Virginias Easy Mild Spaghetti Sauce Food

VIRGINIA'S BAKED SPAGHETTI

Virginia's Baked Spaghetti image

Make and share this Virginia's Baked Spaghetti recipe from Food.com.

Provided by CJAY8248

Categories Spaghetti

Time 40m

Yield 1 casserole, 12 serving(s)

Number Of Ingredients 10

Ingredients

16 ounces spaghetti noodles, cooked
2 (24 ounce) jars spaghetti sauce
2 lbs ground beef, browned
1/4 cup butter
1/4 cup flour
1/4 cup grated parmesan cheese
2 teaspoons salt
1/2 teaspoon garlic powder
12 ounces evaporated milk
3 cups shredded cheddar cheese, divided

Steps:

Combine spaghetti noodles, spaghetti sauce and ground beef in a large bowl; set aside. Melt butter in a saucepan over medium heat; add flour, parmesan cheese, salt and garlic powder, stirring constantly until smooth and bubbly. Add evaporated milk and one cup cheddar cheese; stir until thickened. Pour half of spaghetti noodle mixture into a greased 13x9" casserole dish and pour cheese mixture over top. Pour remaining noodle mixture into dish; top with remaining 2 cups cheddar cheese. Bake at 350* for 25-30 minutes.

Nutrition Facts : Calories 596.9, Fat 30.7, SaturatedFat 15, Cholesterol 101.3, Sodium 1281.2, Carbohydrate 47.3, Fiber 1.8, Sugar 11.5, Protein 31.4

MY VERY BEST SPAGHETTI SAUCE

My Very Best Spaghetti Sauce image

I've been working on this one for awhile and it's finally just how we like it. It's a little spicy and a little sweet. If you like it less spicy just omit the crushed red pepper flakes, you can always add some in later if you want to spice it up a bit. Cook time is maximum amount on low in the crockpot.

Provided by HeidiSue

Categories Spaghetti

Time 10h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground beef
6 -8 links mild Italian sausage
1 medium yellow onion, chopped
2 garlic cloves, crushhed
29 ounces canned crushed tomatoes
15 ounces canned tomato sauce
12 ounces canned tomato paste
1/2 cup sugar
1 teaspoon dried basil
1 teaspoon black pepper
2 teaspoons crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning

Steps:

Brown sauasage links in a fry pan over medium heat for about 15 minutes or until nice and brown.
Using the same sauce pan add the onions and hamburger and cook until hamburger is browned.
Mix all ingredients in a crockpot and cook on low 8-10 hours or high 4-6 hours.
Serve over spaghetti noodles with fresh parmasean cheese.
Freezes well!

Nutrition Facts : Calories 474, Fat 26.1, SaturatedFat 9.4, Cholesterol 74, Sodium 1688.1, Carbohydrate 35.6, Fiber 5, Sugar 21.2, Protein 27

VIRGINIA'S EASY & MILD SPAGHETTI SAUCE

Virginia's Easy & Mild Spaghetti Sauce image

Sick of Serving Sour Spaghetti Sauce? If so here is a sauce that is mild yet tasty. If I hadn't eaten this sauce before requesting the recipe, I doubt I would have tried it since the ingredients seem unlikely. This is an accomodating sauce; add your favorite sauteed veggies or use Italian sausage and they will work well since the base is so nice. Add more or less tomato juice to obtain desired consistency. If putting this into a crockpot, add more juice for cooking down. I serve this with angelhair pasta and shredded mozarella cheese as my friend, Virginia, did when we first ate this. This recipe makes "comfort food" out of spaghetti sauce!

Provided by wifemomflorist

Categories Sauces

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ground beef
1 small onion, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 (10 3/4 ounce) can cream of tomato soup
1 (10 3/4 ounce) can cream of mushroom soup
1/2 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon chili powder
1/2 teaspoon Tabasco sauce
2 -3 cups tomato juice, for thickening

Steps:

In large skillet, brown the beef and onions over low heat. Drain.
Stir in salt & pepper.
Stir in remaining ingredients.
Simmer over low heat 15 minutes.
May serve over cooked angelhair or other pasta (1# package is perfect).

Nutrition Facts : Calories 328.9, Fat 18.5, SaturatedFat 6.4, Cholesterol 64.1, Sodium 1448.8, Carbohydrate 21.1, Fiber 1.2, Sugar 5, Protein 19.8

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