Spaghetti sauce recipes : LUSENET : Country Families : One Thread

I am looking for a recipe to can, that is awesome. Mine is pretty good, but lacks something, so give me some of your ideas.

-- Melissa in SE Ohio (, March 15, 2002


The "Tightwad Gazette" has a spaghetti sauce recipe for canning, I've never tried it, but it sounds good. Looking forward to seeing others recipes for this also.

-- Gina NM (, March 15, 2002.

I did the tight wad speghetti sauce and really liked it-though I had to freeze it instead of canning it, but I plan to make it again this summer and can it this time. I like ti a little better than the Ball blue book recipie, though bbb is pretty good.

-- Kelly (, March 15, 2002.

I can't eat spaghetti sauce, because of the tomato allergy thing, but my guys here really like the recipe from the Tightwad Gazette.

-- vicki in NW OH (, March 15, 2002.

Vickie---have you tried spaghetti----with pesto sauce----no tomatoes-- I use my basil---- I grow in my garden all summer to make pesto sauce- --it is wonderful----you can alos add graded cheese--if you like---

All summer I gather my basil & blend it & put it in plastic ref. ice cube trays---then I freeze them & then pop them out & out them in baggies-- When ever I want pesto sauce for my pasta I have fresh basil for it -- -mix the basil with olive oil----add any other seasoning you want---

I'm vegeratain---- & I eat lots of it----of coarse it is best with herbed or whole grain spaghetti----& healthier also---

-- Sonda in Ks. (, March 15, 2002.

Melissa, Here"s my spaghetti sauce,

I take 1/2 cup olive oil, and put in lg. sauce pan, I saute 1 onion,finely chopped, and 2 cloves of garlic finely chopped, and 3 sprigs of parsley finely chopped, I saute this slowly, till onion is transparent, Then I add 1 pd. ground beef, I use ground round, add some salt and pepper to taste. then add 1/4 teas oregano, 1/2 teas. basil, saute some more stirring often, until meat is brown. then add 1 [ 29 ounce] can plum tomatoes,crushed, and 1 [6 ounce tomatoe paste] and a cup of water. Simmer slowly, uncovered, for approximately 2 hrs stirring occasionally. Now when I was a child we tripled this and canned, pressure ten pds, 1 hour and twenty mins. according blue bk. for meat. It has a good taste, God bless

-- Irene texas (, March 15, 2002.

Melissa,got my Mother Earth News magazine in the mail today,there is a recipe in there for canning spaghetti sauce,you might take a look at the new issue to see if you like it.The article was kinda interesting.willa in IL.

-- willa in IL. (, March 16, 2002.

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