thick and rich tomato spaghetti sauce spaghetti tomato sauce recipe for a crowd 100 people

Hello, my friends! Today I want to share with you something very special. You know, these days eating out is so expensive, and sometimes the western food outside is just not enough flavor, right? Too much water, or too much salt, and they charge you so much money! Aiyo, better we cook at home. My kids always ask for spaghetti, and I tell them, "Wait, let mommy make the real one for you." If you follow my way, I guarantee your whole house will smell so good, the neighbors will also want to come and eat. It’s not difficult at all, just need a bit of heart and the right ingredients. Don't go and buy those ready-made sauces in the glass jars, those have so many preservatives. We make it fresh, okay?

Simple Spaghetti & Tomato Sauce - The Quick and Fresh Way

Now, this first recipe is for when you are very busy. Maybe you just came back from work or the market and you don't have much time. This is the "Easy Peasy" way but the taste is still top-notch. The secret here is using good olive oil and fresh garlic. Don't be stingy with the garlic! In our kitchen, we always say garlic is health, so put more. This sauce is very light, very fresh, and it won't make you feel too heavy. It's perfect for a quick lunch or a light dinner. Even the picky children will finish everything and ask for more.

Ingredients You Need:

• 400g Spaghetti (use the good brand, don't buy the cheapest one that becomes soggy)
• 5-6 Big Red Tomatoes (must be very ripe and soft)
• 4 Cloves of Garlic (minced very fine)
• 1 Small Onion (chopped small-small)
• 3 Tablespoons Olive Oil
• Handful of Fresh Basil or Parsley
• Salt and Pepper to taste
• A little bit of sugar (my secret tip to balance the sourness!)

Cooking Instructions:

1. First, boil a big pot of water. Put plenty of salt. My Italian friend told me the water must taste like the sea! Cook your spaghetti until it is 'al dente'—that means it still has a bit of bite, not mushy like porridge.
2. While the pasta is cooking, heat the olive oil in a pan. Fry the onion and garlic until they are fragrant. Be careful don't let the garlic burn or it will taste bitter, aiyo, then spoil the whole thing!
3. Add your chopped tomatoes. Cook them down until they become soft and start to make a nice sauce. Use your spoon to mash them a bit.
4. Add your salt, pepper, and that tiny pinch of sugar. Let it simmer for about 10 minutes on low heat.
5. Throw in your cooked spaghetti and toss it well so every strand is coated with the red gold. Garnish with basil and serve immediately while it is hot!

How to Make Thick and Rich Spaghetti Sauce

Now, if you want something really "shiok" and filling, you must try this thick version. Some people make sauce and it is like soup—so watery! That is not correct. The sauce must be thick so it sticks to the noodle, every bite must have flavor. This version uses a bit of meat and a long simmering time. You cannot rush a good sauce, you must have patience. I like to make a big pot of this on Sunday, then we can keep it in the fridge and eat for two days. The second day always tastes better because the flavors have time to "marry" together. Truly delicious!

Ingredients You Need:

• 500g Ground Beef or Mixed Meat (get the one with a little bit of fat for flavor)
• 2 Cans of Crushed Tomatoes
• 1 Small Can of Tomato Paste (this is the secret for the thickness!)
• 2 Tablespoons Butter
• 1 Tablespoon Dried Oregano and Thyme
• 3 Cloves Garlic, smashed and minced
• 1 Carrot and 1 Celery stick, chopped very, very fine (the kids won't even know they are eating vegetables)
• Beef stock or a little bit of red wine (if you have)

Cooking Instructions:

1. In a big heavy pot, melt your butter and fry your minced meat until it is brown. Make sure you break up the big lumps.
2. Add your garlic, onions, carrots, and celery. Stir fry them with the meat until they are soft and smelling wonderful.
3. Add the tomato paste. You must fry the paste for 2 minutes to get rid of the raw taste. This makes the color very deep and beautiful.
4. Pour in your crushed tomatoes and your stock. Add your dried herbs.
5. Turn the heat down to very low. Cover the pot and let it bubble slowly for at least 45 minutes. If it gets too thick, you can add a little bit of the pasta water.
6. Taste it! Adjust the salt. If it's too sour, add a bit more butter or a tiny bit of sugar. Serve this over a big pile of noodles and maybe grate some cheese on top. Everyone will think you are a professional chef!

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