  2. 2 Stir in ketchup, brown sugar, vinegar, tomato paste, Worcestershire sauce, liquid smoke, salt, black pepper, and hot pepper sauce; bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.

By Kevin

Caribbean BBQ Sauce II
Pantry Caribbean

Caribbean BBQ Sauce II

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender.
  3. 3 Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.

By BAJATHECAT

Mom's Sweet Spaghetti Sauce
Pantry American

Mom's Sweet Spaghetti Sauce

4.2

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 In a skillet over medium heat, cook onion and bell pepper in oil until transparent. Add beef to onions and peppers; cook until brown. Set aside.
  2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve drippings and crumble bacon. Combine drippings and crumbled bacon with the beef mixture.
  3. 3 Add mushrooms, tomato sauce, tomato paste, garlic powder and oregano. Pour in wine while stirring. Stir in sugar, then salt and pepper. Cook until hot.

By LANGSTON28