TASTY SPAGHETTI SAUCE RECIPES

TASTY SPAGHETTI SAUCE RECIPE | ALLRECIPES

Tasty Spaghetti Sauce Recipe | Allrecipes image

A quick and tasty spaghetti sauce. I make it for my family all the time, and they love it. Spoon sauce generously over spaghetti noodles. Best served with generous portions of garlic toast.

Provided by CHIZI

Categories Tomato Pasta Sauce

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 pound extra-lean ground beef
1 small onion, finely chopped
2 teaspoons salt
3 teaspoons pepper
2 cloves garlic, minced
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes
4 teaspoons dried thyme
2 teaspoons dried basil leaves
2 teaspoons dried rosemary
1 teaspoon dried marjoram
1 teaspoon crushed bay leaf

Steps:

Place ground beef in a non-stick wok, or large deep skillet. Cook over medium heat until evenly brown. Drain excess fat. Add onion, and cook until soft and translucent. Season with salt and pepper. Stir in garlic, tomato paste, tomato sauce and diced tomatoes. Season with thyme, basil, rosemary, marjoram and bay leaf. Cover, and simmer on low heat for 30 minutes.

Nutrition Facts : Calories 258.8 calories, CarbohydrateContent 16.8 g, CholesterolContent 52.2 mg, FatContent 13.4 g, FiberContent 4.4 g, ProteinContent 17.9 g, SaturatedFatContent 5.3 g, SodiumContent 1622.8 mg, SugarContent 10.1 g

SPAGHETTI MEAT SAUCE RECIPE - HOW TO MAKE SPAGHETTI SAUCE

Spaghetti Meat Sauce Recipe - How to Make Spaghetti Sauce image

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

Categories main dish meat

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 18 servings

Number Of Ingredients 22

Ingredients

5 lb. ground beef
3 tbsp. olive oil
2 whole large yellow onions, diced
2 whole green bell pepper, seeded and diced
6 cloves garlic, minced
1 c. white wine (or low-sodium beef broth, if you prefer)
2 28-ounce cans of crushed tomatoes
1 14-ounce can of crushed tomatoes
1 4-ounce can of tomato paste
1 jar good store-bought marinara sauce
1 tsp. ground oregano
1 tsp. ground thyme
4 whole bay leaves
2 tbsp. sugar
2 tsp. kosher salt
1/2 tsp. crushed red pepper (optional)
1/4 c. finely minced fresh parsley (or 3 tablespoons of parsley flakes)
1 whole rind from one wedge parmesan (optional)
1/2 c. grated parmesan cheese (optional)
2 lb. spaghetti, cooked al dente and tossed with olive oil
Extra minced parsley, for serving
extra parmesan cheese, for serving

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.

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Total Time 03 hours 35 minutes
Category Dinner
Cuisine Europe, Italian
Calories 133 calories per serving

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This is a great version of the classic Italian Bolognese – reliable, tasty and easy to put together. Brilliant for kids!
From jamieoliver.com
Total Time 2 hours
Cuisine italian
Calories 511 calories per serving

1. On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery.
2. Pick and finely chop the rosemary leaves, then finely slice the bacon or pancetta.
3. Put a large saucepan on a medium-high heat and add 1 tablespoon olive oil.
4. Add the bacon, rosemary, garlic and veg, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally.
5. Stir in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over,stirring and breaking it up with a spoon as you go.
6. Add the tomatoes, tomato purée, vinegar and bay leaves.
7. Fill and boil the kettle.
8. Crumble in the stock cube and pour in 400ml boiling water.
9. Stir well, turn the heat up to high and bring to the boil.
10. Season with pepper, reduce to a low heat, then cover and simmer for around 1 hour, stirring occasionally.
11. Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced. Meanwhile...
12. Re-fill and boil the kettle.
13. Carefully fill a large pot three quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
14. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
15. Using a microplane, finely grate the Parmesan cheese onto a clean chopping board (if using).
16. Once the spaghetti is done, ladle out and reserve a cup of cooking water and keep it to one side, then drain in a colander over the sink.
17. Taste the Bolognese sauce and season with a little more pepper or vinegar, if you think it needs it.
18. Carefully pick out and discard the bay leaves.
19. Put half the sauce into a container, leave to cool, then freeze for another day.
20. Stir the spaghetti into the remaining sauce, adding a splash of pasta water to loosen, if needed.
21. Divide between bowls and sprinkle with Parmesan cheese (if using), then serve.

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Invest time in the ragù for this lovely lasagne and freeze the extra portions for a rainy day.
From jamieoliver.com
Total Time 4 hours
Cuisine italian
Calories 420 calories per serving

1. Strip and finely chop the rosemary leaves and finely chop the bacon.
2. Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
3. Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10 minutes, or until all the liquid has evaporated, stirring occasionally.
4. Place the coarse grater attachment in your food processor (or you could use a box grater instead) and grate the Cheddar, then tip into a bowl.
5. Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again.
6. Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 to 20 minutes, or until the vegetables start to soften, stirring regularly.
7. Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally.
8. While that ticks away, make your white sauce. Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper.
9. Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed.
10. Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 to 10 minutes, or until thickened, stirring regularly.
11. Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste.
12. Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
13. Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature, then pop in the freezer for another day. It’s a good idea to freeze them flat so that you can reheat them quickly and easily. It’s also a good idea to label and date them to avoid a game of freezer roulette in a few weeks' time!
14. To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly.
15. Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce.
16. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
17. Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.

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1. Strip and finely chop the rosemary leaves and finely chop the bacon.
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11. Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste.
12. Once the ragù is ready, preheat the oven to 190ºC/375ºF/gas 5.
13. Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature, then pop in the freezer for another day. It’s a good idea to freeze them flat so that you can reheat them quickly and easily. It’s also a good idea to label and date them to avoid a game of freezer roulette in a few weeks' time!
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