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Thread Number: 36384
Betty Feezors Spaghetti and Meat Sauce |
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Post# 542010 , Reply# 1 9/6/2011 at 13:43 (4,614 days old) by petek  (Ontari ari ari O ) |
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Post# 542018 , Reply# 2 9/6/2011 at 14:07 (4,614 days old) by KenmoreGuy64 (Charlotte, NC) |
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I love this recipe. I've been making something very similar since college in my very first kitchen. I've made it so many times now that I don't follow a printed recipe. That said, I have come to substitute two items that my Mother uses in her sauce, which I think make it even better:
-I substitute one can of Tomato soup for the catsup -I substitute one 14.5 ounce can of tomatoes undrained (any variety) for each cup of water. I am glad that temperatures outside are moderating, as its now almost time where I don't feel bad heating up the kitchen cooking! Gordon | ||
| Post# 542024 , Reply# 3 9/6/2011 at 14:12 (4,614 days old) by norgeway (mocksville n c ) | ||
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Tomao paste! 2 12 oz cans is correct! Not like cement, but very thick,..Gordon, I will have to try your version! | ||
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Post# 542029 , Reply# 4 9/6/2011 at 14:25 (4,614 days old) by kevin313 (Detroit, Michigan) |
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Post# 542073 , Reply# 5 9/6/2011 at 19:13 (4,613 days old) by appnut (TX) |
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Post# 542150 , Reply# 6 9/7/2011 at 00:56 (4,613 days old) by petek (Ontari ari ari O ) |
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Well guess what I made tonight
Spaghetti sauce.
It turned out good but I made a couple of changes. I only used one green pepper and one onion and I added about 1/4 tsp of dry Italian herbs and about a cup of sliced mushrooms (love shrooms) . It turned out good but still a little too sweet for me so next time I'd drop those 2tblsp sugar altogether and/or possibly the other green pepper as well. Too much green pepper sweetens sauces a little too much for my liking. I cooked it in my pressure cooker, very fast. I don't fry/brown hamburger for sauces like this anymore.. I boil it in a pot of water then all you have left is to pour the water/fat down the drain.. makes prep time even faster. | ||
| Post# 542872 , Reply# 7 9/10/2011 at 23:08 (4,609 days old) by HooverWheelAway () | ||
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***burrrrrp*** LivE from the dinner table... 
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| Post# 542876 , Reply# 8 9/10/2011 at 23:31 (4,609 days old) by HooverWheelAway () | ||
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Cooked all day in our new Crock Pot! 
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| Post# 542878 , Reply# 9 9/10/2011 at 23:32 (4,609 days old) by HooverWheelAway () | ||
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But... Cleanup is the best part! 
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| Post# 542917 , Reply# 10 9/11/2011 at 07:16 (4,609 days old) by norgeway (mocksville n c ) | ||
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I leave out! The green pepper altogether, but I like it sweet. | ||
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Post# 543037 , Reply# 12 9/11/2011 at 16:02 (4,608 days old) by appnut (TX) |
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| Post# 543040 , Reply# 13 9/11/2011 at 16:13 (4,608 days old) by mrb627 (Buford, GA) | ||
Substitute | ||
| Post# 543057 , Reply# 14 9/11/2011 at 16:40 (4,608 days old) by norgeway (mocksville n c ) | ||
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I love.. Mushrooms but Donald picks them out, so I usually dont use them. | ||
| Post# 544283 , Reply# 15 9/18/2011 at 11:03 (4,602 days old) by mrb627 (Buford, GA) | ||
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Yesterday | ||
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Post# 544363 , Reply# 16 9/18/2011 at 18:40 (4,601 days old) by Launderess (Quiet Please, There´s a Lady on Stage) |
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Not For Nothing | ||
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Post# 544394 , Reply# 17 9/18/2011 at 21:56 (4,601 days old) by appnut (TX) |
