John Deere Girl
Veteran Member
My DH and our kids are huge fans of spaghetti, but I need a new recipe for sauce. Would anyone care to share their favorite spaghetti sauce recipe?
unfortunately, After this round with keto, I am afraid (yes, truly afraid) that spaghetti may be off my menu for the rest of my life. Since I have cut out wheat and grains, my weight has simply fallen off like it never has before. Apparently, "I" am simply one of those people that can't. Which is really bad because sweetie is the opposite.Raven, I could give you the recipe for spaghetti carbonara if you don't already have it, I think it's keto (or as keto as any pasta can be, I suppose!).
I make this sauce in quantity and freeze in 3-4 cup portions. While boiling the water for four portions of spaghetti on the stove, I microwave the frozen sauce in a large covered casserole dish to re-liquify. When spaghetti is cooked and drained, I mix the sauce with the spaghetti, and heat the combination in the microwave for three minutes to get everything piping hot and serve. Family likes it and asks for more.My DH and our kids are huge fans of spaghetti, but I need a new recipe for sauce. Would anyone care to share their favorite spaghetti sauce recipe?
birdieunfortunately, After this round with keto, I am afraid (yes, truly afraid) that spaghetti may be off my menu for the rest of my life. Since I have cut out wheat and grains, my weight has simply fallen off like it never has before. Apparently, "I" am simply one of those people that can't. Which is really bad because sweetie is the opposite.
Thank you! I'm going to attempt this next week!JDG
not sure what type of tomato sauce you may be looking for, but here are a few good recipes guaranteed to please the most discriminating. these are "nonna approved" and learned as a child under her direct personal supervision. these are built just like she did them back in the motherland of central Italy.
before we begin - a few words on GARLIC-
fresh is ALWAYS better and there is NO SUCH THING as "too much"
the finer you chop it the more aromatic and flavorful it becomes. crushed is even better.
over cooked garlic ruins a recipe - it becomes bitter. saute slowly over low heat until it becomes aromatic. use a good olive oil. if you are going to add crushed red pepper to your dish add it when you're sauteing the garlic.
if you want to add garlic to anything as it is cooking the best form to use is GRANULATED garlic NOT "garlic salt"
one other thing. Italian people will typically serve pasta "family style" - meaning the sauce is placed over the pasta and mixed all together in one huge bowl before its placed on the table. not what's typically seen where you have pasta and a glob of tomato sauce in the middle served on an individual plate. a good grated peccorino romano is even better than parmesan on pasta. toss some in with your pasta as your mixing it in that big bowl before you set it on the table. putting a small bowl of extra tomato sauce, a container of hot oil and/or extra crushed red pepper and a bowl of grated cheese on the table will go a long way to making you a super star
Fra Diavalo tomato sauce
this is a spicy sauce made with cuts of meat rather than ground.
for added taste use good meat. Its better to use a bone-in cut of meat with a little fat on it. IMO the best is a combination of pork and chicken – preferably bone in country style pork ribs and a chicken neck or two. Toss the necks when the sauce is done and serve the meat on the side. I use about 2.5 - 3lbs meat for this much sauce.
Pork: best is bone in country style ribs, but neck bones, pork riblets and hot sausage links are great. Beef: short ribs or a piece of chuck roast mixed with your pork or chicken is also good. If you use Chicken - choose dark meat over white for better flavor. Necks, backs and wings are good if your not going to use the sauce cooked meat on the table for a side dish. If you want to have chicken sauce meat on the side choose thighs and drumsticks. I always remove the skin.
this recipe makes a double batch2 #2 1/2 cans GOOD crushed tomatoes (like Cento San Marzano tom)
1 #303 can GOOD diced tomatoes (Hunts is good enough)
2 cans tomato paste
4-5 med bay leaves - WHOLE
EV olive oil – enough to ALMOST cover the bottom of your stock pot
heaping TBSP minced garlic (you can't have too much)
1/4 -1/2 tsp crushed red pepper depending on how hot you want it (you can add more a cpl hrs into cooking if you want)
1/4 cup dried oregano, crumbled
1/4 cup spicy spaghetti seasoning (Sam's - so maybe wally werld has it too)
saute all spices (NOT the bay leaves) SLOWLY until garlic is browned and aromatic.
