Thick Meaty Spaghetti Sauce Recipes

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MIMI'S FANTASTIC THICK SPAGHETTI SAUCE



Mimi's Fantastic Thick Spaghetti Sauce image

A few years ago I came upon a sauce that was so good but........... I altered it quite a bit to fit our family. This is now the best sauce I have ever had and if you follow the measurements, it will come out the same every single time. I use Tuttoroso brand in the puree, paste, and sauce because that is the one my friend's mother always used. She was from Italy and made the best sauce in the world. Hubby loves it and comments on it whenever we have it which is once a week. It freezes well and is great with meatballs even thought there is a lot of meat in the sauce. Serve it with garlic bread and you will be sooooo happy.

Provided by Mimi in Maine

Categories     Spaghetti

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb italian sweet sausage
1 lb hamburger (I use chuck (80% I think it is)
2 fresh garlic cloves (minced)
1/2 medium onion (chopped)
2 (28 ounce) cans tomato puree (see note above on the brand I use)
2 (6 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
2 1/2 cups water
3 1/2 teaspoons basil
2 1/2 teaspoons parsley
2 teaspoons brown sugar (could use white if you want to)
1 teaspoon salt
1/8 teaspoon black pepper
1/4 cup parmesan cheese

Steps:

  • In a heavy pot, brown sausage and hamburg, breaking it up into smaller pieces.
  • Add chopped onions and minced garlic and cook till meat is done; add tomato paste and stir until it is mixed in well.
  • Add tomato puree, sauce, and water (when measuring the water, put it into the puree can to rinse it all out and then add to meat mixture).
  • Add basil, brown sugar, salt, parsley, and black pepper and mix well.
  • Add the Parmesan cheese (yes, to the the sauce) and mix it in well.
  • Simmer on low for 2-4 hours stirring occasionally so it won't burn; if you think it needs some thinning down, add about 1/8 cup water at a time; don't add too much because you want it thick so it will stick to your pasta.
  • Cook your spaghetti and enjoy! Eat what you want and freeze the rest in containers that will hold the amount you will eat at a sitting.

MEATY SPAGHETTI SAUCE



Meaty Spaghetti Sauce image

My homemade spaghetti sauce got rave reviews, but it was so time-consuming to make on the stovetop. My family loves this flavorful slow-cooker version. -Arlene Sommers, Redmond, Washington

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 12 servings.

Number Of Ingredients 16

1 pound lean ground beef (90% lean)
1 pound bulk Italian sausage
1 medium green pepper, chopped
1 medium onion, chopped
8 garlic cloves, minced
3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/3 cup sugar
2 tablespoons Italian seasoning
1 tablespoon dried basil
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked spaghetti
Shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 264 calories, Fat 12g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1119mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 3g fiber), Protein 15g protein.

MEAT SAUCE FOR SPAGHETTI



Meat Sauce for Spaghetti image

Here's a thick, hearty sauce that turns ordinary spaghetti and garlic bread into a filling feast. When I'm in a hurry, I make this slow cooker recipe in an electric frying pan instead. -Mary Tallman, Arbor Vitae, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 9 servings.

Number Of Ingredients 15

1 pound ground beef
1 pound bulk Italian sausage
1 can (28 ounces) crushed tomatoes, undrained
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, finely chopped
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon brown sugar
1 tablespoon Italian seasoning
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked 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.

Nutrition Facts : Calories 286 calories, Fat 17g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 767mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.

THICK & MEATY SPAGHETTI SAUCE



Thick & Meaty Spaghetti Sauce image

As everyone knows by now, most of my recipes come from a "Taste of Home" recipe magazine. This is by far our favorite spaghetti sauce. It is so thick and meaty that sometimes my boys just pour it over a piece of garlic bread and eat it like that!

