Best 20 Spaghetti Meat Sauce Recipes

MEAT SAUCE FOR 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.

ONE-POT SPAGHETTI WITH MEAT SAUCE

Steps:

• Combine ground sausage, onions, and garlic in a large pot or skillet with tall sides. Cook over medium heat until sausage is cooked through, 5 to 8 minutes. Drain and discard grease.
• Stir water, pasta sauce, and Italian seasoning into the pot; bring to a boil. Stir in spaghetti noodles, return to a boil and cook, stirring occasionally, until noodles are cooked through and sauce has thickened, 17 to 20 minutes.
• Serve topped with grated Parmesan cheese.

SPAGHETTI WITH MEAT SAUCE (GROUND BEEF) FOR 100

Steps:

• Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color (CCP: 155F or higher), stirring to break apart.
• Drain or skim off excess fat.
• Add tomatoes, tomato paste, water, onions, sugar, salt, garlic powder, basil, thyme, oregano, pepper and bay leaves to beef.
• Mix well.
• Bring to a boil; reduce heat; cover; cook at low heat about 1 hour, stirring frequently.
• CCP: Temperature must reach 140°F or higher.
• Remove bay leaves before serving.
• CCP: Hold for service at 140°F or higher.
• Add salt to boiling water.
• Slowly add spaghetti while stirring constantly until water boils again.
• Cook 14 to 18 minutes or until tender, stirring occasionally.
• Do not overcook.
• Drain thoroughly.
• NOTES: In step 2, 8 oz (2 2/3 cups) dehydrated onions may be used.
• In step 2, 15 tbsp (45 cloves) dry minced garlic may be used.

SPAGHETTI SQUASH WITH MEAT SAUCE

Steps:

• Preheat oven to 375°. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake until easily pierced with a fork, 20-30 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Add onion, green pepper, herbs and seasonings; cook and stir until onion is tender, 5-7 minutes. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into meat sauce. Serve sauce over spaghetti squash with remaining 1/2 cup Parmesan cheese.

EASY SPAGHETTI MEAT SAUCE

Steps:

• 1. Combine ground beef, onion, garlic, mushrooms and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• 2. 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.

MAMA'S SPAGHETTI WITH MEAT SAUCE

Steps:

• Brown beef in a saucepot or large, deep skillet over medium heat; drain.
• Add garlic and saute until just turning white.
• Add onion, celery, and mushrooms. Saute until tender, about 5-7 minutes.
• Add tomatoes with juice and tomato sauce. Stir to combine. Add tomato paste and mix together. Stir in herbs and bay leaves. Season to taste with salt and pepper. Add a pinch of brown sugar, if desired.
• Bring sauce to a simmer; reduce heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. Meanwhile, prepare pasta according to package instructions.
• Before serving, remove bay leaves and taste; adjust seasoning as desired. Serve over hot pasta, sprinkled with Parmesan cheese.

BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE

Steps:

• For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
• For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
• For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.

70'S HUNT'S SPAGHETTI SAUCE WITH MEAT

Steps:

• Brown hamburger.
• Add garlic and onion, cook till tender.
• Drain fat.
• Add remaining ingredients.
• Reduce heat to low and simmer til sauce is thickened to your preference (1 1/2 to 2 hours).
• Serve over your favorite pasta or use to prepare lasagna.

SPAGHETTI WITH MEAT SAUCE – AUTHENTIC ITALIAN STYLE

Steps:

• In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside. Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally. Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.

SPAGHETTI SQUASH WITH MEAT SAUCE

Steps:

• 1)Heat stockpot over medium heat until hot. Add Ground Beef, onion and garlic; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. 2)Stir in tomato sauce, diced tomatoes, tomato paste and crushed red pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat; stir in basil, if desired. 3)Meanwhile, place squash in 8 x 8-inch microwave-safe baking dish, overlapping halves slightly. Microwave on HIGH 10 to 12 minutes or until squash is tender. Let stand 5 minutes. Scrape squash with fork to separate strands. 4)Serve sauce over squash. Serve with Toppings, if desired. Italian-Style Beef Sausage Variation: Prepare Italian-Style Beef Sausage by combining 1 pound Ground Beef (93% lean or leaner) with 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Proceed as directed in step 1. To Roast Spaghetti Squash: Place squash halves, cut-side down, in 13 x 9-inch ovenproof baking dish. Bake in 350°F oven 45 to 55 minutes or until squash is tender. Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

