THREE-MEAT SPAGHETTI SAUCE
"I simmer this hearty sauce in large batches, freeze it and use it for spaghetti, lasagna, mostaccioli and pizza," writes Ellen Stringer of Fairmont, West Virginia. "I adapted the original recipe until I came up with the perfect sauce. I've received many compliments from friends and family. I simmer it in a large electric roaster instead of on the stovetop," she says.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 11.5 cups.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, cheese, Italian seasoning, sugar, garlic salt, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Serve with spaghetti and sprinkle with additional cheese., Freeze Option: Cool sauce. Freeze in serving-sized portions in freezer containers for up to 3 months. To use frozen sauce, thaw in the refrigerator overnight. Place in a saucepan; heat through, stirring occasionally. Serve over spaghetti and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 121 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 467mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
MEAT SAUCE AND SPAGHETTI
Provided by Alton Brown
Categories main-dish
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 27
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.
PASTA WITH MEAT SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
- About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.
SPAGHETTI SAUCE WITH GROUND BEEF
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
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
THREE-MEAT SAUCE
"This authentic Italian spaghetti sauce recipe is a longtime family favorite," relates Lillian Di Senso of Lake Havasu City, Arizona. "Very hearty with lots of meat and a zippy flavor, it's wonderful over a plateful of your favorite pasta."
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 18 cups.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown beef, pork and sausage in oil; drain. Add onions; cook until tender. Add the tomato sauce and paste, water and seasonings. Bring to a boil., Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef and pork are tender. Serve with spaghetti., Freeze Option: Cool remaining sauce; place in freezer containers. Cover and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a saucepan and reheat, stirring occasionally. Serve with spaghetti.
Nutrition Facts : Calories 320 calories, Fat 18g fat (6g saturated fat), Cholesterol 108mg cholesterol, Sodium 969mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 32g protein.
THREE-MEAT SPAGHETTI SAUCE (OAMC)
This looks yummy and great to have on hand for those busy nights! I haven't tried this yet and have adapted it to make it a little healthier... but I found it in TOH's "Freeze Pleasers". Enjoy!
Provided by megs_
Categories One Dish Meal
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, cook beef, sausage, and onion. Stir in tomatoes, tomato paste, water, pepperoni, cheese, and seasonings. Bring to a boil, reduce heat, and simmer for 30 minutes.
- Serve desired amount over spaghetti. Cool remaining sauce, transfer to freeze containers {may be frozen up to 3 months}.
- TO USE FROZEN SAUCE: Thaw in fridge overnight, place in saucepan and heat through.
SPAGHETTI FOR 100 OR OAMC
A hearty meat sauce makes this spaghetti a crowd pleaser. Even though this recipe serves 100 people, it is very easy to make. This needs to simmer for 2 or 3 hours, so make it well in advance. You can even make the sauce the day before--on the day of your event, just boil the noodles and reheat the sauce. This is also great for OAMC-allow sauce to cool, divide into containers and freeze.
Provided by TGirl
Categories Spaghetti
Time 3h20m
Yield 50 cups, 100 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot, brown beef, onion, and garlic, then drain.
- Add tomato sauce, tomato paste, salt, sugar, and seasonings, bring to a boil, then reduce heat to a low simmer.
- Cover and allow to simmer for 2 to 3 hours, stirring occasionally.
- Serve sauce over cooked noodles.
- This recipe makes about 50 cups of sauce-if making for OAMC, allow sauce to cool completely, divide into appropriate portions for your family, and freeze in airtight containers.
THREE-MEAT SPAGHETTI SAUCE
I simmer this hearty sauce in large batches, freeze it and use it for spaghetti, lasagna, mostaccioli and pizza, writes Ellen Stringer of Fairmont, West Virginia. I adapted the original recipe until I came up with the perfect sauce. I've received many compliments from friends and family. I simmer it in a large electric roaster instead of on the stovetop, she says.
Provided by Allrecipes Member
Time 1h5m
Yield 23
Number Of Ingredients 15
Steps:
- In a soup kettle or Dutch oven, cook beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, Parmesan cheese and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool. Freeze in serving-size portions.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 7.6 g, Cholesterol 42.5 mg, Fat 16.1 g, Fiber 1.8 g, Protein 10 g, SaturatedFat 5.9 g, Sodium 694.8 mg, Sugar 2.9 g
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