Spaghetti Sauce Made With Lamb Recipes

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SPAGHETTI AND LAMB MEATBALLS



Spaghetti and Lamb Meatballs image

Provided by Nancy Fuller

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound ground lamb
1 pound ground pork
1 cup finely grated Parmesan
1/2 cup chopped fresh parsley
1/3 cup plain breadcrumbs
1 large egg
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Olive oil, for coating the pan
2 cloves garlic, chopped
1 yellow onion, chopped
One 28-ounce can pureed tomatoes
3 sprigs fresh oregano
Salt and pepper
1 pound spaghetti
Freshly grated Parmesan, for garnish

Steps:

  • Bring a large pot of well-salted water to a boil for the spaghetti.
  • For the meatballs: In a large bowl, add the lamb, pork, Parmesan, parsley, breadcrumbs, egg, garlic and some salt and pepper. Mix until combined; be sure not to overmix, so the meatballs stay tender. Form into 24 golfball-size balls; place on a large plate, and chill in refrigerator for at least 15 minutes to firm up, so the meatballs don't fall apart when seared.
  • For the sauce: Heat a large Dutch oven over medium-high heat. Add olive oil to coat the pan, then add the meatballs. Cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the seared meatballs to a plate. To the same pan, add the garlic and onion; saute until the garlic just begins to brown at the edges. Add the pureed tomatoes, oregano, some salt and pepper, and the meatballs. Reduce the heat to low and simmer until the meatballs are fully cooked, 30 minutes.
  • Add the spaghetti to the pot of boiling water, and cook according to package directions. Strain into a colander, then add the cooked pasta to tomato sauce, tossing everything together to coat the noodles. Garnish with freshly grated Parmesan, and serve.

GROUND LAMB SPAGHETTI SAUCE



Ground Lamb Spaghetti Sauce image

Your new favorite spaghetti sauce! Passed down generations, this sauce is the real deal! Super yummy, super easy to make:)

Provided by The Organic Goat Lady

Time 21m

Number Of Ingredients 10

2 Pounds Ground Lamb (Or ground beef)
2-3 28oz. Cans Crushed Tomatoes
2-3 29oz. Cans Tomato Sauce
1 4 1/2 oz. Can Sliced Mushrooms (Or fresh mushrooms )
Black pepper (To taste)
1 Tbsp. Garlic powder (Or to taste)
3 Tbsp. Italian seasoning (Or to taste)
Pink Himalayan Salt (To taste)
1 Medium Yellow onion (Chopped)
1 Red pepper (Chopped)

Steps:

  • Brown Meat and Onion in a large pot.
  • Strain the meat and onions if there is a lot of grease. If it's just a little, then leave for flavor.
  • Add tomatoes, red peppers, mushrooms, and seasoning.
  • Bring to a low boil for about 10 minutes. Reduce heat and simmer for at least an hour or for most of the day.
  • Serve over your choice of noodles and enjoy:)

HOMEMADE SPAGHETTI SAUCE



Homemade Spaghetti Sauce image

Lean turkey sausage links spice up this hearty sauce that turns pasta into a splendid main dish. "I blend a cup of the sauce for my young son, so there are no chunks of vegetables, and he loves it," says Laurinda Johnston, a field editor in Belchertown, Massachusetts.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 16

4 celery ribs, chopped
1 large onion, chopped
1 large green pepper, chopped
2-1/2 cups water, divided
3 Italian turkey sausage links (4 ounces each), casings removed
1 can (29 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
3 cans (6 ounces each) tomato paste
1/2 cup minced fresh parsley
5 to 6 garlic cloves, minced
3 teaspoons Italian seasoning
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups hot cooked spaghetti
Shredded Parmesan cheese, optional

Steps:

  • In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced., Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water. , Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve with spaghetti. Garnish with cheese if desired.

Nutrition Facts : Calories 230 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 645mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges

HOMEMADE SPAGHETTI SAUCE



Homemade Spaghetti Sauce image

Homemade Italian spaghetti sauce from an Italian family. The longer you cook it the better it tastes.

Provided by Cathy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 4h10m

Yield 6

Number Of Ingredients 11

1 chopped onion
5 cloves garlic, chopped
2 teaspoons olive oil
2 (28 ounce) cans peeled ground tomatoes in paste
1 (6 ounce) can Italian-style tomato paste
7 cups water
3 tablespoons Italian seasoning
2 tablespoons dried basil
1 teaspoon white sugar
½ cup red wine
1 pinch crushed red pepper

Steps:

  • In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 19.6 g, Fat 2.4 g, Fiber 6.1 g, Protein 5.8 g, SaturatedFat 0.3 g, Sodium 659.1 mg, Sugar 9.3 g

SPAGHETTI SAUCE



Spaghetti Sauce image

This is a quick recipe for tomato sauce. I have just given the outline for the sauce, but you can add any kind of vegetables to it. I especially like it with mushrooms and peppers.

