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.
Time 8h30m Yield 9 servings. Number Of Ingredients 15 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.
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.
Time 1h30m Yield 4 Number Of Ingredients 11 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.
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.
Time 2h15m Yield 12 servings Number Of Ingredients 20 Steps:
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside. Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute. Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid. After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer–or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving. Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread. Amen.
Yield 32 Number Of Ingredients 22 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.
Time 25m Yield 6 servings Number Of Ingredients 6 Steps:
Cook spaghetti as directed on package, omitting salt. Meanwhile, brown meat with onions and garlic in large skillet on medium heat; drain. Stir in pasta sauce; cover. Simmer on low heat 10 min., stirring occasionally. Drain spaghetti. Serve topped with sauce and cheese.
Time 4h25m Yield 1 lg. batch, 10-12 serving(s) Number Of Ingredients 14 Steps:
In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside. Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy). Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well. Add the Red wine, if using. Add salt to taste, starting with 1 T. Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness. Stir every once in awhile, so the sauce and meat doesn’t stick to the bottom of the pan. A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling. Serve with your favorite pasta. Sprinkle with freshly grated Parmesan, if desired, and enjoy!
Time 8h35m Yield 12 serving(s) Number Of Ingredients 14 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.
More about “meaty spaghetti sauce recipes”
Time 8h15m Yield 24 Number Of Ingredients 13 Steps:
Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain. Spoon sausage mixture into cooker. Stir in remaining ingredients. Cover; cook on Low heat setting 8 to 9 hours.
