Semi Homemade 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.

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.

SEMI-HOMEMADE CROCK POT SPAGHETTI SAUCE

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.

SPAGHETTI SAUCE

Steps:

• In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
• Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
• Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
• After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
• Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
• Amen.

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.

ENHANCE THAT JAR OF SPAGHETTI SAUCE

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.

MOM'S SWEET SPAGHETTI SAUCE

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.

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.

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.