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How To make Spaghetti with Superb Meat Sauce
3 lb Beef Roast
1/2 ts Oregano Leaves
1/2 ts Basil Leaves
3 ts Salt
1/2 ts Parsley, Finely Chopped
1/4 c Flour
1/2 ts Rosemary Leaves, Crushed
1/4 c Olive Oil
2 c Hot Water
1/8 ts Nutmeg, Fresh Ground
4 Garlic, Squashed
24 oz Tomato Paste
1 Onion, Finely Chopped
1 qt Water
2 Bay Leaves
1 c Red Wine, Dry
1 ts Celery Salt
1/2 c Ripe Olives, Sliced
1 ts Black Pepper
1/2 c Stuffed Olives, Sliced
2 ts Sugar
8 oz Canned Mushrooms
1/2 ts Red Pepper, Crushed
4 lb Spaghetti
1 tb Season-All
Parmesan Cheese, Grated 1/4 ts MSG
Long, slow simmering of meat and herbs produces the base for this incomparable sauce. Season roast with salt; dredge with flour. In Dutch oven brown slowly on all sides in hot olive oil. Add hot water, cover and cook slowly 3 hours or until meat almost falls apart. Tear into small pieces with fork. Add remaining ingredients except spaghetti and cheese. Cover tightly and simmer 2 hours longer, stirring occasionally. Remove cover and continue cooking until sauce thickens to desired consistency. Cook spaghetti following directions on package, allowing 1 pound for four servings. Ladle sauce over spaghetti. Top with cheese. Makes about 3-1/2 quarts sauce, enough for 4 pounds spaghetti. NOTE: Since you may not need such a large quantity of spaghetti, freeze extra sauce in half-pint, pint or quart freezer jars and use as needed. I prefer to use rump roast, but chuck or round is acceptable.
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It's spaghetti night, so we'll show you how to cook spaghetti with ground beef. You have to try our spaghetti meat recipe with prego sauce. There's a method to cooking spaghetti right. Listen to our do's and don'ts. Use our secret ingredient to add more flavor and this will help you not to waste food in your fridge. Add this recipe to your list of quick weeknight meals. #spaghetti #groundbeef #garlicbread
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Spaghetti and Meat Sauce | Meat Sauce Recipe | Easy Spaghetti Sauce
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INGREDIENTS
1 lb (453.5 g) top round steak (or use lean ground beef)
2 large onions
6 cloves garlic
1 1/2 tsp salt (or to your preference)
1/2 tsp pepper (or to your preference)
1 tsp Italian dried herb blend (I used McCormick brand)
1/4 tsp crushed red pepper flakes
3.5 oz (97g) tomato paste
4 oz (113.5g) beef broth/stock (or red wine)
24 oz (680g) tomato puree (you can also use tomato sauce)
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Best Meat Sauce And Spaghetti #SHORTS
Best Meat Sauce And Spaghetti #SHORTS
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EASY SPAGHETTI W/HOMEMADE MEAT SAUCE | GROUND TURKEY RECIPE
Hey y'all! In todays video I'm sharing an easy recipe for spaghetti using ground turkey! Enjoy
Ingredients:
1 1/2 lbs ground meat
Spaghetti
15 oz crushed tomatoes
10 oz tomato sauce
1 small onion
1/4 cup Green bell pepper
1/4 cup Red bell pepper
1 tsp creole seasoning
1 tsp garlic powder
1 tsp onion powder
1/2-1 tsp basil
Salt & black pepper to taste
1 tbsp sugar
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My Family Spaghetti Sauce Recipe
Spaghetti sauce is one of those staple Italian family recipes that gets passed down from generation to generation.
There really is no need to ever buy this pre-made because it’s incredibly easy to make and far better than anything from the store. Homemade food from scratch just tastes so much better.
Ingredients for this recipe:
• 3 tablespoons olive oil
• 3 peeled and medium diced white onions
• 10 cloves of finely minced garlic
• 1 cup cabernet sauvignon
• 2 pounds loose mild Italian sausage
• 2 pounds ground sirloin
• 109 ounces san Marzano whole peeled tomatoes
• 3 tablespoons dry oregano
• ¼ cup dry basil
• 1 ½ cups each grated pecorino Romano and parmigiana Reggiano cheese
• 3 tablespoons balsamic vinegar
• ½ cup chopped Italian parsley
• sugar to taste
• sea salt and pepper to taste
• optional ½ cup tomato paste
Servings 40
Prep Time: 15 minutes
Cook Time: 70 minutes
Procedures:
1. Add some olive oil to a very large pot over low heat and cook the onions until they are deep brown and caramelized, about 30 minutes.
2. Add in the garlic and cook for 3-4 minutes.
3. Deglaze with red wine and cook until the amount of liquid is reduced by one half, about 5-7 minutes.
4. Place in the sausage and ground sirloin and cook over medium heat until it is cooked throughout, there should be no pink, while stirring often to break up any large chunks.
5. While the meat is cooking crush the whole peeled tomatoes with your hands to bite size pieces.
6. Put in the tomatoes, oregano, and basil and cook over low heat for 30 minutes.
7. Finish by stirring in the cheeses, parsley, balsamic vinegar and adjusting the seasonings with salt and pepper as well as sugar, if it needs it.
8. Lastly, thicken it by stirring in tomato paste until it is to your desired thickness. This is optional.
9. Toss with cooked spaghetti and serve.
CHEF NOTES:
• To Reheat It: Add your desired amount to a medium size pot and cook over low heat until hot. You can also reheat in a microwave safe bowl until hot.
• To Store It: To store the spaghetti sauce cool it in an ice bath in your sink or transfer to a refrigerator and cool it uncovered until it is cold, about 3-4 hours. Cover it and keep it in there for up to 5 days.
• To Freeze It: This will also freeze well covered for up to 3 months. Thaw for 1 day in the refrigerator before reheating.
• Make Ahead: You can make this up to 2 days ahead of serving it. Keep it in the refrigerator until 1 hour before serving it and reheat it until hot in a pot.
• This Recipe makes a lot so please hover your mouse over the servings amount and scale up or down to fit your desired amount needs.