The Best Spaghetti With Meat Sauce In The World Recipes

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SPAGHETTI SAUCE WITH GROUND BEEF



Spaghetti Sauce with Ground Beef image

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

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

Time 1h25m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

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.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

BEST EVER SPAGHETTI AND MEAT SAUCE



Best Ever Spaghetti and Meat Sauce image

This Best Ever Spaghetti and Meat Sauce recipe is the perfect Italian-style weeknight family meal - a rich, meaty sauce served over your favourite pasta!

Provided by Chrissie (thebusybaker.ca)

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 12

2 pounds lean ground beef
1 large onion, finely diced
3 cloves garlic, minced
salt and pepper
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 cup red wine
9 cups canned crushed tomatoes (plain pureed tomato sauce, no salt or flavour added)
chopped fresh parsley and parmesan cheese, for garnish
spaghetti noodles, cooked according to package directions (I recommend Barilla brand - they're our family's favourite!)

Steps:

  • Heat a large dutch oven pot over medium high heat.
  • Add the ground beef and cook until almost completely browned, breaking it up with a wooden spoon.
  • Turn the heat to medium and add the onions, garlic, salt and pepper (to taste), parsley, basil, oregano and thyme. Saute with the beef until the onions are soft and translucent.
  • Add the wine and allow the liquid to evaporate while stirring the mixture regularly so the meat absorbs the flavour of the wine.
  • When the wine has almost evaporated, add the crushed tomatoes and stir to combine.
  • Cover and let simmer on medium-low heat for at least 30 minutes, or up to 2 hours (turn the heat to low if you plan to simmer for a long time). Stir regularly to ensure the sauce cooks evenly.
  • Prepare the pasta according to the package directions, cooking it in salted water for best results.
  • Serve the sauce over the pasta with a sprinkling of fresh parsley (if desired) and freshly grated parmesan cheese.

Nutrition Facts : ServingSize 1 cup, Calories 186 kcal, Carbohydrate 15 g, Protein 19 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 47 mg, Sodium 291 mg, Fiber 4 g, Sugar 9 g

MEAT SAUCE AND SPAGHETTI



Meat Sauce and Spaghetti image

Provided by Alton Brown

Categories     main-dish

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 27

6 ounces thick sliced bacon, cut into 1-inch pieces
2 large onions, finely chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 whole cloves
1 whole star anise pod
3 stalks celery, finely chopped
5 cloves garlic, 3 minced and 2 sliced
3 tablespoons olive oil, divided
8 ounces coarsely ground beef chuck
8 ounces coarsely ground pork butt
1 1/4 cups white wine, divided
3/4 cup evaporated milk
3 cups beef broth
1-ounce dried porcini mushrooms, finely chopped
2 (28-ounce) cans diced tomatoes
1 tablespoon dried oregano
2 teaspoons dried basil
2 teaspoons dried marjoram
2 tablespoons tomato paste
1 tablespoon ketchup
1 tablespoon sherry vinegar
1 teaspoon Worcestershire sauce
1/3 cup finely grated Parmesan
1 gallon water
2 tablespoons kosher salt
1/2 pound dry spaghetti

Steps:

  • For the meat sauce:
  • Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.
  • Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.
  • Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.
  • Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.
  • Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
  • For the pasta:
  • Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.
  • Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.

WORLD'S BEST PASTA SAUCE!



World's Best Pasta Sauce! image

Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.

Provided by John Chandler

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

Time 1h45m

Yield 16

Number Of Ingredients 14

1 pound sweet Italian sausage, sliced
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil
½ teaspoon fennel seed
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 11.9 g, Cholesterol 24 mg, Fat 8.6 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 672.8 mg, Sugar 5.4 g

JO MAMA'S WORLD FAMOUS SPAGHETTI



Jo Mama's World Famous Spaghetti image

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Provided by SharleneW

Categories     Spaghetti

Time 1h20m

Yield 4 quarts, 10-14 serving(s)

Number Of Ingredients 16

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

Steps:

  • In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
  • Add onions and continue to cook, stirring occasionally until onions are softened.
  • Add garlic, tomatoes, tomato paste, tomato sauce and water.
  • Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
  • Stir well and barely bring to a boil.
  • Stir in red wine.
  • Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
  • Cook spaghetti according to package directions.
  • Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

THE BEST HOMEMADE SPAGHETTI SAUCE EVER. PERIOD.



The Best Homemade Spaghetti Sauce Ever. Period. image

When I found my Taste of Home magazine in my mailbox, I was excited to try this slow cooker recipe for "Stamp of Approval Spaghetti Sauce" Orginally submitted by Melissa Taylor of Higley AZ. This sauce is the best stuff I have ever tasted- there is no comparison in taste between store bought and this! Everyone that I made it for, my hubby, son, sister, mom and dad loved it and I (shamefully) ate 2 bowls full of plain sauce before serving! Just try it. Notice- It makes a BIG crock pot full of sauce!

