MEAT SAUCE FOR SPAGHETTI
Here's a thick, hearty sauce that turns ordinary spaghetti and garlic bread into a filling feast. When I'm in a hurry, I make this slow cooker recipe in an electric frying pan instead. -Mary Tallman, Arbor Vitae, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 9 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 286 calories, Fat 17g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 767mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.
SPAGHETTI SAUCE WITH GROUND BEEF
This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)
Provided by Hank's Mom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g
MEAT-LOVER'S SLOW COOKER SPAGHETTI SAUCE
I love preparing this sauce in the morning in the slow cooker and letting it cook on low all day. When I get home, I just boil some pasta and serve with a salad and some garlic bread. My family loves it.
Provided by CookingONTheSide
Categories Sauces
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil in skillet over medium heat; cook and stir onions and sausage, until sausage is browned, about 10 minutes.
- Transfer the sausage and onions to a slow cooker.
- In the same skillet, cook and stir the ground beef, Italian seasoning, 1 t of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes.
- Transfer the ground beef into the slow cooker.
- Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano and 2 t garlic powder.
- Cook on low for about 8 hours.
- About 15 minutes before serving, stir in the sugar.
- Serve hot over pasta.
Nutrition Facts : Calories 296.8, Fat 15.6, SaturatedFat 5.4, Cholesterol 53, Sodium 1226.8, Carbohydrate 20.8, Fiber 4, Sugar 13, Protein 20.4
MEAT-LOVER'S SLOW COOKER SPAGHETTI SAUCE
This creates a great, chunky, and very meaty spaghetti sauce. The longer it cooks, the better it tastes!
Provided by Ashley
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 8h40m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
- Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 18.8 g, Cholesterol 45.2 mg, Fat 14.8 g, Fiber 3.7 g, Protein 15 g, SaturatedFat 4.7 g, Sodium 1025.1 mg, Sugar 13.4 g
SPAGHETTI SAUCE WITH MEAT - SLOW METHOD
This sauce takes most of a day to make, but is well worth the time. I usually double the recipe and make about 4 gallons at a time and freeze it in 1 quart Ziploc bags for use all year.
Provided by Toby Jermain
Categories Sauces
Time 5h
Yield 3-4 gallons
Number Of Ingredients 39
Steps:
- In a small saucepan, combine bouillon and reserved tomato skins and juice.
- Bring to a boil, and simmer for 15 minutes, stirring occasionally and mashing pulp against side of pan.
- Reserve.
- Heat 1/4 cup olive oil in large skillet.
- Add garlic and chopped onions, and saute over medium-high heat until soft.
- Add peppers, and continue cooking until onions are slightly browned.
- In a large pot, combine chopped tomatoes and onion mixture.
- Strain bouillon mixture into pot, pressing on pulp to maximize liquid, discarding pulp.
- Add tomato sauce, tomato paste, wine, and spices.
- Bring to a boil, reduce heat to low, and simmer covered, stirring regularly to prevent sticking and burning.
- In a large skillet over medium heat, break up 2 pounds ground beef into small pieces.
- Season to taste with salt, pepper, granulated garlic, and optional MSG.
- Cook until browned, continuing to break up meat with a large fork.
- Drain excess grease, and add meat to tomato mixture.
- Continue cooking sauce, covered, for about 1 hour.
- In a large bowl, combine thoroughly 1-1/2 lb ground beef, egg, onion, garlic, Italian seasoning, MSG, salt, and pepper, and breadcrumbs, adjusting to a firm consistency by varying amount of breadcrumbs.
- Form into 3/4" meatballs.
- Heat 1 Tbsp olive oil in large skillet.
- Add half of meatballs, and brown well over high heat.
- Remove meatballs from pan, and reserve.
- Repeat with remaining meatballs.
- Drain grease from pan, but do not clean it.
- Pierce skins of Italian sausages with a sharp fork.
- Place in the skillet with about 1/2" of water.
- Simmer over medium heat for about 10 minutes to render excess grease, turning several times.
- Do not scrape bottom of pan while turning.
- Drain water, and return pan to heat.
- Continue cooking, turning sausages regularly, until skins are browned.
- Remove from heat, and cool until sausages can be handled.
- Cut each sausage crosswise into 1/4" slices.
- Return to pan, and brown over medium-high heat.
- Reserve sausage, and drain all but 2 Tbsp grease from pan.
- Do not clean the pan.
- Alternately, sausage can be removed from casing and cooked with the ground beef noted as in the first paragraph, and adding the following steps at that point.
