BEST EVER SPAGHETTI SAUCE - READY IN 30 MINUTES
Ingredients:
1 lb ground beef
1 small onion, finely chopped
3 cloves of garlic, finely chopped
1/2 cup Diced Green Bell Pepper
1/2 cup Diced Red Bell Pepper
2 (15 oz), pureed tomato sauce
2 tbsp of olive oil
1/2 tsp of thyme
1/2 tsp of oregano
1/2 to 1 tsp of salt or add to taste
1/4 tsp cayenne pepper or to taste
1 tsp bouillon powder
1 tsp of ground black pepper
1/4 Cup fresh Parsely
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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
???? How To Make The Best Spaghetti With Prego Meat Sauce & Ground Beef!
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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Beef Vegetable Medley in Chunky Tomato Sauce over Pasta Recipe
This is a quick and easy one pot dinner using ground beef and lots of vegetables! I think whole Marzano tomatoes really adds to the brightness in this recipe. Serve over pasta or rice! Enjoy.
#pastadinner #italiansauce #meatsauce #tesscooks4u #recipes #cooking #food
Beef Vegetable Medley in Chunky Tomato Sauce over Pasta Recipe
INGREDIENTS:
1 pound of cooked pasta - I used Rotini
1 pound ground beef
1 diced small onion
1 large diced carrot
1/2 small diced bell pepper
1 cup diced mushrooms
1 1/2 cups or 1 small diced zucchini
1 - 28oz can whole Marzano tomatoes and juice
3-4 large cloves minced garlic
1 tbsp. tomato paste
1 tsp. oregano
1 tsp. basil
olive oil
salt and pepper
Parmesan cheese
In a skillet on med high, brown and chop ground beef.
Drain excess fat. Add salt, black pepper, cook and stir for one minute.
Remove from pan.
On med heat, add olive oil, diced onion, bell pepper, carrot, pinch
salt and black pepper. Cook and stir 2-3 minutes.
Add minced garlic and mushrooms. Cook and stir 1-2 minutes.
Add tomato paste, stir until dispersed.
Add chicken broth/water and stir. Bring up to a simmer and add spices and stir.
Add marzano tomatoes and juice. Stir, cook and chop tomatoes.
Bring to simmer and cook for 5 minutes.
Add zucchini and ground beef to pan. Stir, bring to simmer and cook for 10 minutes or until zucchini is tender.
Add water as needed.. Taste for seasonings.
Serve over pasta.
Garnish with Parmesan cheese
Enjoy.
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How to Make Meaty Spaghetti Sauce | Pasta Recipe | Allrecipes.com
Get the top-rated recipe for Meaty Spaghetti Sauce at
Here's one for the meat lovers! Watch how to make a hearty tomato sauce that's loaded with three kinds of meat: ground beef, pork sausage, and pepperoni. Keep extra sauce on hand for quick weeknight dinners—it freezes well.
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MY HOMEMADE SPAGHETTI MEAT SAUCE RECIPE | SO TASTY
My homemade Spaghetti Meat Sauce recipe is unique, tasty, and simply the best! It's made from scratch with fresh, simple ingredients that you probably already have in your pantry and fridge, and It's a Brazilian spin on Spaghetti Bolognese and will make your mouth water. It wows everyone who tries it. Enjoy!
#spaghettimeatsaucerecipe #spaghetti #spaghettimeatsauce #spaghettiredsauce
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MY FAMOUS SPAGHETTI MEAT SAUCE RECIPE
T = tablespoon
t = teaspoon
9 cups filtered water
2 T salt
3/4 lb. Thin Spaghetti
1.25 lb. ground beef
1 yellow onion
3 large garlic cloves
1 small green bell pepper
2 T onion powder
2 T garlic powder
1 T paprika
2 T all-purpose seasoning: BADIA COMPLETE SEASONING:
1 t Italian seasoning
Ground black pepper
1/4 cup water
2 t tomato paste
1 to 2 large beef bouillon cubes
3 T water
2 packs of sodium-free granulated beef bouillon
3 T filtered water
1 T unsalted butter
2 T ketchup
1 t yellow mustard
1/2 t red wine vinegar
4 large tomatoes or 6 Roma tomatoes (OR two 14.5 oz cans of tomatoes)
2 bay leaves: MORTON & BASSET BAY LEAVES:
2 to 3 T grated parmesan cheese
2 to 3 T sugar OR you may use 2 diced carrots instead.
Cilantro leaves to garnish and hot sauce (optional, but really tasty)
BOM APETITE!