Provided by Amanda

Categories     Sauces

Time 8h30m

Yield 12 serving(s)

Number Of Ingredients 18

2 lbs ground beef
3/4 lb bulk Italian sausage (I used 1 lb.)
4 medium onions
8 garlic cloves, Minced
4 (14 1/2 ounce) cans diced tomatoes (with liquid)
4 (6 ounce) cans tomato paste
1/2 cup water
1/4 cup sugar
1/4 cup Worcestershire sauce
1 tablespoon canola oil (I used Olive Oil )
2 teaspoons dried basil
1 teaspoon dried oregano
4 bay leaves
1 teaspoon rubbed sage (I used ground )
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
hot cooked spaghetti

Steps:

  • In a Dutch oven. cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
  • Transfer to a 5-qt slow cooker.
  • Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
  • Cover and cook on low for 8 hours or until bubbly.
  • Discard bay leaves.
  • Serve with Spaghetti.

BEST SPAGHETTI AND MEATBALLS



Best Spaghetti and Meatballs image

One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 16 servings.

Number Of Ingredients 21

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

Steps:

  • In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

ITALIAN MEAT SAUCE WITH HALF THE MEAT



Italian Meat Sauce With Half the Meat image

It's been a long time since I have made tomato sauce with meat, and this one transported me back to the first recipe I learned to make. I called it spaghetti sauce, and it was a simple tomato sauce with ground beef. It didn't taste that much different from this sauce, which has only a quarter pound of meat in it - but that is all it needs to have a rich flavor and a meaty texture. The mushroom base is a perfect stand-in for half the meat; you could double the amount for a vegetarian sauce.

Provided by Martha Rose Shulman

Categories     dinner, lunch, sauces and gravies, vegetables, main course

Time 35m

Yield 3 cups, or enough for 9 pasta servings

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1/2 yellow or red onion, finely chopped
2 plump garlic cloves, minced
1/4 pound ground beef or veal
Pinch of ground cinnamon
Salt to taste
freshly ground black pepper to taste
1/4 pound (about 2/3 cups) roasted mushroom mix
1 28-ounce can plus 1 14.5-ounce can chopped tomatoes in juice, pulsed in a food processor
1/4 teaspoon sugar
1 teaspoon oregano
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

Steps:

  • In a large, deep skillet or casserole heat olive oil over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes, and add garlic. Cook, stirring, until fragrant, about 30 seconds, and turn heat up to medium-high. Add ground beef or veal and brown for about 5 minutes, stirring. Add cinnamon and season to taste with salt and pepper.
  • Stir in roasted mushroom mix, tomatoes, sugar, oregano and thyme. Season with salt and pepper and bring to a rapid bubble over medium-high heat. Turn heat down to medium, cover partially if sauce is spluttering too much, and simmer, stirring often, until thick and fragrant, 15 to 20 minutes. Taste and adjust seasonings. Serve with pasta, figuring on 1/3 cup per 3-ounce serving.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 590 milligrams, Sugar 6 grams, TransFat 0 grams

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Here is how to make the greatest Spaghetti or Pasta Meat Sauce. Here is a very simple recipe.Support this channel if you like what we are doing.Here is where...
From youtube.com


ASIAN PASTA SAUCE RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BEST SPAGHETTI AND MEAT SAUCE RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Best Spaghetti And Meat Sauce Recipe are provided here for you to discover and enjoy ... 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe Easy Lunch For Friends Easy Meals To Cook Kids Easy Air Fryer Oven Recipes Dessert Recipes. Best Desserts Austin Texas Albanian Dessert Shendetlie Cheesecake Milkshakes …
From recipeshappy.com


THE BEST HOMEMADE SPAGHETTI SAUCE - BELLY FULL
2019-01-03 Use a spoon to break up the meat into small pieces. Add in the onion and garlic and cook, stirring constantly, until the meat is browned and no pink remains. Drain off fat. Reduce heat to medium; add in the sugar, Italian seasoning, salt, pepper, and parsley. Add in the tomato paste and stir to combine.
From bellyfull.net


THE BEST MEAT SAUCE - JO COOKS
2020-06-17 Stir in the garlic, tomato paste, Italian seasoning, sugar, salt, pepper, and red wine. Cook for an additional 3 to 5 minutes or until the wine cooked off. Add the tomatoes and simmer: Add the crushed tomatoes, tomato sauce and bay leaves to the pot, stir and bring to a boil. Reduce the heat to a medium-low.
From jocooks.com


NANA'S BEST MEAT SAUCE (WITH SPAGHETTI!) RECIPE - A SPICY …
2020-09-23 Cook the meat and break into small pieces with a wooden spoon. Once the meat pieces are well browned, stir in the tomato sauce and crushed tomatoes. Cover and simmer for 30-60 minutes, stirring occasionally. Once the sauce is done, stir in the fresh chopped basil. Taste, then salt and pepper as needed.
From aspicyperspective.com


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