LOTS O'VEGGIES SAUSAGE SPAGHETTI SAUCE
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
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
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
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
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 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
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
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
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
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
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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