The Ultimate Beefed Up Spaghetti Sauce Food

BEST EVER SPAGHETTI AND MEAT SAUCE

Steps:

• Heat a large dutch oven pot over medium high heat.
• Add the ground beef and cook until almost completely browned, breaking it up with a wooden spoon.
• Turn the heat to medium and add the onions, garlic, salt and pepper (to taste), parsley, basil, oregano and thyme. Saute with the beef until the onions are soft and translucent.
• Add the wine and allow the liquid to evaporate while stirring the mixture regularly so the meat absorbs the flavour of the wine.
• When the wine has almost evaporated, add the crushed tomatoes and stir to combine.
• Cover and let simmer on medium-low heat for at least 30 minutes, or up to 2 hours (turn the heat to low if you plan to simmer for a long time). Stir regularly to ensure the sauce cooks evenly.
• Prepare the pasta according to the package directions, cooking it in salted water for best results.
• Serve the sauce over the pasta with a sprinkling of fresh parsley (if desired) and freshly grated 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.

ULTIMATE SPAGHETTI SAUCE

Steps:

• Trim fat from chuck and pork and grind together.
• Brown together till just light tan, stirring constantely.
• Add onions to meat, cook till onions are trainsparent.
• Add the following to the meat and onions: garlic, tomato paste,tomatoes,water, celery,parsley,oregano,basil leaves,rosemary,green pepper,bay leaf, brown sugar, black pepper,salt.
• Cook and bring to a boil stirring constantly.
• Turn heat to simmer, keep stirring till burner reaches simmer stage and don't scorch.
• Simmer about 3 hours stirring occasionally.
• Serve over spaghetti.

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.

SPAGHETTI BOLOGNESE

Steps:

• In a large heavy-bottomed pot, heat a 2-count of olive oil over medium heat. Add the onions, celery, carrots, and garlic and cook for about 10 minutes, stirring, until the vegetables are very tender but not browned.
• Raise the heat a bit. Take the ground veal and beef, break it up into chunks and add it to the pan. Cook, breaking up the clumps with a wooden spoon, until the meat is no longer pink. Add the wine and simmer until the wine has evaporated. Then add the tomatoes and stock and season with salt and pepper. Lower the heat and simmer very slowly for 2 to 2 1/2 hours, stirring now and then, until the sauce is very thick. Now add the milk - the milk will make the meat nice and tender - and simmer again until thickened, another 20 to 30 minutes. Taste again for salt and pepper. Mash the sauce against the side of the pan to really blend it. Transfer half of the sauce to containers and refrigerate for up to a week, or freeze for up to several months.
• Bring a big pot of lightly salted water to a boil for the spaghetti. When you're ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm ("al dente", as they say in Italian) 7 to 8 minutes. Drain and put the spaghetti into a big pasta bowl. Return the sauce remaining in the pot to a simmer and stir in the ricotta cheese. Pour the sauce over the drained spaghetti and give it a good toss. Garnish with a handful of grated Parmigiano, the basil, and a drizzle of olive oil. Pass more grated cheese at the table.

SPAGHETTI MEAT SAUCE

Steps:

• Place a pot or dutch oven over medium heat, add 1 lb ground beef and sautee, breaking it up with a spatula until no longer pink (5 minutes).
• Add chopped onion, 1 tsp salt, 1/2 tsp ground cumin 1/4 tsp pepper and sautee until onions are soft.
• Add garlic and sautee another 1-2 minutes until fragrant then pour in 1 jar of marinara sauce, 1/4 cup water and 1 tsp sugar. Cover and simmer over low heat 20 minutes.
• Meanwhile, cook 12 oz of spaghetti in salted water to desired doneness according to package instructions then drain. Serve sauce with cooked pasta.

THE BEST SPAGHETTI BOLOGNESE RECIPE

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

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.

NEXT LEVEL SPAGHETTI & MEATBALLS

Steps:

• Tip the beef and pork into a large bowl. Mix and season generously with salt. Set aside for at least 30 mins, or for up to 1 hr. Meanwhile, put the bread in a bowl with the milk and leave to soak.
• Tip the soaked bread into the bowl with the meat and add all the remaining meatball ingredients except for the mozzarella. Season with plenty of pepper, then scrunch the mixture together with your hands until combined.
• Roughly divide the meatball mixture into 18 portions. Use your hands to flatten one portion, then gently wrap it around a piece of the mozzarella and roll into a ball. Repeat with the remaining portions. Chill the meatballs in the fridge for 1 hr before cooking. Can be prepared up to two days ahead and stored in the fridge.
• Heat 3 tbsp of the oil in a large frying pan or casserole dish. Fry the meatballs in batches, browning them on all sides, then transfer to a plate and set aside. Pour the remaining oil into the pan and heat for 1 min, then fry the sliced garlic for a few seconds. Tip in the sugar, vinegar and wine (if using) and bubble for 1 min. Add the tomatoes, then season and cook over a medium heat for 10 mins. Tip in the meatballs and gently stir to ensure they're fully coated in the sauce. Cover the pan and simmer on a low heat for about 20 mins, spooning the sauce over the meatballs occasionally.
• Remove the pan from the heat and set aside, then cook the spaghetti. To serve, divide the spaghetti between bowls, top with three warm meatballs each, spoon over the sauce and scatter with the remaining parmesan.