Betty Feezors Spaghetti and Meat Sauce

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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.
 
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.)
 
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.
 
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).
 
Great sauce!

Thank you for posting this recipe! My go-to jar pasta sauce is usually Mid's Italian Sausage, found here in Indiana at either Kroger or Marsh supermarkets. It's good, but this sauce recipe is better. I made this recipe (minus the green peppers) Friday afternoon with angel hair pasta. Loved it!

Having said that, last night I grilled some hot dogs and decided to use this recipe for hot dog sauce. FANTASTIC!
 
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: 10/3/2011-15:52]
 
Looks like more winners

If these recipies are anything like the fantastic meat sauce, the freezer will be well stocked for those cold winter nights here in Cape May when we are all out of money and waiting for summer.
Harry
 
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!

magic_clean++10-7-2011-18-25-52.jpg
 
Made some of Betty's sauce today, and it turned out very good. The only changes I made were I reduced the meat to one lb.(Laura's Lean Beef), added one 15oz. can of Red Gold crushed tomatoes, reduced water to 1.5 cups, and used one each green and red bell peppers. Thought about using beef broth instead of part of the water, but didn't have any.

I found that this sauce tastes very much like the one my mom used to make, though some of the ingredients are different. That's interesting because she told me she got the recipe from my Aunt Doris - who was living in New Bern, NC at the time (early 50's). It's possible my aunt could have modified Betty's recipe to suit her tastes. I remember it having tomato soup instead of ketchup, and canned tomatoes. I'll have to find the recipe and compare them.

The next time I make this I'll use a larger pot. I put it in the 6qt. Revere pressure cooker, and had to be careful stirring not to splash it out of the pan. Probably an 8 or 11 qt. stockpot will be better.

I will say it sure makes a lot. After I ate two servings, I divided it into two containers to cool quicker. I will have to go to the store tomorrow and get more containers to freeze it in. Think I'll give some to my neighbors, too. I imagine they'll want the recipe.
 
I'm finally going to make this for supper tomorrow night.  Thanks everyone for the tip about letting it slow cook in the CrockPot for a few hours.  It will be served on tri-colored rigatoni that needs to be used up very soon.
 
I have heard that dropping a wooden clothespin in a pan of food rescued from being burned, after you have transferred it to another pan and then letting it cook for a while will remove the burned taste. I have tried it and it works.

 

If you wish to cook a thick sauce in the pressure cooker, put it in a pan with a cover and put aluminum foil between the pan and the cover. Place that on a trivet and add water. You can make like a miniature steam oven. Before microwave ovens, I used to warm up leftovers like this.
 
If you burn it,

you're trying to rush it! Like Emeril Lagasse says, use the knob on the stove.
I have never used Ketchup in my sugo. It's not a thing most Italians do.
My Bologanaise' starts like so; I sweat a small chopped onion with the garlic and olive oil in the sauce pot. Don't burn the garlic, that makes it bitter. Then I deglaze with Lumbrusco, chianti, or other dry red wine. About 1/4 cup. Let most of the alcohol evaporate.
I toss in a small bay leaf, a 28 oz. can of puree'd Cento, or other brand San Marzano plum tomatoes, 2 6 0z. cans of paste, mushrooms if desired, basil, oregano, fresh ground peepr and salt to taste. You can always add salt, you can't take it out. bring to the simmer, and cook on very low with the lid vented on the edge. Stir about every 20 min. until thick and rich. If it's too thick, add a bit of water. My grandma cooked hers all day. If you like, add a pich or two of sugar.
Taste and reseason to taste.
You can add ground beef, veal, pork, sausage, meatballs, or eveb beef short ribs.
 
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! 
 
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.
 
Barry, I don't think there's been much, if any progress with an AW cookbook.  And tis thread will be 10 years old this year.  If there every is one put together, I hope we can include Kelly's recipes. 
 
All this talk about Meat Sauce.....

 

<span style="font-family: helvetica;">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.</span>

 

<span style="font-family: helvetica;">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.</span>

 

<span style="font-family: helvetica;">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?</span>

https://www.cookingwithbooks.net/2019/12/beyond-meat-bolognese.html
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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.
 
Thanks Eugene!

I only use pasta you need to cook beforehand.  We do enjoy Betty's sauce very much so this makes me feel more comfortable about using it this way.
 

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