Time 3h Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
Start by emptying all sauces into pot. Cut green and red peppers into small chunks. Add to sauce. Add mushrooms. Add a couple tablespoons sugar to cut down acid level. Add pre-cooked sausage. I usually cook them in a crock pot the day before to remove majority of the fat. Cut into 1/2" chunks. Next dice onion. Chop both garlic and shallotts. Heat olive oil in a pan and saute garlic,onion and shallotts being careful not to burn them and cook till tender. Add salt and cracked black pepper to taste along with chopped parsley. Add to sauce. In the same pan add groung beef and brown. Add to sauce and cook on low heat 2 to 2 1/2 hours. Serve over the pasta of your choice. I prefer vermicelli over spaghetti. This may seem like it takes a long time to cook but I was taught good things come to those wait.
Time 1h10m Yield 6 servings Number Of Ingredients 13 Steps:
Preheat the oven to 425 degrees F. Brush a shallow 3-quart baking dish with olive oil. Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente; you still want it to retain a little bite. Reserve 1/2 cup pasta water. Drain well. Meanwhile, in a large Dutch oven over medium-high heat, add the olive oil. When the oil is hot, add the sausage and cook and crumble with a wooden spoon until no longer pink, about 4 minutes. Add the onion and fennel; cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until the garlic is fragrant, about 1 minute. Add the tomatoes and season with salt. Bring to a simmer and add the cream. If the sauce is too thick, add a little water from the pasta. Turn up the heat to medium high and simmer rapidly to thicken the sauce and blend the flavors, about 10 minutes. Add the rigatoni and basil and toss to coat the pasta with the sauce. Remove from the heat and stir in half each of the mozzarella and parmesan. Transfer the mixture to the prepared baking dish and sprinkle with the remaining mozzarella and parmesan. Bake until browned and bubbly, 15 to 20 minutes. Let sit 10 minutes before serving.
Time 35m Yield 6 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain. Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir onion, bell pepper, and margarine into sausage. Reduce heat to low, cover, and cook until onion is soft, 3 to 5 minutes. Stir tomatoes, tomato sauce, and Italian seasoning into sausage mixture; bring to a boil. Stir in Parmesan cheese and pour over cooked spaghetti. Top with mozzarella.
Time 50m Yield 6 to 8 servings Number Of Ingredients 16 Steps:
Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the sausage and cook until it starts to brown, about 5 minutes. Add the onions and cook until softened and translucent and the sausage is well browned, another 5 to 7 minutes. Add the oregano, fennel seeds, red pepper flakes, garlic and some salt and black pepper and stir again. Next, add the broth, tomato puree and tomato paste and stir well. Add the uncooked pasta into the sauce, bring to a simmer and cook, stirring occasionally, until the pasta is al dente, 15 to 20 minutes. Remove from the heat and stir in the mozzarella and mascarpone. Taste and add more seasoning if necessary. Serve with shaved Parmesan and torn basil leaves.
Time 45m Yield 12 servings (about 2 quarts). Number Of Ingredients 11 Steps:
In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese., Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
Yield 2 servings Number Of Ingredients 8 Steps:
Heat pot to medium-high heat. Cook the sausage in the pot. Add the onions, salt, and pepper, cooking until the onions are translucent and sausage is starting to brown. Add the marinara, milk, and basil, cooking until sauce has thickened slightly. Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles. Enjoy!
More about “ground sausage spaghetti recipes”
Time 8h15m Yield 12 servings. Number Of Ingredients 16 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.
