PASTA WITH MEAT SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
- About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.
MEATY SPAGHETTI SAUCE
Top your noodles with some meaty spaghetti sauce! Our Healthy Living Meaty Spaghetti Sauce features a tasty tomato-basil spaghetti sauce and ground beef.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, brown meat with onions and garlic in large skillet on medium heat; drain. Stir in pasta sauce; cover. Simmer on low heat 10 min., stirring occasionally.
- Drain spaghetti. Serve topped with sauce and cheese.
Nutrition Facts : Calories 410, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 25 g
ROBBIE MONTGOMERY'S SOUL-STYLE SPAGHETTI WITH MEAT SAUCE
This pasta dish will make you wish you were eating it somewhere in the south!
Provided by Robbie Montgomery (a.k.a. Sweetie Pie)
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium heat and add the onion and bell pepper
- Cook until the vegetables start to soften, 2-3 minutes, then add the ground beef
- Stir to break up the meat and cook for 5-7 minutes, until browned all over
- Pour off about half of the fat that comes out of the ground meat and stir in the salt, pepper, sugar to taste and the onion soup mix
- Add the tomato paste and stir well to coat the beef
- Add 2 cups of water to the skillet, bring to a simmer then reduce the heat to medium-low
- Simmer for about 10 minutes, until the sauce thickens up
- Add the shrimp (if using) and cook until the shrimp are just pink; remove pan from the heat
- If you are adding the sausage, while the sauce is simmering, heat a medium skillet over medium heat
- Add the sausage and cook until browned all over, about 7-8 minutes
- Remove it from the skillet with a slotted spoon and add it to the meat sauce
- Combine the meat sauce with the cooked spaghetti and give it a good mix so all the pasta is coated
- Serve immediately
SPAGHETTI SAUCE WITH GROUND BEEF
This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)
Provided by Hank's Mom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
- Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g
MAMA'S SPAGHETTI WITH MEAT SAUCE
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
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.
THICK & MEATY SPAGHETTI SAUCE
As everyone knows by now, most of my recipes come from a "Taste of Home" recipe magazine. This is by far our favorite spaghetti sauce. It is so thick and meaty that sometimes my boys just pour it over a piece of garlic bread and eat it like that!
Provided by tree luee dee
Categories Sauces
Time 8h35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, cook beef and sausage until no longer pink; drain.
- Transfer to a 5 quart slow cooker.
- Stir in green pepper, onion, garlic, tomatoes, tomato sauce, tomato paste, sugar and seasonings; mix well.
- Cover and cook on low for 8 hours or until bubbly.
- Serve over spaghetti.
MEAT SAUCE FOR SPAGHETTI
Here's a thick, hearty sauce that turns ordinary spaghetti and garlic bread into a filling feast. When I'm in a hurry, I make this slow cooker recipe in an electric frying pan instead. -Mary Tallman, Arbor Vitae, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the tomatoes, green pepper, onion, carrots, water, tomato sauce, tomato paste, brown sugar, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 8-10 hours or until bubbly. Serve with spaghetti. Freeze option: Do not cook spaghetti. Freeze meat sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place sauce in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve over spaghetti.
Nutrition Facts : Calories 286 calories, Fat 17g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 767mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.
MEAT SAUCE
Provided by Ree Drummond : Food Network
Time 2h15m
Yield 12 servings
Number Of Ingredients 22
Steps:
- In a large pot over medium-high heat, brown the ground beef and sausage until totally browned. Remove the meat from the pot with a slotted spoon and put it into a bowl. Set aside.
- Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the onions and bell peppers. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
- Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add the crushed tomatoes, marinara sauce and tomato paste. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper if using and bay leaves. Stir, and then add the cooked ground beef and sausage and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
- After an hour, add the minced parsley and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
- Serve a big bowl of oiled noodles and the meat sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
SPAGHETTI SAUCE
Provided by Ree Drummond : Food Network
Time 2h15m
Yield 12 servings
Number Of Ingredients 20
Steps:
- In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
- Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
- Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
- After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
- Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
- Amen.
SPAGHETTI WITH MEAT SAUCE - AUTHENTIC ITALIAN STYLE
Incredibly delicious spaghetti sauce! Simmered low and slow and packed with rich tomatoey and meaty flavor.
Provided by Jaclyn
Categories Sauce
Time 4h20m
Number Of Ingredients 18
Steps:
- In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside.
- Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally.
- Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.
- Recipe Source: Cooking Classy
ONE-POT MEATY SPAGHETTI
I used to help my mom make this when I was growing up, and the recipe stuck. It was a beloved comfort food at college, and is now a weeknight staple for my fiance and me. -Kristin Michalenko, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, cook and crumble beef with garlic over medium heat until no longer pink, 5-7 minutes. Stir in sugar and seasonings. Add tomatoes, tomato sauce, water and 1/4 cup parsley; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Stir in spaghetti, a little at a time; return to a boil. Reduce heat to medium-low; cook, uncovered, until spaghetti is al dente, 8-10 minutes, stirring occasionally. Stir in cheese. Sprinkle with additional parsley.
Nutrition Facts : Calories 292 calories, Fat 6g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 737mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 8g fiber), Protein 24g protein. Diabetic Exchanges
MEAT SAUCE AND SPAGHETTI
Provided by Alton Brown
Categories main-dish
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- For the meat sauce:
- Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.
- Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.
- Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.
- Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.
- Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
- For the pasta:
- Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.
- Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.
THE BEST VEGAN SPAGHETTI
This tasty meat sauce for a vegan spaghetti is super easy to make, is one pot, and loaded with protein from walnuts and mushrooms versus typical lentils.
Provided by Maria Koutsogiannis
Categories Main Dishes
Number Of Ingredients 19
Steps:
- Into a food processor place 1/2 of the mushrooms and process until finely ground. Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms. See notes.
- Into the food processor add your walnuts and process till finely ground. Transfer walnuts to the bowl with the mushrooms.
- Into a large soup pot add your olive oil and heat on medium-high heat for around 20 seconds before adding your mushroom and walnut mixture. Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.
- Into the same food processor add your onion, celery, carrots and garlic. Process till finely ground. See notes.
- Remove the mushroom and walnut mixture from the pot and transfer to a bowl.
- Into the same pot add your onion mixture and cook on medium heat for around 5-6 minutes, or until browned and fragrant. If the mixture starts to sticks to the bottom of the pot simply add a little water bit by bit to help loosen the browned parts. This is a flavour building step, so I highly suggest it if needed.
- To the mixture add your chili flakes, cinnamon, clove, basil, parsley and bay leaf. Stir till well combined. Cook for around 1-2 more minutes.
- Now, push the cooked onions mixture to the sides and makes room for the tomato paste. Cook on its own for a minute or so or until browned. Once browned stir the tomato paste into the onion mixture and transfer your walnut and mushrooms to the pot. See notes.
- Stir till well combined, increase heat and add your passata and vegetable stock paste. Cook for around 5 minutes before adding your water and bringing mixture to a boil.
- Put on your pot lid and simmer for around 25-30 minutes. See notes. Before serving taste for salt and pepper and add as needed.
- Enjoy with your favourite pasta, garnished with parsley and a side of garlic toast!
Nutrition Facts : ServingSize 6, Calories 484 kcal, Sugar 12.6 g, Sodium 290.5 mg, Fat 19.1 g, SaturatedFat 2.2 g, Carbohydrate 68.1 g, Fiber 9.1 g, Protein 15.8 g, UnsaturatedFat 10.4 g
BEST EVER SPAGHETTI AND MEAT SAUCE
This Best Ever Spaghetti and Meat Sauce recipe is the perfect Italian-style weeknight family meal - a rich, meaty sauce served over your favourite pasta!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Heat a large dutch oven pot over medium high heat.
- Add the ground beef and cook until almost completely browned, breaking it up with a wooden spoon.
- Turn the heat to medium and add the onions, garlic, salt and pepper (to taste), parsley, basil, oregano and thyme. Saute with the beef until the onions are soft and translucent.
- Add the wine and allow the liquid to evaporate while stirring the mixture regularly so the meat absorbs the flavour of the wine.
- When the wine has almost evaporated, add the crushed tomatoes and stir to combine.
- Cover and let simmer on medium-low heat for at least 30 minutes, or up to 2 hours (turn the heat to low if you plan to simmer for a long time). Stir regularly to ensure the sauce cooks evenly.
- Prepare the pasta according to the package directions, cooking it in salted water for best results.
- Serve the sauce over the pasta with a sprinkling of fresh parsley (if desired) and freshly grated parmesan cheese.