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Well, this is undoubtedly one of the best pasta sauces I've ever put in my mouth, and probably the best I've ever made in my life. Puts my moms' to sahme completely (sorry mom). And for those who might be wanting to feed a crowd, this is enough for two pounds of pasta!! Getting ready to divide and put up in individual portions for lunches over the next couple of work weeks. | ||
| Post# 544396 , Reply# 18 9/18/2011 at 22:18 (4,601 days old) by westingman123 () | ||
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I've never found a Betty Feezor recipe that failed. Never. There's a clip or two of her show on Youtube--she was quite a lady. | ||
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Post# 544413 , Reply# 19 9/18/2011 at 22:57 (4,601 days old) by CircleW (NE Cincinnati OH area) |
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Sounds (and looks) so good Plan to try this sometime soon. | ||
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Post# 545391 , Reply# 20 9/23/2011 at 12:42 (4,597 days old) by petek (Ontari ari ari O ) |
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An update
On Wednesday I decided to make another batch of this sauce. So I go out and get the hamburger meat etc etc.. put it all together same as the first time into the pressure cooker. Well something went wrong with my pressure cooker I'm not sure yet and it didn't cook properly and got slightly burned on the bottom. Oh well, things happen.
So I poured it out into a regular saucepan to see if there was anyway of saving it but no.. once that burned taste gets into spagh sauce it's there for life. I left the saucepan on the counter pushed far back again the backsplash and went out to visit mom up the street. When I came home about 90 minutes later, there's the saucepan on the kitchen floor licked clean and only a few splatters on front of the fridge. Ben really enjoyed it, all of it. I dare say PiP never got a taste. | ||
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Post# 545888 , Reply# 21 9/26/2011 at 10:01 (4,594 days old) by kevin313 (Detroit, Michigan) |
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Hans...
We made this sauce yesterday for Sunday supper. Taking the inspiration from Fred's post, I used a crock pot to make the sauce. I browned the meat in an electric skillet and put the onions in with meat while it browned. I then transfered the meat and onions to the crock pot and put in the rest of the ingredients. Didn't have any green peppers on-hand, so I chopped up some black and green olives instead. It cooked for about five hours in the crock pot.
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Post# 545889 , Reply# 22 9/26/2011 at 10:03 (4,594 days old) by kevin313 (Detroit, Michigan) |
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Post# 545891 , Reply# 23 9/26/2011 at 10:06 (4,594 days old) by kevin313 (Detroit, Michigan) |
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This was such a nice thick sauce. It didn't get watered down by the wet pasta, and Ralph LOVED IT because he, without fail, always gets red sauce on his shirt when eating pasta (and he had a white shirt on!). This usually has me pulling his shirt off at the table and getting out my bar of Fels Naphta and scrubbing before it sets. BUT, because this sauce was so thick, it didn't spatter! Thank you, Betty Freezor, and Hans, for this great recipe!
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| Post# 545927 , Reply# 24 9/26/2011 at 14:21 (4,594 days old) by norgeway (mocksville n c ) | ||
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Im So Glad! Everyone liked it, the thickness of it is what sold me on it, it is never watery as many sauces can be. | ||
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Post# 545929 , Reply# 25 9/26/2011 at 14:44 (4,593 days old) by petek (Ontari ari ari O ) |
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I'm thinking that the failure of my 2nd attempt burning on the bottom of the pc was I made it just a bit too thick. My cans o paste the 2nd time were a wee bit larger and I didn't compensate by adding a little more water so it never got bubbling around inside. Probably wouldn't have been a problem with a slow cooker but the pc heats up hot and fast.
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Post# 545947 , Reply# 26 9/26/2011 at 17:42 (4,593 days old) by bajaespuma (Connecticut) |
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A very simple sauce. I think meat sauce is one of my favorite foods in the world, and I got a lot of them. I'm going to try Betty Feezor's recipe because it looks so interesting, and might be like the sauce I remember fondly from our school cafeteria.
