Katies Spaghetti Sauce Recipes

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SPAGHETTI PIE



Spaghetti Pie image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for greasing the pan
Kosher salt and freshly ground black pepper
1 pound spaghetti
1 pound ground beef (85 percent lean)
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cups marinara sauce, homemade or store-bought (I like Rao's)
1/2 cup whole-milk ricotta cheese
2 tablespoons minced fresh flat-leaf parsley
3 large eggs
1/2 cup plus 2 tablespoons grated Parmesan
1 cup shredded mozzarella

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.
  • Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.
  • In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.
  • In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.
  • Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.

FETTUCCINE ALFREDO PIE



Fettuccine Alfredo Pie image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 11

Nonstick cooking spray, for greasing the pan
Kosher salt and freshly cracked black pepper
1 pound fettuccine
8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
3 large eggs
3/4 cup grated Parmesan
3/4 cup shredded mozzarella
1/2 cup heavy cream
1 tablespoon olive oil
2 tablespoons minced fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. Place on a rimmed baking sheet.
  • Bring a large pot of salted water to a boil. Add the fettucine and cook for about 3 minutes less than the package recommends, so that it is very al dente. Drain, then rinse with cold water and reserve.
  • Beat the cream cheese on medium-high speed in the bowl of a stand mixer or with an electric hand mixer until smooth and creamy, about 2 minutes. Add the butter and beat until combined. Add the eggs, 1/2 cup Parmesan, 1/2 cup mozzarella and a pinch of salt and beat until combined. Beat in the heavy cream, olive oil and cracked black pepper to taste until everything is smooth and combined. Add the fettucine and toss to coat and combine. Transfer to the prepared pan and sprinkle with the remaining 1/4 cup Parmesan and 1/4 cup mozzarella.
  • Bake until the top is bubbling and golden brown, 20 to 25 minutes. Let rest for 10 to 15 minutes. Remove from the pan, then cut into wedges and garnish with the parsley.

KATIE'S SPAGHETTI SAUCE



Katie's Spaghetti Sauce image

This is the way I have always made my sauce It makes plenty..I freeze the sauce in freezer gallon bags...so that we always have it on hand.

Provided by katie in the UP

Categories     Sauces

Time 6h45m

Yield 1 large pot of sauce!, 112 serving(s)

Number Of Ingredients 11

3 lbs extra lean ground beef
4 bell peppers, chopped
2 large onions, chopped
1 lb mushroom (any on hand)
6 tablespoons italian seasoning
2 bay leaves
10 -12 garlic cloves, chopped
1 -2 teaspoon crushed red pepper flakes
1/4 cup any 'drinkable' red wine (our fave is Chianti by Ruffino)
4 (12 ounce) cans tomato paste
3 -4 tablespoons sugar

Steps:

  • In a large kettle, brown beef with veggies. Add the tomato paste.and continue browning.
  • Add the rest of the ingredients and top off with approx 8 cups of water.
  • Simmer for 4 to 6 hours. Never put the lid on tight -- it will make your sauce watery!
  • Stir frequently.have plenty of crusty Italian bread on hand for dipping (taste testing)!

Nutrition Facts : Calories 31.7, Fat 0.7, SaturatedFat 0.3, Cholesterol 7.5, Sodium 105.2, Carbohydrate 3.4, Fiber 0.7, Sugar 2.1, Protein 3.3

SUPER CHEESY HOMETOWN LASAGNA



Super Cheesy Hometown Lasagna image

Provided by Katie Lee Biegel

Categories     main-dish

Time 4h5m

Yield 8 to 10 servings

Number Of Ingredients 23

2 pounds lean ground beef
One 16-ounce can tomato sauce
One 6-ounce can tomato paste
2 tablespoons chili powder
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
2 bay leaves
1 medium yellow onion, grated
1 tablespoon white wine vinegar
Nonstick cooking spray, for the pan
1 pound ricotta
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon garlic salt
Pinch red pepper flakes, optional
1 large egg
One 9-ounce package no-boil lasagna noodles (16 noodles)
12 slices boiled ham (about 1/2 pound)
12 slices provolone (about 3/4 pound)
1 1/2 pounds low-moisture mozzarella, grated (I like Polly-O; 5 to 6 cups)
1/2 cup grated Parmesan

Steps:

  • For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
  • For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
  • In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
  • Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
  • Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.

