Beefed Up Spaghetti Recipes

SPAGHETTI RECIPE WITH GROUND BEEF

Steps:

• Heat a large pot over medium-high heat. Add beef to the pot, sprinkle with salt and pepper, crumble into small chunks with a wooden spoon and cook until lightly browned. Use a slotted spoon to transfer to a plate.
• Drain all but 2 tablespoons of the fat from the pan and set over medium-low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the onion, bell pepper, and garlic and cook, until the onion is translucent, about 7 minutes.
• Return beef to pot then stir in crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, and sugar. Bring sauce to a boil, then immediately reduce heat and simmer, uncovered for 1 hour. Adjust seasoning as needed.
• Meanwhile cook spaghetti in well-salted water, according to package instructions. Drain well and toss with sauce. Sprinkle with parsley and serve. Pass grated Parmesan.

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.

EASY SKILLET SPAGHETTI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Mix water, tomato juice, tomato paste, minced onion, chili powder, sugar, oregano, garlic salt, and salt into ground beef; cover skillet and bring to a boil. Reduce heat to medium-low and simmer beef mixture, stirring occasionally, until flavors have blended, about 30 minutes.
• Place spaghetti into beef mixture and stir to separate strands; cover skillet and simmer, stirring frequently, until spaghetti is tender, about 30 minutes.

FAVORITE BAKED SPAGHETTI

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.

THE ULTIMATE "BEEFED-UP" SPAGHETTI SAUCE

Steps:

• Heat the olive oil in a large, non-stick skillet over medium-high heat. Add the ground beef and cook, stirring frequently and breaking up large pieces, until nicely browned. Drain off any fat. While beef is browning, heat olive oil in a large Dutch oven or stock pot over medium-high heat. Add onions, carrots and celery and saute until softened. Add mushrooms and garlic, and continue to cook until mushroom liquid is almost evaporated and vegetables are just beginning to brown. Add the browned beef and stir to blend. Add all remaining ingredients (except butter) and stir to mix thoroughly. Bring to a fast simmer, stirring frequently, add butter and allow to melt into sauce without stirring. Reduce heat to low, partially cover and simmer gently 5-6 hours, stirring occasionally. If sauce seems too thick, add more V-8 juice or water to desired consistency. Taste and adjust for sugar and seasonings as necessary, remove bay leaves and continue to simmer 15 minutes. Do a final taste test and adjust seasonings again as per your preference. Serve over spaghetti and liberally sprinkle with parmesan and basil.

BEEFED-UP SPAGHETTI

Steps:

• In a frying pan, brown ground beef until no longer pink. Drain if necessary. Stir in spaghetti sauce, tomato sauce, garlic, and seasoning. Simmer over low heat 5-10 minutes while noodles are cooking. Serve over hot cooked spaghetti. VARIATION: 1 can (4 ounces) sliced mushrooms, drained, may also be added.