Meaty Spaghetti Sauce With Pork And Beef Recipes

MEATY SPAGHETTI SAUCE

Steps:

• In a large skillet over medium heat, cook beef and sausage until no longer pink, 10-12 minutes, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings., Cover and cook on low for 8 hours or until bubbly. Serve with spaghetti. Garnish with parmesan if desired.

SPAGHETTI AND MEAT SAUCE (GROUND BEEF AND GROUND PORK) USDA

Steps:

• Brown ground beef and ground pork uncovered over medium-high heat in a large stock pot. Stir often.
• Drain meat. Return to stock pot.
• Add onions and bell peppers. Stir well. Simmer uncovered over low heat for 5 minutes.
• Add garlic powder, black pepper, tomato puree, salt, beef broth, water, parsley, basil, oregano, marjoram, thyme, and carrots. Stir well. Cover and simmer for 1 hour. Stir occasionally.
• Set aside beef/pork mixture for step 10.
• Heat water to a rolling boil.
• Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well.
• Combine pasta and beef/pork mixture in stock pot. Stir well.
• Transfer to a steam table pan (12" x 20" x 4") lightly coated with pan release spray.For 50 servings, use 2 pans.
• Portion with 8 fl oz spoodle (1 cup).

SPAGHETTI SAUCE WITH GROUND BEEF

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.

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.

OLD ITALIAN MEAT SAUCE

Steps:

• In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
• In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
• Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
• Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
• Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.

SPAGHETTI AND MEAT SAUCE (GROUND BEEF AND GROUND PORK) USDA RECIPE FOR SCHOOLS

Steps:

• Brown ground beef and ground pork uncovered over medium high heat in a large stock pot. Stir often.
• Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
• Drain meat. Return to stock pot.
• Add onions and bell peppers. Stir well. Simmer uncovered over low heat for 5 minutes.
• Add garlic powder, pepper, tomato purée, salt, broth, water, parsley, basil, oregano, marjoram, thyme, and carrots. Stir. Cover, simmer for 1 hour. Stir occasionally.
• Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
• Set aside beef/pork mixture for step 10.
• Heat water to a rolling boil.
• Slowly add pasta. Stir constantly until water boils again. Cook about 8 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well.
• Combine pasta and beef/pork mixture in stock pot. Stir.
• Transfer to a steam table pan (12" x 20" x 4") lightly coated with pan-release spray. For 50 servings, use 2 pans.For 100 servings, use 4 pans.
• Critical Control Point: Hold for hot service at 135 °F or higher.
• Portion with 8 fl oz spoodle (1 cup).

MEATY SPAGHETTI SAUCE WITH PORK AND BEEF

Steps:

• Preheat the oven to 450 degrees F. Cut the tomatoes in half and place on a lined baking sheet. Bake for 10-15 minutes.
• Use tongs to remove the skins. Place the tomatoes in a large cooking pot.
• While the tomatoes are roasting, cook the onions, and mushrooms in 1 tablespoon of oil until soft and tender about 10 minutes.
• Add the garlic and cook a minute more.
• Stir in the chopped fresh herbs and cook a few minutes. Transfer the mixture to the large cooking pot.
• Dice the pork. Add the pork and ground beef to the frying pan with the rest of the olive oil and cook until they are no longer pink. (If you are using pork chops, cook them whole and then dice.)
• Place the cooked meat in the pot with the tomatoes and vegetables..
• Add 2 tablespoons of tomato paste. Season with salt and pepper.
• If using the wine, add it now and stir well.
• Place over medium heat and cook until the sauce starts to boil, stirring often. Reduce the heat and simmer for 2 hours or more. Stir every half hour or so.
• 15 minutes before serving time, cook the pasta in boiling salted water until al dente.
• Pour the meaty spaghetti sauce over the pasta and serve with garlic bread and a tossed salad.
• Bon appetit!

PASTA WITH MEAT SAUCE

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
• About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.

MEATY SPAGHETTI SAUCE

Steps:

• In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
• To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.