My Semi Homemade Meaty Spaghetti Sauce Recipes

SEMI-HOMEMADE SPAGHETTI SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and celery and cook while stirring until soft but not brown, 4 to 5 minutes.
• Stir in the garlic and cook for another minute.
• Add the ground beef to the pan and turn the heat up to medium high. Brown the meat while breaking it up with a spatula.
• Drain off the fat and discard (I do this by putting the lid over top then tilting it to empty the grease through a small crack into a coffee mug or other heat-proof container). Season with salt and pepper.
• Add the red wine to the pan (if using) and cook until almost completely boiled off.
• Pour in the sauce and bring to a light simmer.
• Serve over noodles and garnish with fresh basil or oregano and Parmesan cheese.

MEATY SPAGHETTI SAUCE

Steps:

• In a large skillet over medium heat, cook beef and sausage until no longer pink, 10-12 minutes, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings., Cover and cook on low for 8 hours or until bubbly. Serve with spaghetti. Garnish with parmesan if desired.

SPAGHETTI MEAT SAUCE (SEMI-HOMEMADE) RECIPE - (4.1/5)

Steps:

• In a heavy, medium size pot over medium-high heat, add the ground beef and onion; season with salt, pepper, and garlic salt and cook until all the liquid has completely cooked out, breaking up the meat as it cooks and stirring constantly so the onions don't brown. Drain off any fat, if needed. Add the remaining ingredients and simmer on lowest heat setting (just to maintain a light bubble) with a lid tilted for about 1 hour, stirring occasionally. Serve over hot cooked spaghetti (or spaghetti squash) with a sprinkling of Parmesan cheese and some crusty french bread or garlic bread.

MEATY SPAGHETTI SAUCE

Steps:

• In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
• To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.

HOMEMADE MEATLESS SPAGHETTI SAUCE

Steps:

• In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with pasta and basil, if desired.

SEMI- HOMEMADE MEAT SPAGHETTI SAUCE

Steps:

• Brown Beef in an extra large sauce pan.
• When cooked throughly (do not drain unless there is excessive oil, other than that you need the beef oil for flavor)Put in 2 cans of sauce.
• Add all the spices and parmesan cheese. Bring to just a slight boil, lower heat and cover. Simmer for just 5 more minutes.
• Serve over your favorite pasta. You might need to add more salt to taste.

UNCLE SAM'S MEATY SPAGHETTI SAUCE

Steps:

• (If you choose purely beef for the primary meat, the sausage OR meatballs is good. If you choose chicken, use a good chicken sausage to not throw the meats into conflict. If you use ground pork, I don't recommend using any other meats).
• Take diced onions, garlic and peppers and sauté in the olive oil. I usually take a pinch or two of the salt and throw it in here as well.
• Once all the onions are translucent, scoop all the veggies out and put in a bowl on the side. In the same pan with no additional oil, sauté the meats you chose. Brown until almost all the red is gone, but leave just a little bit as this will cause the meat to release a bit more fat into the sauce.
• Drain the meat. I actually put the meat in a metal strainer and lightly rinse under cold water in the sink to get rid of most of the fat (which is why you leave just a bit red).
• Once done, combine all the ingredients cooked so far back in a large sauce pot.
• Add all the cans of tomato products and then using one of the 4 oz. cans of paste, fill with water twice and put into the pot with everything else. Mix all ingredients in the pot well, blending the water into the tomato paste and puree.
• Begin with high heat to get the entire mixture bubbling. (Use a screen strainer over the top of the pot to prevent it from splattering your stove or you).
• Once bubbling turn the heat down to a low medium flame. I recommend a heat displacer if you have one to prevent burning the sauce.
• Once simmering, put all the spices on top of the sauce, spreading around the top and stick the bay leaves into the sauce.
• Let it sit on top for a while, some of the meat oils will surface on the sauce and mix with the spices. Once this happens, blend all the spices into the sauce with a wooden spoon (to be like Pa) --.
• Stirring frequently, cook for about 3 hours.
• This sauce will actually taste best 24 to 36 hours later, so if you can, plan ahead.
• Serve over spaghetti, ravioli or use as your sauce in lasagna.