Viva les pastas!! On ne s'en lasse pas de ce classique indémodable qui est le spaghat!! Si vous n'avez encore jamais essayé cette recette de la très regrettée Franden, je vous invite à la tester car elle fait partie du classement de mes meilleures sauces favorites que j'ai mangé. De plus, c'est une recette gagnante d'un concours à Québec en 1960!! Le dosage des épices est parfait et pour vous donnez encore plus le goût de vous la faire, allez jeter un oeil sur cette très alléchante vidéo dont Stephane, le fils de Franden vous la prépare avec beaucoup d'Amour;) xxx Note: J'ai cuit cette divine sauce au four à 325°F. un total de 3 heures. Deux heures couvert et la dernière heure, j'ai ajouté les boîtes de pâte de tomate et cuit à découvert. La cuisson de la sauce à spaghetti au four lui donne ce petit goût qu'elle n'aura pas cuit sur le poêle et franchement, je trouve que c'est encore meilleure!! Préparation: 50 minutes (environ) Cuisson: 2 heures (moi 3 + le temps de préparation) Portions: 7 pintes Ingrédients 5 lbs de bœuf haché mi-maigre (ou) maigre 2 tasses d'oignons hachés 2 tasses de céleri coupés en dés 2 tasses de carottes coupé en dés 2 Btes de champignons tranchés (10 oz) ou un gros paquet frais, de préférence. 1 piment vert, coupés en dés 1 piment rouge coupés en dés 2 gousses d'ail , non rôtis 6 c. à table d'huile végétale 2 Btes de tomates (19 oz) 3 Btes de purée (Pâtes)de tomates (6 oz) 1 Pot de V-8 De 950 ML (Jus le légumes) 2 Btes de soupe Crème de tomates 10 oz 5 feuilles de Laurier 2 c. à table de sel 1-1/2 c. à thé de poivre 2 c. à thé de sauge 2 c. à thé de thym 1 c. à thé de cayenne 1/2 c. à thé d'épices mélangées 1 c. à thé de marjolaine 3 c. à table de persil 1 c. à table de paprika 1 c. à thé d'épices Italiennes 1 c. à table de piment broyées 5 c. à table de sucre (moi 3 c. à table) 1/2 tasse de sauce Chili 4 c. à table de sauce H.P. 4 c. à table de sauce Soya 4 c. à table de sauce Worcestershire Préparation 1)Faire revenir dans l'huile tous les légumes, sauf l'ail Ajouter la viande et la faire blanchir Ajouter la balance des ingrédients et l'ail Faire mijoter au moins 2 heures (moi 3 heures au four. Voir note). source: Franden Imprimer la recette

Un véritable succès à chaque fois.

Dans mon billet précédent, je vous parlais de ces recettes formidables écrites à la main sur un bout de papier. Mais je ne vous ai pas parlé de MA recette préférée écrite sur un bout de papier. Il …

Il semblerait que ce soit la meilleure sauce du Québec, vous le croyez ?

A chunky homemade spaghetti sauce with fresh tomatoes and veggies. This is simple to make with any large tomatoes and can be customized to your family's preferences! This sauce embraces the sweet taste of fresh summer tomatoes alongside other veggies for varied texture and flavor. A great way to use up a surplus of garden tomatoes and it's freezer friendly, so you can enjoy it year round.

J’avais envie de retrouver le côté viandé et réconfortant de ma sauce à spaghetti mais en version végétarienne! À mon avis, elle est solidement solide hahaha! Elle a même passé le test de la moitié de mes enfants! Perso, moi je capote dessus.

Looking for a yummy pasta sauce for your spaghetti? Here are 20 of my favorite spaghetti sauce recipes, perfect for a quick weeknight dinner and sure to please any spaghetti lover. Below is a delicious and quick marinara spaghetti sauce that is ready in no time.

Spaghetti meat sauce made with ground turkey, Italian seasonings, garlic, onion and shredded carrot simmered in tomato sauce with parmesan cheese.

This Homemade Spaghetti Sauce Recipe is so hearty, delicious, and easy to prepare you'll never want to buy the jarred stuff again. Made with simple ingredients like ground beef, onions, and tomatoes, Learn How to Make Spaghetti Sauce right at home and enjoy with pasta or cooked into your favorite recipes like stuffed peppers and lasagna.

