Spaghetti With Spicy Meat Sauce Recipes

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 Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.

Steps:

• Preheat the oven to 375 degrees F.
• To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs.
• In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until light golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes.
• Meanwhile, make the sauce: In a large saucepan over medium heat, add the oil, onion, bell pepper, garlic, a pinch of salt, and a few grinds of black pepper, to taste. Saute until tender, then add the oregano, cayenne pepper, crushed tomatoes, and hot sauce. Taste and add sugar, if needed. Season, to taste, with salt and pepper. Bring the sauce to a simmer, and cook for about 20 minutes more.
• Taste the sauce and adjust seasoning, if necessary. Serve the cooked pasta with sauce and meatballs, divided among serving plates with 2 meatballs per serving. Garnish with Parmesan cheese.

Steps:

• Saute onion, green pepper, celery, and garlic in hot oil in a large pot until the vegetables are tender.
• Add in ground beef; cook until meat is browned, stirring to crumble the meat; drain well and return to pot.
• Stir in the next 15 ingredients; cover, lower heat and simmer for 1 hour, stirring occasionally.
• Take out bay leaves; stir in Burgundy wine.
• On individual plates, spoon sauce over cooked spaghetti; sprinkle each serving with cheese, if desired.

Steps:

• Heat 2 tbsp oil in wok to 275°F.
• Stir-fry ginger and scallion 1 minute.
• Turn up heat to 425F, and add the meat.
• Stir-fry 3 minutes.
• Add sherry and soy sauce.
• Cook 1 minute, and remove from wok.
• Heat 2 tbsp oil in wok to 275°F.
• Add bean sauce, hoisin sauce, and sugar.
• Stir-fry 2 minutes.
• Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
• Stir-fry 2 minutes.
• Add pork and chicken stock.
• Cook 5 minutes at 250°F.
• Put noodles into boiling water, and cook uncovered 3-5 minutes.
• Drain, and rinse with cold water, then with hot water.
• Mix with sesame seed oil.
• Arrange noodles on platter, and pour meat mixture over them.
• Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.