Thick Meaty Spaghetti Sauce Food

MEATY SPAGHETTI SAUCE

Steps:

• In a large skillet over medium heat, cook beef and sausage until no longer pink, 10-12 minutes, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings., Cover and cook on low for 8 hours or until bubbly. Serve with spaghetti. Garnish with parmesan if desired.

MIMI'S FANTASTIC THICK SPAGHETTI SAUCE

Steps:

• In a heavy pot, brown sausage and hamburg, breaking it up into smaller pieces.
• Add chopped onions and minced garlic and cook till meat is done; add tomato paste and stir until it is mixed in well.
• Add tomato puree, sauce, and water (when measuring the water, put it into the puree can to rinse it all out and then add to meat mixture).
• Add basil, brown sugar, salt, parsley, and black pepper and mix well.
• Add the Parmesan cheese (yes, to the the sauce) and mix it in well.
• Simmer on low for 2-4 hours stirring occasionally so it won't burn; if you think it needs some thinning down, add about 1/8 cup water at a time; don't add too much because you want it thick so it will stick to your pasta.
• Cook your spaghetti and enjoy! Eat what you want and freeze the rest in containers that will hold the amount you will eat at a sitting.

THICK & MEATY SPAGHETTI SAUCE

Steps:

• In a large skillet over medium heat, cook beef and sausage until no longer pink; drain.
• Transfer to a 5 quart slow cooker.
• Stir in green pepper, onion, garlic, tomatoes, tomato sauce, tomato paste, sugar and seasonings; mix well.
• Cover and cook on low for 8 hours or until bubbly.
• Serve over spaghetti.

MEATY SPAGHETTI SAUCE

Steps:

• In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef 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.

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.

CHUNKY ITALIAN SPAGHETTI SAUCE

Steps:

• Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

CHEESY SPAGHETTI PIE WITH MEAT SAUCE

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.

CHEATER'S THICK SPAGHETTI SAUCE

Steps:

• Heat oil in large, deep pot until hot but not smoking.
• Lower heat to medium-low and add dried onion. Fry onion, stirring occasionally, until it softens and turns a light brown color, about 4-5 minutes. Watch it carefully, and monitor the heat. If the onion is jumping excitedly, your pan is too hot. You want the onion to lie on the bottom of the pan and twitch nervously.
• Add ground beef and brown it until there's no more pink. Don't stir the beef too much as it browns. You can get big chunky pieces of meat if you let it brown on one side, then flip it over and break it up just a little with a wooden spoon.
• Drain ground beef of excess fat. Don't be too thorough about this, because you need about a teaspoon of fat in which to fry the bell pepper.
• Over medium-low heat, fry the bell pepper for about a minute in the teaspoon of fat that you left in the pot.
• Add ground beef back to the pot.
• Dump in both jars of spaghetti sauce, both cans of tomato paste, and the water. Mix thoroughly.
• Reduce heat to low, cover, and simmer for 30 minutes. Serve over pasta.

LINDA'S MEATY SPAGHETTI SAUCE

Steps:

• In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside.
• Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
• Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
• Add the Red wine, if using.
• Add salt to taste, starting with 1 T.
• Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
• Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
• A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
• Serve with your favorite pasta.
• Sprinkle with freshly grated Parmesan, if desired, and enjoy!

THICK N' HEARTY SPAGHETTI SAUCE

Steps:

• In a large pot (I use cast iron), quickly and thoroughly brown the ground beef.
• Drain and add mushrooms, followed by garlic (I use at least a tablespoon in this step), parsley (a lot), oregano, sage, and basil.
• Add tomatoes, sauce, and paste; stir together.
• Cook on med-high for 5-10 minutes, then reduce heat to med-low.
• Allow to simmer covered about one hour, stirring occasionally.
• Add garlic, pepper, basil, oregano, sage, and parsley to taste (also sugar).
• Cook covered on med-low for 2 hours.
• Add more seasoning to taste.
• Cook covered on med-low for another 30 minutes-1 hour.
• At this point, the sauce should be thick, cooked down about halfway.
• Serve with your favorite pasta or on slices of bread with parmesan or cheddar.

THICK 'N' HEARTY PASTA SAUCE

Steps:

• In a large saucepan, cook the beef over medium heat until no longer pink; drain. Add spaghetti sauce, mushrooms, pepperoni and onion if desired. Cover and simmer for 1 hour or until thickened. Serve over pasta.

THICK MEAT SAUCE FOR SPAGHETTI

Steps:

• In heavy saucepan, brown ground beef and garlic, stirring frequently. Stir in soup mix, oregano, tomato puree , water and tomato sauce and put in deeper pot.
• Simmer, stirring occasionally, about 30 minutes or until thickened.

CHUNKY SPAGHETTI SAUCE

Steps:

• Brown sausage in a large saucepan; drain. Add green peppers, onion and garlic; cook until tender, about 5 minutes. Add tomatoes, tomato paste, oregano and basil; simmer, uncovered, for 10-15 minutes. Serve over pasta.