This simple Ground Turkey Spaghetti Sauce is an easy way to add veggies into your pasta dinner. Veggie packed and simmered with basil, oregano and plenty of garlic. Freezer friendly and tastes even better the second day so leftovers are always a bonus!

San Marzano tomatoes are the best-kept secret of the Italian cuisine. A san Marzano sauce from scratch is way more flavorful and rich than a regular tomato sauce.

After two summers of experimenting, I have finally done it! Homemade spaghetti sauce perfection was achieved in the kitchen this week! Oh the joy!!! And the best news is that it’s super simple! There’s no blanching the tomatoes. No peeling the tomatoes. No big pots simmering for hours. This really couldn’t be easier, and it is jam-packed with flavor! You need about 24-30 roma tomatoes, stems removed, cut in half, and seeds removed. Removing the seeds is the only time consuming part of this process, but it’s easily done with a kitchen knife. Here’s my three-step process: cutting board for cutting, pile of discards and mushy tomatoes in the sink, and a bowl for the seeds and all the juice that goes with them (you’ll want to save that). Place the halved, seeded tomatoes in an ungreased 9 x 13 casserole pan. Strain the seeds and their pulp/juice through a sieve, pushing with a spoon to extract as much juice as you can. To the tomatoes, add: one onion quartered, 10 whole, peeled garlic cloves, and fresh basil. (More shown here, because I was making more than one batch.) The quantities aren’t exact. Use your best judgement. In the words of Thomas Edison, “There ain’t no rules around here! We’re trying to accomplish something!” Pour the strained juice over the tomatoes. You may not want to use all of it, but you want enough liquid in the pan to keep the tomatoes from scorching on the bottom of the pan. Drizzle all with olive oil. Again, use your best judgement as to amount. Sprinkle with a generous quantity of kosher salt. Sprinkle with freshly cracked pepper. Toss all with your hands. Isn’t it beautiful? It’s all ready to go into an oven, preheated to 425 degrees, for 35-40 minutes. When the timer goes off, this is what you have…beautifully carmelized veggies! AND you have a house that smells delicious! Let cool for 10 minutes. You will now need 1 small can of tomato paste and balsamic vinegar. Using a slotted spoon, transfer all your roasted vegetables and herbs to a food processor. You don’t want too much liquid, because it will result in a runny sauce. That was one of the many problems I encountered in my experiments last summer. Puree for a good amount of time, until the texture looks about like this. You will never really get it smoother with a food processor. But you’re not finished yet. Add the tomato paste and balsamic vinegar to taste (somewhere from 1 teaspoon to 1 tablespoon). Whir to combine. Pour almost all of the textured sauce into another bowl… Now THIS is the trick to perfectly smoothly textured sauce…a stick blender (or immersion blender)! Process until the texture is smooth. You will have to taste it to be sure. You can’t completely go on sight. To the smooth sauce, add back in the small amount of reserved, textured sauce to add just a bit of body. Stir to combine. Pour in two cup quantities into vacuum sealing Ziploc bags, seal, and freeze. Wonderful Life Farm's Homemade Roasted Spaghetti Sauce 27 roma tomatoes 1 medium onion, quartered 10 garlic cloves, peeled olive oil kosher salt freshly cracked pepper about 1/8 c. fresh basil leaves 1 (6 oz.) can tomato paste 1 t. to 1 T. balsamic vinegar Wash and stem tomatoes. Cut them in half and remove seeds. Save seeds and strain the juice from the seeds. Place the tomatoes in an ungreased 9 x 13 pan. Add onions, garlic, and basil leaves to pan. Pour a good quantity of reserved tomato juice over vegatables. Sprinkle all with kosher salt and freshly cracked pepper. Drizzle with olive oil and toss with your hands to combine. Roast at 425 degrees for 35-40 minutes. Remove and cool for about 10 minutes. Remove vegetables and herbs with a slotted spoon to a food processor. Whir to a fine texture. Add tomato paste and balsamic vinegar. Whir to combine. Transfer most of the sauce to a separate bowl and blend with an immersion blender to a smooth texture. Taste to test for the right texture. Add back in the reserved sauce, and stir to combine. Serve immediately or freeze for later. Yields about 4 cups of sauce.

With this Spaghetti Bolognese recipe, the technique of the Italian classic has been simplified so you can create a tasty meal in under 30 minutes.

This Spaghetti Sauce is made with simple ingredients like tomatoes, herbs and garlic. In less than 30 minutes you have this family staple on the table. Perfect to make ahead and naturally vegan.