WHAT TO MAKE WITH LEFTOVER SPAGHETTI SAUCE RECIPES

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BEST SLOW COOKER SPAGHETTI SAUCE — LET'S DISH RECIPES



Best Slow Cooker Spaghetti Sauce — Let's Dish Recipes image

Ground beef and tomato sauce, simmered in the slow cooker with garlic and plenty of seasonings makes this the tastiest spaghetti sauce you'll every try!

Provided by Danelle

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours

Yield 8

Number Of Ingredients 18

1 pound lean ground beef
1 small onion, diced
4-6 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
2 (15 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 cup beef broth
1 cup water
1 tablespoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried fennel
2 teaspoons dried parsley flakes
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons sugar
1/4 teaspoon red pepper flakes
Salt and pepper, to taste
Spaghetti or other pasta, for serving.

Steps:

  • In a large skillet, saute ground beef with onion and garlic until cooked through. Drain grease. Add beef to a lightly greased slow cooker.
  • Add remaining ingredients, except spaghetti, to slow cooker and stir to combine. Cover and cook on low for 6 hours. Add more water as needed for desired consistency.
  • Serve over cooked spaghetti or other pasta.

Nutrition Facts : Calories 275 calories, CarbohydrateContent 31 grams carbohydrates, CholesterolContent 50 milligrams cholesterol, FatContent 8 grams fat, FiberContent 5 grams fiber, ProteinContent 22 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1, SodiumContent 838 grams sodium, SugarContent 14 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat

EASY WEEKNIGHT SPAGHETTI WITH MEAT SAUCE RECIPE



Easy Weeknight Spaghetti with Meat Sauce Recipe image

Our favorite weeknight friendly spaghetti recipe with a meat sauce that is made completely from scratch. Use ground beef, turkey, pork, chicken or lamb to make this simple spaghetti.

Provided by Adam and Joanne Gallagher

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield Makes 5 cups of sauce and approximately 6 servings

Number Of Ingredients 17

1 pound lean ground meat like beef, turkey, chicken or lamb
3 tablespoons olive oil
1 cup (130 grams) chopped onion
3 garlic cloves, minced (1 tablespoon)
2 tablespoons tomato paste
1/2 teaspoon dried oregano
Pinch crushed red pepper flakes
1 cup water, broth or dry red wine
1 (28-ounce) can crushed tomatoes
Salt and fresh ground black pepper
Handful fresh basil leaves, plus more for serving
12 ounces dried spaghetti or favorite pasta shape
1/2 cup shredded parmesan cheese
2 to 3 teaspoons fish sauce
3 to 4 anchovy fillets, minced with some of their oil or use anchovy paste
Pinch sugar
1 leftover rind from a wedge of parmesan

Steps:

  • Heat the oil in a large pot over medium-high heat (we use a Dutch oven). Add the meat and cook until browned, about 8 minutes. As the meat cooks, use a wooden spoon to break it up into smaller crumbles.
  • Add the onions and cook, stirring every once and a while, until softened, about 5 minutes.
  • Stir in the garlic, tomato paste, oregano, and red pepper flakes and cook, stirring continuously for about 1 minute.
  • Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. Stir in the tomatoes, 3/4 teaspoon of salt, and a generous pinch of black pepper. Bring the sauce to a low simmer. Cook, uncovered, at a low simmer for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly (see notes for suggestions).
  • About 15 minutes before the sauce finishes cooking, bring a large pot of salted water to the boil, and then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time.
  • Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 486, FatContent 16.7g, SaturatedFatContent 4g, CholesterolContent 58.1mg, SodiumContent 977.4mg, CarbohydrateContent 58.2g, FiberContent 4.7g, SugarContent 10.3g, ProteinContent 27.3g

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