Spaghetti N Meat Sauce Recipes

Steps:

• 1. Combine ground beef, onion, garlic, mushrooms and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• 2. 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:

• For the meat sauce:
• Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.
• Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.
• Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.
• Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.
• Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
• For the pasta:
• Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.
• Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the tomatoes, green pepper, onion, carrots, water, tomato sauce, tomato paste, brown sugar, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 8-10 hours or until bubbly. Serve with spaghetti. Freeze option: Do not cook spaghetti. Freeze meat sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place sauce in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve over 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:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomato, Worcestershire sauce, salt, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Serve over spaghetti.

Steps:

• First, brown meat in cooking pan, and add half of onion powder, 1 tsp oregano, and 1/2 teaspoons garlic salt to meat. Drain fat (leave a little for the sauce) from meat, and put into a large cooking pot. set aside.
• Saute onions and 1 clove of garlic in the olive oil. Cook until they begin to get clear. Add onions and garlic to the meat you have in the pot. Add tomato sauce, paste and diced tomatoes. Add your 4 cups of water and bring to a low boil (bubbling but not violent enough to where you can't add more ingredients). Add remaining ingredients slowly, and stir occasionally for 5 minutes. Let this cook covered for 3 hours on low heat, but be sure to check it about every 30-45 minutes and stir. You want to avoid sticking in the pot. Taste every time you check the sauce to make see if you need to add anything else.

Steps:

• Heat olive oil in a shallow soup pot.
• Sauteé garlic until golden, then add onions and peppers.
• Sauteé until onions are starting to become translucent, then add beef, and season with salt and pepper.
• Brown until cooked through (about 10-15 minutes).
• Drain grease.
• Add wine (if using) and allow to cook for a couple of minutes.
• Add tomato sauce, tomatoes, boullion cube, parsley, oregano, thyme and basil, salt and pepper and sugar.
• Stir to combine and bring to a boil.
• Boil for about 1 minute then reduce heat to med-low and simmer 20 minutes.
• Serve over spaghetti, top with parmesan cheese and serve with crusty french bread.