Mels Loaded Spaghetti Sauce Recipes

QUICK WEEKNIGHT HOMEMADE SPAGHETTI SAUCE

Steps:

• In a large 12-inch nonstick skillet over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink.
• Drain any excess grease.
• Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.
• Add the crushed tomatoes, tomato sauce, brown sugar and soy sauce. Stir to combine.
• Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need).
• Serve over hot, cooked noodles.

MEL'S LOADED SPAGHETTI SAUCE

Steps:

• 1. Heat 2 tablespoons of EVOO in 5 qt skillet & saute grated garlic cloves. Crumble beef and sausage together and brown. Add onions, bell peppers, and mushrooms and allow to saute with meat for appx 25 minutes. Then add seasonings. (filet of anchovie can be substituted for salt, just saute with garlic in EVOO!)
• 2. Add tomato paste and blend into mixture (hint:I use the hottest water from my faucet to get last dregs from can and add to mixture to help with blending). Then add 3 cans of diced tomatoes (using water to rinse cans of dregs and add to sauce-2 1/2 cans of water). Drain and add spinach.
• 3. Allow to simmer, just below medium (depending on your stove), for 1 hour.

LOADED BAKED SPAGHETTI

Steps:

• In lg skillet, saute onion and green pepper in butter.
• Add tomatoes, mushrooms, olives, and oregano.
• Add cooked beef.
• Simmer for 10 minutes.
• Place half of the cooked spaghetti in greased 13x9 baking pan.
• Top with half the meat mix.
• Sprinkle with 1 cup cheddar cheese.
• Repeat layers.
• Mix soup and water until smooth; pour over casserole.
• Sprinkle with parmesan cheese.
• Bake, uncovered, at 350* for 30-35 minutes, until heated through.

MEL'S BROWN PIZZA SAUCE

Steps:

• Working in batches, puree onions, celery, mushrooms, and garlic and 1/4 cup chicken broth in a food processor until smooth, adding more chicken broth as necessary.
• Stir vegetable puree and remaining chicken broth together in large pot; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes.
• Stir tomato paste, oregano, black pepper, sugar, celery salt, basil, onion powder, and seasoned salt into broth mixture; bring to a boil, reduce heat to low, and simmer until flavors blend, about 45 minutes more.
• Whisk oil and flour into tomato mixture until pizza sauce is smooth.

LOADED SPAGHETTI BAKE

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, mushrooms and olives. Drain spaghetti; add to skillet., Transfer to a greased 13x9-in. baking dish. Sprinkle with 1 cup cheddar cheese. In a small bowl, combine the soup, Alfredo sauce and Parmesan cheese; spread over cheddar cheese. In another bowl, combine cornflake crumbs and remaining cheddar cheese; sprinkle over the top., Bake, uncovered, until casserole is bubbly and cheese is melted, 30 minutes. Let stand 5 minutes before serving. Freeze option:Cover and freeze casserole for up to 3 months.To use, remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake until heated through and a thermometer reads 165°, 15-20 minutes longer.