Italianspaghettiwithmeatsauce Recipes

SPAGHETTI WITH MEAT SAUCE - AUTHENTIC ITALIAN STYLE

Steps:

• In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside.
• Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally.
• Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.
• Recipe Source: Cooking Classy

MEAT SAUCE FOR SPAGHETTI

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.

ITALIAN SPAGHETTI MEAT SAUCE

Steps:

• Heat olive oil in a heavy sauce pan.
• Sauté garlic and onion, until onion is transparent.
• Then add bay leaf, ground meat, cook until meat is no longer pink.
• Stir in diced tomatoes, water and tomato paste, tomato sauce.
• Add all the spices and then lemon juice.
• Bring to a boil then reduce to simmer, uncovered for 1 to 2 hours or til sauce is desired consistency, stirring occasionally.
• Remove bay leaf and then add brown sugar to taste.
• Note: If you use ground turkey use two beef cubes or two teaspoons of beef soup base (use no salt).

ITALIAN SPAGHETTI WITH MEAT SAUCE

Steps:

• Brown hamburger and onion in dutch oven or large pot.
• Add all other ingredients and stir well.
• Cover and cook over medium-low heat, partially covered (allow steam to escape) for about 3 hours, stirring frequently.
• About 1/2 hour before serving time, cook the spaghetti noodles according to package directions.
• Remove the bay leaves from the meat sauce and combine with pasta.
• Add cheeses just before serving.

SPAGHETTI WITH MEAT SAUCE – AUTHENTIC ITALIAN STYLE

Steps:

• In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside. Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally. Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.

ITALIAN SPAGHETTI WITH MEAT SAUCE

Steps:

• 1. Cook spaghetti to desired doneness as directed on package. Drain cover to keep warm.2. Meanwhile, spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Add ground beef, onions, mushrooms, bell pepper and garlic cook 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain well.3. Stir in tomato paste and tomato sauce mix well. Gradually stir in water. Stir in parsley, Italian seasoning, basil, sugar, pepper and Worcestershire sauce. Bring to a boil. Reduce heat to low cover and simmer 15 minutes, stirring occasionally.4. Serve sauce over spaghetti sprinkle with Parmesan cheese.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 400 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 3 g 15% * Cholesterol: 40 mg 13% * Sodium: 760 mg 32% * Total Carbohydrate: 58 g 19% * Dietary Fiber: 5 g 20% * Sugars: 6 g * Protein: 22 g * Vitamin A: 35% * Vitamin C: 40% * Calcium: 10% * Iron: 25% * Dietary Exchanges: 3 Starch, 2 Vegetable, 1 1/2 Lean Meat, 1/2 Fat or 3 Carbohydrate, 2 Vegetable, 1 1/2 Lean Meat, 1/2 Fat

OLD ITALIAN MEAT SAUCE

Steps:

• In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
• In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
• Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
• Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
• Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.