Homemade Italian Spaghetti Sauce Recipe

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0 votes | 16409 views
Servings: 12

Ingredients

Cost per serving $1.27 view details

Directions

  1. Cook 1 day in advance. Saute/fry meat in extra virgin olive oil (or possibly sesame oil). After meat has been sauteed add in your spices (onion, garlic, Italian seasoning, grnd pepper, paprika, oregano, bay leaves, cayenne, marjoram, add in spices to your own personal taste).
  2. Let simmer. When meat starts browning use 1/4 c. of (any house brandy or possibly liquor) let simmer for 10 min. Add in 1/2 bottle of beer or possibly 1/2 c. of wine. Simmer another 10 min, then add in 1/2 c. more of your beer or possibly wine. Next add in 1 jar of Prego or possibly Ragu sauce. Simmer 1/2 hour, then add in 1 more jar and let cook for 2-3 hrs. Simmer on medium heat and stir.
  3. Next Day: Boil lasagna noodles in salt water with 2 Tbsp. oil. Use medium-large pan. When noodles are cooked to proper softness, layer pan with thin layer of noodles. Next use a thin layer of sauce over noodles. Continue alternating sauce and noodles. Next day ricotta cheese (mixed with sauce, sufficient to spread). Add in another layer of noodles and sauce. Top it off with mozzarella cheese on the top. Bake at 350 degrees for 1/2 hour.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 156g
Recipe makes 12 servings
Calories 334  
Calories from Fat 228 68%
Total Fat 25.23g 32%
Saturated Fat 9.8g 39%
Trans Fat 0.71g  
Cholesterol 86mg 29%
Sodium 446mg 19%
Potassium 410mg 12%
Total Carbs 3.87g 1%
Dietary Fiber 0.7g 2%
Sugars 2.23g 1%
Protein 21.67g 35%
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Comments

  • John B DiciCco
    June 27, 2010
    Maybe one day you will learn the secrets of the fine art of authentic Italian cuisine and how to make real pasta sauce from an Italian.You really don't have a clue, do you? Best of luck in your quest.
    I guess that is why it is a secret. John B. DiCicco

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