Dads Secret Spaghetti Sauce Aka Labchef Recipes

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and Italian sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.
• Chop carrots and onion in the food processor.
• Heat olive oil in a large saucepan over medium heat; cook and stir carrots, onion, and garlic in the hot oil until onion is transparent, about 5 minutes. Stir ground beef-sausage mixture, crushed tomatoes, tomato sauce, oregano, brown sugar, basil, black pepper, and cinnamon into onion mixture; simmer, stirring occasionally, until flavors have blended, about 30 minutes. Season with salt.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet over medium heat, cook ground beef with onion until meat is brown. Drain. Return meat mixture to pan with tomato paste, tomato soup and water. Cook, stirring, until heated through and thickened, 5 to 15 minutes. Serve over cooked pasta.

Steps:

• Heat olive oil in a large fry pan. Add meat, garlic, onion and green pepper. Cook until meat is browned and onions translucent. Drain excess fat.
• Transfer mixture to a large pot. Add all other ingredients.
• Lower heat, cover pot and simmer 1 hour. (I give it only 1/2 hour if I'm rushed).
• Remove cover, or keep partially covered for another 30 minutes, until sauce reaches desired consistency. Should it become too thick, add some water or dry red wine.
• Remove bay leaves and pour sauce over cooked spaghetti.

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.

Steps:

• Combine all ingredients in crock pot.
• Cook on high for 3-5 hours or low for 6-8 hours.
• Serve over spaghetti or pasta of choice.

Steps:

• Rough chop onion, celery, and bell pepper. Add to food processor or bar blender and puree.
• Add Puree to 12 in cast iron skillet, heat over med/high heat until all the liquid is removed. 15-25 minutes. Do not burn, try to adjust the temperature so burning does not occur. (it should look dry and pulpy).
• If you have not already, turn heat to med and add the garlic, cook for 1 minute.
• Add the tomato and anchovy paste and cook for an additional 1-2 minutes. Mix well with the vegetables.
• Add white wine and reduce until almost dry.
• Add paste/vegetable mix to slow cooker. Add the canned tomatoes, Italian seasoning, salt, pepper and red pepper flake. Stir well.
• Cover slow cooker and cook on low for 6-8 hours or 3-4 hours on high.
• Season for taste, it may require a little more salt and pepper.
• Serve over cooked pasta, and sprinkle with Parmesan cheese.