Maricas Spaghetti Meat Sauce Recipes

SPAGHETTI MEAT SAUCE

Steps:

• Place a pot or dutch oven over medium heat, add 1 lb ground beef and sautee, breaking it up with a spatula until no longer pink (5 minutes).
• Add chopped onion, 1 tsp salt, 1/2 tsp ground cumin 1/4 tsp pepper and sautee until onions are soft.
• Add garlic and sautee another 1-2 minutes until fragrant then pour in 1 jar of marinara sauce, 1/4 cup water and 1 tsp sugar. Cover and simmer over low heat 20 minutes.
• Meanwhile, cook 12 oz of spaghetti in salted water to desired doneness according to package instructions then drain. Serve sauce with cooked pasta.

MARICA'S SPAGHETTI MEAT SAUCE

Steps:

• In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour.
• Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.

PASTA WITH MEAT SAUCE

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
• About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.

MEAT SAUCE AND SPAGHETTI

Steps:

• For the meat sauce:
• Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.
• Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.
• Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.
• Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.
• Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
• For the pasta:
• Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.
• Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.

BASIC MEAT SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper. Cook until softened, 3 to 5 minutes.
• Add beef and cook, breaking up with a spoon until no longer pink, 4 to 5 minutes. Add tomato paste and cook 1 to 2 minutes.
• Add tomatoes and juice, breaking up tomatoes. Simmer over medium heat until thickened and saucy, 45 to 60 minutes. Season with salt and pepper, to taste.

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.

MAMA'S SPAGHETTI WITH MEAT SAUCE

Steps:

• Brown beef in a saucepot or large, deep skillet over medium heat; drain.
• Add garlic and saute until just turning white.
• Add onion, celery, and mushrooms. Saute until tender, about 5-7 minutes.
• Add tomatoes with juice and tomato sauce. Stir to combine. Add tomato paste and mix together. Stir in herbs and bay leaves. Season to taste with salt and pepper. Add a pinch of brown sugar, if desired.
• Bring sauce to a simmer; reduce heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. Meanwhile, prepare pasta according to package instructions.
• Before serving, remove bay leaves and taste; adjust seasoning as desired. Serve over hot pasta, sprinkled with Parmesan cheese.

MARICA'S SPAGHETTI MEAT SAUCE

Steps:

• In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour.n
• Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.n

MARICA'S SPAGHETTI MEAT SAUCE

Steps:

• In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour.
• Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.

EASY SPAGHETTI MEAT SAUCE

Steps:

• 1. Combine ground beef, onion, garlic, mushrooms and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• 2. 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.