THREE-MEAT SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, cheese, Italian seasoning, sugar, garlic salt, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Serve with spaghetti and sprinkle with additional cheese., Freeze Option: Cool sauce. Freeze in serving-sized portions in freezer containers for up to 3 months. To use frozen sauce, thaw in the refrigerator overnight. Place in a saucepan; heat through, stirring occasionally. Serve over spaghetti and sprinkle with Parmesan cheese.

SPAGHETTI SQUASH WITH PALEO MEAT SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.
• While squash is baking, cook and stir ground beef and onions in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set beef aside.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, green and red bell peppers, both amounts of crushed tomatoes, basil, oregano and thyme. Simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. Add the ground beef and onions; stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.
• Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide onto 8 plates. Drizzle each serving of spaghetti squash with 1 tablespoon extra-virgin olive oil and top each serving with a generous amount of meat sauce.

SPAGHETTI SQUASH SPAGHETTI WITH MEAT SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Poke 8 to 10 holes in the spaghetti squash; place whole in a baking pan.
• Bake in the preheated oven until squash is easily pierced with a knife, about 25 minutes. Remove and let cool until easily handled.
• Cut squash in half; remove seeds and ribs. Place squash halves facedown in a baking dish with a little bit of water and cover with foil. Bake until you can pull the sides away easily with a fork, about 25 minutes more.
• Meanwhile, heat a medium skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set beef aside.
• Heat a large, deep skillet over medium-low heat. Add olive oil, yellow squash, zucchini, bell pepper, onion, Italian seasoning, basil, black pepper, oregano, garlic powder, thyme, and red pepper flakes. Cook and stir until vegetables are tender, about 10 minutes. Pour in tomato sauce and simmer until heated through, adding the beef halfway through, about 10 minutes more.
• Turn spaghetti squash face-up; shred the sides from the center out with a fork. Scoop "spaghetti" from squash onto serving plates. Flatten and top with the sauce.

BASIC SPAGHETTI MEAT SAUCE

Steps:

• Heat butter and olive oil over medium heat in saucepan.
• When butter is melted, add onions and garlic; cook until onions are soft.
• Add beef and brown, drain if desired.
• Add all remaining ingredients and simmer for 30-45 minutes, stirring occasionally.
• Serve over cooked pasta of your choice.

SPAGHETTI SAUCE WITH MEAT (FOR CANNING)

Steps:

• Brown beef in a large stockpot.
• Drain off excess fat.
• Add onion and green peppers and cook slowly until tender.
• Add remaining ingredients; simmer until thick.
• If any fat remains, skim off top.
• Pour hot sauce into hot pint or quart jars, leaving 1 inch headspace.
• Adjust lids and bands.
• Process in a pressure canner.
• Pints for 1 hour, quarts for 1 hour and 15 minutes at 10 pounds pressure.

SPAGHETTI AND MEAT SAUCE - ALTON BROWN

Steps:

• Set an 8 qt cast iron Dutch oven over low heat and add the bacon. Cook until the fat renders and the bacon is crispy. Transfer bacon to a paper-towel lined plate.
• Add onion, salt and pepper to fat in pot. Place star anise and cloves in a small cotton spice bag (or wrap in cheesecloth); lay the flat of a chef's knife across the spices and smash your fist on the blade to crack them (or use a mallet). Add the spice bag to the pot as well. Cook over low heat until onions break down and caramelize, about 45 minutes, stirring every few minutes.
• Place a 4 qt saute pan over high heat and add 1 tbsp olive oil. When oil begins to emit wisps of smoke, add beef and pork. Stir constantly for 4-5 minutes until the meat is brown and broken into small chunks. Transfer to a colander set over a bowl. Return the saute pan to the high heat.
• Deglaze saute pan with 1/2 cup white wine, scraping any browned bits from the bottom of the pan. When wine has reduced by half, turn off the heat.
• When onions are mahogany brown, add celery and minced garlic. Cook over low heat for 30 minutes, until intensely fragrant. Remove and discard the spice bag.
• Add the meat and reduced wine to Dutch oven. Add another 1/2 cup white wine, evaporated milk and beef broth. Add porcinis. Cook very slowly over low heat, covered, for 3 hours, stirring every 30 minutes.
• Add 1 tbsp olive oil to saute pan and heat until shimmering over medium heat. Add sliced garlic and saute until fragrant, 30-45 seconds. Add tomatoes (with any juice in the cans), along with oregano, marjoram and basil. Cook over medium heat until most of the liquid evaporates, 25-30 minutes.
• Reduce heat to low and add tomato paste, ketchup, sherry vinegar, Worcestershire sauce and 1/4 cup white wine. Simmer 30 minutes.
• Add 1 tbsp olive oil to tomatoes and turn heat up to medium high. Stir vigorously and constantly for 2-3 minutes. Add tomatoes to meat mixture. Continue to simmer over low heat, uncovered, while preparing pasta.
• Bring 4 quarts of water to a boil in a deep, narrow pot. Add salt. Add spaghetti when water is at a rolling boil. Stir for a few minutes to minimize sticking, then reduce heat to keep a steady but not violent boil. Start checking after 5 minutes; the pasta should be not-quite al dente; there should still be a little crunch in the center. Drain the pasta and add to the meat sauce, along with parmesan cheese. Cook another 4-5 minutes until pasta is al dente.

SZECHUAN SPAGHETTI (NOODLES WITH SPICY MEAT SAUCE)

Steps:

• Heat 2 tbsp oil in wok to 275°F.
• Stir-fry ginger and scallion 1 minute.
• Turn up heat to 425F, and add the meat.
• Stir-fry 3 minutes.
• Add sherry and soy sauce.
• Cook 1 minute, and remove from wok.
• Heat 2 tbsp oil in wok to 275°F.
• Add bean sauce, hoisin sauce, and sugar.
• Stir-fry 2 minutes.
• Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
• Stir-fry 2 minutes.
• Add pork and chicken stock.
• Cook 5 minutes at 250°F.
• Put noodles into boiling water, and cook uncovered 3-5 minutes.
• Drain, and rinse with cold water, then with hot water.
• Mix with sesame seed oil.
• Arrange noodles on platter, and pour meat mixture over them.
• Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.

WEIGHT WATCHERS SPAGHETTI WITH MEAT SAUCE 5 POINTS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, carrot and garlic.
• Cook, stirring frequently, until onion is translucent, about 6 minutes.
• Add ground beef to skillet.
• Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
• Stir in tomatoes and puree, salt, red pepper flakes and basil; bring to a boil.
• Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly; spoon sauce over spaghetti.
• Yields about 1/2 cup of spaghetti and 2/3 cup of sauce per serving. (Note: Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.).

SPAGHETTI WITH TURKEY MEAT SAUCE

Steps:

• Spray a large skillet with nonstick spray coating. Preheat over high heat.
• Add turkey; cook, stirring occasionally, for 5 minutes. Drain fat and discard.
• Stir in tomatoes with their juice, green pepper, onion, garlic, oregano, and black pepper and Bring to a boil.
• reduce heat and simmer covered for 15 minutes, stirring occasionally. Remove cover; simmer for 15 minutes more. (If you like a creamier sauce, give sauce a whirl in your blender or food processor.)
• Meanwhile, cook spaghetti in unsalted water. Drain well.
• Serve sauce over spaghetti.

OLD-WORLD SPAGHETTI MEAT SAUCE

Steps:

• Brown the meat in a large saucepan. Drain the fat from the meat. Add the chopped onion, green pepper, and garlic to the pot and cook until tender. Pour in the mushrooms, tomatoes, sauce, and seasoning and stir everything together. Simmer for at least 30 minutes. Serve 1/2 c sauce over 1 c spaghetti.