Provided by tree luee dee

Categories     Sauces

Time 8h35m

Yield 12 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 lb ground bulk Italian sausage
1 medium green pepper, chopped
1 medium onion, chopped
8 cloves garlic, minced
3 (14 1/2 ounce) cans Italian-style diced tomatoes, drained
2 (15 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1/3 cup sugar
2 tablespoons Italian spices
1 tablespoon dried basil
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet over medium heat, cook beef and sausage until no longer pink; drain.
  • Transfer to a 5 quart slow cooker.
  • Stir in green pepper, onion, garlic, tomatoes, tomato sauce, tomato paste, sugar and seasonings; mix well.
  • Cover and cook on low for 8 hours or until bubbly.
  • Serve over spaghetti.

MEATY SPAGHETTI SAUCE



Meaty Spaghetti Sauce image

Tired of the same old boring spaghetti sauce recipes? I invented this one to satisfy my craving for a meaty, flavorful sauce. Serve with your favorite pasta, topped with grated Parmesan cheese. Freeze the leftovers for a quick dinner another night!

Provided by Stacey Adkins

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

Yield 32

Number Of Ingredients 22

1 pound lean ground beef
1 pound pork sausage
2 ounces sliced pepperoni sausage
1 green bell pepper, chopped
½ red bell pepper, chopped
1 tablespoon minced garlic
2 onions, chopped
2 carrots, diced
2 stalks celery, chopped
1 (8 ounce) can sliced mushrooms
1 (15 ounce) can tomato sauce
2 (14.5 ounce) cans diced tomatoes
2 (6 ounce) cans tomato paste
3 cubes beef bouillon cube
3 bay leaves
1 tablespoon dried thyme
1 ½ tablespoons dried oregano
1 ½ teaspoons dried basil
½ teaspoon crushed red pepper flakes
1 teaspoon ground black pepper
1 tablespoon white sugar
1 cup beef broth

Steps:

  • In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
  • To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.

Nutrition Facts : Calories 102.1 calories, Carbohydrate 6.3 g, Cholesterol 18.5 mg, Fat 6 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 2.1 g, Sodium 514.5 mg, Sugar 3.7 g

CHEESY SPAGHETTI PIE WITH MEAT SAUCE



Cheesy Spaghetti Pie with Meat Sauce image

Think of this pie as a vehicle for leftovers or those stray vegetables you have in your fridge! You could add cooked mushrooms or frozen peas or leftover cooked sausage or chicken. We use spaghetti here, but any long shape of pasta will work just as well.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
3 tablespoons extra-virgin olive oil, plus more for brushing
8 ounces spaghetti
2 large eggs, beaten
1/2 cup plus 2 tablespoons grated Parmesan cheese
1 small onion, chopped
1 small zucchini, chopped
2 cloves garlic, chopped
1 pound ground beef (85% lean)
1 teaspoon dried oregano
Pinch of red pepper flakes
2 tablespoons tomato paste
1 8-ounce can tomato sauce
1 cup fresh ricotta cheese (about 8 ounces)
1 cup grated low-moisture mozzarella cheese (about 4 ounces)

Steps:

  • Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
  • Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
  • While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
  • To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.

CLASSIC MEATY SPAGHETTI SAUCE



Classic Meaty Spaghetti Sauce image

This flavorful spaghetti meat sauce recipe is made with lean ground beef, oregano, basil, garlic, onion, tomato paste, and other ingredients.

Provided by Diana Rattray

Categories     Dinner     Lunch     Sauce     Pasta

Time 1h30m

Yield 4

Number Of Ingredients 11

1 pound lean ground beef
1 medium onion ( chopped )
1 large clove garlic (minced)
2 cans (6 ounces each) tomato paste
3 cups water
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
Optional: Dash crushed red pepper

Steps:

  • Gather the ingredients.
  • Brown the ground beef in a large skillet or sauté pan ; pour off excess fat.
  • Add the onion and garlic and cook over medium-low heat until onion is tender. Stir in tomato paste, water, sugar, and seasonings; blend well. Simmer, uncovered, over very low heat for 1 hour.
  • Serve over hot spaghetti or linguini and serve grated Parmesan cheese on the side.

Nutrition Facts : Calories 347 kcal, Carbohydrate 20 g, Cholesterol 101 mg, Fiber 4 g, Protein 36 g, SaturatedFat 5 g, Sodium 686 mg, Sugar 13 g, Fat 14 g, ServingSize 4 servings, UnsaturatedFat 0 g

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