My favorite all-time meat sauce is one that my Mother learned from one of her best friends, who was a Sicilian, Connie Fulin. Connie came from a family of great cooks and I remember her telling Mom that despite the legendary "gravies" that were tended by Nonna for hours on the stove, that she had concocted this sauce for her husband and sons for school nights when Nonna wasn't around to disapprove and it took only 30 minutes to make. This is how it was made, originally and you can certainly make substitutions, but I won't guarantee results if you do:
3 tablespoons of good fruity olive oil(back in the day, we used Progresso brand in the round tin can) 1 clove of garlic, minced 1 lb. ground chuck 1 small can Hunts tomato paste 2 small cans Hunts tomato sauce 1 leaf of fresh basil Salt and pepper to taste.
Heat the olive oil GENTLY, only till it shimmers and add the minced garlic. My mother used to do this by standing over the skillet and cross-cutting the garlic clove with a sharp paring knife and letting the tiny cubes of garlic fall into the oil. Garlic should sizzle ever so gently but not burn.
Crumble chuck into oil and raise heat. Brown meat over medium heat, breaking pieces apart as it cooks. When meat is brown add tomato products and basil leaf. Simmer uncovered for 30 minutes until very thick and oil separates slightly from the body of the sauce. Season to taste and serve. If done correctly, this sauce will taste slightly sweet.
Oh My G0d!
And then there's Vincent Price's Ragu alla Bolognese... | ||
| Post# 545969 , Reply# 27 9/26/2011 at 19:48 (4,593 days old) by norgeway (mocksville n c ) | ||
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Pressure Cooker.. While I love a pressure cooker, this sauce is WAY too thick to do under pressure, it will stick, I use a Aristo Craft dutch oven, or my Royal Queen dutch oven, both are multi ply stainless and very heavy. | ||
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Post# 545981 , Reply# 28 9/26/2011 at 21:53 (4,593 days old) by Frigilux (The Minnesota Prairie) |
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I made a vegan version of Betty Feezor's sauce using textured vegetable protein and it was really very good! My mom, who moved to the U.S. from Italy in her early 30's, is probably spinning in her grave over the inclusion of ketchup, but it didn't taste ketchup-y at all. It's definitely an American-style spaghetti sauce, but I'll be making it again. It was great with rigatoni.
Slight adaptations: There were two cups of vegetable broth in the fridge, so I used that instead of water, and added only 1/4 teaspoon of salt. I used red bell peppers, as I prefer their flavor to green bells. | ||
| Post# 546152 , Reply# 29 9/27/2011 at 16:42 (4,592 days old) by mrb627 (Buford, GA) | ||
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Betty Sauce | ||
| Post# 546176 , Reply# 30 9/27/2011 at 18:02 (4,592 days old) by LordKenmore (The Laundry Room) | ||
I am a convert. Never buy jar sauce again.
I know that feeling. For a while, I've just defaulted to jar sauce. I've made a couple of sauces from scratch recently, and both have reminded me of the limitations of jar sauce. In fact, I've bought at least one jar recently that was a type I'd been happy with, and found that I'm not so happy now... It'll be interesting seeing what happens--the jar sauce can be a huge convenience, particularly for hectic nights. (I could freeze extra, but then I have to plan to thaw--I don't have a microwave in service.)
"Better than I usually buy" brands every now and then go on sale with a price that I'm willing to pay. It'll be interesting when that happens again to get a jar to see what I think now. | ||
| Post# 546179 , Reply# 31 9/27/2011 at 18:13 (4,592 days old) by LordKenmore (The Laundry Room) | ||
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One possibility with jar sauce might be getting something simple, and then doctoring it up with one's own touches. This is something I've generally avoided doing--it's either something I actually cook, or else it's something I heat with minimal changes/adjustments. But I might make an exception for sauce in jars.
