WHAT TO PUT IN SPAGHETTI SAUCE RECIPES

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SPAGHETTI SAUCE I RECIPE | ALLRECIPES



Spaghetti Sauce I Recipe | Allrecipes image

A sweeter-than-usual spaghetti sauce. I never make it the same way twice. Try varying the spices for different flavors.

Provided by Amanda Gates

Categories     Tomato Pasta Sauce

Yield 4 servings

Number Of Ingredients 10

1 pound lean ground beef
1 onion, chopped
2 (15 ounce) cans tomato sauce
¼ cup white sugar
¼ cup butter
2 teaspoons dried oregano
¼ tablespoon dried basil
salt to taste
ground black pepper to taste
1 pinch garlic powder

Steps:

  • Saute the beef and onion. Drain.
  • Stir in the tomato sauce, butter and sugar. Add the oregano, basil, salt, pepper and garlic powder to taste. Cook over low heat until hot.

Nutrition Facts : Calories 515 calories, CarbohydrateContent 27.2 g, CholesterolContent 115.6 mg, FatContent 35.5 g, FiberContent 3.9 g, ProteinContent 23.4 g, SaturatedFatContent 16.8 g, SodiumContent 1261.8 mg, SugarContent 22.1 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

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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