Nutrition Facts : ServingSize 1 cup, Calories 186 kcal, Carbohydrate 15 g, Protein 19 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 291 mg, Fiber 4 g, Sugar 9 g
UNCLE SAM'S MEATY SPAGHETTI SAUCE
This recipe is handed down a generation from an ex Navy cook who passed it to me. I have been making this as is for a while now but I misplaced the original recipe so I may be off just a bit...
Provided by David Hawkins
Categories Spaghetti
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- (If you choose purely beef for the primary meat, the sausage OR meatballs is good. If you choose chicken, use a good chicken sausage to not throw the meats into conflict. If you use ground pork, I don't recommend using any other meats).
- Take diced onions, garlic and peppers and sauté in the olive oil. I usually take a pinch or two of the salt and throw it in here as well.
- Once all the onions are translucent, scoop all the veggies out and put in a bowl on the side. In the same pan with no additional oil, sauté the meats you chose. Brown until almost all the red is gone, but leave just a little bit as this will cause the meat to release a bit more fat into the sauce.
- Drain the meat. I actually put the meat in a metal strainer and lightly rinse under cold water in the sink to get rid of most of the fat (which is why you leave just a bit red).
- Once done, combine all the ingredients cooked so far back in a large sauce pot.
- Add all the cans of tomato products and then using one of the 4 oz. cans of paste, fill with water twice and put into the pot with everything else. Mix all ingredients in the pot well, blending the water into the tomato paste and puree.
- Begin with high heat to get the entire mixture bubbling. (Use a screen strainer over the top of the pot to prevent it from splattering your stove or you).
- Once bubbling turn the heat down to a low medium flame. I recommend a heat displacer if you have one to prevent burning the sauce.
- Once simmering, put all the spices on top of the sauce, spreading around the top and stick the bay leaves into the sauce.
- Let it sit on top for a while, some of the meat oils will surface on the sauce and mix with the spices. Once this happens, blend all the spices into the sauce with a wooden spoon (to be like Pa) --.
- Stirring frequently, cook for about 3 hours.
- This sauce will actually taste best 24 to 36 hours later, so if you can, plan ahead.
- Serve over spaghetti, ravioli or use as your sauce in lasagna.
DONATELLI'S - MEAT SAUCE RECIPE
Provided by Food Network
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Brown ground beef with minced garlic and salt and pepper, to taste. Drain ground beef and set aside.
- Place oil and onions in a saucepan and saute on high heat until soft. Add all cans of tomato products. Fill the tomato puree can with hot water and dissolve beef and chicken base in this water. Add this water and base mixture to saucepan. Add all other ingredients and heat through. Once hot, add the browned ground beef and simmer on low heat for approximately 1 hour, stirring occasionally.
- Serve over your favorite pasta -- enjoy!!!!
LINDA'S MEATY SPAGHETTI SAUCE
My own creation that I started making many moons ago. It's a great sauce, with LOTS of flavor packed into one pan! Peppers and Tabasco give it just a slight kick, but you can adapt it to your liking. You can also add 1 c. good red wine if you like, at the same time you add the tomatoes. I add water 1/2 c. at a time during cooking time, so sauce doesn't get too thick. Depending on how long you decide to cook it, depends on how much water to add. The more you cook it the tastier it is.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 4h25m
Yield 1 lg. batch, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside.
- Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
- Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
- Add the Red wine, if using.
- Add salt to taste, starting with 1 T.
- Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
- Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
- A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
- Serve with your favorite pasta.
- Sprinkle with freshly grated Parmesan, if desired, and enjoy!
MOLIDOL'S MEATY SPAGHETTI SAUCE
Many years ago my husband asked me if I could make spaghetti sauce from his mother's lasagna recipe and so I played with the recipe until I came up with this one. Everyone that we have shared this meal with has just loved it and requested my recipe, so it has become a family favorite in our friends homes as well. *This is a very meaty sauce so you might want to add more tomato sauce or use less meat to suit your taste.
Provided by Molidol
Categories Beginner Cook
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In dutch oven add oil, parsley flakes, garlic, and onion . Sauté until tender.
- Add ground meat.
- When meat is browned all over add remaining ingredients.
- Cover and simmer over low heat for three hours.
- Variation: use 1 lb sweet Italian sausage and 1 lb ground beef instead of 2 lbs ground beef. Very yummy!