Of course, I realize that jar sauce is somewhat a hard sell when a better sauce can be made with only a little more effort. And certainly doctoring up a jarred sauce pretty much takes the convenience/time savings away. But one huge plus to jar sauces--and one reason I switched over (past laziness) is that the jars are glass. I'm concerned about BPA, and switching to glass for one tomato product I eat made sense. (I assume the jar lids have BPA--but I figure between limited contact area and the air gap that I'm probably ahead with glass.) | ||
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Post# 546257 , Reply# 32 9/28/2011 at 00:28 (4,592 days old) by Frigilux (The Minnesota Prairie) |
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I think the main problem with most jarred sauces is the overwhelming flavor of dried herbs. My shortcut-to-homemade sauce is usually a can of Hunt's Traditional sauce and a 28-oz. can of crushed tomatoes. The crushed tomatoes give it a much fresher taste, and it dilutes the dried herb issue. You can stir in a few minced fresh herbs (basil and/or oregano are nice) just before serving to really up the fresh factor.
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| Post# 546269 , Reply# 33 9/28/2011 at 02:56 (4,592 days old) by ptcruiser51 (Boynton Beach, FL) | ||
Shamed into submission One of the galpals at work years ago: "You can make a souffle with ease but you use spaghetti sauce out of a JAR?"
My apology was that I simply cannot tolerate garlic in any shape or form. Love it, but can't have it around. Even the smallest dose (like salad dressing) will result in people being offended up to two days later. I work in retail sales, so I just can't have this.
Look at your list of ingredients on so many things you buy, garlic is almost a common denominator. FAIL!
I have come to make my own Italian sauce, much like the recipes shown, just with eliminating the garlic and adding a little more onion and fresh basil, which I always have around - summer or winter. I learned how to dry the Jersey tomatoes that my friends give me, it's that last fillip that makes a sauce so nice.
If there's anyone else out there who has the same "offensive" problem as I do, look for Ragu "traditional" or "old world" style in a jar - no garlic that I can detect (or my customers). | ||
| Post# 546931 , Reply# 35 10/2/2011 at 17:27 (4,587 days old) by xraytech (Rural southwest Pennsylvania ) | ||
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| Post# 547044 , Reply# 36 10/3/2011 at 10:20 (4,587 days old) by michaelman2 (Lauderdale by the Sea, FL) | ||
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Betty Feezor Recipes Hans, Perchance do you have any other of her recipes that you would be willing to share? I enjoyed the sauce recipe above. I researched the YouTube and Google and as you said...sadly the tapes were erased or taped over with other programming. Thanks in advance for any further good recipes! Mike This post was last edited 10/03/2011 at 15:52 | ||
| Post# 547176 , Reply# 37 10/3/2011 at 13:42 (4,587 days old) by mrb627 (Buford, GA) | ||
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Yes Please | ||
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Post# 547601 , Reply# 38 10/5/2011 at 13:18 (4,585 days old) by foraloysius (Leeuwarden, Friesland, the Netherlands) |
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Yummie! | ||
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Post# 547874 , Reply# 39 10/6/2011 at 21:19 (4,583 days old) by kimball455 (Cape May, NJ) |
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It's a winner | ||
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Post# 547875 , Reply# 40 10/6/2011 at 21:20 (4,583 days old) by kimball455 (Cape May, NJ) |
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Looks like more winners | ||
| Post# 548018 , Reply# 41 10/7/2011 at 18:27 (4,582 days old) by magic_clean (Florida) | ||
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Another delicious Betty Feezor pasta & meat sauce dinner. Followed the original recipe, excepting the substitution of two 14 oz. cans of diced tomatoes instead of water. Prepared the sauce in the Crock Pot on high for 4 hours. Turned out great! 
