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.
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
SPAGHETTI SQUASH WITH MEAT SAUCE
When my mom and I cooked spaghetti squash with meat sauce, all we could do was grin and say "Wow!" It's fun to separate the noodle-like strands from the squash shell, but eating it is the best part! -Lina Vainauskas, Shaw Air Force Base, South Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake until easily pierced with a fork, 20-30 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Add onion, green pepper, herbs and seasonings; cook and stir until onion is tender, 5-7 minutes. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into meat sauce. Serve sauce over spaghetti squash with remaining 1/2 cup Parmesan cheese.
Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 763mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges
QUICK AND EASY SPAGHETTI WITH MEAT SAUCE
Make and share this Quick and Easy Spaghetti with Meat Sauce recipe from Food.com.
Provided by canarygirl
Categories Spaghetti
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a shallow soup pot.
- Sauteé garlic until golden, then add onions and peppers.
- Sauteé until onions are starting to become translucent, then add beef, and season with salt and pepper.
- Brown until cooked through (about 10-15 minutes).
- Drain grease.
- Add wine (if using) and allow to cook for a couple of minutes.
- Add tomato sauce, tomatoes, boullion cube, parsley, oregano, thyme and basil, salt and pepper and sugar.
- Stir to combine and bring to a boil.
- Boil for about 1 minute then reduce heat to med-low and simmer 20 minutes.
- Serve over spaghetti, top with parmesan cheese and serve with crusty french bread.
Nutrition Facts : Calories 808.8, Fat 23, SaturatedFat 7.6, Cholesterol 77.1, Sodium 1290.9, Carbohydrate 110.1, Fiber 10.4, Sugar 19.9, Protein 41.1
DELICIOUS SPAGHETTI & MEAT SAUCE
Make and share this Delicious Spaghetti & Meat Sauce recipe from Food.com.
Provided by -------
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a Dutch oven cook meat onion, green pepper, & garlic till meat is brown & vegetables are tender.
- Drain off fat.
- Stir in UNDRAINED tomatoes, tomato paste, brown sugar, oregano, salt, basil thyme, & bay leaf.
- Bring to boiling & then reduce heat.
- Simmer, uncovered for 1 1/2 - 2 hrs or till sauce is of desired consistency, stirring occasionally.
- Remove bay leaf.
- Serve over spaghetti with parmesan cheese.
CHEESY SPAGHETTI PIE WITH MEAT SAUCE
Think of this pie as a vehicle for leftovers or those stray vegetables you have in your fridge! You could add cooked mushrooms or frozen peas or leftover cooked sausage or chicken. We use spaghetti here, but any long shape of pasta will work just as well.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
- Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
- While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
- To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.
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.
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.
SPAGHETTI (WITH MEAT) SAUCE
This is my go to recipe for Spaghetti with Meat Sauce. I have been making this for many years. Make sure you simmer the sauce in a pan with a lid that is slighly ajar. I do not like peppers or mushrooms in my sauce, but for those that do, they would be a wonderful addition.
Provided by SweetSueAl
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large dutch oven, brown ground beef with onion until beef is almost cooked through. Add garlic and cook until beef is done.
- Add the rest of the ingredients, adjusting seasonings for personal taste, and stir until combined.
- Bring to a boil; reduce to a low simmer. Put the cover on the pan to allow steam to escape.
- Simmer for 2 hours, stirring occasionally.
- Serve over hot spaghetti noodles.
- NOTE: This freezes incredibly well!
Nutrition Facts : Calories 223.2, Fat 9, SaturatedFat 3.4, Cholesterol 38.6, Sodium 1344.6, Carbohydrate 24.1, Fiber 4.6, Sugar 15.5, Protein 14.4
PASTA WITH MEAT SAUCE
Make and share this Pasta With Meat Sauce recipe from Food.com.
Provided by thoughtbubbles
Categories One Dish Meal
Time 1h20m
Yield 3-5 serving(s)
Number Of Ingredients 12
Steps:
- 1. Saute onions in small amount of olive oil until light brown. If using fresh garlic, dice up two cloves and put in with onions.
- 2. Once onions are soft and light brown, mix in meat, and sprinkle with Mrs Dash salt/pepper. Saute until brown.
- 3. Add in can of crushed tomatoes and can of tomato sauce and stir.
- 4. Simmer for 45 minutes at least. Taste and add more seasoning if needed.
- 5. Boil water for pasta and cook pasta for 8 to 10 minutes. We like our pasta al dente (not too soft). Taste as you go.
- 6.When ready - strain - make sure all the water is gone. Put a little sauce on pasta so it does not stick. Keep the rest of the sauce in the bowl so you can each have as much as you want. A salad is a great side dish -- add grated parmesan if you like.
VEGETARIAN "MEAT" SAUCE RECIPE BY TASTY
Here's what you need: cremini mushroom, white onion, oil, salt, pepper, garlic, dried oregano, tomato paste, crushed tomato, vegetable broth, chickpeas, fresh basil
Provided by Joey Firoben
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a food processor, pulse the mushrooms and onions until broken into uniformly fine pieces, about 10 pulses, scraping down the sides of the bowl as needed.
- Heat the oil in a large skillet set over medium-high heat.
- Pour the mushrooms and onions into the skillet and season with salt and pepper. Sauté until the veggies have released moisture and softened, about 8 minutes.
- Add the garlic and oregano. Sauté until fragrant, about 30 seconds.
- Push the veggies to the sides of the pan and add the tomato paste, slowly mixing in the veggies from the side until a uniform paste has formed.
- Add the crushed tomatoes and stir until well combined and thick.
- Add the vegetable stock and stir until the sauce has thickened slightly. Reduce the heat to medium-low if it is bubbling and popping too much.
- While the sauce simmers, place the chickpeas in the food processor and pulse until broken into fine pieces, about 10 pulses.
- Pour the chickpeas into a fine mesh strainer and submerge in a medium bowl filled with water.
- Shake the strainer for 1 minute to remove starches from the chickpeas. You'll know when to remove the strainer when the water has become very cloudy from the starches.
- Transfer the chickpeas to the sauce and stir for at least 1 minute to give the chickpeas time to cook.
- Use the sauce as desired for pasta, veggie noodles, calzones, etc..
- Enjoy!
Nutrition Facts : Calories 371 calories, Carbohydrate 39 grams, Fat 20 grams, Fiber 6 grams, Protein 7 grams, Sugar 13 grams
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