Spaghetti Sauce  (4 Pers.)

4 large fresh tomatoes
1 can ½ ltr. peeled or cutted tomatoes
1 tablespoon dried oregano
1 large onion, chopped
3 cloves garlic, chopped
300 gr. minced meat ( beef)
some vegetables, f.e. peas, carrots (I use frozen mix)
if nessesary a little bit maizena (corn-flower)
salt, pepper
olive oil

Fry the mincemeat in olive oil, stir, so that it gets crumby.
Add the chopped onion and garlic. Fry little bit more.
Add the oregano, the can tomatoes, the cutted fresh tomatoes and the
vegetables, salt and pepper.
Cook about 15 min.
If you like the sauce thicker add maizena.

Ati

My spaghetti sauce recipe is about the same as Ati's, but instead of vegetables I put mushrooms in.

Imi

1 tablespoon olive or vegetable oil
garlic cloves
1/2 cup of chopped onion
1/2  pound chopped meat
2 - 3 pieces of italian pork sausages or pork spareribs or porkchops
1/2 cup of dry white wine
2 cups canned Italian plum tomatoes, cut up, with juice
1 can tomato paste
salt and pepper

Put oil, chopped onions and garlic in the pot. Cook until onions became translucent.
Ground beef and pork meat, add a pinch of salt and pepper. Cook until meat has lost its raw red color. Add wine, let simmer for about 2 minutes, then add tomatoes, stir well.
When tomatoes begin to bubble, add tomato paste.  Turn down heat... sauce cooks for 2 hours...watch the sauce and stir from time to time so it does not stick on bottom of pan and burn. 

Lita

Spaghetti aglio olio e peperoncino

For every person you need a clove of garlic and a spoon of olive oil + 1 (for two dishes 3 spoon, 3 dishes 4 spoon.)

Cut the garlic in thin slices, put the oil in a pan, when it's hot add the garlic, a coffee spoon of chili and salt. When the garlic starts to become brown it's ready.

Put on the spaghetti when it's still hot.

Lorenza

I don't have exact measurements for the ingredients, but you can take as
much as you want, depending how many persons you have to serve.

Chop the carrots, celery, parsley and basil in a blender and braise the mixture for a short time in oil. Add the beef, salt and pepper, and stir until the meat is brown. Add the wine and let it braise again. Finally add the water and tomatoes and let it simmer for 1 to 1 1/2 hours. If you like garlic, put it in too.
Leftovers can be freezed ;-)
Hope you will like it, we do !!!!!!!!!!!!!!!!

Silke

Put in blender or food processor until basil is finely chopped. You can freeze it if any is left over or keep in fridge for a week or so. I like to make large batches and freeze some. Don't reheat, just thaw at room temp and put on pasta. Good on penne. I also like to toast some pine nuts to put on the pasta after it's mixed with the pesto.
Yummmmmmmmeeeeeee.

I forgot to mention that to me pesto is one of the essential food groups.  A spoonful is wonderful plopped in the middle of a bowl of minestrone (or other vegetable) soup, great in an omelet, deviled eggs, on vegetables, even on some sandwiches.  A friend sent me a recipe for shrimp and pasta salad with a thinned pesto dressing and cherry tomatoes, al dente whole skinny green beans (or peas or asparagus, or?).  That's yummy, too.  You can spread it on baguette slices.  Well, your imagination is the limit.

Betty

Kathy