SEMI-HOMEMADE SPAGHETTI SAUCE
I think we can all agree homemade is best, but not always possible! Homemade spaghetti sauce from scratch is actually one of those things that's really not hard to make, but it can take a little time to simmer before all the flavors really come together. That's why I created this Semi-Homemade Spaghetti Sauce recipe!
Provided by Lisa Leake
Categories Dinner
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 372 kcal, Carbohydrate 7 g, Protein 20 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 113 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SPAGHETTI MEAT SAUCE (SEMI-HOMEMADE) RECIPE - (4.1/5)
Provided by msippigrl
Number Of Ingredients 10
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.
ENHANCE THAT JAR OF SPAGHETTI SAUCE
I never have enough sauce from just a jar alone. I also like the taste of fresh ingredients. I like to combine both in this recipe! The red wine makes all the difference. Serve on favorite noodles with mozzarella cheese and mushrooms on top.
Provided by J.Mohojo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 55m
Yield 20
Number Of Ingredients 15
Steps:
- Melt butter with olive oil in a small skillet over medium-high heat. Cook and stir mushrooms in butter mixture until softened, 2 to 3 minutes. Add 1/4 cup red wine; bring to a simmer, reduce heat to medium-low, and cook until the mushrooms are very dark and shrunken in size, about 20 minutes.
- Heat a large pot over medium heat. Cook and stir ground beef, yellow onion, diced tomatoes, red bell pepper, green bell pepper, and garlic together until the beef is completely browned, about 10 minutes; season with oregano, basil, and rosemary. Stir 3/4 cup red wine and tomato paste into the beef mixture. Pour spaghetti sauce into the pot; stir. Return mixture to a simmer and continue cooking until the flavors blend, 10 to 30 minutes.
Nutrition Facts : Calories 121.9 calories, Carbohydrate 10.2 g, Cholesterol 17.6 mg, Fat 5.7 g, Fiber 2.3 g, Protein 5.7 g, SaturatedFat 2.2 g, Sodium 251 mg, Sugar 5.6 g
MOM'S SWEET SPAGHETTI SAUCE
My mom has made this sauce ever since before I was born. My whole family and all my friends love it. I love it cause it's sweet and different from all the other spicy and tart sauces.
Provided by LANGSTON28
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 7
Number Of Ingredients 13
Steps:
- In a skillet over medium heat, cook onion and bell pepper in oil until transparent. Add beef to onions and peppers; cook until brown. Set aside.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve drippings and crumble bacon. Combine drippings and crumbled bacon with the beef mixture.
- Add mushrooms, tomato sauce, tomato paste, garlic powder and oregano. Pour in wine while stirring. Stir in sugar, then salt and pepper. Cook until hot.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 38.4 g, Cholesterol 66 mg, Fat 28.9 g, Fiber 4.4 g, Protein 16.6 g, SaturatedFat 10.1 g, Sodium 1117.1 mg, Sugar 31.1 g
SEMI-HOMEMADE CROCK POT SPAGHETTI SAUCE
This slow cooker spaghetti sauce starts with jarred sauce but becomes so much more with a few additions. It is so good with some garlic bread and a lettuce and tomato salad with a simple vinaigrette
Provided by tabasco0697
Categories Meat
Time 4h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- finely dice green, yellow and red bell peppers and onions real small.
- heat oil in large deep pan at medium high heat until hot.
- add the diced vegetables and half the minced garlic, half the salt and half the pepper.
- cook the vegetable mixture stirring constantly (like stir-fry) until slightly softened.
- add the ground chuck to the pan with the vegetable mixture and brown until no longer pink.
- drain and put in the bottom of the slow cooker and turn on low.
- in a small mixing bowl add sauce, shredded Parmesan cheese (shredded works better than grated for this recipe), basil, oregano, the rest of the minced garlic, salt and pepper and mix well.
- pour sauce mixture over the meat mixture in the slow cooker and mix both the meat and sauce mixtures together well.
- cook on low 4-6 hours.
- use over the pasta of your choice but we prefer spaghetti or fettuccine use a heavy pasta.
SEMI- HOMEMADE MEAT SPAGHETTI SAUCE
I have been making this sauce since I was a CHILD. My mother used to make a similar version and I would experiment until I came up with my own version. Again nothing spectacular, but I have to say it's the best sauce I have ever tasted!
Provided by Theresa in Chi-town
Categories European
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 297.9, Fat 16, SaturatedFat 6.7, Cholesterol 66.1, Sodium 2120.5, Carbohydrate 17.6, Fiber 3.5, Sugar 9.3, Protein 22.5
SL'S SPAGHETTI
Steps:
- Heat olive oil and butter in a large skillet over medium heat. When butter melts, add minced garlic and saute for approximately 20 seconds. Add mushrooms and pre-peeled garlic cloves and saute for approximately 3 minutes. Add ground beef and saute until brown. Add marinara sauce, Italian seasoning, and red wine. Stir to combine, cover pan, reduce heat to low, and simmer for approximately 15 minutes.
- Meanwhile, cook noodles in a pot of boiling, salted water until al dente, about 8 to 10 minutes. Drain and then toss the pasta with the sauce. Serve immediately.
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
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