Add chosen meat - brown lightly on all sides. turn heat to SLOW SIMMER.
add crushed tomatoes, diced tomatoes and tomato paste together with ALL the juice from the cans. Add one #2 1/2 can cold water. add bay leaves. Add GRANULATED garlic to taste if desired. simmer very low - UNCOVERED - for several hours (4-6 hrs – the longer the better) stirring periodically thereafter to prevent sticking. allow to thicken to your preference.
*if you want just a simple marinarra sauce - use the above recipe - just omit the meat and adjust the crushed pepper to taste.
** if you want a "classic meat sauce" you can substitute ground chuck/pork/chicken or turkey for the bone in cuts above. saute and drain meat as appropriate. add your spices and saute, then return the meat to your stock pot and build the sauce on top of it.
Bolognese Sauce
serves ~6
2 TBSP extra virgin olive oil 1 medium/large carrot 1 medium/large stalk celery 1 small sweet onion ~ 3/4 lb ground beef – (NOT the "lean" variety) ~ 3/4 lb ground pork 1/2 cup DRY red wine 3 TBSP tomato paste 2 1/3 cups tomato puree 2-3 pinch salt 2 tsp granulated garlic 2 dash black pepper or alternatively - dash crushed red pepper 3-4 whole bay leaves 1/3 cup milk (2% is ok – but whole MUCH is better)
chop carrots celery and onion very fine but not to the degree that they'll turn to mush when cooking – reserve
in a large stock pot add olive oil and chopped veggies – saute
increase heat to medium add beef and pork – brown lightly; turn heat to high add wine cook stir frequently to avoid burning until liquid is gone and meat is completely broken up - add granulated garlic
decrease heat to medium-low, add tomato paste and tomato puree; add seasoning and bay leaves stir well to combine; reduce heat to low simmer cook covered 3 hrs, stirring occasionally to prevent sticking
after 3 hrs uncover and remove bay leaves; increase heat to low/medium, add milk and stir until reheated and thoroughly combined.
buon appetito!
hope that helps!
Do you consider large garlic cloves the big thing, or the pieces it breaks into?I make this sauce in quantity and freeze in 3-4 cup portions. While boiling the water for four portions of spaghetti on the stove, I microwave the frozen sauce in a large covered casserole dish to re-liquify. When spaghetti is cooked and drained, I mix the sauce with the spaghetti, and heat the combination in the microwave for three minutes to get everything piping hot and serve. Family likes it and asks for more.
Sauce ingredients...
2 tablespoons organic virgin olive oil (Costco)
3 large organic onions (I use red onions) chopped.
3 large organic garlic cloves, finely chopped and crushed.
3 teaspoons of organic sugar (Costco).
3 15 1/2 oz cans of organic tomato sauce (Costco).
3 15 1/2 oz can of organic diced tomatoes (Costco).
3 6 oz cans of organic tomato paste (Costco).
2 7oz drained cans of or 8 oz of dried (re-moisturized) sliced mushrooms.
Organic spices available on Amazon...
1 1/2 teaspoons of dried marjoram.
2 1/2 teaspoons of dried basil.
3 teaspoons of dried oregano.
2 1/2 teaspoons of salt.
1/2 teaspoon of black pepper.
(Optional) Addition of browned ground beef and/or browned ground mild Italian sausage.
In large pot, on low heat, cook onions in olive oil until tender (about 5 minutes). Then add garlic and cook for 1 minute more. Then add all the other ingredients and mix thoroughly. Bring mixture to a boil for one minute, then reduce heat to lowest stove setting and simmer for 2-3 hours, stirring occasionally. Mix sauce with drained spaghetti, heat and serve with parmesan cheese, green salad, salad dressing, decent wine (apple cider for any kids or alcohol avoiders) and a mixed fruit selection.
The big thing is called a head of garlic. The individual pieces are the cloves.Do you consider large garlic cloves the big thing, or the pieces it breaks into?
Thanks. Made a batch, turned out pretty good. Should put more meat in.The big thing is called a head of garlic. The individual pieces are the cloves.