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.
SPAGHETTI SAUCE WITH GROUND BEEF
This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)
Provided by Hank's Mom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g
MEAT SAUCE FOR SPAGHETTI
Here's a thick, hearty sauce that turns ordinary spaghetti and garlic bread into a filling feast. When I'm in a hurry, I make this slow cooker recipe in an electric frying pan instead. -Mary Tallman, Arbor Vitae, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 9 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 286 calories, Fat 17g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 767mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.
DOT'S SPAGHETTI AND MEAT SAUCE
Provided by Marian Burros
Categories dinner, easy, pastas, main course
Time 2h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Brown the beef in its own fat, pouring off all but a teaspoon. Add the pepper, onion and garlic, and saute for about 5 minutes.
- Crush the tomatoes between your fingers and add them to the beef along with the tomato paste, sugar, salt, water and oregano. (If you want to cut back on the salt, use no-salt-added tomatoes and tomato paste, and skip the added salt.) Simmer, covered, for 1 1/2 to 2 hours.
- The sauce can be refrigerated for several days or frozen. When ready to serve, cook spaghetti according to package instructions, and top with sauce
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 4 grams, Carbohydrate 109 grams, Fat 8 grams, Fiber 9 grams, Protein 43 grams, SaturatedFat 3 grams, Sodium 1393 milligrams, Sugar 19 grams, TransFat 0 grams
CHEESY SPAGHETTI PIE WITH MEAT SAUCE
Think of this pie as a vehicle for leftovers or those stray vegetables you have in your fridge! You could add cooked mushrooms or frozen peas or leftover cooked sausage or chicken. We use spaghetti here, but any long shape of pasta will work just as well.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
- Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
- While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
- To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.
DONATELLI'S - MEAT SAUCE RECIPE
Provided by Food Network
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Brown ground beef with minced garlic and salt and pepper, to taste. Drain ground beef and set aside.
- Place oil and onions in a saucepan and saute on high heat until soft. Add all cans of tomato products. Fill the tomato puree can with hot water and dissolve beef and chicken base in this water. Add this water and base mixture to saucepan. Add all other ingredients and heat through. Once hot, add the browned ground beef and simmer on low heat for approximately 1 hour, stirring occasionally.
- Serve over your favorite pasta -- enjoy!!!!
SPAGHETTI SAUCE WITH MEAT (CANNING RECIPE)
This is very good, and it was a great way to use those garden tomatoes for later. I used a combination of beef and turkey, but I would have used all 3 if it was handy. Good garden flavor with garden tomatoes and bell peppers. Recipe courtesy of Ball Complete Book of Home Preserving. Serving size is estimated.
Provided by AmyZoe
Categories Spaghetti
Time 2h10m
Yield 5 quart jars, 30 serving(s)
Number Of Ingredients 11
Steps:
- Wash tomatoes, removing stems and any bruised or discolored portions.
- Core and quarter 6 tomatoes and place in a large stainless steel saucepan.
- Bring to a boil over high heat. Using a potato masher, crush tomatoes to release juices, stirring constantly.
- While maintaining a boil and stirring to prevent scorching, core and quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes.
- When all tomatoes have been added, reduce heat and boil gently until tomatoes are soft, about 10 minutes.
- Working in batches, press tomato mixture through a fine sieve, electric strainer, or food mill. Discard peels and seeds. Set puree aside.
- Prepare weighted-gauge pressure canner, jars, and lids.
- In a large stainless steel skillet, over medium heat, brown ground beef, breaking it up with a fork, until no longer pink.
- Drain off excess fat. Add garlic, onion, green pepper, and mushrooms. Saute until vegetables are tender, about 3 minutes.
- In a large stainless steel saucepan, combine reserved tomato puree, meat mixture, parsley, brown sugar, oregano, salt, and pepper.
- Bring to a boil over medium high heat. Reduce heat to medium-low and simmer sauce, stirring occasionally, until the texture of the sauce is to desired consistency and heated through.
- Ladle hot sauce into hot jars, leaving 1 inch headspace. Reduce air bubbles and adjust headspace, if necessary, by adding hot sauce.
- Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to figertip-tight.
Nutrition Facts : Calories 178.3, Fat 6.7, SaturatedFat 2.4, Cholesterol 25.7, Sodium 359.8, Carbohydrate 21.1, Fiber 5.9, Sugar 14.4, Protein 11.7
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- Heat olive oil in a large pan. Add ground beef and brown the beef over high heat, stirring occasionally.
- Add chopped onion, chopped red bell pepper and minced garlic. Cook, stirring occasionally, until soft.
- Add tomato paste, cook for 2 minutes, stirring frequently. Add tomato sauce, fill the tomato can with water and pour to the pan. Stir well.
- Bring to a boil, reduce the heat to low and simmer for 40 minutes, until thickens. Season with salt, black pepper and dried oregano. When the sauce is ready add chopped parsley, stir and turn the heat off.
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- Add chopped onion, 1 tsp salt, 1/2 tsp ground cumin 1/4 tsp pepper and sautee until onions are soft.
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- Meanwhile, cook 12 oz of spaghetti in salted water to desired doneness according to package instructions then drain. Serve sauce with cooked pasta.
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