Thread: Anyone have any killer spaghetti sauce recipes?

Mines not too different the Bogeys recipe.

Cut up an onion and cook with some olive oil covered. When the onion becomes translucent add some garlic and cook another minute or two. Add a can/bottle of any spaghetti sauce(tons of good ones out there-avoid Prego or Ragu) and stir. Pour some Red Wine into the bottle and swish to remove the remaining sauce from the side of the jar and pour that into the sauce as well and then simmer.

Sometimes as well Ill take the filling out of italian sausage and saute that to render the grease. Cook until brown and remove. Drain the grease if needed and then repeat all of the above adding the sausage back into the sauce while simmering.

Its easy and never disappoints.

They sell just the sauce and the prices are insanely low. I HIGHLY suggest trying it out. As I said, you can either buy the sauce and take it home, take a seat at the counter at the front entrance, or wait to be seated. There's a great ambiance in the restaurant and the food is spectacular.

I'll post my own recipes later...

... if I remember.

Originally Posted by BleedingPurple

Cream Cheese?

for serious?

No joke here. It is very delicious!

Originally Posted by \_==o IxxI

No joke here. It is very delicious!

About how much sauce do you add it to?

I usually cook up some onion, garlic, and some italian sausage (remove the casing) along with 2 jars of Newman's Own.

Originally Posted by BleedingPurple

About how much sauce do you add it to?

I usually cook up some onion, garlic, and some italian sausage (remove the casing) along with 2 jars of Newman's Own.

If you want it really rich and creamy, just add more to taste. I believe my wife adds one block to two jars of sauce and it is scrumpcious.

For a red sauce I like to add a little rum or whiskey instead of wine to it which i'm too lazy to make myself so I start with store bought stuff.
Half Beef and half ground pork for the main meat then I add some cubes of panchetta. Slab bacon works just fine too.
I also prefer to cook the pasta and the sauce together with a little olive oil for a little bit before serving instead of just pouring the sauce over the pasta. It concentrates the taste just that little bit more.

For a white cream sauce I'll add a bit of silver tequila or a white dry wine, Fontina, Asiago and Brie (triple creme) cheeses and before plating a few drops of truffle oil.

I like the one from the Spaghetti Factory, No sauce.... they call it, Mizithra cheese with browned butter noodles. cook the spagetti then let stand , in a sauce pan, add a table spoon of butter and heat til lightly browned, throw in your spagetti and cook noodles until warmed, grate over the top some fresh ricotta and romana cheeses, thats it,I love that stuff......

Originally Posted by Henry1515

I like the one from the Spaghetti Factory, No sauce.... they call it, Mizithra cheese with browned butter noodles. cook the spagetti then let stand , in a sauce pan, add a table spoon of butter and heat til lightly browned, throw in your spagetti and cook noodles until warmed, grate over the top some fresh ricotta and romana cheeses, thats it,I love that stuff......

i do that at home with leftover spaghetti... but with grated parmesan, sometimes with freshly ground pepper and sea salt.