Beef Spaghetti Sauce Recipes

BEEF SPAGHETTI SAUCE

Steps:

• In a large saucepan coated with cooking spray, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms; cook and stir for 2 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

SPAGHETTI SAUCE WITH GROUND BEEF

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.

SPAGHETTI SAUCE

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.

SLOW-COOKED BEEF SPAGHETTI SAUCE

Steps:

• In a large skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the green pepper, onion, water, tomatoes, tomato sauce, paste, garlic and seasonings. Cover and cook on low for 8 hours or until bubbly. Discard bay leaves; serve over spaghetti.

HEARTY BEEF SPAGHETTI SAUCE

Steps:

• Saute onion and garlic in oil until soft.
• Add beef and mushrooms and saute. Drain fat.
• Add all seasonings and one to one and a half cans tomato sauce, paste and tomatoes and beef consume.
• Cook, covered over a slow flame for 2 hours. Add additional tomato sauce if needed to achieve the consistency and taste you desire. Serve with your favorite pasta to good appetites!

SPAGHETTI SAUCE- STEW BEEF

Steps:

• Season beef with salt and pepper.
• Over high flame, heat olive oil in pressure cooker.
• Brown beef on all sides- about 5 minutes.
• Add garlic and saute for about 30 seconds.
• Cover beef with enough water to submerge.
• Cook beef in pressure cooker with lid on, on high heat for 20 minutes. (Continuously, carefully "shake" cooker over flame to be sure beef does not stick to bottom of pan.).
• Reduce heat to medium-low and continue to cook for additional 15 minutes.
• Allow cooker to cool (follow your cooker's manual- mine says to run under cold water to release bobber.).
• Release lid and stir.
• Drain about 1/2 liquid from cooker- use a baster.
• Add tomatoes, mushrooms, wine, Serrano chilies and spaghetti sauce seasoning.
• Place lid on cooker and cook on medium heat for 25 minutes. Lower heat to medium-low low and cook for additional 20 minutes.
• Cool and remove lid.
• Remove Serrano from sauce (if desired) and serve on top of thick spaghetti noodles.

BEEF SHORT RIBS PASTA SAUCE

Steps:

• Preheat oven to 325 degrees F. In a heavy oven proof pan, heat the olive oil and brown the ribs well on all sides. Remove the ribs and drain off all but a couple of teaspoons of fat.
• Add the onion, celery, carrot, mushrooms and garlic and cook until onion becomes translucent.
• Add the wine and cook over hight heat until it is reduced by more than half.
• Add the Italian seasoning, salt, pepper, red pepper flakes and tomatoes. Mix well and add the ribs back into the pan.
• Cover and cook for 2 1/2 hours. Remove the ribs to a cutting board and cut the meat away from the bone and connective tissue. Chop the meat finely and return it to the pan. Add the fresh parsley and mix well.
• Cook your pasta of choice until cooked. Drain and add a couple of scoops of warm sauce to the pasta and stir.
• Serve the pasta with sauce on top and some parmesan cheese on top.