Mels Loaded Spaghetti Sauce Recipes

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LOTS O'VEGGIES SAUSAGE SPAGHETTI SAUCE



Lots O'Veggies Sausage Spaghetti Sauce image

This Italian sausage and ground beef recipe is full of vegetables and Italian herbs -- the longer it cooks the better! Full of flavor, and makes a great base sauce for lasagna. It's critical to use fresh basil, other herbs may be dried. Do not use canned tomatoes which have any corn syrup in them. Home canned tomato equivalent is 3 quarts. If you want a spicier sauce add either crushed red pepper to taste or use hot Italian sausage.

Provided by Debra Steward

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 3h30m

Yield 10

Number Of Ingredients 17

1 pound sweet Italian sausage, casings removed
1 pound lean ground beef
¼ cup olive oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 zucchini, quartered and sliced
12 ounces mushrooms, sliced
2 carrots, shredded
4 ounces fresh basil, julienned
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh thyme
1 tablespoon fresh oregano
4 cloves garlic, crushed
1 tablespoon white sugar
salt and pepper to taste
3 (28 ounce) cans peeled and diced tomatoes

Steps:

  • In a medium skillet over medium heat, cook sausage and ground beef until brown. Drain, reserving 2 tablespoons drippings. Set aside.
  • In a large stock pot or Dutch oven heat oil over medium heat. Cook onions in oil until translucent. Stir in green and red bell peppers, zucchini, mushrooms and carrots and cook until just tender. Add browned sausage and ground beef. Stir in basil, spinach, thyme, oregano, garlic, sugar and salt and pepper. Cook 2 to 5 minutes. Pour in tomatoes, stir well, reduce heat, cover and simmer 3 hours, stirring occasionally.

Nutrition Facts : Calories 339.4 calories, Carbohydrate 18.3 g, Cholesterol 45.2 mg, Fat 20.7 g, Fiber 5 g, Protein 18.7 g, SaturatedFat 6.2 g, Sodium 803.2 mg, Sugar 10.5 g

MEAT SAUCE FOR SPAGHETTI



Meat Sauce for Spaghetti image

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

1 pound ground beef
1 pound bulk Italian sausage
1 can (28 ounces) crushed tomatoes, undrained
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, finely chopped
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon brown sugar
1 tablespoon Italian seasoning
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked 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.

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.

QUICK WEEKNIGHT HOMEMADE SPAGHETTI SAUCE



Quick Weeknight Homemade Spaghetti Sauce image

Provided by Mel

Categories     Sauces

Time 30m

Number Of Ingredients 15

1 pound ground beef, ground turkey, or ground pork (or a combination)
1/2 cup chopped onion
2 cloves garlic (finely minced)
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon coarse, kosher salt
1/4 teaspoon black pepper
28- ounce can crushed tomatoes
8- ounce can tomato sauce
1-2 teaspoons brown sugar
1 tablespoon low-sodium soy sauce
Hot (cooked noodles, for serving)
Freshly grated Parmesan cheese (for serving (optional))

Steps:

  • In a large 12-inch nonstick skillet over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink.
  • Drain any excess grease.
  • Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.
  • Add the crushed tomatoes, tomato sauce, brown sugar and soy sauce. Stir to combine.
  • Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need).
  • Serve over hot, cooked noodles.

Nutrition Facts : ServingSize 1 serving, Calories 172 kcal, Carbohydrate 16 g, Protein 20 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 749 mg, Fiber 4 g, Sugar 9 g

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Grandma's Old Italian Spaghetti Sauce with Meatballs image

Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.

Provided by cherbear

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 8h

Yield 12

Number Of Ingredients 21

2 tablespoons olive oil
3 whole garlic cloves, peeled
2 pig's feet
1 pound pork neck bones
2 (6 ounce) cans tomato paste
1 ½ cups water
2 (28 ounce) cans tomato puree
1 tablespoon white sugar
1 teaspoon black pepper
¾ teaspoon baking soda
1 (16 ounce) loaf fresh Italian bread, torn into 2-inch pieces
1 cup water
6 eggs, beaten
1 pound ground pork
1 pound ground veal
1 pound ground beef
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
6 hard-boiled eggs, peeled

Steps:

  • Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
  • Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
  • Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
  • Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g

MOLIDOL'S MEATY SPAGHETTI SAUCE



Molidol's Meaty Spaghetti Sauce image

Many years ago my husband asked me if I could make spaghetti sauce from his mother's lasagna recipe and so I played with the recipe until I came up with this one. Everyone that we have shared this meal with has just loved it and requested my recipe, so it has become a family favorite in our friends homes as well. *This is a very meaty sauce so you might want to add more tomato sauce or use less meat to suit your taste.

