Spaghetti Sauce With Peppers And Grass Fed Beef Food

BEEF SPAGHETTI SAUCE

Steps:

• In a large saucepan coated with cooking spray, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms; cook and stir for 2 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

HEARTY BEEF SPAGHETTI SAUCE

Steps:

• Saute onion and garlic in oil until soft.
• Add beef and mushrooms and saute. Drain fat.
• Add all seasonings and one to one and a half cans tomato sauce, paste and tomatoes and beef consume.
• Cook, covered over a slow flame for 2 hours. Add additional tomato sauce if needed to achieve the consistency and taste you desire. Serve with your favorite pasta to good appetites!

SPAGHETTI SAUCE - WITH PEPPERS AND GRASS FED BEEF

Steps:

• Smile, your about to make a nice sauce.
• Dice your peppers, onion and garlic combined them in a pan with 2 tablespoons of olive oil and saute until tender. (Set Aside).
• In the same pan, brown the hamburger.
• Add the veggies back in and reduce to low simmer.
• In a large crock pot, or sauce pot, combine all of the canned tomatoes, sauce and paste an begin cooking on medium heat.
• Add the 8 oz of wine (you may substitute 1 tbsp of sugar if your wish).
• Stir in all of your spices, including the bay leaves, making sure to blend evenly.
• Add the beef, onions, peppers and garlic to the mix and slowly stir until blended.
• Let simmer on medium for 2 to 3 hours. (or all day in the crock on low).
• We often cook in a large crock pot as it allows us to start this recipe in the crock and cook all day on low (if time permits). This allows for the ingredients to be combined in the evening, stuck in the fridge over night, and started in the morning before leaving.
• This sauce can also be used for layering in a lasagna.

SPAGHETTI BOLOGNESE SAUCE (BEEF AND ITALIAN SAUSAGE)

Steps:

• Brown ground beef, season to taste with salt and pepper, drain and set aside.
• Cut link sausage up into meatball size pieces, brown, drain, and set aside. I use Thomasville Hot. If making sauce for lasagna, remove sausage from casings and brown with the ground beef.
• Sauté garlic, onion, and bell pepper in olive oil, just until the onions are translucent.
• Add meat, tomato sauce, tomato paste, diced tomatoes, herbs and spices, mushrooms, sugar, and wine. I use fresh mushrooms, and a red burgandy for a deeper earthy flavor. Omit mushrooms if making sauce for lasagna.
• Simmer on medium low for at least one hour, stirring occasionally.
• When ready to serve, mix corn starch with water and add to sauce, along with both cheeses to thicken.
• When cheese is incorporated, and sauce has thickened, serve over your choice of pasta or use as a meat filling for lasagna.

MUSHROOM-BEEF SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain.
• Transfer to a 3-qt. slow cooker. Stir in the tomatoes, tomato paste and sauce, broth, parsley, brown sugar, basil, oregano, salt and pepper. Cover and cook on low for 6-8 hours.
• Stovetop mushroom-beef spaghetti sauce : Prepare as directed in step 1. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.