Spaghetti With Meat Sauce Recipe By Tasty

SPAGHETTI MEAT SAUCE

Steps:

• Place a pot or dutch oven over medium heat, add 1 lb ground beef and sautee, breaking it up with a spatula until no longer pink (5 minutes).
• Add chopped onion, 1 tsp salt, 1/2 tsp ground cumin 1/4 tsp pepper and sautee until onions are soft.
• Add garlic and sautee another 1-2 minutes until fragrant then pour in 1 jar of marinara sauce, 1/4 cup water and 1 tsp sugar. Cover and simmer over low heat 20 minutes.
• Meanwhile, cook 12 oz of spaghetti in salted water to desired doneness according to package instructions then drain. Serve sauce with cooked pasta.

MEAT SAUCE FOR SPAGHETTI

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the tomatoes, green pepper, onion, carrots, water, tomato sauce, tomato paste, brown sugar, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 8-10 hours or until bubbly. 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 sauce in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve over 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.

QUICK AND EASY SPAGHETTI WITH MEAT SAUCE

Steps:

• Heat olive oil in a shallow soup pot.
• Sauteé garlic until golden, then add onions and peppers.
• Sauteé until onions are starting to become translucent, then add beef, and season with salt and pepper.
• Brown until cooked through (about 10-15 minutes).
• Drain grease.
• Add wine (if using) and allow to cook for a couple of minutes.
• Add tomato sauce, tomatoes, boullion cube, parsley, oregano, thyme and basil, salt and pepper and sugar.
• Stir to combine and bring to a boil.
• Boil for about 1 minute then reduce heat to med-low and simmer 20 minutes.
• Serve over spaghetti, top with parmesan cheese and serve with crusty french bread.

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 WITH MEAT SAUCE RECIPE BY TASTY

Steps:

• In a pan on medium heat, saute onions in canola or vegetable oil until translucent. Then, add spices and toast until fragrant.
• Reduce heat and in a separate pot with boiling water, boil pasta according to pasta directions. Once done, drain and set aside.
• Add meat and mushrooms to the saute pan and combine with onions and spices on medium-low heat for 15 minutes, or until meat is fully browned.
• Then, add sauce and let simmer for 10 minutes. Once combined, add boiled pasta.
• Garnish with herbs, if desired, and serve warm.

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.

MEAT SAUCE RECIPE BY TASTY

Steps:

• Heat the olive oil in a medium high-walled skillet over medium-high heat. When the oil is shimmering, add the ground beef, onion, and salt. Cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes.
• Add the Prego® Traditional Italian Sauce and simmer for 5 minutes, or until the sauce is warmed through.
• Serve the sauce over pasta.
• Enjoy!

MEAT SAUCE FOR PASTA

Steps:

• In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. , Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay leaves. Freeze in meal-size portions., To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over pasta.

VEGETARIAN "MEAT" SAUCE RECIPE BY TASTY

Steps:

• In a food processor, pulse the mushrooms and onions until broken into uniformly fine pieces, about 10 pulses, scraping down the sides of the bowl as needed.
• Heat the oil in a large skillet set over medium-high heat.
• Pour the mushrooms and onions into the skillet and season with salt and pepper. Sauté until the veggies have released moisture and softened, about 8 minutes.
• Add the garlic and oregano. Sauté until fragrant, about 30 seconds.
• Push the veggies to the sides of the pan and add the tomato paste, slowly mixing in the veggies from the side until a uniform paste has formed.
• Add the crushed tomatoes and stir until well combined and thick.
• Add the vegetable stock and stir until the sauce has thickened slightly. Reduce the heat to medium-low if it is bubbling and popping too much.
• While the sauce simmers, place the chickpeas in the food processor and pulse until broken into fine pieces, about 10 pulses.
• Pour the chickpeas into a fine mesh strainer and submerge in a medium bowl filled with water.
• Shake the strainer for 1 minute to remove starches from the chickpeas. You'll know when to remove the strainer when the water has become very cloudy from the starches.
• Transfer the chickpeas to the sauce and stir for at least 1 minute to give the chickpeas time to cook.
• Use the sauce as desired for pasta, veggie noodles, calzones, etc..
• Enjoy!

TASTY SPAGHETTI SAUCE

Steps:

• Place ground beef in a non-stick wok, or large deep skillet. Cook over medium heat until evenly brown. Drain excess fat. Add onion, and cook until soft and translucent. Season with salt and pepper. Stir in garlic, tomato paste, tomato sauce and diced tomatoes. Season with thyme, basil, rosemary, marjoram and bay leaf. Cover, and simmer on low heat for 30 minutes.

SAVORY SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook ground beef and onion until meat is no longer pink and onion is tender; drain. Add the next eight ingredients; bring to a boil. , Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf. Serve with spaghetti. Garnish with oregano if desired.

DELICIOUS SPAGHETTI & MEAT SAUCE

Steps:

• In a Dutch oven cook meat onion, green pepper, & garlic till meat is brown & vegetables are tender.
• Drain off fat.
• Stir in UNDRAINED tomatoes, tomato paste, brown sugar, oregano, salt, basil thyme, & bay leaf.
• Bring to boiling & then reduce heat.
• Simmer, uncovered for 1 1/2 - 2 hrs or till sauce is of desired consistency, stirring occasionally.
• Remove bay leaf.
• Serve over spaghetti with parmesan cheese.