Spicy Spaghetti And 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.

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.

SPICY SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.

SUPREMELY SPICY SPAGHETTI MEAT SAUCE

Steps:

• Cook your pasta according to package instructions, reserving ½ cup of the starchy cooking water before draining.
• Sauté the onion in a large skillet over medium-high heat in the extra virgin olive oil.
• Add your garlic to the pan and continue to sauté, stirring frequently so that the garlic doesn't burn.
• Cook for 4-5 minutes, or until the onions have sweated out a bit and start to turn translucent, add ground beef.
• Cook the ground beef for approximately 5 minuets, breaking up the beef as it cooks.
• Once it has browned add all the spices both dried and fresh. Stir to combine.
• Add the tomatoes, tomato sauce, tomato paste and beef broth and simmer for 10 minutes so the flavors develop. Add the cooked pasta and starchy cooking water; tossing to combine.
• Serve with parmesan cheese for topping.

SUNNY'S SPICY SPAGHETTI WITH MEGA MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs.
• In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until light golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes.
• Meanwhile, make the sauce: In a large saucepan over medium heat, add the oil, onion, bell pepper, garlic, a pinch of salt, and a few grinds of black pepper, to taste. Saute until tender, then add the oregano, cayenne pepper, crushed tomatoes, and hot sauce. Taste and add sugar, if needed. Season, to taste, with salt and pepper. Bring the sauce to a simmer, and cook for about 20 minutes more.
• Taste the sauce and adjust seasoning, if necessary. Serve the cooked pasta with sauce and meatballs, divided among serving plates with 2 meatballs per serving. Garnish with Parmesan cheese.

THICK AND SPICY SPAGHETTI SAUCE

Steps:

• Saute onion, green pepper, celery, and garlic in hot oil in a large pot until the vegetables are tender.
• Add in ground beef; cook until meat is browned, stirring to crumble the meat; drain well and return to pot.
• Stir in the next 15 ingredients; cover, lower heat and simmer for 1 hour, stirring occasionally.
• Take out bay leaves; stir in Burgundy wine.
• On individual plates, spoon sauce over cooked spaghetti; sprinkle each serving with cheese, if desired.

SPAGHETTI SQUASH WITH SPICY MEAT SAUCE

Steps:

• Heat oven to 400 degrees. Slice spaghetti squash in half lengthwise and scrape out the seeds. Rub 1/2 tablespoon olive oil onto the cut side of squash and season with salt and pepper. Place cut side down on a large, rimmed baking sheet and cook for 45 to 60 minutes, until tender all the way through.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and carrot and cook for 2 minutes. Add turkey and garlic and cook until turkey is cooked through, breaking into pieces with a wooden spoon. Season with salt and pepper and add Italian seasoning.
• Add tomato paste and crushed tomatoes and stir well to combine everything. Reduce heat and simmer 5-10 minutes. Add red pepper flakes and more salt and pepper if necessary.
• Scrape out insides of spaghetti squash with a fork. Serve topped with meat sauce and Parmesan cheese.

SPICED SPAGHETTI SAUCE

Steps:

• In a large skillet, brown the ground beef and pork. Drain and set aside. Wipe skillet clean. (You can use a Dutch oven instead of a skillet.)
• Add oil to skillet and heat over medium heat. Sauté onions for about 8 minutes. Add garlic and continue to sauté for 2 minutes.
• Add remaining ingredients and return cooked meat to skillet. Stir everything together well and cook over low heat for 1 1/2 hours.

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.
• Recipe Source: Cooking Classy

CLASSIC MEATY SPAGHETTI SAUCE

Steps:

• Gather the ingredients.
• Brown the ground beef in a large skillet or sauté pan ; pour off excess fat.
• Add the onion and garlic and cook over medium-low heat until onion is tender. Stir in tomato paste, water, sugar, and seasonings; blend well. Simmer, uncovered, over very low heat for 1 hour.
• Serve over hot spaghetti or linguini and serve grated Parmesan cheese on the side.