Classic Spaghetti and Meat Sauce | Meat Sauce Recipe | The simple way
UPDATED spaghetti recipe
Recipe
2.5 lbs Ground beef
1 Pack spaghetti noodles (16 oz)
64 oz Prego sauce
1 bell pepper diced
1 onion diced
1 tbsp Italian seasoning
1 tbsp Black pepper
Garlic Salt (to taste)
Parmesan cheese
*NOTE
In this video I'm making a large family sized amount, adjust your measurements accordingly.
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EASY HOMEMADE SPAGHETTI RECIPE WITH ITALIAN SAUSAGE AND MEAT SAUCE / IN THE KITCHEN WITH LONDON
Hey guys ! I hope you all enjoy this spaghetti recipe. Let me know if you try it!
Ingredients
8oz Angel hair spaghetti pasta
1 Lb Ground Beef
16oz Italian Sausage
1 Small Green Bell Pepper, Chopped
1 Medium Onion, Chopped
36oz Spaghetti Sauce your choice
2 Tsp Seasoning Salt
1 Tsp Basil
1Tsp Parsley
1 Tsp Garlic Powder
1 Tsp Black Pepper
Instructions
1. Place a pot of water over high heat.
2. Once water comes to a boil, break spaghetti in half. Add to pot and boil for 8 to 9 minutes.
3. Drain water, then sit spaghetti aside.
4. Chop peppers and onion into small pieces.
5. Place a skillet over high heat. Add ground beef and Italian sausage meat.
6. Stir and break meat up.
7. Season meat with seasoning salt, parsley, basil, and pepper, then stir in well.
8. Cook meat until well done.
9. Add sauce to a pot, then stir.
10. Drain oil from meat. Add meat to pot of sauce, then stir in well.
12. Add spaghetti (optional), then stir in well.
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Love Mikayla
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How to Make BOLOGNESE SAUCE like an Italian
Bolognese sauce smothered over your favorite pasta is known to warm the heart and perfect for any day of the week. This pork and beef mince based bolognese sauce has a special, often forgotten ingredient that makes all the difference…moist, juicy pancetta! The key to keeping Bolognese sauce moist and flavoursome, is slow cooking it keeping all the meat luscious and tender.
We recommend making an extra-large batch and storing extra in the fridge or freezer for a mid-week meal that will take you right back to Italy.
#bolognese #bolognesesauce #bologneserecipe
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PASTA RECIPES:
PIZZA RECIPES:
NONNA’S RECIPES:
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HOW TO MAKE BOLOGNESE SAUCE
INGREDIENTS:
1 x brown onion
1 x celery stalk
1 x carrot
150g/5.03oz pancetta
500g/17.06oz beef mince
200g/7.05oz pork mince
500ml/16.8oz tomato/basil sugo/tomato passata
Extra virgin olive oil
1 x glass white wine
1 - 2 x glasses water
Salt and pepper
Dried oregano (optional)
UTENSILS:
Sharp knife
Chopping board
Hand blender
2 x Medium – large size pot
Wooden spoon
Tongs
Large serving spoon
METHOD:
1. Bolognese sauce starts with a delicious foundation – soffrito with a twist! Start by roughly chopping the carrot, onion and celery, and cutting the pancetta into strips.
2. Mix all chopped up ingredients together and combine well using a hand blender.
3. Place medium-large size pot on the stove at a low-medium heat.
4. Once the pot has started to warm, add 4-5 tablespoons extra virgin olive oil (EVOO).
5. When the oil has warmed up, add the soffrito and combine with the oil using a wooden spoon.
6. Leave the soffrito to simmer for around 10 minutes.
7. Add the beef and pork mince to your Bolognese sauce mix, breaking down the chunks of meat using a wooden spoon as you cook it.
8. Next you can sprinkle a generous amount of salt along with dried oregano (or an alternate herb of your choice), along with a glass of white wine.
9. Leave the Bolognese sauce to simmer for approx. minutes, stirring every so often. This should start to bubble as the wine evaporates.
10. Now it’s time to add the bottle of passata/tomato sauce and a sprinkle of pepper before continuing to mix once again.
11. The final ingredient is 1 x glass of water. Add this to your Bolognese sauce, mix through and cover, leaving it to cook for 30 minutes.
12. Stir the sauce every 10 minutes so the meat cooks evenly and nothing sticks to the pan.
13. Once 30 minutes have passed, uncover and mix well using a wooden spoon.
VINCENZO’S PLATE TIP: If there is not a lot of moisture in the pan, add one more glass of water to your mixture and bring the cooking temperature down slightly as you want the Bolognese sauce to remain nice and moist.
