Semi Homade Spaghetti Sauce Recipes

Steps:

• Brown Beef in an extra large sauce pan.
• When cooked throughly (do not drain unless there is excessive oil, other than that you need the beef oil for flavor)Put in 2 cans of sauce.
• Add all the spices and parmesan cheese. Bring to just a slight boil, lower heat and cover. Simmer for just 5 more minutes.
• Serve over your favorite pasta. You might need to add more salt to taste.

Steps:

• 1. Preheat your oven at 350 degrees. You will need a large, deep pan. Fry your ground beef until no longer pink. Drain off the fat. ***At the same time I boil my sausages for 10 minutes and then put them in a oven proof pan and bake them at 350 degrees for 15 minutes or until the outside is nice and brown. Turning them half way through. Once cooked, cut them into nice size chunks.
• 2. Add to your ground beef - the Ragu. All the jars. I put a little water in each jar, with the lid on and shake it and pour it into the pan to get all the sauce out. The water will cook out. Add the cut up sausage to the sauce.
• 3. Add to the sauce all of the rest of the ingredients and let simmer, stirring occasionally for at least an hour. I let it simmer for 2 hrs. If it looks too thick for you, add a little water to the sauce. Your house will smell amazing!
• 4. I love to serve this sauce over angel hair pasta and sprinkle shredded parmesan cheese on top plus I always serve garlic bread with it. YUM!!

Steps:

• finely dice green, yellow and red bell peppers and onions real small.
• heat oil in large deep pan at medium high heat until hot.
• add the diced vegetables and half the minced garlic, half the salt and half the pepper.
• cook the vegetable mixture stirring constantly (like stir-fry) until slightly softened.
• add the ground chuck to the pan with the vegetable mixture and brown until no longer pink.
• drain and put in the bottom of the slow cooker and turn on low.
• in a small mixing bowl add sauce, shredded Parmesan cheese (shredded works better than grated for this recipe), basil, oregano, the rest of the minced garlic, salt and pepper and mix well.
• pour sauce mixture over the meat mixture in the slow cooker and mix both the meat and sauce mixtures together well.
• cook on low 4-6 hours.
• use over the pasta of your choice but we prefer spaghetti or fettuccine use a heavy pasta.

Steps:

• Melt butter with olive oil in a small skillet over medium-high heat. Cook and stir mushrooms in butter mixture until softened, 2 to 3 minutes. Add 1/4 cup red wine; bring to a simmer, reduce heat to medium-low, and cook until the mushrooms are very dark and shrunken in size, about 20 minutes.
• Heat a large pot over medium heat. Cook and stir ground beef, yellow onion, diced tomatoes, red bell pepper, green bell pepper, and garlic together until the beef is completely browned, about 10 minutes; season with oregano, basil, and rosemary. Stir 3/4 cup red wine and tomato paste into the beef mixture. Pour spaghetti sauce into the pot; stir. Return mixture to a simmer and continue cooking until the flavors blend, 10 to 30 minutes.