Nutrition Facts : Calories 338, Fat 18.5, SaturatedFat 5.6, Cholesterol 73.7, Sodium 1183.5, Carbohydrate 18.2, Fiber 3.7, Sugar 14.3, Protein 25.9
CLASSIC MEATY SPAGHETTI SAUCE
Steps:
- Gather the ingredients.
- Brown the ground beef in a large skillet or sauté pan ; pour off excess fat.
- Add the onion and garlic and cook over medium-low heat until onion is tender. Stir in tomato paste, water, sugar, and seasonings; blend well. Simmer, uncovered, over very low heat for 1 hour.
- Serve over hot spaghetti or linguini and serve grated Parmesan cheese on the side.
Nutrition Facts : Calories 347 kcal, Carbohydrate 20 g, Cholesterol 101 mg, Fiber 4 g, Protein 36 g, SaturatedFat 5 g, Sodium 686 mg, Sugar 13 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g
MEATY SPAGHETTI SAUCE
Tired of the same old boring spaghetti sauce recipes? I invented this one to satisfy my craving for a meaty, flavorful sauce. Serve with your favorite pasta, topped with grated Parmesan cheese. Freeze the leftovers for a quick dinner another night!
Provided by Stacey Adkins
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Yield 32
Number Of Ingredients 22
Steps:
- In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
- To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.
Nutrition Facts : Calories 102.1 calories, Carbohydrate 6.3 g, Cholesterol 18.5 mg, Fat 6 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 2.1 g, Sodium 514.5 mg, Sugar 3.7 g
More about "meaty spaghetti sauce food"
MEATY SPAGHETTI SAUCE - READER'S DIGEST CANADA
From readersdigest.ca
Servings 12Category Side Dishes
SPAGHETTI SAUCE (THE BEST) - RICARDO
From ricardocuisine.com
5/5 (496)Total Time 3 hrs 55 minsCategory Main DishesCalories 140 per serving
EASY WEEKNIGHT SPAGHETTI WITH MEAT SAUCE RECIPE
From inspiredtaste.net
5/5 (14)Calories 486 per servingCategory Dinner
MEATY SPAGHETTI SAUCE - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
5/5 (1)Category Main MealsCuisine ItalianTotal Time 10 hrs 15 mins
- Fill the slow-cooker with tomato sauce and shake gently to move sauce down and into air pockets created by vegetables. Top the slow cooker with remaining sauce.
- Cook on the lowest setting for 8 hours. Using an immersion blender,puree everything until smooth.
EXTRA MEATY SPAGHETTI SAUCE - SYRUP AND BISCUITS
From syrupandbiscuits.com
5/5 (1)Estimated Reading Time 5 mins
- Heat olive oil in a large skillet. Add next three ingredients and sauté until soft. Add garlic for last two minutes of sauté. Pour all ingredients into a large stockpot.
- Add ground beef to the skillet and cook until pink is gone. Add additional oil if necessary. Pour into stockpot.
- Cut Italian sausage into 1 1/2 inch meatballs. Add additional oil if necessary and cook sausage until lightly browned on all sides. Add to stockpot.
MEATY SPAGHETTI SAUCE - COOKING MANIAC
From cookingmaniac.com
5/5 (2)Category PastaCuisine Comfort FoodTotal Time 1 hr 15 mins
- In a large pot or dutch oven over medium-high heat, brown the ground beef until it is browned. Remove the meat from pot and place to the side.
- Discard the grease in the pot, but do not clean. Put the pot back on stove and put in the olive oil. throw in the onions, stir for about two minutes until the onions look almost transparent- then add in the garlic. stir for an additional minute, do not let the garlic brown.
- Pour in the Vegetable broth and allow to reduce for 1 minute. Add in crushed tomatoes and tomato paste. Stir to combine, then add: oregano, thyme, soy sauce, turmeric , sugar, bay leaves, and crushed red pepper. Add the ground beef and stir to combine. Cover the pot and allow to simmer for 1 hour (Low and slow). Stir occasionally. Keep extra broth on hand if it needs more liquid.
RICH AND HEARTY HOMEMADE SPAGHETTI SAUCE - HEATHER LIKES FOOD
From heatherlikesfood.com
4.5/5 (6)Total Time 1 hr 20 minsCategory Main CourseCalories 360 per serving
- Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and sausage and cook until no red remains. Drain excess fat off of the cooked meat and return to the pan
- Place the remaining onions and red pepper in a blender or food processor and blend until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth, sugar and mushrooms. Stir until combined and add the bay leaves and balsamic vinegar.
