Friday, September 21, 2012

Knock Your Sauce Off

Do you have a tried and true recipe for spaghetti or tomato sauce at home?

I partnered up with my friend Jenna over at the Gleeful Gourmand for The Great Sauce Off 2012.  She tried my recipe, took pictures and will post it, and I did the same with her recipe.  It was so fun!  I'd love to see what sauce YOU use at home, even if the original recipe isn't your own (just cite your source!).

If you want to take part in The Great Sauce Off, sometime in the next week, post your recipe on your blog.  You can take photos and be fancy, or just put it up like a list.  Monday's post on my blog will have a linky tool where you can link up to your post.  Or you can just leave your recipe in the comments.  But let's be honest--a blog post would be so much more fun!

So put on your chef's hat and get ready to knock our sauce off!



  1. Seeing as how I do not have a blog but I DO have a sauce it is!

    Mikie's Spicy Italian Red Sauce

    6 lbs. ground beef
    1/4 cup minced garlic
    6 sweet onions, chopped
    2-3 Tablespoons olive oil
    9 (6 oz.) cans tomato paste
    3 (16 oz.) cans crushed or chopped tomatoes
    9 (8 oz.) cans tomato sauce
    6 Tablespoons Worchestershire sauce
    6 teaspoons chili powder
    6 teaspoons dried oregano
    3 teaspoons Italian seasoning
    1½ teaspoons salt
    1/2—1 teaspoon cayenne pepper
    1 tablespoon brown sugar

    Over medium high heat, brown ground beef, with about 1 cup of water in pan. Stir frequently to crumble. Drain and set aside.

    Sauté garlic and sweet onions in a olive oil, or until tender and lightly browned, stirring often. Add seasonings (Worchestershire- brown sugar.) Mix well; add all tomato products. Add ground beef. Mix well. Simmer for 1 hour, stirring often.

    Serve over cooked spaghetti with Parmesan cheese and hot French bread. Makes enough to serve an army. That's how I roll.

    1. That sounds spicy and delicious! I'm going to repost on Monday with the other links in my comment section so if people are coming there for recipes they will find it!

  2. Mine is from the Barefoot Contessa AKA my favorite FN show of all time. I have never cooked one of her recipes and not loved it. My husband says it is the best spaghetti he has ever had. Anyway, here it is:
    1 tablespoon good olive oil
    1 cup chopped yellow onion (1 onion)
    1 1/2 teaspoons minced garlic
    1/2 cup good red wine, such as Chianti
    1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
    1 tablespoon chopped fresh flat-leaf parsley
    1 1/2 teaspoons kosher salt
    1/2 teaspoon freshly ground black pepper
    Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

    1. That sounds similar to mine! I'm going to repost yours as well in the comments on Monday on the main sauce post. We're hoping to collect them all there!

  3. Does pizza sauce count? I have a to die for recipe but not sure if that is right for this?


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