SEMI-HOMEMADE SPAGHETTI SAUCE
I think we can all agree homemade is best, but not always possible! Homemade spaghetti sauce from scratch is actually one of those things that's really not hard to make, but it can take a little time to simmer before all the flavors really come together. That's why I created this Semi-Homemade Spaghetti Sauce recipe!
Provided by Lisa Leake
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and celery and cook while stirring until soft but not brown, 4 to 5 minutes.
- Stir in the garlic and cook for another minute.
- Add the ground beef to the pan and turn the heat up to medium high. Brown the meat while breaking it up with a spatula.
- Drain off the fat and discard (I do this by putting the lid over top then tilting it to empty the grease through a small crack into a coffee mug or other heat-proof container). Season with salt and pepper.
- Add the red wine to the pan (if using) and cook until almost completely boiled off.
- Pour in the sauce and bring to a light simmer.
- Serve over noodles and garnish with fresh basil or oregano and Parmesan cheese.
Nutrition Facts : Calories 372 kcal, Carbohydrate 7 g, Protein 20 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 113 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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.
SPAGHETTI MEAT SAUCE (SEMI-HOMEMADE) RECIPE - (4.1/5)
Provided by msippigrl
Number Of Ingredients 10
Steps:
- In a heavy, medium size pot over medium-high heat, add the ground beef and onion; season with salt, pepper, and garlic salt and cook until all the liquid has completely cooked out, breaking up the meat as it cooks and stirring constantly so the onions don't brown. Drain off any fat, if needed. Add the remaining ingredients and simmer on lowest heat setting (just to maintain a light bubble) with a lid tilted for about 1 hour, stirring occasionally. Serve over hot cooked spaghetti (or spaghetti squash) with a sprinkling of Parmesan cheese and some crusty french bread or garlic bread.
HOMEMADE MEATLESS SPAGHETTI SAUCE
When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. -Sondra Bergy, Lowell, Michigan
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 2 quarts.
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with pasta and basil, if desired.
Nutrition Facts : Calories 133 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.
MY SEMI HOMEMADE MEATY SPAGHETTI SAUCE
Everyone loves this spaghetti! I don't let them know my secret...Ragu. I have made spaghetti this way for years. My children and husband love it-so why change it? This recipe is so easily adjusted to anyone's taste. I have added onions, half the time I make it with just ground beef only, use what kind of sausage you have or like,...
Provided by Tammy T
Categories Other Sauces
Time 2h35m
Number Of Ingredients 10
Steps:
- 1. Preheat your oven at 350 degrees. You will need a large, deep pan. Fry your ground beef until no longer pink. Drain off the fat. ***At the same time I boil my sausages for 10 minutes and then put them in a oven proof pan and bake them at 350 degrees for 15 minutes or until the outside is nice and brown. Turning them half way through. Once cooked, cut them into nice size chunks.
- 2. Add to your ground beef - the Ragu. All the jars. I put a little water in each jar, with the lid on and shake it and pour it into the pan to get all the sauce out. The water will cook out. Add the cut up sausage to the sauce.
- 3. Add to the sauce all of the rest of the ingredients and let simmer, stirring occasionally for at least an hour. I let it simmer for 2 hrs. If it looks too thick for you, add a little water to the sauce. Your house will smell amazing!
- 4. I love to serve this sauce over angel hair pasta and sprinkle shredded parmesan cheese on top plus I always serve garlic bread with it. YUM!!
SEMI- HOMEMADE MEAT SPAGHETTI SAUCE
I have been making this sauce since I was a CHILD. My mother used to make a similar version and I would experiment until I came up with my own version. Again nothing spectacular, but I have to say it's the best sauce I have ever tasted!
Provided by Theresa in Chi-town
Categories European
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brown Beef in an extra large sauce pan.
- When cooked throughly (do not drain unless there is excessive oil, other than that you need the beef oil for flavor)Put in 2 cans of sauce.
- Add all the spices and parmesan cheese. Bring to just a slight boil, lower heat and cover. Simmer for just 5 more minutes.
- Serve over your favorite pasta. You might need to add more salt to taste.
Nutrition Facts : Calories 297.9, Fat 16, SaturatedFat 6.7, Cholesterol 66.1, Sodium 2120.5, Carbohydrate 17.6, Fiber 3.5, Sugar 9.3, Protein 22.5
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.
EASY SPAGHETTI MEAT SAUCE
A simple, easy Homemade Spaghetti Meat Sauce. I have never bought bottle sauce again. This is a versatile recipe.
Provided by cle0369
Categories Sauces
Time 1h15m
Yield 1 cup, 10 serving(s)
Number Of Ingredients 11
Steps:
- 1. Combine ground beef, onion, garlic, mushrooms and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
- 2. 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.
SEMI-HOMEMADE CROCK POT SPAGHETTI SAUCE
This slow cooker spaghetti sauce starts with jarred sauce but becomes so much more with a few additions. It is so good with some garlic bread and a lettuce and tomato salad with a simple vinaigrette
Provided by tabasco0697
Categories Meat
Time 4h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- finely dice green, yellow and red bell peppers and onions real small.
- heat oil in large deep pan at medium high heat until hot.
- add the diced vegetables and half the minced garlic, half the salt and half the pepper.
- cook the vegetable mixture stirring constantly (like stir-fry) until slightly softened.
- add the ground chuck to the pan with the vegetable mixture and brown until no longer pink.
- drain and put in the bottom of the slow cooker and turn on low.
- in a small mixing bowl add sauce, shredded Parmesan cheese (shredded works better than grated for this recipe), basil, oregano, the rest of the minced garlic, salt and pepper and mix well.
- pour sauce mixture over the meat mixture in the slow cooker and mix both the meat and sauce mixtures together well.
- cook on low 4-6 hours.
- use over the pasta of your choice but we prefer spaghetti or fettuccine use a heavy pasta.
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