SPAGHETTI WITH CANNED CLAMS



Spaghetti with Canned Clams image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons olive oil
1/2 cup fresh breadcrumbs
1/2 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1 pound spaghetti
2 cloves garlic, thinly sliced
Pinch crushed red pepper flakes
1/4 cup dry white wine
Two 6.5-ounce cans minced clams, with liquid
2 tablespoons chopped fresh parsley

Steps:

  • Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
  • Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
  • Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.

HOMEMADE MARINARA SAUCE



Homemade Marinara Sauce image

Provided by Katie Lee Biegel

Categories     condiment

Time 25m

Yield 4 cups

Number Of Ingredients 9

1 tablespoon olive oil
1/4 cup grated yellow onion
3 garlic cloves, minced
Pinch crushed red pepper flakes
One 28-ounce can crushed tomatoes
8 fresh basil leaves, chopped
1 bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • In a large skillet, combine the oil, onion, garlic and red pepper over medium heat. Cook, stirring, 3 to 4 minutes. Add the tomatoes, basil, bay leaf, salt and pepper. Bring to a low simmer and then reduce heat to low. Cover and cook about 15 minutes, stirring occasionally. Discard the bay leaf.

HOMEMADE MEATLESS SPAGHETTI SAUCE



Homemade Meatless Spaghetti Sauce image

When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. -Sondra Bergy, Lowell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 3h35m

Yield 2 quarts.

Number Of Ingredients 13

4 medium onions, chopped
1/2 cup canola oil
12 cups chopped peeled fresh tomatoes
4 garlic cloves, minced
3 bay leaves
4 teaspoons salt
2 teaspoons dried oregano
1-1/4 teaspoons pepper
1/2 teaspoon dried basil
2 cans (6 ounces each) tomato paste
1/3 cup packed brown sugar
Hot cooked pasta
Minced fresh basil, optional

Steps:

  • In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with pasta and basil, if desired.

Nutrition Facts : Calories 133 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.

KAT'S MOM'S SPAGHETTI SAUCE



Kat's Mom's Spaghetti Sauce image

Even better the next day! I always make a *big* batch in the crockpot - because when my kids hear that I am making it, they come over to snag a jar or two. If pinched for time, substitute 3/4 TSP of garlic powder and 3 TBL dried minced onions for fresh and cook in a large pot on the stove on low heat for 2 hours (stirring occasionally). When available, I prefer to use meatloaf mix instead of hamburger, but you could use frozen meatballs if you prefer. This sauce freezes well and is always worth the effort.

Provided by Kats Mom

Categories     Sauces

Time 9h

Yield 1 large pot, 10-12 serving(s)

Number Of Ingredients 17

2 (28 ounce) cans tomato sauce
1 (28 ounce) can diced tomatoes
1 (12 ounce) can tomato paste
1 (8 ounce) can sliced mushrooms, drained (optional)
1/2 cup sugar
1 1/2 tablespoons sweet basil
2 bay leaves, remember to remove before serving
1/4 teaspoon rosemary, crushed
1/4 teaspoon thyme
1/2 teaspoon dried oregano
1 tablespoon dried parsley
4 -5 garlic cloves, crushed
1 lb Italian sausage (mild or hot)
2 lbs hamburger
2 tablespoons butter
1 large sweet onion, chopped
1/4 cup parmesan cheese or 1/4 cup romano cheese, grated

Steps:

  • Place sausage in a frying pan with 1/2 cup water.
  • Poke a few holes on each side of the sausage with a fork so that grease will run out.
  • Simmer on medium heat for 15 minutes, turning several times until sausage is no longer pink in the middle.
  • Set aside to cool.
  • In a big crockpot add the first eleven ingredients.
  • Clean out frying pan and fry hamburger on medium heat until no longer pink.
  • Use spatula to break into small pieces.
  • Drain grease and add meat to the crockpot.
  • Wipe out frying pan again.
  • Chop onion and crush garlic cloves.
  • Melt butter in frying pan and saute the onion and garlic until translucent - about 10 minutes on medium heat.
  • Add to crockpot.
  • Remove casings from cooled sausage and crumble sausage into the crockpot.
  • Stir sauce, cover and cook about 8 hours on low.
  • About 15 minutes before serving stir in the grated cheese.
  • Serve over pasta.
  • We like to sprinkle on more cheese and red pepper flakes and serve with a fresh salad and garlic bread.

Nutrition Facts : Calories 488.5, Fat 26.4, SaturatedFat 10.3, Cholesterol 95.1, Sodium 1781.6, Carbohydrate 32.2, Fiber 5.2, Sugar 24.1, Protein 33

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