- Bring to a boil and then reduce to low and simmer for 1 hour up to 3-4. The longer it simmers, the more flavorful it will get. The sauce will seem watery at first, but as it simmers it will thicken.
THE BEST MEATY SPAGHETTI SAUCE » 100 DAYS OF REAL FOOD
From 100daysofrealfood.com
5/5 (3)Total Time 2 hrsCategory DinnerCalories 860 per serving
- Add the olive oil to a large skillet over medium-high heat. Cook the pancetta while stirring until it begins to brown, 2 to 3 minutes.
- Add the onion to the pan and cook, while stirring, until it begins to soften, 2 to 3 minutes. Add the garlic and cook for only another 30 to 60 seconds so it doesn't burn.
- Add the sausage, beef, Italian seasoning, salt, and red pepper flakes to the pan and cook while breaking up with a spatula until the meat is cooked all the way through (no longer pink), 4 to 5 minutes. Drain off some of the excess fat, if desired.
- Add the red wine and cook until almost all the way absorbed, 1 to 2 minutes. Add the tomatoes and stock and simmer to allow the sauce to thicken and the flavors to come together, 10 to 15 minutes.
SPAGHETTI MEAT SAUCE RECIPE - HOW TO MAKE SPAGHETTI SAUCE
From thepioneerwoman.com
5/5 (3)Category Main Dish, MeatServings 18Total Time 1 hr 20 mins
24 MEATY PASTA DISHES TO GET YOU THROUGH WINTER RECIPE ...
From bonappetit.com
Author Elyssa GoldbergPublished 2015-12-14Estimated Reading Time 3 mins
- Pasta all'Amatriciana. Named for Amatrice, a town northeast of Rome, this pasta is traditionally served with a long noodle like bucatini, but we like how shorter penne captures the spicy, meaty bits of sauce inside the tube.
- Pasta with Chorizo and Chickpeas. As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off.
- Beef and Pork Ragù. You know what never goes out of style? A real-deal ragù like this one. View Recipe.
- Baked Pasta with Merguez and Harissa-Spiked Sauce. We stole your nonna’s ziti and took it on a self-discovery tour of Middle-Eastern flavors. Sorry—it doesn’t want to come home.
- Cavatelli with Pork Ragù. A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli. View Recipe.
- The Ultimate Bolognese Sauce. This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Freeze it for next time. Learn more here.
- Eggplant and Country Ham Ragù. If you look up umami in the dictionary, there’s a picture of this dish. Between the eggplant, tomato, fish sauce, and cured meat, that savory depth of flavor hits you from all sides.
- Garganelli with Fennel and Pork Shoulder Ragù. Make a big batch of this ragù on Sunday, serve it with pasta and a big green salad that night, then send the family off with leftovers for lunch the next day.
- Strozzapreti with Oxtail Ragù and Horseradish Crumbs. Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.
- Lasagna Bolognese. This version of the Italian classic tastes as though it's been perfected over generations. View Recipe.
18 DELICIOUS WAYS TO USE LEFTOVER SPAGHETTI SAUCE | EAT ...
From eatthis.com
3.3/5 (47)Published 2021-05-29
- Olive Tapenade. Have company coming over for a night of Heads Up and drinks? Wow them with a delicious tapenade that only looks complicated to make. To make it, combine 1 cup of pasta sauce with a 1/2 cup of chopped Kalamata olives, 1/2 cup of chopped roasted peppers, and a tablespoon of capers.
- Stuffed Zucchini Boats. If you've been looking for a no-fuss, healthy side dish to accompany all of your go-to Italian-inspired entrees, this is it. To make the dish, start by preheating the oven to 350°F and slicing four zucchinis in half, lengthwise.
- Eggplant Parmesan for One. As tempting as it may be to simply zap a frozen meal on the nights when you're eating dinner alone, you're better off eating something that's fresh.
- Tomato Vinaigrette. Whether you're serving up a steak and spinach salad or one made solely from beans, you'll love how your produce tastes smothered in a savory and bold tomato vinaigrette.
- English Muffin Pizza. The only thing better than pizza night? One that helps you use up your leftover sauce. All you need to make these cute mini veggie pizzas is Ezekiel English muffins, leftover jarred tomato sauce, chopped veggies, and mozzarella cheese.
