Best Spaghetti Meat Sauce Food

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SPAGHETTI SAUCE



Spaghetti Sauce image

Provided by Ree Drummond : Food Network

Time 2h15m

Yield 12 servings

Number Of Ingredients 20

5 pounds ground beef (I used ground round)
3 tablespoons olive oil
2 large yellow onions, diced
6 cloves garlic, minced
Two 28-ounce cans crushed tomatoes
One 14-ounce can crushed tomatoes
One 6-ounce can tomato paste
1 jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground oregano
1 teaspoon ground thyme
1/2 teaspoon crushed red pepper, optional
4 bay leaves
1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving
8 fresh basil leaves, chopped
1 whole rind from 1 wedge Parmesan, optional
1/2 cup grated Parmesan, optional, plus more for serving
2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving
Garlic-cheese bread, for serving

Steps:

  • In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
  • Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
  • Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the 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, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
  • Serve a big bowl of oiled noodles and the 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.

MEAT SAUCE AND SPAGHETTI



Meat Sauce and Spaghetti image

Provided by Alton Brown

Categories     main-dish

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 27

6 ounces thick sliced bacon, cut into 1-inch pieces
2 large onions, finely chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 whole cloves
1 whole star anise pod
3 stalks celery, finely chopped
5 cloves garlic, 3 minced and 2 sliced
3 tablespoons olive oil, divided
8 ounces coarsely ground beef chuck
8 ounces coarsely ground pork butt
1 1/4 cups white wine, divided
3/4 cup evaporated milk
3 cups beef broth
1-ounce dried porcini mushrooms, finely chopped
2 (28-ounce) cans diced tomatoes
1 tablespoon dried oregano
2 teaspoons dried basil
2 teaspoons dried marjoram
2 tablespoons tomato paste
1 tablespoon ketchup
1 tablespoon sherry vinegar
1 teaspoon Worcestershire sauce
1/3 cup finely grated Parmesan
1 gallon water
2 tablespoons kosher salt
1/2 pound dry spaghetti

Steps:

  • For the meat sauce:
  • Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.
  • Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.
  • Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.
  • Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.
  • Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
  • For the pasta:
  • Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.
  • Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.

SPAGHETTI SAUCE WITH GROUND BEEF



Spaghetti Sauce with Ground Beef image

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  • Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

MEAT SAUCE FOR SPAGHETTI



Meat Sauce for Spaghetti image

Here's a thick, hearty sauce that turns ordinary spaghetti and garlic bread into a filling feast. When I'm in a hurry, I make this slow cooker recipe in an electric frying pan instead. -Mary Tallman, Arbor Vitae, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 9 servings.

Number Of Ingredients 15

1 pound ground beef
1 pound bulk Italian sausage
1 can (28 ounces) crushed tomatoes, undrained
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, finely chopped
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon brown sugar
1 tablespoon Italian seasoning
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti

Steps:

  • In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Stir in the tomatoes, green pepper, onion, carrots, water, tomato sauce, tomato paste, brown sugar, Italian seasoning, garlic, salt and pepper. Cover and cook on low for 8-10 hours or until bubbly. Serve with spaghetti. Freeze option: Do not cook spaghetti. Freeze meat sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place sauce in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve over spaghetti.

Nutrition Facts : Calories 286 calories, Fat 17g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 767mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.

JO MAMA'S WORLD FAMOUS SPAGHETTI



Jo Mama's World Famous Spaghetti image

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later! Thanks to all of you who have tried my recipe and have written a review. I read and appreciate every one of them! Chef Note: After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Provided by SharleneW

Categories     Spaghetti

Time 1h20m

Yield 4 quarts, 10-14 serving(s)

Number Of Ingredients 16

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

Steps:

  • In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
  • Add onions and continue to cook, stirring occasionally until onions are softened.
  • Add garlic, tomatoes, tomato paste, tomato sauce and water.
  • Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
  • Stir well and barely bring to a boil.
  • Stir in red wine.
  • Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
  • Cook spaghetti according to package directions.
  • Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

WORLD'S BEST PASTA SAUCE!



World's Best Pasta Sauce! image

Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.

Provided by John Chandler

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h45m

Yield 16

Number Of Ingredients 14

1 pound sweet Italian sausage, sliced
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil
½ teaspoon fennel seed
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 11.9 g, Cholesterol 24 mg, Fat 8.6 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 672.8 mg, Sugar 5.4 g

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Top Asked Questions

What kind of meat do you use for spaghetti sauce?
The sauce starts with a base of ground meat. We love keeping the sauce on the leaner side and use ground turkey, but any ground meat like beef, pork, chicken, and lamb will work. 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.
How do you make a good Spaghetti Sauce?
Season meat with seasoning salt, garlic powder, Italian seasoning, and pepper, then stir in well. Cook meat until well done. Add sauce, diced tomatoes, tomato paste, and sugar (optional) to a pot, then stir in well. Drain oil from meat. Add meat to pot of sauce, then stir in well. Add spaghetti (optional), then stir in well.
What is your favorite meat sauce recipe?
Seriously the best meat sauce! Sautee ground beef until no longer pink. Add chopped onion, 1 tsp salt, 1/2 tsp cumin, 1/4 tsp pepper, cook until soft then add garlic and sautee until fragrant. Add marinara sauce, 1/4 cup water and 1 tsp sugar. Partially cover and simmer meat sauce 20 minutes.
What spices are in spicy spaghetti meat sauce?
The dried spices included in my Supremely Spicy Spaghetti Meat Sauce are ground cumin, chipotle chili powder, chili powder, sea salt, crushed red pepper and black pepper. Add the tomatoes, tomato sauce, tomato paste and beef broth and simmer for 10 minutes so the flavors develop. Add the pasta and starchy cooking water.

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