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Post# 1103459 , Reply# 43 1/6/2021 at 19:02 (1,203 days old) by polkanut (Wausau, WI ) |
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Post# 1103592 , Reply# 46 1/7/2021 at 18:39 (1,202 days old) by polkanut (Wausau, WI ) |
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It was a hit! I used 1/2 ground beef & 1/2 Italian sausage. The chili powder really came through while it was in the slow cooker this afternoon. I used our Hamilton Beach Crock Watcher, and the Auto Shift feature. It cooked on high for about 1 3/4 hrs before shifting to low for the remainder of the cooking time. I took the crock out around 5:45PM. I'm loving the fact that there's a nice amount of sauce left over. Thank you, Hans! | ||
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Post# 1103594 , Reply# 47 1/7/2021 at 18:45 (1,202 days old) by Dermacie (my forever home (Glenshaw, PA)) |
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I have to tease you Tim | ||
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Post# 1103599 , Reply# 48 1/7/2021 at 19:01 (1,202 days old) by polkanut (Wausau, WI ) |
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Post# 1103739 , Reply# 49 1/8/2021 at 21:10 (1,201 days old) by Frigilux (The Minnesota Prairie) |
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It’s definitely an American-style spaghetti sauce, but I love it. Every time I make it I imagine my Italian mother shaking her fist at me from the beyond, lol.
I can only eat 1/3 of a cup of cooked pasta—and even then, only rarely—since joining Club Type II, so a batch of Feezor’s sauce would probably last six months portioned out in containers and frozen. I made Sunday Italian Gravy (America’s Test Kitchen) which has pork ribs, chunks of Italian sausage and meatballs in a red sauce last weekend. There’s so much meat in it I ate it in a pasta bowl, but without the pasta. It was excellent. | ||
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Post# 1103749 , Reply# 50 1/8/2021 at 21:39 (1,201 days old) by MattL (Flushing, MI) |
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My cousin who is TII uses spaghetti squash to avoid the pasta. Got to say this thread is making me hungry for spaghetti. | ||
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Post# 1103792 , Reply# 51 1/9/2021 at 08:01 (1,201 days old) by reactor (Oak Ridge, Tennessee-- ) |
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Thanks | ||
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Post# 1103938 , Reply# 52 1/10/2021 at 00:03 (1,200 days old) by appnut (TX) |
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Post# 1103964 , Reply# 53 1/10/2021 at 07:05 (1,200 days old) by chachp (North Little Rock, AR) |
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All this talk about Meat Sauce.....
My husband doesn't eat red meat of any kind. So for an Italian who wants to make meatballs out of three red meats, it's a challenge. For years I have been making my meatballs with ground chicken and we really like those but I really was craving a nice meat sauce.
I thought I would try a recipe using Beyond Beef and see how it is. I was afraid it might disintegrate into nothing but from what I read it wouldn't. I found recipe for a Beyond Beef Bolognese online I thought I'd try and I have to say it's pretty good. This is a double batch BTW.
It looks like a traditional Bolognese and actually tastes pretty good. It tastes like beef to me. Next I think I will try it to make meatballs because I am more of a Spaghetti and Meatballs guy than a meat sauce guy. I do have some of their Hot Italian Sausage links in the freezer so I will likely throw those in too. Has anyone tried using the Beyond Beef in other recipes? CLICK HERE TO GO TO chachp's LINK | ||
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Post# 1114317 , Reply# 54 4/11/2021 at 15:27 (1,108 days old) by polkanut (Wausau, WI ) |
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Post# 1114365 , Reply# 55 4/11/2021 at 22:52 (1,108 days old) by Frigilux (The Minnesota Prairie) |
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I used it for lasagna once. It works well as-is if you boil the noodles prior to assembly. You’ll need to pour maybe 1/3-1/2 cup of water over the works and cover tightly with foil if using oven-ready noodles. Be aware that using Feezor’s meat sauce makes for a more American-tasting lasagna. Still, if you like her sauce—and I do—you’ll like the lasagna.
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Post# 1114390 , Reply# 56 4/12/2021 at 06:26 (1,108 days old) by polkanut (Wausau, WI ) |
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Thanks Eugene! | ||
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