Uncle Sams Meaty Spaghetti Sauce Food

MOLIDOL'S MEATY SPAGHETTI SAUCE

Steps:

• In dutch oven add oil, parsley flakes, garlic, and onion . Sauté until tender.
• Add ground meat.
• When meat is browned all over add remaining ingredients.
• Cover and simmer over low heat for three hours.
• Variation: use 1 lb sweet Italian sausage and 1 lb ground beef instead of 2 lbs ground beef. Very yummy!

UNCLE SAM'S MEATY SPAGHETTI SAUCE

Steps:

• (If you choose purely beef for the primary meat, the sausage OR meatballs is good. If you choose chicken, use a good chicken sausage to not throw the meats into conflict. If you use ground pork, I don't recommend using any other meats).
• Take diced onions, garlic and peppers and sauté in the olive oil. I usually take a pinch or two of the salt and throw it in here as well.
• Once all the onions are translucent, scoop all the veggies out and put in a bowl on the side. In the same pan with no additional oil, sauté the meats you chose. Brown until almost all the red is gone, but leave just a little bit as this will cause the meat to release a bit more fat into the sauce.
• Drain the meat. I actually put the meat in a metal strainer and lightly rinse under cold water in the sink to get rid of most of the fat (which is why you leave just a bit red).
• Once done, combine all the ingredients cooked so far back in a large sauce pot.
• Add all the cans of tomato products and then using one of the 4 oz. cans of paste, fill with water twice and put into the pot with everything else. Mix all ingredients in the pot well, blending the water into the tomato paste and puree.
• Begin with high heat to get the entire mixture bubbling. (Use a screen strainer over the top of the pot to prevent it from splattering your stove or you).
• Once bubbling turn the heat down to a low medium flame. I recommend a heat displacer if you have one to prevent burning the sauce.
• Once simmering, put all the spices on top of the sauce, spreading around the top and stick the bay leaves into the sauce.
• Let it sit on top for a while, some of the meat oils will surface on the sauce and mix with the spices. Once this happens, blend all the spices into the sauce with a wooden spoon (to be like Pa) --.
• Stirring frequently, cook for about 3 hours.
• This sauce will actually taste best 24 to 36 hours later, so if you can, plan ahead.
• Serve over spaghetti, ravioli or use as your sauce in lasagna.

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, paste, sugar and seasonings; mix well.
• Cover and cook on low for 8 hours or until bubbly. Serve over spaghetti.
• Yields: 12 servings.
• Nutritional Analysis: 231 calories; 22 grams carbs; 3 grams of fiber.

SPICY MEATY SPAGHETTI SAUCE

Steps:

• In 2qt.
• heavy saucepan crumble beef, cook over med-high heat chopping to break up large pieces.
• Pour off excess fat (but leave a little).
• Add onions and green pepper cook til veggies are whimpy, add mushrooms.
• Add remaining ingredients stir well, simmer 20 minutes stirring occasionally.
• Serve over cooked spaghetti.

MEATY SPAGHETTI SAUCE

Steps:

• In the bottom of a large dutch oven, brown the italian sausage with the onions, cooking until the meat is browned and the onion translucent.
• Drain the fat and return meat and onions to the pan.
• Add crushed tomatoes, tomato sauce and tomatoe paste to pot.
• Stir in italian dressing mix.
• Add oregano and basil, allowing sauce to cook for at least 10 minutes between additions.
• Taste the sauce before adding anything. The flavors intensify while the sauce simmers.
• Cover and simmer over medium low heat, stirring occasionally.
• Serve over pasta or use in lasagna.

MEATY SPAGHETTI SAUCE

Steps:

• Brown hamburger with garlic and onion then drain.
• In saucepan add hamburger, tomato sauce 1/2 of the tomato paste oregano and basil, olive oil and red wine.
• As sauce heats through add more tomato paste until thickness is to your liking. ( I like it fairly thick and it depends on how the wine cooks out as to how much paste I add. )
• Continue to heat until it starts to boil, then serve and enjoy.