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
WINTER RED SAUCE OVER SPAGHETTI SQUASH
This is an Italian meal especially constructed with the winter months in mind. When fresh is hard to find, this is a great tasting light meal to take the place of the traditional heavy winter meals.
Provided by Ginger
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.
- Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes.
- After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes.
- Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce to serve.
Nutrition Facts : Calories 249 calories, Carbohydrate 35.3 g, Fat 11.7 g, Fiber 4.4 g, Protein 5.7 g, SaturatedFat 1.8 g, Sodium 1529.8 mg, Sugar 15.2 g
PASTA SAUCE
Provided by Robert Irvine : Food Network
Categories condiment
Time 45m
Yield 16 to 20 servings (1 gallon)
Number Of Ingredients 11
Steps:
- Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.
SPAGHETTI SAUCE
Provided by Ree Drummond : Food Network
Time 2h15m
Yield 12 servings
Number Of Ingredients 20
Steps:
- In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
- Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
- Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
- After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
- Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
- Amen.
SPAGHETTI SQUASH WITH CREAMY PUMPKIN SAUCE
Spaghetti squash served with a creamy pumpkin sauce made with Greek yogurt. Can be made with non-fat Greek yogurt and reduced-fat cheese for a lighter alternative!
Provided by slm2923
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
- Place the squash halves cut-side down onto the prepared baking sheet.
- Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork; set aside in a large bowl.
- Melt the butter in a skillet over medium heat; cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, Greek yogurt, and Parmesan cheese with the shallot and garlic until well combined; cook until hot. Remove from heat and scrape the sauce into the bowl with the squash. Drizzle with the truffle oil; season with salt and pepper.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 14 g, Cholesterol 30.8 mg, Fat 13.5 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 7.4 g, Sodium 231.3 mg, Sugar 2.8 g
MY FAVORITE SPAGHETTI SAUCE
Make and share this My Favorite Spaghetti Sauce recipe from Food.com.
Provided by daggle
Categories One Dish Meal
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef with diced onion and drain.
- In separate sauce pan mix all other ingredients over medium high heat. Bring to boil.
- Reduce heat add beef and onions. Let simmer. The longer the sauce simmers the better it taste. (We usually simmer for 3-5 hours).
- I almost always end up adding more spices while it cooks to get it just right, so the measurements above are a starting point.
Nutrition Facts : Calories 747.4, Fat 34.8, SaturatedFat 13.4, Cholesterol 154.2, Sodium 1521.2, Carbohydrate 65.1, Fiber 5.8, Sugar 43, Protein 46.3
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