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Inger's Spaghetti Sauce
SUBMITTED BY:
INGER PURIFORY
"My family loves this spaghetti sauce. I know once you view the ingredients you will say, 'Chicken bouillon and chicken seasoning?' Yup! Trust me, you will enjoy this recipe. The secret to making spaghetti sauce is to let it simmer. When finished you can either serve with spaghetti or add to ground beef for meat sauce. You can also let this cool off and refrigerate it in containers for future use."
RECIPE RATING:
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PREP TIME
15 Min
COOK TIME
4 Hrs
READY IN
4 Hrs 15 Min
Original recipe yield 8 cups
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 tablespoons olive oil
1 onion, chopped
1 tablespoon chopped garlic
1 large green bell pepper, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
1 (.18 ounce) packet chicken bouillon granules
1 (6 ounce) can tomato paste
2 (28 ounce) cans crushed tomatoes
2 teaspoons poultry seasoning
1 teaspoon white sugar, or as needed
salt and pepper to taste
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DIRECTIONS
Heat the olive oil in a pot over medium heat. Mix in onion and garlic, and cook 1 minute. Stir in the green bell pepper. Season with basil, oregano, and chicken bouillon. Stir in the tomato paste and crushed tomatoes, and season with poultry seasoning. Cook and stir 10 minutes.
Mix sugar into the sauce. (Some people add up to 2 tablespoons sugar; I suggest starting with 1 teaspoon.) Season with salt and pepper. Reduce heat to low, and simmer 3 to 4 hours.
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REVIEWS
Reviewed on Mar. 16, 2006 by STANTONCLAN
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STANTONCLAN
Mar. 16, 2006
I made this a couple of weeks ago, and it was my first attempt at making homemade spaghetti sauce. It was delicious! The only changes I made were to add 1/2 pound of cooked, crumbled Italian sausage and 1/2 pound of cooked hamburger. I'm making it again tonight!
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9 users found this review helpful
I made this a couple of weeks ago, and it was my first attempt at making homemade spaghetti...
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Reviewed on Sep. 12, 2006 by
I'm nuts too...
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I'm nuts too...
Sep. 12, 2006
Nice easy sauce Inger. I make a sauce close to this but without the chicken granuals (and with pork & beef), and since I was using this to make chicken cacciatore, I was like "bonus"! It worked out fantastic, not only for the cacciatore, but for my daughter who won't eat my normal sauce because I add beef to it....she like it on her spaghetti tonight. I cut the oil down to about 2 tbsp. Don't be afraid to add the sugar...I use brown sugar (about 2 tbsp), as it does take the acidity from the tomatoes. Thanks for the easy recipe!
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5 users found this review helpful
Nice easy sauce Inger. I make a sauce close to this but without the chicken granuals (and...
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Reviewed on Nov. 18, 2006 by
Evie
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Evie
Nov. 18, 2006
I normally don't try recipes from this website with only 2 reviews, but this one sounded interesting so I made it. I made it as directed, then transferred it to a crockpot, and let it simmer for a few hours. I also added meatballs from another recipe on this website. (To me it just isn't spaghetti without meatballs!) When eating, I wasn't sure, something seemed missing. I then re-read the recipe and realized I had totally forgot to add the sugar and had also forgotten to season with salt and pepper as directed at the end of the directions. So the next day I threw the leftovers in the crockpot, added about a tablespoon of brown sugar, some salt and pepper, and just for fun, threw in a cup of red merlot wine. Let it simmer for a couple of hours. Oh my goodness, it was amazing. Served it with multi grain pasta. My favourite spaghetti sauce recipe from this website so far. Glad I gave it a chance. ps - I also forgot to add tomato paste, and found I didn't miss it - sauce was still plenty thick enough. Next time I make, I will try adding and see if it makes a difference.
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4 users found this review helpful
I normally don't try recipes from this website with only 2 reviews, but this one sounded...
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Reviewed on Sep. 24, 2008 by
Jordan
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Jordan
Sep. 24, 2008
This was my first homemade spaghetti sauce and it turned out very well. I made it in the crock-pot so I could fix it and forget it. I also added more vegetables like cooked carrots and then pureed it after it all cooked because we like a smooth sauce. This is a great way to sneak in tons of veggies.
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0 users found this review helpful
This was my first homemade spaghetti sauce and it turned out very well. I made it in the...
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Reviewed on May 19, 2007 by
lilamonster
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lilamonster
May 19, 2007
Great sauce recipe! I must admit that I haven't ever made it with all of the veggies (husband isn't a veggie guy...) but whenever I just can't stand the thought of sauce from a jar, this is the recipe that I always go to, and that rates it 5 stars in my book. It just has that 'authentic' taste. Thanks for the great recipe!
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Great sauce recipe! I must admit that I haven't ever made it with all of the veggies (husband...
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Reviewed on Apr. 12, 2007 by
CRUISEM
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CRUISEM
Apr. 12, 2007
We were not crazy about this sauce. It really turned out pretty much like doctored up crushed tomatoes. The texture is not sauce like and it has way to much green pepper for us. The green pepper is definately the dominant flavor in this. I might try to doctor up the left overs a little and maybe use my imersion blender to smooth out the texture. Thanks anyway but I'll keep searching for a great spaghetti sauce recipe.
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0 users found this review helpful
We were not crazy about this sauce. It really turned out pretty much like doctored up crushed...
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Reviewed on Apr. 10, 2007 by Cathy T.
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Cathy T.
Apr. 10, 2007
WOUNDERFULL I have been trying to find a sauce to live up to my husbands grandmas sauce . This commes really close. My family LOVED it event my daughter that will not eat sauce. I did add more sugar white and brown then called for. 1cup each.
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0 users found this review helpful
WOUNDERFULL I have been trying to find a sauce to live up to my husbands grandmas sauce ....
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Reviewed on Mar. 16, 2007 by
sizzlin'incanada
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sizzlin'incanada
Mar. 16, 2007
Served this sauce tonight. My family is not keen on meatballs, so I skipped them. The sauce was "nice". Nothing special but the chicken boullion and poultry seasoning intrigued me. I didn't have 4 hours to simmer it. Let it simmer for 15 minutes. I was told tomatoes simmered any longer then this turn bitter and sour. Maybe next time I'll try the full four hours and see if it makes the difference between "nice" and GREAT.
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0 users found this review helpful
Served this sauce tonight. My family is not keen on meatballs, so I skipped them. The sauce...
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Reviewed on Dec. 2, 2006 by
Fields
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Fields
Dec. 2, 2006
Excellent sauce!! Everyone loved it.
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0 users found this review helpful
Excellent sauce!! Everyone loved it.
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