Slow Simmered Spaghetti Meat Sauce Food

SLOW-SIMMERED SPAGHETTI SAUCE

Steps:

• Combine all ingredients in a 4-quart slow cooker.
• Cook, covered, on HIGH, 6 hours.
• Serve over spaghetti, chicken, or pork.

SLOW SIMMERED SPAGHETTI SAUCE

Steps:

• In a large stockpot cook the sausage, yellow bell pepper, orange bell pepper, garlic, onion, and celery. Cook until sausage 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. Salt and pepper to taste to pull flavors together toward end of cooking time.
• Serve with Spaghetti or favorite pasta.

LASAGNA MADE WITH SLOW-SIMMERED MEAT SAUCE

Steps:

• 1. FOR SAUCE: 1. In a large Dutch oven, heat olive oil until hot; add the chopped onions and chopped bell pepper and cook until softened, about 8 minutes or so. 2. Add the minced garlic and red pepper flakes and cook and stir for about 1 minute more. 3. Crumble the Italian sausage and ground pork over the onion mixture; chop and cook until the meat is no longer pink and is in small pieces. 4. Add the crushed tomatoes, tomato sauce, tomato paste, dried basil, dried oregano and season with salt and pepper. Stir to thoroughly combine, taste and add more salt and/or pepper, as needed. Add the white wine and stir once more. 5. Bring the sauce to a boil; reduce the heat and simmer, covered (lid propped with small opening) for about 5 hours. Check the sauce and stir occasionally. NOTE: The sauce is fairly thick and will shoot up hot "bubbles" after stirring; use care. (I remove it from the heat when stirring.) TO ASSEMBLE LASAGNA: 1. Preheat oven to 375 degrees. Cook lasagna noodles per package instruction; drain and rinse with cold water and lay aside. 2. Place the cottage cheese in a medium bowl; add the beaten egg and fresh or dried parley and stir to combine. 3. Using a 9 x 13 inch pan, spread a thin layer of meat sauce on the bottom. Lay 4 noodles (mine overlapped slightly) across long side of pan and 1 across the short side of pan at the bottom of other noodles (I cut about a two-inch piece off this noodle). 4. Cover noodles with a layer of meat sauce, spreading gently to cover; next "dollop" 1/2 of the cottage cheese mixture, spreading to cover meat sauce. Add a layer of mozzarella (about 1 1/2 cups), then sprinkle liberally with parmesan cheese. 5. Repeat the layer as above 1 more time, then finish with the rest of noodles, meat sauce, mozarella and parmesan. NOTE: I used almost all the meat sauce made, having only about 1 cup left. 6. Cover the pan with foil and cook in preheated oven for about 30 minutes. TIP: Spray the foil with cooking spray and it won't stick to the cheese. 7. Remove the foil and cook an additional 30 minutes, or until the cheese is just beginning to brown. Let cool for about 15 minutes before cutting into servings.

SPAGHETTI SAUCE WITH GROUND BEEF

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.

SLOW-SIMMERED SPAGHETTI MEAT SAUCE

Steps:

• Cook beef and sausage in 10-inch skillet over medium heat, stirring frequently, until beef is brown and sausage is no longer pink, about 8 minutes; drain.
• Mix beef mixture and remaining ingredients except spaghetti and Parmesan cheese in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 8 to 10 hours.
• About 20 minutes before serving, cook and drain spaghetti as directed on package. Serve sauce with hot cooked spaghetti and Parmesan cheese.

SPAGHETTI SAUCE WITH MEAT - SLOW METHOD

Steps:

• In a small saucepan, combine bouillon and reserved tomato skins and juice.
• Bring to a boil, and simmer for 15 minutes, stirring occasionally and mashing pulp against side of pan.
• Reserve.
• Heat 1/4 cup olive oil in large skillet.
• Add garlic and chopped onions, and saute over medium-high heat until soft.
• Add peppers, and continue cooking until onions are slightly browned.
• In a large pot, combine chopped tomatoes and onion mixture.
• Strain bouillon mixture into pot, pressing on pulp to maximize liquid, discarding pulp.
• Add tomato sauce, tomato paste, wine, and spices.
• Bring to a boil, reduce heat to low, and simmer covered, stirring regularly to prevent sticking and burning.
• In a large skillet over medium heat, break up 2 pounds ground beef into small pieces.
• Season to taste with salt, pepper, granulated garlic, and optional MSG.
• Cook until browned, continuing to break up meat with a large fork.
• Drain excess grease, and add meat to tomato mixture.
• Continue cooking sauce, covered, for about 1 hour.
• In a large bowl, combine thoroughly 1-1/2 lb ground beef, egg, onion, garlic, Italian seasoning, MSG, salt, and pepper, and breadcrumbs, adjusting to a firm consistency by varying amount of breadcrumbs.
• Form into 3/4" meatballs.
• Heat 1 Tbsp olive oil in large skillet.
• Add half of meatballs, and brown well over high heat.
• Remove meatballs from pan, and reserve.
• Repeat with remaining meatballs.
• Drain grease from pan, but do not clean it.
• Pierce skins of Italian sausages with a sharp fork.
• Place in the skillet with about 1/2" of water.
• Simmer over medium heat for about 10 minutes to render excess grease, turning several times.
• Do not scrape bottom of pan while turning.
• Drain water, and return pan to heat.
• Continue cooking, turning sausages regularly, until skins are browned.
• Remove from heat, and cool until sausages can be handled.
• Cut each sausage crosswise into 1/4" slices.
• Return to pan, and brown over medium-high heat.
• Reserve sausage, and drain all but 2 Tbsp grease from pan.
• Do not clean the pan.
• Alternately, sausage can be removed from casing and cooked with the ground beef noted as in the first paragraph, and adding the following steps at that point.
• Add 2 Tbsp butter to pan, and heat until sizzling.
• Add mushrooms, and toss to coat with butter.
• Saute over medium heat until mushrooms start releasing juice.
• Add 1/2 cup wine, and simmer about 5 minutes, scraping bottom of pan thoroughly to deglaze.
• Remove from heat, and reserve.
• After tomato mixture has simmered for 1 hour, add meatballs, sausage slices, fresh basil, parsley, and mushroom mixture to sauce.
• Continue cooking for about 15 minutes.
• Adjust seasoning, adding more Italian seasoning, sugar, and salt and pepper as needed.
• If sauce is too thick, thin with tomato juice or wine.
• If sauce is too thin, continue cooking, uncovered, until desired consistency is reached.
• Cover, and continue cooking for 1 additional hour, stirring regularly.
• There should be little or no grease on top of the sauce.
• If there is, skim or blot off and discard.
• Toss 2-3 cups of the sauce with hot pasta that has been cooked until al dente.
• Divide into serving portions.
• Top each portion with about 1 cup of additional sauce.
• Pass freshly grated Parmesan cheese on the side.
• This may seem like a very large recipe, but it obviously takes quite awhile to prepare, so make the full recipe, and freeze the excess in fairly small containers.
• It will keep for 6-8 months easily, and in my opinion, tastes better after aging.
• If desired, and if you have a big enough pot, double the recipe, and pack in 1 quart Ziploc freezer bags for freezing.
• One quart of sauce and 1 lb of uncooked dry spaghetti, cooked until al dente, will serve 4 people.

MEAT SAUCE FOR SPAGHETTI

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.

MEAT-LOVER'S SLOW COOKER SPAGHETTI SAUCE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the 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 teaspoon 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 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.

SLOW-COOKED SPAGHETTI SAUCE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti.

SLOW SIMMERED SPAGHETTI SAUCE

Steps:

• In large skillet, brown beef and sausage over medium heat until thoroughly cooked and sausage is no longer pink, stirring frequently.
• Drain.
• In 3 1/2 to 4 quart slow cooker, combine beef mixture and all remaining ingredients.
• Mix well.
• Cover and cook on low setting for 8 to 10 hours.
• About 20 minutes before serving, cook you pasta of choice and serve with sauce on top.

SLOW-SIMMERED MEAT RAGU

Steps:

• In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Heat a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink and onion is tender. Drain. Add to slow cooker., Cook, covered, on low 6-8 hours or until chicken is tender. Serve with pasta. Freeze option: Do not cook or add pasta. Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.

SLOW-SIMMERING PASTA SAUCE

Steps:

• In a large skillet, cook sausage and onion over medium heat for 7-8 minutes or until sausage is no longer pink and onion is tender. Add garlic; cook 1 minute longer. Drain. Transfer to a 3-qt. slow cooker., Stir in the tomatoes, tomato sauce, tomato paste, brown sugar, bay leaves, oregano, dried basil, salt and thyme. Cover and cook on low for 6-8 hours., Discard bay leaves; stir in half of the fresh basil. Serve with pasta. Top with remaining basil.