Lindas Meaty Spaghetti Sauce Recipes

LINDA'S SPAGHETTI SAUCE

Steps:

• In a 5 quart pot stir together the tomato sauce, tomato puree, tomato paste, basil, oregano, garlic, salt, pepper, fennel seeds if using, and dry red wine; simmer over medium low heat for 1 hour.
• Stir frequently; do not allow sauce to stick; lower heat if needed.
• While sauce is cooking, brown beef and onion; drain well.
• Add hamburger to the sauce at the end of the hour.
• Simmer sauce for 1/2 hour; taste; adjust seasoning as needed.
• Simmer for additional 1/2 hour.
• Serve over your favorite pasta with Parmesan cheese.

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.

LINDA'S MEATY SPAGHETTI SAUCE

Steps:

• In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside.
• Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
• Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
• Add the Red wine, if using.
• Add salt to taste, starting with 1 T.
• Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
• Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
• A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
• Serve with your favorite pasta.
• Sprinkle with freshly grated Parmesan, if desired, and enjoy!

LINDA'S SPAGHETTI WITH VEAL PARMESAN

Steps:

• Boil water for spaghetti, and cook as directed on box. When done, drain, and set aside with cover on pan, to keep hot.
• Meanwhile put the bread crumbs on a lg. dish. Add the Italian seasoning, salt, and pepper. Mix well. Set aside.
• Beat the egg whites in a bowl.
• Dip veal fillets first in the egg whites, then in the bread crumb mix.
• Turn heat on high, and place a lg. frying pan on burner. Add oil, and let get nice and hot.
• Add veal fillets, and cook on both sides until golden brown. Drain on paper towels. Set aside.
• In a 9x13" pan spread out enough spaghetti sauce to cover where you will be placing the fillets.
• Place the fillets on the sauce mixture. Cover with cheese.
• Top with spaghetti sauce, and bake in a 350 oven, for 20-25 minutes or until cheese is bubbly.
• Add about 1 cups of sauce into drained spaghetti. Mix in well.
• Serve spaghetti onto plates.
• Add more spaghetti sauce on top.
• Place fillets onto plate.
• Note:.
• You can sprinkle Parmesano Reggiano cheese on top of each serving.

MEATY SPAGHETTI SAUCE

Steps:

• In a large skillet over medium heat, cook beef and sausage until no longer pink, 10-12 minutes, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings., Cover and cook on low for 8 hours or until bubbly. Serve with spaghetti. Garnish with parmesan if desired.