Conrads Spaghetti And Meat Sauce Recipes

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.

Steps:

• Wash tomatoes, removing stems and any bruised or discolored portions.
• Core and quarter 6 tomatoes and place in a large stainless steel saucepan.
• Bring to a boil over high heat. Using a potato masher, crush tomatoes to release juices, stirring constantly.
• While maintaining a boil and stirring to prevent scorching, core and quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes.
• When all tomatoes have been added, reduce heat and boil gently until tomatoes are soft, about 10 minutes.
• Working in batches, press tomato mixture through a fine sieve, electric strainer, or food mill. Discard peels and seeds. Set puree aside.
• Prepare weighted-gauge pressure canner, jars, and lids.
• In a large stainless steel skillet, over medium heat, brown ground beef, breaking it up with a fork, until no longer pink.
• Drain off excess fat. Add garlic, onion, green pepper, and mushrooms. Saute until vegetables are tender, about 3 minutes.
• In a large stainless steel saucepan, combine reserved tomato puree, meat mixture, parsley, brown sugar, oregano, salt, and pepper.
• Bring to a boil over medium high heat. Reduce heat to medium-low and simmer sauce, stirring occasionally, until the texture of the sauce is to desired consistency and heated through.
• Ladle hot sauce into hot jars, leaving 1 inch headspace. Reduce air bubbles and adjust headspace, if necessary, by adding hot sauce.
• Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to figertip-tight.

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large pot cook ground beef with water over medium heat. Once beef has cooked, remove excess water with a spoon. Allow some liquid to remain to enhance flavor. Add tomato sauce, celery, green bell pepper, and soy sauce. Cook for 10 minutes. Add garlic, oregano, and basil to taste. Simmer for 10 to 20 minutes.
• Serve meat sauce over drained and cooked pasta.