Provided by COURTNEYNOONAN

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 8

2 teaspoons olive oil
½ small onion, chopped
2 green onions, chopped
2 teaspoons crushed garlic
1 (28 ounce) can peeled and diced tomatoes
4 teaspoons dried basil
4 teaspoons dried oregano
1 teaspoon white sugar

Steps:

  • In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

Nutrition Facts : Calories 81.5 calories, Carbohydrate 11.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 310.2 mg, Sugar 6.7 g

BEST EVER SPAGHETTI SAUCE



Best Ever Spaghetti Sauce image

This is my favorite spaghetti sauce recipe. It comes from a freezer cookbook called Once a Month Cooking. This makes alot so plan on freezing about half of the recipe. You can use this sauce on spaghetti, manicotti, veal (or chicken) scallopini, or French bread pizza

Provided by AngelicFantasia

Categories     Sauces

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb Italian sausage
3/4 cup finely chopped onion
1 (6 ounce) can tomato paste
3 (15 ounce) cans tomato sauce
1 cup water
2 cloves garlic, chopped
2 bay leaves
1 tablespoon sugar
2 teaspoons dried basil
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
2 teaspoons salt

Steps:

  • Brown the sausage with the onion and drain.
  • Add the rest of the ingredients and simmer, partly covered, for 2 hours.
  • Simmering can be done in a crockpot, if desired.
  • This makes alot of sauce and can be frozen beautifully.

SPAGHETTI SAUCE (EASY ITALIAN STYLE WITH 6 INGREDIENTS)



Spaghetti Sauce (Easy Italian Style with 6 Ingredients) image

Italian style spaghetti sauce with meat.

Provided by Christina Conte

Categories     Main Courses

Time 1h5m

Number Of Ingredients 8

4 Tbsp extra virgin olive oil (good quality)
3 cloves of fresh garlic (be sure it is not from China)
fresh Italian parsley, chopped
8 oz ground beef, grass fed
about 2 tsp Kosher or sea salt
1 (28 oz) jar/can of good quality Italian tomatoes (passata/purée or for the best quality, look for Pomodoro San Marzano Dell'Agro Sarnese-Nocerino DOP tomatoes--which are only ever whole, peeled tomatoes grown in a certain region of Italy)
8 to 10 fresh Italian basil leaves
(optional black pepper, to taste)

Steps:

  • Crush the garlic with the flat side of a knife.
  • Bring the extra virgin olive oil (and lard, if using) to medium high heat, then add the garlic and chopped parsley.
  • After a minute, add the ground beef and break up with a wooden spoon. Add some salt, and cook until it begins to dry up, then add the tomato passata/purèe/chopped tomatoes of your choice.
  • If using Mutti, they tend to be thick, so add about ¾ cup (6 oz) of water or until the bottom line of the jar (shake to rinse) then add to the pot. If you're using another brand, rinse the can/jar with a little less water, unless it's very thick.
  • Put the burner on high to bring the sauce to a simmer, and add more salt. Don't be afraid to add Kosher/sea salt as I can guarantee you will have much less sodium in this sauce than a jar of store-bought.
  • Lower the heat so that the sauce simmers gently for about an hour, stirring occassionally (so that the sauce won't stick). Taste for seasoning after about 30 minutes, and add salt if needed.
  • When the sauce is ready, check once again for seasoning. Add salt and pepper as desired, and a generous amount of fresh basil, torn into pieces.

Nutrition Facts : Calories 160 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 12 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 410 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

OLD-FASHIONED SPAGHETTI SAUCE



Old-Fashioned Spaghetti Sauce image

There are alot of ingredients, and this takes all day to cook, but MAN IS IT WORTH IT! This sauce tastes good over pasta, clams, or as a bread dip. My family just gobbles it up.

Provided by Mindi Bunch

Categories     Sauces

Time 4h20m

Yield 15 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef, browned
5 Italian sausages, boiled
olive oil
1 onion, chopped
5 garlic cloves, chopped
1/2 cup red wine
1/4 cup butter
1/2 teaspoon sugar
6 (15 ounce) cans tomato sauce
1 1/2 teaspoons sage
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon oregano

Steps:

  • Coat bottom of stockpot with olive oil.
  • Over medium heat, melt butter.
  • Add hamburger, sausage, onion, and garlic.
  • When onions are soft, add sugar, tomato sauce, sage, allspice, nutmeg, oregano, and wine; mix well and adjust to taste.
  • Increase heat to high and bring to a boil.
  • Reduce heat to low and simmer uncovered for 4 hours. Stir every 15 to 20 minutes.

