Pepperoni Beef Spaghetti Sauce Recipes

PEPPERONI BEEF SPAGHETTI SAUCE

Steps:

• Combine the first ten ingredients into a 3 quart saucepan.
• Add cooked meat, pepperoni and mushrooms.
• Simmer, uncovered, for 15 minutes.
• Serve over hot spaghetti noodles.

THREE-MEAT SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, cheese, Italian seasoning, sugar, garlic salt, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Serve with spaghetti and sprinkle with additional cheese., Freeze Option: Cool sauce. Freeze in serving-sized portions in freezer containers for up to 3 months. To use frozen sauce, thaw in the refrigerator overnight. Place in a saucepan; heat through, stirring occasionally. Serve over spaghetti and sprinkle with Parmesan cheese.

TWO-MEAT SPAGHETTI SAUCE

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook beef and pepperoni over medium heat until beef is no longer pink; drain. Stir in the water, tomato sauce, tomato paste, mushrooms, onion, parsley, oregano, chili powder, sugar and garlic powder. , Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. 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 meat sauce in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve with spaghetti.

SPAGHETTI SAUCE WITH GROUND BEEF

Steps:

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

MIKE ISABELLA'S PEPPERONI SAUCE (FOR PASTA)

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
• Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
• Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
• Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.
• Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.
• The pepperoni slices will be soft, with a deeper color.
• Remove from the heat.
• Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.
• The sauce is ready to use. Or cool, cover and refrigerate or freeze.
• NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. This only takes a couple of minutes.
• He also recomends using San Marzano tomatoes for this recipe.

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.