- Add 2 Tbsp butter to pan, and heat until sizzling.
- Add mushrooms, and toss to coat with butter.
- Saute over medium heat until mushrooms start releasing juice.
- Add 1/2 cup wine, and simmer about 5 minutes, scraping bottom of pan thoroughly to deglaze.
- Remove from heat, and reserve.
- After tomato mixture has simmered for 1 hour, add meatballs, sausage slices, fresh basil, parsley, and mushroom mixture to sauce.
- Continue cooking for about 15 minutes.
- Adjust seasoning, adding more Italian seasoning, sugar, and salt and pepper as needed.
- If sauce is too thick, thin with tomato juice or wine.
- If sauce is too thin, continue cooking, uncovered, until desired consistency is reached.
- Cover, and continue cooking for 1 additional hour, stirring regularly.
- There should be little or no grease on top of the sauce.
- If there is, skim or blot off and discard.
- Toss 2-3 cups of the sauce with hot pasta that has been cooked until al dente.
- Divide into serving portions.
- Top each portion with about 1 cup of additional sauce.
- Pass freshly grated Parmesan cheese on the side.
- This may seem like a very large recipe, but it obviously takes quite awhile to prepare, so make the full recipe, and freeze the excess in fairly small containers.
- It will keep for 6-8 months easily, and in my opinion, tastes better after aging.
- If desired, and if you have a big enough pot, double the recipe, and pack in 1 quart Ziploc freezer bags for freezing.
- One quart of sauce and 1 lb of uncooked dry spaghetti, cooked until al dente, will serve 4 people.
SPAGHETTI SAUCE WITH MEAT (CANNING RECIPE)
This is very good, and it was a great way to use those garden tomatoes for later. I used a combination of beef and turkey, but I would have used all 3 if it was handy. Good garden flavor with garden tomatoes and bell peppers. Recipe courtesy of Ball Complete Book of Home Preserving. Serving size is estimated.
Provided by AmyZoe
Categories Spaghetti
Time 2h10m
Yield 5 quart jars, 30 serving(s)
Number Of Ingredients 11
Steps:
- Wash tomatoes, removing stems and any bruised or discolored portions.
- Core and quarter 6 tomatoes and place in a large stainless steel saucepan.
- Bring to a boil over high heat. Using a potato masher, crush tomatoes to release juices, stirring constantly.
- While maintaining a boil and stirring to prevent scorching, core and quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes.
- When all tomatoes have been added, reduce heat and boil gently until tomatoes are soft, about 10 minutes.
- Working in batches, press tomato mixture through a fine sieve, electric strainer, or food mill. Discard peels and seeds. Set puree aside.
- Prepare weighted-gauge pressure canner, jars, and lids.
- In a large stainless steel skillet, over medium heat, brown ground beef, breaking it up with a fork, until no longer pink.
- Drain off excess fat. Add garlic, onion, green pepper, and mushrooms. Saute until vegetables are tender, about 3 minutes.
- In a large stainless steel saucepan, combine reserved tomato puree, meat mixture, parsley, brown sugar, oregano, salt, and pepper.
- Bring to a boil over medium high heat. Reduce heat to medium-low and simmer sauce, stirring occasionally, until the texture of the sauce is to desired consistency and heated through.
- Ladle hot sauce into hot jars, leaving 1 inch headspace. Reduce air bubbles and adjust headspace, if necessary, by adding hot sauce.
- Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to figertip-tight.
Nutrition Facts : Calories 178.3, Fat 6.7, SaturatedFat 2.4, Cholesterol 25.7, Sodium 359.8, Carbohydrate 21.1, Fiber 5.9, Sugar 14.4, Protein 11.7
SLOW-COOKER MEATY ITALIAN SPAGHETTI SAUCE
If you've been searching for "the one," that is a reliably delicious spaghetti sauce that will please the family, freeze well and get better overnight, we humbly suggest this recipe. No hard-to-find ingredients here, just everything you'd expect to be in a basic red sauce. Before stewing to perfection in your slow cooker, this sauce does require a crucial couple minutes of skillet time. Taking the 15 minutes to brown Italian sausage and onions to golden-brown perfection doesn't just bring out the best in these ingredients, it also leads to a sauce that's considerably more delicious than it would be otherwise. And after you do it, it's just a matter of tossing all the ingredients into the pot and letting them simmer together into a rich and savory red gravy!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 24
Number Of Ingredients 13
Steps:
- Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
- Spoon sausage mixture into cooker.
- Stir in remaining ingredients.
- Cover; cook on Low heat setting 8 to 9 hours.
Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g
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