Mamas Easy Awesome Meat Sauce Food

MAMA'S SPAGHETTI WITH MEAT SAUCE

Mama's Spaghetti With Meat Sauce image

This is adapted from my mom's spaghetti recipe. It's a family favorite that simmers while you prepare the pasta--great for busy nights. Leftovers make a great lunch. I usually serve this over spaghetti, but sometimes I use linguine, fettucine, or penne. Good with garlicky bread and a salad. You can also make the sauce ahead and freeze it (it freezes quite well); just thaw and heat.

Provided by Halcyon Eve

Categories Spaghetti

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb 95% lean ground beef
1 -2 garlic clove, minced
1 small onion, chopped
2 stalks celery, chopped
1 cup sliced mushrooms (or use 2 small cans sliced mushrooms, drained)
1 (14 1/2 ounce) can diced tomatoes with juice
2 (14 1/2 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3 -4 tablespoons mixed Italian herbs
2 dried bay leaves
salt
fresh ground black pepper
1 pinch brown sugar (optional)
2 (12 ounce) packages dry pasta
1/2 cup shredded parmesan cheese

Steps:

Brown beef in a saucepot or large, deep skillet over medium heat; drain.
Add garlic and saute until just turning white.
Add onion, celery, and mushrooms. Saute until tender, about 5-7 minutes.
Add tomatoes with juice and tomato sauce. Stir to combine. Add tomato paste and mix together. Stir in herbs and bay leaves. Season to taste with salt and pepper. Add a pinch of brown sugar, if desired.
Bring sauce to a simmer; reduce heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. Meanwhile, prepare pasta according to package instructions.
Before serving, remove bay leaves and taste; adjust seasoning as desired. Serve over hot pasta, sprinkled with Parmesan cheese.

MY MAMA'S MEAT SAUCE

My Mama's Meat Sauce image

This is probably the first thing that I ever learned to cook. My mother used to cook it while I took a nap as a child, and the smell would wake me up. It's really garlicky and the wine gives it a nice flavour. It also freezes really well. Enjoy!

Provided by Miraklegirl

Categories Meat

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 cooking onions, diced
1 tablespoon oil
2 lbs ground beef
1 tablespoon italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon garlic powder
1 (28 ounce) can stewed tomatoes
2 (5 1/2 ounce) cans tomato paste (I use the one with Italian seasonings added)
4 cloves garlic
1/4 cup white wine or 1/4 cup vermouth (optional)

Steps:

Sauté onions in oil.
Add beef and brown before stirring in all seasonings.
Add tomatoes, paste, and cloves.
Stir and add alcohol if using.
Cover and let cook on a low fire for 2 hours or more.

Nutrition Facts : Calories 456.7, Fat 25.5, SaturatedFat 9.3, Cholesterol 102.8, Sodium 1220.1, Carbohydrate 24.4, Fiber 4.4, Sugar 13.1, Protein 32.5

JO MAMA'S WORLD FAMOUS SPAGHETTI

Jo Mama's World Famous Spaghetti image

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Provided by SharleneW

Categories Spaghetti

Time 1h20m

Yield 4 quarts, 10-14 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

Steps:

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
Add onions and continue to cook, stirring occasionally until onions are softened.
Add garlic, tomatoes, tomato paste, tomato sauce and water.
Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil.
Stir in red wine.
Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
Cook spaghetti according to package directions.
Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.