Creamy Marinated Artichoke Pasta Sauce

1 (8 ounce) jar marinated artichoke hearts
1 tablespoon olive oil
1 tablespoon butter or margarine
1 large onion, sliced
1 teaspoon dried basil or 1 tablespoon fresh
1/2 cup cottage cheese
1/2 cup sour cream
Salt and pepper, to taste
Grated Parmesan cheese, to taste
1/2 pound pasta, cooked and drained

Drain marinade from jar of artichoke hearts into a frying pan. Add olive oil and butter and heat until the butter melts. Put onion slices in the pan and saut? for a few minutes.

Meanwhile, chop artichoke hearts into bite-size pieces. Then add the pieces to the pan with the onions, and saut? for a few more minutes, until the onion gets translucent. Add basil, and saut? about a minute or two to blend flavors. Stir in the cottage cheese and the sour cream and gently heat through. Do not boil. Salt and pepper to taste.

Pour the sauce over cooked pasta, and top with grated Parmesan.

Makes 3 servings.

Country Gardens Pasta Sauce

2 cups chopped onions
1/2 to 3/4 cup butter
2 green peppers, seeded and chopped
3 large celery stalks, chopped
2 cloves garlic, minced
1/2 pound fresh mushrooms, sliced
2 medium zucchini, chopped
12 large fresh tomatoes, peeled and chopped, or
    2 (28 ounce) cans whole tomatoes, chopped and not drained
1 (12 ounce) can tomato paste
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/2 teaspoon thyme
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 bay leaf
2 teaspoons salt, or to taste
Freshly-ground pepper, to taste

Saut? onions in 4 tablespoons of the butter for 2 minutes. Add peppers, celery and garlic; cook until onions are translucent. Place in a 4- to 6-quart heavy skillet. Add 2 tablespoons of butter to the skillet and add the mushrooms. Saut? over medium high heat for 2 to 3 minutes until they have absorbed the butter. Add to the onion mixture. Put the remaining butter into the skillet and add the zucchini. Brown for several minutes and add to the onion mixture. Add the tomatoes, tomato paste, herbs, salt and pepper. Simmer for 45 minutes to 1 hour.

Adjust seasonings. Do not boil.

Gordon’s Spaghetti Sauce

Shared with recipegoldmine.com by Lorraine Mays in California

This is a special sauce a friend made that has a wonderful flavor.

1 pound ground beef
1 pound HOT Italian sausage
1 (#10) can crushed tomatoes
1 large onion, chopped
1 tablespoon chopped garlic
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons oregano
1 tablespoon basil
1 teaspoon thyme
1 teaspoon marjoram
1 tablespoon Italian seasoning
1/2 cup granulated sugar
1 (3 pound) bottle Prego Spaghetti Sauce

Brown beef and sausage together; drain well.

In another skillet brown onion and garlic together; drain well.

Put meat, onions and garlic into a large pot. Add tomatoes and seasonings. Simmer at least 1/2 hour in a covered pot. It is best if you can simmer about 2-3 hours or even longer. Stir often so it does not burn.

NOTE: I add some sugar to take out the strong tomato bite.

Bloody Mary Spaghetti Sauce

1 envelope spaghetti sauce mix
1 large fresh tomato, chopped
1 medium Texas 1011 onion, chopped
1 green bell pepper, chopped
1 (15 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon Italian seasoning
1 pound Italian sausage
2 cups bloody Mary mix

Brown sausage in skillet; drain off excess fat and add tomato, onion and bell pepper. Saut? for approximately 5 minutes.

Transfer to a large saucepan and add remaining ingredients. Bring to boil and then simmer for 30 minutes.

Shelly’s Personal Favorite Pasta Sauce (Gravy)

Posted by Shellbob at recipegoldmine.com 3:34:52pm 9/6/03

Being not only half Italian, but also full blooded native Texan, this sauce is a little spicy. If you don’t want it too spicy, use red pepper flakes on the lower end of the scale, and make sure you don’t use spicy pepperoni.

1/2 to 1 teaspoon red pepper flakes, to
    your taste for spiciness
4 cloves garlic, chopped
1 medium onion, minced
1 can beef broth
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can chopped tomatoes
1/4 cup finely chopped fresh parsley
3 tablespoons chopped fresh basil
1 teaspoon anchovy paste
1/2 cup finely chopped pepperoni (use food processor)
Ground beef, optional – use if making meat sauce
Ground pork, optional – use if making meat sauce
Italian sausage, optional – use if making meat sauce
Salt and pepper, to taste

If making a meat sauce, brown beef, pork and/or sausage (in any combination you like and in any quantity you like) in large saucepan (actually, I have to use a Dutch oven to accommodate all the ingredients) and drain grease. Over medium high heat, add pepper flakes, garlic, onion and pepperoni to the pan and saute 1 minute. Add broth to the pan, then chopped and crushed tomatoes, anchovy paste, parsley and basil. (Note: you may have to add more tomato products or beef broth to the sauce if using meat and it is thicker than you like it. If so, adjust other spices accordingly as well.) Allow sauce to come to a boil, then reduce heat and simmer until ready to serve, a minimum of 20 minutes. If time permits, simmer sauce slowly for about 2 hours prior to serving, keeping in mind that the longer it simmers, the spicier the pepper will get, so watch the amount that you use at the beginning of the recipe – it can always be adjusted towards the end of the cooking if not spicy enough.

If serving with meatballs, add meatballs to sauce when reducing heat to a simmer.

Before serving taste for salt and pepper and adjust as needed, according to taste.

Serve over spaghetti.

Yield: 4 – 6 LARGE servings

City Cafe Spaghetti Sauce

Most small Louisiana towns have their "City Cafe." This is the recipe from the "City Cafe" in Plaquemine, Louisiana.

1 pound white onions, finely chopped
4 stalks celery, finely chopped
1 cluster garlic, finely chopped
3 cans tomato paste
3 cans tomatoes
2 tablespoons granulated sugar
4 heaping tablespoons Parmesan cheese
Salt and pepper, to taste

In hot olive oil in a cast iron pot, saut? onions, celery and garlic. Add remaining ingredients. Simmer at least one hour.

Uncle Bill’s Clam Sauce

Posted by "Uncle Bill" Anatooskin at recipegoldmine.com 9/25/2001 6:27 am

1/4 cup olive oil
2 tablespoons margarine or butter
4 large garlic cloves, minced
1/3 cup finely chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot red pepper flakes (optional)
1/4 teaspoon dried oregano
3 tablespoons freshly chopped parsley
4 large plum tomatoes, peeled, chopped into 1/2-inch pieces,
    then seeded (seeding is optional)
1 (10 ounce) can baby clams, include liquid
1 (10 ounce) can clam nectar
1 tablespoon lemon juice, freshly squeezed

In a large frying pan or skillet, add olive oil, margarine or butter, garlic and onion and saut? for 3 to 4 minutes or until onions are translucent.

Add salt, pepper, red pepper flakes, oregano, parsley and tomatoes and simmer for 10 minutes. Add clams, clam nectar and lemon juice and reheat; simmer for 2 to 3 minutes; DO NOT OVERCOOK CLAMS.

Serve hot over hot pasta of your choice. Excellent served with fresh Spinach Linguini.

Makes about 4 cups sauce.