Southernbarbecuespaghetti Recipes

Steps:

• In a large skillet, heat olive oil over medium heat. Saute the pepper and onion until softened, 1 to 2 minutes. Stir in the garlic salt. Add the BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chopped meat.
• Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook until al dente (firm but not hard), about 7 minutes, and drain. Toss spaghetti with sauce.
• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

Steps:

• In a large non-stick skillet, cook the turkey, onions, mushrooms, green pepper, and garlic over medium heat until meat is no longer pink, drain.
• Transfer to a slow cooker, stir in tomatoes, tomato paste, tomato sauce, ketchup, broth, worcestershire sauce, brown sugar, cumin, and chili powder, and stir well.
• Cook on low 4-5 hours.
• Serve over cooked spaghetti.

Steps:

• Make the seasoning mix: Combine the paprika, sugar and onion powder in a small bowl. Store in an airtight container for up to 6 months.
• Make the barbecue spaghetti: Combine the ketchup, both sugars, 1 1/2 teaspoons pepper, the onion powder, mustard powder, lemon juice, Worcestershire sauce, cider vinegar, 1/3 cup seasoning mix and 1 cup water in a large pot or Dutch oven. Bring to a boil over high heat, stirring frequently to prevent the sauce from sticking to the pot. Reduce the heat to low and simmer, uncovered, 1 hour.
• Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and onion and cook, stirring, until the vegetables soften, about 5 minutes. Add the sauteed vegetables and pulled pork to the sauce and continue to simmer, 1 more hour.
• Bring a large pot of salted water to a boil. Cook the spaghetti as the label directs. Drain, then add to the pot with the sauce and toss.

Steps:

• Combine all ingredients in a heavy kettle (or use a diffuser if using a stainless steel pot).
• Simmer gently for 1 1/2- 2 hours--watch the heat carefully, because the sauce will burn if heat is too high.
• Sauce will cook down in volume& gradually thicken--you can stop the process when it reaches your desired consistency.

Steps:

• In a large nonstick skillet, cook the turkey, onions, mushrooms and green pepper over medium heat until meat is no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain. , Transfer to a 3-qt. slow cooker. Stir in the tomatoes, tomato paste, tomato sauce, ketchup, broth, Worcestershire sauce, brown sugar, cumin and chili powder. Cover and cook on low for 4-5 hours or until vegetables are tender. Serve with spaghetti.