BEST EVER SPAGHETTI AND MEAT SAUCE
This Best Ever Spaghetti and Meat Sauce recipe is the perfect Italian-style weeknight family meal - a rich, meaty sauce served over your favourite pasta!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Heat a large dutch oven pot over medium high heat.
- Add the ground beef and cook until almost completely browned, breaking it up with a wooden spoon.
- Turn the heat to medium and add the onions, garlic, salt and pepper (to taste), parsley, basil, oregano and thyme. Saute with the beef until the onions are soft and translucent.
- Add the wine and allow the liquid to evaporate while stirring the mixture regularly so the meat absorbs the flavour of the wine.
- When the wine has almost evaporated, add the crushed tomatoes and stir to combine.
- Cover and let simmer on medium-low heat for at least 30 minutes, or up to 2 hours (turn the heat to low if you plan to simmer for a long time). Stir regularly to ensure the sauce cooks evenly.
- Prepare the pasta according to the package directions, cooking it in salted water for best results.
- Serve the sauce over the pasta with a sprinkling of fresh parsley (if desired) and freshly grated parmesan cheese.
Nutrition Facts : ServingSize 1 cup, Calories 186 kcal, Carbohydrate 15 g, Protein 19 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 291 mg, Fiber 4 g, Sugar 9 g
THE BEST SPAGHETTI (WITH MEAT) SAUCE IN THE WORLD
I'm thrilled to share my signature spaghetti sauce recipe with you! This recipe calls for a slow cooker, which is indispensable for achieving the excellent texture, flavor, and complexity. I've tweaked and perfected the recipe over decades~it's off the charts delicious and so easy to make! A batch of this hearty, savory sauce is always in my freezer. I can pull it out and reheat it for unexpected company or take it to someone who needs a meal. It tastes "just made" even after being in the freezer for a few months. For more great recipes, please visit http://familysavvy.com xoxo~Jamie
Provided by Jamie Tarence @family_savvy
Categories Pasta
Number Of Ingredients 19
Steps:
- Heat a small amount of extra virgin olive oil in skillet.
- Begin browning meat on medium heat; crumble meat into small pieces so there are no chunks.
- Add onions and bell pepper as meat begins to brown.
- Pour off liquid when it gets heavy so that meat will brown rather than braise.
- Add garlic; continue cooking until meat is fully browned. Pour off remaining fat.
- Sprinkle meat with Worcestershire and salt & pepper to taste.
- Mix in tomato sauce, tomato paste, and diced tomatoes.
- Add seasonings--chili powder, brown sugar, basil, oregano, thyme, and bay leaf--and parmesan cheese.
- Cook in slow cooker on low, for 6-7 hours. (I've tried this recipe on the stovetop, and it never turns out the same. Low and slow are the way to go with this yummy sauce!)
- I most often serve this spaghetti sauce with pasta (and spaghetti squash pasta for low-carb friends), Johnny's Great Caesar Garlic Bread and Easy Peasy Baby Bleu Salad for the Best.Meal.Ever!
- To freeze: Make the recipe as written but omit the jarred spaghetti sauce and parmesan cheese. Allow sauce to cool for 30 minutes before transferring to a freezer gallon ziploc bag. Remove as much air from bag as possible, label and date the item, and place in the freezer. To prepare from frozen: Thaw sauce or defrost, placing into a slow cooker. Add the jar of spaghetti sauce and freshly grated parmesan cheese. Cook on low, 6-7 hours.
BEST SPAGHETTI MEAT SAUCE RECIPE
Try my Best Spaghetti Meat Sauce Recipe with spaghetti and meatballs, and you will want to make it this way every time!
Provided by Isabel Laessig
Categories Main Course Sauce
Time 4h15m
Number Of Ingredients 10
Steps:
- Place a large, deep pot or Dutch Oven over high heat on the stove. Add olive oil and chopped onion, and allow the onion to cook for 2-3 minutes. Stir in minced garlic and cook another 2-3 minutes until the onions turn golden.
- Add beef sausage and cubed pork loin to the pot and cook until the meat browns, stirring occasionally.
- Gradually pour in tomato sauce, then add sugar and Italian seasoning.
- Stir and add cooked meatballs to the sauce.
- Lower the heat to a simmer, then cover the pot and simmer for 4 hours, stirring occasionally. Enjoy over pasta!
Nutrition Facts : ServingSize 1 serving, Calories 396 kcal, Carbohydrate 20 g, Protein 26 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 77 mg, Sodium 2171 mg, Fiber 6 g, Sugar 15 g
WORLD'S BEST PASTA SAUCE!
Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.
Provided by John Chandler
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h45m
Yield 16
Number Of Ingredients 14
Steps:
- In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.
Nutrition Facts : Calories 157.4 calories, Carbohydrate 11.9 g, Cholesterol 24 mg, Fat 8.6 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 672.8 mg, Sugar 5.4 g
JO MAMA'S WORLD FAMOUS SPAGHETTI
My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!
Provided by SharleneW
Categories Spaghetti
Time 1h20m
Yield 4 quarts, 10-14 serving(s)
Number Of Ingredients 16
Steps:
- In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
- Add onions and continue to cook, stirring occasionally until onions are softened.
- Add garlic, tomatoes, tomato paste, tomato sauce and water.
- Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
- Stir well and barely bring to a boil.
- Stir in red wine.
- Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
- Cook spaghetti according to package directions.
- Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
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