SPAGHETTI MEAT SAUCE RECIPE - HOW TO MAKE SPAGHETTI SAUCE
A rich, meaty spaghetti sauce that is easy to make and can be used in spaghetti, lasagna, on top of garlic bread, or over the top of ricotta-stuffed pasta shells.
Provided by Ree Drummond
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 18 servings
Number Of Ingredients 22
Steps:
- IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it. In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside. Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute. Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add 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 and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving. Serve a big bowl of oiled noodles and 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.
EASY MIDWEEK SPAGHETTI BOLOGNESE RECIPE | DELICIOUS. M…
Our easy recipe for spaghetti bolognese is perfect for midweek. It makes a double batch of sauce, so you can keep half in the freezer for another weeknight dinner. Why not also take a peek at this spaghetti bolognese? Similar recipe, but contains a dollop of pesto to ring the changes.
Provided by delicious. magazine
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield Makes 2 x 4 servings
Number Of Ingredients 11
Steps:
- In a large saucepan, heat a glug of oil, then add the onions and carrots. Fry on a medium heat for 5 minutes until starting to soften. Add the mince and stir-fry for 3-4 minutes until it starts to brown and breaks up.
- Turn up the heat and add the red wine. Cook to reduce for 2-3 minutes, then add the tomatoes, tomato purée, Worcestershire sauce and milk. Simmer for 20–30 minutes (it will only get better if you cook it for longer, as the Italians do). Taste and season with salt and pepper. Your sauce is now ready to divide into batches and chill or freeze. If you’re eating one batch now, read on.
- For the last 15 minutes of the cooking time, bring a large pan of water to the boil and add the spaghetti. Cook according to the pack instructions until just tender but still with some bite (al dente). Drain, toss in a four-person batch of your sauce (that’s half of what you’ve made) and serve straightaway.
Nutrition Facts : Calories 731kcals, FatContent 23.4g (8.8g saturated), ProteinContent 36.9g, CarbohydrateContent 84.2g (13.2g sugars), FiberContent 8.9g
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From damndelicious.net
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From allrecipes.com
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