Nutrition Facts : Calories 287.9, Fat 17.9, SaturatedFat 7.3, Cholesterol 54.8, Sodium 1284.8, Carbohydrate 15.5, Fiber 2.8, Sugar 8.1, Protein 16.2

SPRING PASTA BOLOGNESE WITH LAMB AND PEAS



Spring Pasta Bolognese With Lamb and Peas image

This recipe is inspired by springtime and Bolognese bianco, or white Bolognese, a hearty Italian meat sauce made without tomato. It calls for ground lamb, but you can also use beef, pork or veal. The addition of cream to the simmering broth helps tenderize the lamb, and gives the sauce body. Incorporating starchy pasta water, then stirring it vigorously, creates a glossy, thick coating. Spinach, peas and lemon provide fresh, bright notes that balance the rich Bolognese. If fresh peas are available, cook them in the sauce for a few minutes before stirring in the spinach.

Provided by Kay Chun

Categories     dinner, pastas, main course

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
1 cup finely chopped carrot
6 garlic cloves, minced (about 2 tablespoons)
1 pound ground lamb (or ground beef, pork or veal)
Kosher salt and black pepper
3 cups low-sodium chicken broth
1/2 cup heavy cream
1 large fresh rosemary sprig
1 pound spaghetti
1 cup thawed frozen peas (about 5 ounces)
5 ounces fresh baby spinach
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1/2 cup freshly grated Parmigiano-Reggiano cheese (about 2 ounces), plus more for garnish
1/4 cup coarsely chopped fresh parsley, plus more for garnish

Steps:

  • In a large pot or Dutch oven, heat oil over medium. Add onion and carrot and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
  • Add lamb, season with salt and pepper, and cook, stirring to break up the meat, until no longer pink, about 3 minutes. Stir in broth, heavy cream and rosemary, and bring to a boil over high heat. Reduce heat to medium, and simmer, partly covered and stirring occasionally, until mixture is thickened, about 30 minutes. (The sauce may look broken at first, but it will emulsify as it cooks.) Discard the rosemary sprig.
  • As the sauce cooks, make the pasta: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
  • Over medium heat, add the peas and spinach to the sauce and stir until spinach is wilted. Add the cooked pasta, butter and 1/2 cup of the reserved pasta cooking water to the sauce. Toss vigorously until sauce is thickened and coats the pasta, about 2 minutes, adding more pasta water if a looser sauce is desired. Remove from heat and stir in lemon juice, cheese and parsley. Season with salt and pepper.
  • Divide pasta among bowls. Garnish with more cheese, parsley and black pepper.

TOMATO SAUCE WITH LAMB AND PASTA



Tomato Sauce With Lamb and Pasta image

Provided by Mark Bittman

Categories     dinner, quick, pastas, sauces and gravies, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

2 large onions, roughly chopped
1/4 cup olive oil
1 tablespoon fresh thyme leaves
2 teaspoons minced garlic
Pinch red-pepper flakes, optional
1/2 cup lamb juice from Slow-Braised Lamb Shanks
1 28-ounce can tomatoes, chopped or crushed, with their liquid
Meat from Slow-Braised Lamb Shanks
Salt and freshly ground black pepper
1 pound pasta, like pappardelle
Shaved pecorino Romano, optional

Steps:

  • Cook the onions in the oil over medium heat, stirring until very soft, about 20 minutes. Add the thyme, garlic, pepper flakes, lamb juice and tomatoes and cook, stirring, until saucy, about 20 minutes.
  • Stir in the meat and continue to cook, seasoning as necessary, until flavors meld, at least 15 minutes. Cook the pasta and serve with the sauce; garnish with cheese.

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From melskitchencafe.com


AUTHENTIC ITALIAN SPAGHETTI SAUCE WITH SAUSAGE - CHEF DENNIS
2020-04-15 Ingredients. 4 cloves fresh garlic chopped. 120 ounces crushed tomato (four 28-32 ounce cans) San Marzano if possible. 2 pounds sweet Italian sausage. 2 bunches fresh basil finely chopped. 1 medium onion diced. ½ cup olive oil. 1 tbsp sea salt or more to taste. ½ tsp black pepper or more to taste.
From askchefdennis.com


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