Meagans Pasketti Sauce Ummy Nummy Super Meaty Pasketti Sauce Recipes

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.

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, brown meat with onions and garlic in large skillet on medium heat; drain. Stir in pasta sauce; cover. Simmer on low heat 10 min., stirring occasionally.
• Drain spaghetti. Serve topped with sauce and cheese.

Steps:

• In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
• To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.

Steps:

• In a skillet over medium high heat, sauté the mushrooms until thoroughly cooked, add the garlic, Italian seasonings, and half the bottle of wine.
• Simmer until the wine has reduced by about half.
• In a large pot, brown the sausage and hamburger together.
• If you bought the sausage in links, remove it from the casings before cooking.
• A little extra effort, and a bit messy, but it's worth it.
• Drain.
• After the meat is cooked, add all the tomato products, making sure that the tomato paste is thoroughly blended throughout.
• When the mushrooms and wine have reduced enough, add them to the tomato-meat sauce.
• Add the cheese, making sure to sprinkle it over the top or else it will clump up.
• Sprinkle the sugar and salt over the top, stir well.
• Simmer until you're ready to eat, stirring occasionally.
• It's best when you've had it simmering all day, gives it a chance to reduce the watery liquid.
• Serve with a nice big salad, and LOTS OF BREAD for mopping up the sauce.
• And of course, lots of extra freshly grated Parmesan cheese.
• MMMMMM,mmmmmm good!