Semi Homemade Spaghetti Sauce Food

SEMI-HOMEMADE SPAGHETTI SAUCE

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.

SPAGHETTI SAUCE

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.

MY SEMI HOMEMADE MEATY SPAGHETTI SAUCE

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

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.

SEMI-HOMEMADE CROCK POT SPAGHETTI SAUCE

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.

SL'S SPAGHETTI

Steps:

• Heat olive oil and butter in a large skillet over medium heat. When butter melts, add minced garlic and saute for approximately 20 seconds. Add mushrooms and pre-peeled garlic cloves and saute for approximately 3 minutes. Add ground beef and saute until brown. Add marinara sauce, Italian seasoning, and red wine. Stir to combine, cover pan, reduce heat to low, and simmer for approximately 15 minutes.
• Meanwhile, cook noodles in a pot of boiling, salted water until al dente, about 8 to 10 minutes. Drain and then toss the pasta with the sauce. Serve immediately.

SEMI-HOMEMADE MARINARA SAUCE

Steps:

• For the fresh tomato: Boil water in a large stock pot. While the water is boiling, cut an X in the bottom of each tomato. Prepare a large bowl with ice water and set aside. Place the tomatoes in the boiling water for 1 to 2 minutes. Remove with a slotted spoon and place in the ice water to stop the cooking process. Remove the skin from the tomatoes and cut each in half. Over bowl topped with a mesh bowl, squeeze the juice and seed from the tomatoes. Dice the tomaotes and place the tomatoes along with the juice in a bowl and set aside.
• For the Sauce: Heat oil in a large stock pot over medium heat. Add the onions and peppers, saute for 8-10 minutes, until softened. Stir often. Add sugar, garlic, Mrs. Dash, dried basil, oregano and red pepper flakes and balsalmic vinegar. Stir and cook for 1 minute. Add the bay leaves, broth, parm. cheese, fresh and canned tomato. Stir, reduce heat to low and simmer, covered for 50 minutes, stirring often. Add the fresh herbs, stir and continue to simmer for and addtional 40 minutes, stirring often. Remove from heat. If the sauce is too chunky for you, puree to desired consistency.

SPAGHETTI SAUCE (HOMEMADE)

Steps:

• Brown meat, drain and reserve 2 Tbs of fat.
• Saute onions in olive oil if using lean meat or use reserved fat.
• Dissolve cornstarch with tomatoes. (Can blend at this point for desired texture).
• Add meat and remaining ingredients and simmer about an hour. (Can be done on low in a crock pot for longer).