- Meatloaf. While there are a million versions of meatloaf, you can make our simple go-to as long as you have 1/2 cup of pasta sauce hiding out in your fridge.
- Mussels Marinara. This protein-rich Italian recipe will warm you from the inside out. Start by sauteing some minced garlic in olive oil in a deep skillet.
- Simple Ratatouille. If the only ratatouille you're familiar with is the movie about the rat who longs to be a great chef, you're totally missing out. Packed with veggies and flavor to boot, there's nothing not to love about this classic, marinara-smothered dish.
- Buffalo Chicken Wings. Shake things up this game day—and use up your leftover pasta sauce—with a new Buffalo wing recipe. In a medium or large bowl, combine equal parts marinara and hot sauce and then coat the chicken wings in the mixture.
- Eggs in Purgatory. Along with some mouthwatering spicy, creamy, and salty flavors, you'll find protein, good carbs, a bit of healthy fat in this dish, too.
HOMEMADE MEATY SPAGHETTI SAUCE (WITH MEAT-FREE OPTION ...
From livesimply.me
5/5 (5)Total Time 35 minsCategory Main CourseCalories 252 per serving
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Brown the sausage in the skillet. Once the sausage is slightly brown (there may still be a bit of pink, it's okay!), add the onions and mushrooms. Saute the veggies for 3-4 minutes, until the mushrooms are brown and the onions are translucent. Add the minced garlic and dried oregano, and saute for 1 minute, just until fragrant. Now add the red wine to the ingredients, and stir. At this point I like to gently scrape the skillet with a wooden spoon to remove any of the bits that may be stuck at the bottom. There's incredible flavor in the little bits.
- Finally, add the remaining ingredients: fresh basil, tomatoes, tomato paste (see note below), and salt. Using the back of a fork, crush any of the large tomato chunks to help smooth out the sauce. The saltiness of your sauce may vary depending on the seasoning used in your sausage. The first time you make this sauce I recommend using 1/2 teaspoon of salt, and then increasing the salt to your desired taste after the sauce simmers.
- Simmer the sauce, covered, over low heat for about 20-25 minutes. This allows the flavors to "marry" together, and also thickens the sauce if you used tomato paste. I like to check on my sauce at the 15 minute mark, just to make sure it's not getting too thick. If you find your sauce is getting too thick for your liking, add a small amount of water (or more wine ;)). Before serving the sauce, give it a taste and adjust the salt to taste. If you find your sauce is a bit too acidic (depending on the tomatoes), add a pinch or two of sugar.
- Serve the sauce over spaghetti noodles, and top with freshly grated parmesan cheese and extra basil. The sauce will last in the fridge for 3-4 days.
CATELLI MEAT PASTA SAUCE, 680ML (PACK OF 12) : AMAZON.CA ...
From amazon.ca
4.5/5 (103)Package information CanBrand CatelliPackage weight 9.98 Kilograms
RICH, MEATY SPAGHETTI RECIPES | ALLRECIPES
From allrecipes.com
Author Carl Hanson
SPAGHETTI AND MEAT SAUCE RECIPE FOOD NETWORK | DEPORECIPE.CO
From deporecipe.co
SPEEDY SPAGHETTI WITH MEAT SAUCE - CANADIAN LIVING
From canadianliving.com
MEAT PASTA SAUCE RECIPES | ALLRECIPES
From allrecipes.com
THICK AND MEATY SPAGHETTI SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
VANEE FOODS - SPAGHETTI SAUCE WITH MEAT
From vaneefoodservice.com
MEAT SPAGHETTI SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MEATY SPAGHETTI SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
EASY VEGAN SPAGHETTI WITH “MEAT” SAUCE - THE CHEEKY CHICKPEA
From thecheekychickpea.com
SPAGHETTI AND MEAT SAUCE – THE FOOD NANNY
From thefoodnanny.com
GIADA SPAGHETTI SAUCE WITH MEAT RECIPES
From tfrecipes.com
THICK & MEATY SPAGHETTI SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE MEATY SPAGHETTI SAUCE | PASTA RECIPE ...
From cfood.org
SWANSON 1960S SPAGHETTI MEAT SAUCE ITALIAN PASTA TV DINNER ...
From ebay.ca
MEATY SPAGHETTI SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MINIATURE FOOD COOKING: CHEESY MEATY SPAGHETTI SAUCE (MINI ...
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love