Meat Lovers Spaghetti Salad Food

MEAT LOVER'S BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add the tomatoes and 1 cup of water. Increase the heat to medium high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
• While the sauce simmers, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon.
• Cook the rigatoni in the boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, ham, pepperoni, bacon, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

MEAT LOVER'S SPAGHETTI SALAD

Steps:

• 1. The Only thing that is cooked in this recipe is the pasta, and I prefer to cook it Al Dente' about 7 minutes, OR according TO CHOICE. I prefer breaking the pasta into thirds, & love using Barilla Pasta, using either Angel Hair or Thin Spaghetti. You can divide this recipe in half if not making for a large party. MAY ALSO USE A FOOD PROCESSOR TO CHOP VEGGIES, BUT I PREFER TO CHOP BY HAND SO AS NOT TO CREATE A LOT OF EXCESS LIQUID.
• 2. I prefer using fresh tomatoes, but during the winter, the flavor is not that great so I used the canned variety.
• 3. Cook pasta according to package directions but al dente' so that it is not over cooked. Then wash in cold water. Then drain thourgly and add to a very large bowl when ready to assemble salad.
• 4. Pour pasta into a bowl large enough to accommodate all of the ingredients.
• 5. Cube cheeses, & salami. Remember there is no right or wrong way to add the ingredients. But it is best to stir and mix as you go to make it easier for the ingredients to blend into the salad.
• 6. Add the spices and grated cheese then stir to blend together. Add both red and green bell Peppers, stir with large spoon to mix together.
• 7. Chop the celery and add to salad and mix well. Add the minced garlic.
• 8. Add green onions and blend well. Add the drained diced tomatoes.
• 9. Stir in the salad dressings and blend well. Add any remaining ingredients you have not added, stir to blend well. Then pour into large pans and garnish top with additional chopped veggies and pepperoni if desired.
• 10. Serve and enjoy.

SALAMI LOVER'S ITALIAN PASTA SALAD

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, mix together the creamy salad dressing, Italian Dressing, and grated cheese.
• Add the pasta, salami, bell pepper, olives and onion. Stir well to evenly coat. Allow to chill before serving.

MEAT-LOVER'S SLOW COOKER SPAGHETTI SAUCE

Steps:

• Heat olive oil in skillet over medium heat; cook and stir onions and sausage, until sausage is browned, about 10 minutes.
• Transfer the sausage and onions to a slow cooker.
• In the same skillet, cook and stir the ground beef, Italian seasoning, 1 t of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes.
• Transfer the ground beef into the slow cooker.
• Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano and 2 t garlic powder.
• Cook on low for about 8 hours.
• About 15 minutes before serving, stir in the sugar.
• Serve hot over pasta.