RECIPE 1
1 kg ground beef
2 tablespoon olive oil
2-3 medium onion, chopped
2 carrot, cut to desired size- I shred then chop to get them tiny
1/2 cup ikan bilis
1 cube knorr daging
2 tsp ground black pepper
6-8 garlic cloves
4-6 tomatoes, diced
2 tablespoon brown sugar
1 tin tomato sauce
1 cup parsley, chopped
2 tablespoon italian seasoning (if you dont have this make your own with 2 tsp each basil, oregano and thyme)
2 bay leaf
1 teaspoon dried chili pepper flakes
1 teaspoon ground cinnamon
salt and pepper
1/2 cup balsamic vinegar
1 cup parmesan cheese, thickens and adds great flavor
Directions:
1
Prepare all the veggies, garlic and parsley, chopping everything up very small so they cook into the sauce well.
2
Heat oil in a dutch oven and add the meat, onion, garlic, carrot, celery, and green pepper.
3
Saute until the meat is brown and the begin to veggies soften.
4
Drain the grease well and add the red wine, deglazing the pan by scraping any brown bits from the bottom of the pan.
5
Add the whole tomatoes and break them up a little with your spoon or spatula. If you want them very small, cut them against the side of the can with a sharp knife.
6
Add brown sugar, tomato sauce and paste, parsley, basil, oregano and thyme(or Italian seasoning) bay leaf, pepper flakes, cinnamon, salt and pepper.
7
Simmer until all the veggies are very tender and everything is cooked to your satisfaction. This could be all day or just about 30 minutes. Taste the sauce and add any additional seasoning to your taste.
8
When just about ready to serve turn the heat up to about medium to get it really warm. Add the vinegar and parmesan and cook 10 min more.
9
Serve over any pasta with extra parmesan if desired.
RECIPE 2
1 lb ground beef or 1 lb ground turkey, preferably lean1 tablespoon olive oil
1 medium onion, chopped
1 carrot, cut to desired size- I shred then chop to get them tiny
1 celery rib, diced
1 green pepper, diced
4 garlic cloves, more if you like
1/2 cup red wine
28 ounces canned tomatoes, whole
1 tablespoon brown sugar
16 ounces tomato sauce
5 1/2 ounces tomato paste, gives a thicker sauce (optional)
1/4 cup parsley, chopped
1 tablespoon italian seasoning (if you dont have this make your own with 1 tsp each basil, oregano and thyme)
1 bay leaf
1/2 teaspoon dried chili pepper flakes
1/2 teaspoon ground cinnamon
salt and pepper
1/4 cup balsamic vinegar
1/2 cup parmesan cheese, thickens and adds great flavor
Directions:
1
Prepare all the veggies, garlic and parsley, chopping everything up very small so they cook into the sauce well.
2
Heat oil in a dutch oven and add the meat, onion, garlic, carrot, celery, and green pepper.
3
Saute until the meat is brown and the begin to veggies soften.
4
Drain the grease well and add the red wine, deglazing the pan by scraping any brown bits from the bottom of the pan.
5
Add the whole tomatoes and break them up a little with your spoon or spatula. If you want them very small, cut them against the side of the can with a sharp knife.
6
Add brown sugar, tomato sauce and paste, parsley, basil, oregano and thyme(or Italian seasoning) bay leaf, pepper flakes, cinnamon, salt and pepper.
7
Simmer until all the veggies are very tender and everything is cooked to your satisfaction. This could be all day or just about 30 minutes. Taste the sauce and add any additional seasoning to your taste.
8
When just about ready to serve turn the heat up to about medium to get it really warm. Add the vinegar and parmesan and cook 10 min more.
9
Serve over any pasta with extra parmesan if desired.
RECIPE 3
1 lb hamburger or 1 lb ground venison
2 tablespoons olive oil
1 teaspoon minced garlic
1 medium onion, minced
1 teaspoon dry basil
1 teaspoon dry parsley flakes
1 teaspoon salt
1/2 teaspoon dry oregano
1/2 teaspoon black pepper
1 (28 ounce) can crushed tomatoes
1 (29 ounce) can tomato puree
4 tablespoons sugar
parmesan cheese (optional)
Directions:
1
Brown meat and onion in large skillet, drain. Combine all other ingredients in crock pot, add the meat and onion and parmesan cheese if desired. Cook on low for 6-8 hours. This makes quite a bit but the excess freezes very well.
Homemade Prego Spaghetti Sauce
Excellent result with this recipe and it tastes just like my favorite Prego!
4 T. olive oil
2 large minced garlic cloves
1 onion, very finely chopped
2 tsp. dried basil
2 tsp. dried parsley
1 tsp. ground black pepper
1 tsp. dried oregano
2 tsp. salt
7 cups chopped fresh from the garden tomatoes (or 56 oz. canned crushed toms)
1 (28 oz.) can tomato paste
1 (28 oz.) can tomato sauce
1/4 cup granulated sugar
Heat oil over medium low heat. Add garlic. Stir and cook until golden brown. Be careful not to burn garlic. Add onion and cook until soft and golden, stirring frequently. Add seasonings and tomatoes. Slowly bring to a boil on medium high heat. Let boil for 10 minutes, covered. Reduce to lowest heat. Cover and simmer 1 hour, stirring occasionally.
Yield: 12 cups or 3 quarts canned
Canning: Fill hot sauce in hot jars and process in pressure canner for 25 minutes.
Note: I simmered my fresh tomatoes for 20 minutes but I'm not sure it would matter especially if you are canning the sauce as well.
