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Photo of: Big Al's K.C. Bar-B-Q Sauce

Big Al's K.C. Bar-B-Q Sauce

Submitted by: Alan Arthur
This is a Kansas City-style sauce that I make in my restaurant. It is sweet and smoky with a little bite. 

Photo of: Tomato Sauce with Sausage

Tomato Sauce with Sausage

Submitted by: reidtobe
A meaty sauce with plenty of fresh basil and garlic. A very good sauce that also freezes well. 

Not Yet Reviewed!
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Tomato-Rosemary Pan Sauce

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend
This sauce is made using only five ingredients - chicken broth, vermouth, canned tomatoes, fresh rosemary, and butter - and can be made in minutes as the cooked steaks rest. 

Photo of: Homemade Italian Sauce

Homemade Italian Sauce

Submitted by: Barb
Sauce like mom used to make. Serve over your favorite pasta. Classic red sauce with onion, mushrooms and garlic. 

Mom's Sweet Spaghetti Sauce

Submitted by: Pam Langston
Home Town: Wayne, Michigan, USA
Living In: Romulus, Michigan, USA
Plenty of browned beef, and bacon make this sauce hearty and flavorful. 

Photo of: Homemade Tomato Sauce I

Homemade Tomato Sauce I

Submitted by: Gail
Fresh tomatoes are peeled and pureed then slowly cooked with onion, green pepper, garlic and red wine for a rich, flavorful sauce. 

Photo of: Tomato Juice Spaghetti Sauce

Tomato Juice Spaghetti Sauce

Submitted by: Cass
This is a sauce my cousin's mother-in-law made. I had it for the first time 5 1/2 years ago and haven't made anything else since. 

Photo of: Spaghetti Sauce III

Spaghetti Sauce III

Submitted by: Angie
A simple tomato sauce with ground beef, onion, mushrooms, basil, oregano and garlic powder, simmers about an hour for a rich, blended taste. 

Spaghetti Sauce IV

Submitted by: Linda
A simple, garlicky red sauce for your pasta dish. 

Photo of: Very Special Spaghetti Sauce

Very Special Spaghetti Sauce

Submitted by: Shelley
Living In: Calgary, Alberta, Canada
This is very meaty and not near as acid as most sauces. It's really worth the time. It makes a very large batch, so I often freeze half. 
 
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