Two Meat Spaghetti And Sauce Recipes

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 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 sausage, onions, and garlic in a large pot or skillet with tall sides. Cook over medium heat until sausage is cooked through, 5 to 8 minutes. Drain and discard grease.
• Stir water, pasta sauce, and Italian seasoning into the pot; bring to a boil. Stir in spaghetti noodles, return to a boil and cook, stirring occasionally, until noodles are cooked through and sauce has thickened, 17 to 20 minutes.
• Serve topped with grated Parmesan cheese.

Steps:

• In a large skillet, cook beef and pepperoni ( this is when I added the onions ) over medium heat until beef is no longer pink,drain.
• Return meat to skillet and add rest of ingredients.
• Bring sauce to a boil and reduce to a simmer, uncovered for 20 minutes.
• Serve over your favorite pasta.

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook beef and pepperoni over medium heat until beef is no longer pink; drain. Stir in the water, tomato sauce, tomato paste, mushrooms, onion, parsley, oregano, chili powder, sugar and garlic powder. , Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. 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 meat sauce in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve with spaghetti.

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.

Steps:

• Cook spaghetti according to package directions, drain.
• In a large skillet, cook beef and pepperoni over medium heat until the beef is no longer pink, drain.
• Stir in the water, tomato sauce, tomato paste, mushrooms, onion, parsley, oregeno, chili powder, sugar, and garlic powder.
• Bring to a boil, reduce heat, and simmer uncovered for 15-20 minutes or until heated through.
• Serve with the spaghetti.