PASTA WITH MEAT SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
- About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.
PASTA AND EASY ITALIAN MEAT SAUCE
Here is an easy dinner recipe. This Pasta and Italian Meat Sauce doesn't need to cook for a long time to be delicious. The spaghetti sauce is based on the famed Ragu alla Bolognese (sauce in the style of Bologna). The addition of milk might seem unusual, but it's traditional in northern Italy-where butter and cream, as well as milk, are essential to the cuisine.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Heat butter and oil in a large saucepan over medium. Stir in carrot, onion, and garlic. Add ground beef, and cook until it turns from pink to brown, about 5 minutes.
- Add tomatoes and their liquid, crushing them with the back of a large spoon. Stir in milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer 20 minutes.
- Meanwhile, in a large pot of boiling salted water, cook fettuccine until al dente according to package instructions, about 12 minutes. Reserve about 1/2 cup of the cooking water; drain fettuccine, and return to the warm pot. Add meat sauce, and toss. Add pasta water as needed if the sauce seems dry. To serve, sprinkle with Parmesan.
ONE-POT SPAGHETTI WITH MEAT SAUCE
Quick and easy. Green pepper, onion and red pepper flakes are optional. I usually skip the bell pepper and onion and add a 7 oz can of drained mushroom pieces instead.
Provided by Lisa1
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat with garlic, green pepper and onion. Do not drain.
- Stir in water, spaghetti sauce and hot pepper flakes.
- Bring to a boil.
- Stir in spaghetti.
- Boil 15 min., stirring occasionally.
- Serve with Parmesan cheese.
Nutrition Facts : Calories 486.6, Fat 12.5, SaturatedFat 3.2, Cholesterol 80.5, Sodium 515.2, Carbohydrate 60.5, Fiber 5.3, Sugar 12.2, Protein 32.1
GREEK MEAT PASTA (MAKARONIA ME KIMA)
A staple pasta dish in the Greek house. The cinnamon is what gives it the flavorful richness. The combination of Greek Mizithra cheese makes it even better.
Provided by GreekMuse
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil.
- Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.
- Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 95.1 g, Cholesterol 68.9 mg, Fat 21.9 g, Fiber 5.8 g, Protein 23.9 g, SaturatedFat 8.7 g, Sodium 1277.9 mg, Sugar 11.1 g
MAKARONIA ME KIMA (SPAGHETTI WITH MEAT SAUCE)
This a Greek version of Bolognese. I consider it to be much tastier and more exotic than that typical marinara-based sauce taste that we are all used to here in America. I'm sure you all know how to boil pasta so I won't bother with telling you that. Just remember to cook it just a tiny bit over "al-dente" to be true to its Greek nature. Also, I prefer to eat this with 1 pound of thin spaghetti. Oh, and don't be stingy with the salt in the pasta water. It should taste like the sea, preferably the Mediterranean and not Long Island Sound. Coat the pasta with some margarine or some extra virgin olive oil.
Provided by Kefalonitissa
Categories Spaghetti
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot with olive oil, turn heat to medium high.
- Add the onion, garlic, and parsley and sauté till onion turns translucent. Be careful not to burn. Add a touch of salt. Add tomato paste, although really not necessary. Let it sauté while stirring.
- Add the chopped tomatoes and let them release some juice.
- Now add the ground meat, and press it down with a fork gently so that huge cubes or balls of meat don't form. Mix. Season with a bit more salt and pepper.
- Add some water, just barely covering the meat.
- Add the cloves, cinnamon, tomato sauce and stir.
- Bring to a boil and then reduce to low heat. Cover and simmer for an hour and a half or until liquid is gone.
- Serve with thin spaghetti and top with parmigiano-reggiano, grated kefalotiri or kefalograviera.
Nutrition Facts : Calories 586.2, Fat 45.1, SaturatedFat 14.6, Cholesterol 115.7, Sodium 411.5, Carbohydrate 11.2, Fiber 2.5, Sugar 5.4, Protein 33.6
ONE-POT MEATY SPAGHETTI
I used to help my mom make this when I was growing up, and the recipe stuck. It was a beloved comfort food at college, and is now a weeknight staple for my fiance and me. -Kristin Michalenko, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, cook and crumble beef with garlic over medium heat until no longer pink, 5-7 minutes. Stir in sugar and seasonings. Add tomatoes, tomato sauce, water and 1/4 cup parsley; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Stir in spaghetti, a little at a time; return to a boil. Reduce heat to medium-low; cook, uncovered, until spaghetti is al dente, 8-10 minutes, stirring occasionally. Stir in cheese. Sprinkle with additional parsley.
Nutrition Facts : Calories 292 calories, Fat 6g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 737mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 8g fiber), Protein 24g protein. Diabetic Exchanges
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