My grandma used to make great homemade sauce. I think she got the recipe off the back of the spaghetti box. Looking for a nice, somewhat easy sauce recipe. Thanks.
I find cooking in the RV much simplified if I start with something prepared and embellish it. I saute fresh minced garlic in olive oil and add some red wine. Let it cook down a bit and add a jar of your favorite spaghetti sauce. Fresh herbs and freshly grated parmesan cheese also add to the 'homemade taste".
Here's what I use, after I make it and have it for dinner that first night, I save the reheated-to-boiling leftovers in glass jars. Just ladle the sauce in, pop on the top, place in refer. The steam causes a tight seal and it will keep for months.
Here's the recipe:
1 qt spaghetti sauce of your choosing, with mushrooms, Ragu or similar
1 lb lean burger, fried light gray in Olive oil, drained & crumbled
1/2 lb Hot Italian sausage, same as the burger, except it will be redish colored
1/2 to 1 tbl liquid garlic (this stuff is stong, but good for you and tasty, gives the sauce a powerful, but not overpowering, taste)
1 8oz can of tomato sauce
1 cup sliced celery, get some celery leaf in there too
1/2 cup diced onion (red is best)
1 cup sliced fresh mushrooms, uncooked
1 tbl Olive oil, virgin, first cold press, (good for your heart)
1/2 tsp salt
1/4 tsp pepper
3 bay leaves
Bring all ingredients except items diced to a boil, lower to simmer for 1&1/2 hours. Add 1lb fresh or 1/2lb canned mushrooms, sliced. Add diced ingredients. Simmer 1/2 to 3/4 hours. Remove bay leaf before serving (they are not to be eaten).
Serve with this, my own invention, Cottage Cheeze Salad, it clears the pallet while eating, makes the sauce that much better:
1 qt large curd cottage cheeze
1/2 cup each of diced red and green pepper
3/4 cup diced onion
1/2 tsp salt
3/4 tsp pepper
3/4 cup diced, firm tomato
Stir ingredients together, chill for 1/2 hour.
Follow with this:
In fruit cups or pudding cups, 1 for each guest,
1 scoop French Vanilla Ice cream (use a good brand)
4ea 1/4 scoop of orange sherbert spaced around the vanilla
sprinkel with shaved orange peel
1 curl of unprocessed vanilla
pour a small amount of ginger ale into each cup
My mom's recipe:
1 can tomato paste
1 can tomato sauce (spicy italian is good- but plain is fine)
3 large cans plum tomatoes
2 large onions diced
2 celery stocks diced
2 cans mushrooms pieces/stems
4 cloves garlic - smushed up
2 bay leaves
loads of marjoram, basil, oregano
Simmer all day. Freezes wonderfully. Can add meat for sauce or make meatballs.
I love it in the castiron sandwich maker over the barbecue between a couple of slices of homemade bread.
I posted this before, but since you asked….
This is quick and easy and really good.
1 Tbs Olive Oil
1 Medium Onion, peeled, cut in half and sliced thin.
2 cloves garlic, mashed and chopped fine
1 15 oz can Stewed tomatoes, Italian recipe
1 8 oz can tomato sauce
Kosher or Sea salt
Fresh Ground Pepper.
saute 1 lb gr beef w/ chopped onion add mushrooms
put in crock pot w/ can italian chopped tomatoes, italian seasoning, minced garlic, jar Ragu, beef bouillion cube and a bay leaf (my grandmother said to use in eveything) along w/ a pinch of sugar (she also said to always use this in dishes containing tomato products) and minced garlic. cook on low all day, eat for dinner but be sure to have enough for the second day. Her wisdom once again, tomato based is better day 2; flavors need to meld. God rest her soul!
My DH gets migraines from onions (raw, powdered, dehydrated, etc.) so I had to learn to make my own sauce from scratch. Couldn't use the jar or canned kind. Here's how I do it:
brown 1 lb. ground meat (chuck) and drain
add:
1 14 oz. can diced tomatoes in sauce or just tomato sauce
1 6 oz. can tomato paste
1 6 oz. can water or enough to liquify the paste
1 tsp oregano (dried)
1 tsp basil (dried)
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/8 tsp ground red pepper, optional
1 Tbsp sugar
simmer until desired consistency, serve over hot noodles.
Very easy to make and tasty too.
Of course, you can add onions and mushrooms as desired (I'm allergic to mushrooms!).
2004 EB Expedition 4x4 5.4L 3.73 -
std tow pkg upgraded w/ heavy trans cooler
2006 Puma Palomino 26RLS
Reese round bars WD w/ dual cam
Prodigy brake controller
1 - 28oz. can crushed tomatos
1 - 15oz. can tomato sauce
1T minced, dehydrated onion
1/2 t. minced, dehydrated garlic
1/2 t. dried basil
1 t. oregano
1/4 t. coarse black pepper
1/2 t. dried parsley
1 small can sliced black olives
1/2 envelope sweet 'n low
Add all ingredients to a large pot. Blend throughly. Simmer 30 minutes over low heat, sirring often.
When camping, I will carry the crushed tomato, tomato sauce, olive cans and put all the other ingredients, measured, into small zip loc bags (2" x 3"). Saves time and space as we have a smallish refrigerator and can't afford to take up space if it's not necessary.
I am a huge crockpot promoter. I take different types of tomatoes (plum, cherry, beefstake) chopped skins and all (that where all your vitamins are); 1 med onion(videlia)chopped; garlic cloves (to taste) usually 2-4; Put the crockpot on low for six hours (or overnight).
I take a handblender and puree. Next depends on what type of sauce you want - pork/beef bones for a meaty lasgna sauce. Cook for another 4 hours on the low setting) and add desired beef/fixings. To me this sauce is way too heavy but the family likes it.
Otherwise skip the bones - add fresh basil, oregano, (fennel if using sausage). At this point you can add your meatballs/sausage/chicken etc raw into the crockpot during the day to cook 6 hours. After all the flavors have melded - I add a few more sprigs of basil and oregano for freshness. If it is early in the growing season - I add alittle honey for sweetness (or I have used redwine, grape juice or grape jelly).
The problem when we camp is there is no electric hook up (so I smoke the tomatoes over the woodfire and cook over with a big cast iron pot). I usually do this for a sauce with sausage.
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