14. At this point if there are any thick chunks of meat, break them down again using your wooden spoon before leaving the sauce to simmer once more for 30 minutes, stirring every ten and leaving the lid off.
15. In the meantime, boil 5L water in a second pot and add a tablespoon of rock salt, leaving it to dissolve.
16. Once the sauce has finished cooking and your water has boiled, add your choice of pasta to the water and cook according to the packet instructions.
17. While the pasta is boiling, prepare a large fry pan for mixing!
18. Place a frypan on the stove at a low heat, and add a generous spoonful (or two!) of Bolognese sauce, covering the base.
19. Next, add the strained pasta into the pan along with 2 x spoonful’s of pasta water.
20. Mix this through until the pasta is completely lathered before adding another generous amount of Bolognese sauce and mixing again.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Spaghetti Sauce Seasoning Mix - My Custom Italian Blend Recipe
Just add meatballs! My custom blend of spaghetti sauce seasoning mix is not just for spaghetti. This Italian seasoning blend recipe can be stored in your cupboard and used with A LOT of things!
#spaghettiseasoningmix #italianseasoningmix #italianseasoningblend
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The BEST Spaghetti Meat Sauce Recipe
The BEST Spaghetti Meat Sauce Recipe
REUSABLE Deli containers :
Microplane:
The ingredients for my sauce:
1 pound ground beef
1 pound ground pork
1 pound Italian sausage
2 onion, diced
6 cloves garlic, minced
1 Green bell pepper, diced
3 (16 ounce) can diced tomatoes
3 (16 ounce) can tomato sauce
3 (6 ounce) can tomato paste
6 teaspoons dried oregano
6 teaspoons dried basil
3 tablespoons brown sugar
3 Bay Leafs
Salt and Pepper to taste
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Traditional Italian Meat Sauce ( Best Using San Marzano Tomatoes )
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AmazonBasics Dutch Oven Red Clear Enamel 6 Quart
San Marzano Style Peeled Pear Tomatoes with Basil & Sea
Botticelli Olive Oil
Traditional Italian Meat Sauce
Growing up in a large Italian family, I learned from an early age about what goes into a great meat sauce. Thanks to my mom, dad and aunt Rosie, I am happy to share this family tradition with you! Enjoy!
Ingredients:
1/3 cup of olive oil (from Italy)
1 pound of ground Angus beef or lean sirloin
1 pound of sweet Italian sausage taken out of the casing
1 medium sized yellow onion (chopped)
4 cloves fresh garlic (minced)
1/2 teaspoon of crushed red pepper flakes
8 to 10 fresh basil leaves or 1 tbsp. dried basil
Salt and pepper to taste (keeping in mind how much salt is in the canned tomatoes and also in the sausage meat)
3/4 cup of red wine (Merlot or Cabernet Sauvignon) (also you can replace it with beef broth or leave it out)
2 whole peeled carrots
(* Fresh oregano or 1/2 teaspoon dried)
* Optional
2 cans of San Marzano style peeled tomatoes in purée with basil
1 can of San Marzano purée
1 6 oz. can of tomato paste
Note: 2 large vine ripe heirloom tomatoes or one pint ripe grape tomatoes cut up into small pieces can be thrown in for more fresh tomato flavor.
*Sugar if needed
Instructions:
1. Heat olive oil in a 5 quart Dutch oven pot over medium heat. Add ground beef and sausage, cook breaking it up with a wooden spoon, until meat is just done.
2. Add onion and garlic to meat and sauté stirring occasionally until the onions are translucent, about 3 to 4 minutes.
3. Stir in the red wine and let simmer for about one minute until mostly evaporated.
4. Add all of the cans of tomatoes, (plus fresh tomato if using) to the pot, keep stirring to incorporate. Bring to a boil and then reduce to a low flame ( make sure it is a light simmer) . Add the carrots and red pepper flakes, stir and place the lid on the pot slightly ajar. Simmer for three hours stirring occasionally.
5. After 3 hours, taste and add the salt, pepper, fresh basil and oregano. Cook for another half hour and remove the carrots. If you feel that the sauce is still tangy, add 1 tsp. sugar or more to taste.
* Serve with your favorite pasta. Use as a base for eggplant Parmesan or lasagna. This sauce can also freeze for up to three months.
Enjoy!
Pair this recipe with the meat sauce!
Eggplant Ricotta Bake
#meatsauce #pasta