Provided by Molidol

Categories     Beginner Cook

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
1/4 cup parsley flakes
1 medium onion, chopped
2 garlic cloves, minced
2 lbs lean ground beef
2 (29 1/2 ounce) cans tomato sauce
2 teaspoons basil
1/2 teaspoon pepper
1 1/2 tablespoons oregano
3 tablespoons sugar

Steps:

  • In dutch oven add oil, parsley flakes, garlic, and onion . Sauté until tender.
  • Add ground meat.
  • When meat is browned all over add remaining ingredients.
  • Cover and simmer over low heat for three hours.
  • Variation: use 1 lb sweet Italian sausage and 1 lb ground beef instead of 2 lbs ground beef. Very yummy!

Nutrition Facts : Calories 338, Fat 18.5, SaturatedFat 5.6, Cholesterol 73.7, Sodium 1183.5, Carbohydrate 18.2, Fiber 3.7, Sugar 14.3, Protein 25.9

LOADED SPAGHETTI BAKE



Loaded Spaghetti Bake image

Make this loaded pasta recipe your own, everyone loves it! It's also great made with leftover chicken from the previous night's dinner. You might prefer another hard cheese for the Parmesan...or just go with the cheddar and cornflake crumbs. -Marian Pappas, Lake Stevens, Washington

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

12 ounces uncooked spaghetti
1 pound lean ground beef (90% lean)
1 cup chopped onion
1 cup chopped green pepper
1 jar (26 ounces) spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 carton (10 ounces) refrigerated Alfredo sauce
1/4 cup grated Parmesan cheese
1/2 cup cornflake crumbs

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, mushrooms and olives. Drain spaghetti; add to skillet., Transfer to a greased 13x9-in. baking dish. Sprinkle with 1 cup cheddar cheese. In a small bowl, combine the soup, Alfredo sauce and Parmesan cheese; spread over cheddar cheese. In another bowl, combine cornflake crumbs and remaining cheddar cheese; sprinkle over the top., Bake, uncovered, until casserole is bubbly and cheese is melted, 30 minutes. Let stand 5 minutes before serving. Freeze option:Cover and freeze casserole for up to 3 months.To use, remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1 hour. Uncover; bake until heated through and a thermometer reads 165°, 15-20 minutes longer.

Nutrition Facts : Calories 612 calories, Fat 30g fat (14g saturated fat), Cholesterol 80mg cholesterol, Sodium 1486mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 4g fiber), Protein 29g protein.

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Top Asked Questions

What can I do with Mel’s Italian meatballs sauce?
Without the meat, this sauce is awesome with Mel’s Italian Meatballs (her recipe calls for them to go on sub sandwiches but they are great on spaghetti too). My son is picky but I refuse to cook without flavor, so I throw the onions and mushrooms into the food processor along with the red pepper and he is non the wiser.
How do you make the perfect spaghetti sauce?
In a large stock pot or Dutch oven heat oil over medium heat. Cook onions in oil until translucent. Stir in green and red bell peppers, zucchini, mushrooms and carrots and cook until just tender. Add browned sausage and ground beef. Stir in basil, spinach, thyme, oregano, garlic, sugar and salt and pepper. Cook 2 to 5 minutes.
What do you do with Mel’s sauce?
We actually made a sauce similar to this but added diced zucchini, more bell peppers, and on occasion squash. We froze it and then took it camping with us. Worked well as an ice pack and a nice easy meal. For those quick pinch nights, we’ve been using Mel’s sauce for meatball subs. It is soooo good!!! I’m going to try this one, too. Eep.
How to make spicy Italian sausage sauce?
If you want a spicier sauce add either crushed red pepper to taste or use hot Italian sausage. In a medium skillet over medium heat, cook sausage and ground beef until brown. Drain, reserving 2 tablespoons drippings. Set aside. In a large stock pot or Dutch oven heat oil over medium heat. Cook onions in oil until translucent.

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