Three Meat Spaghetti Sauce Recipes

THREE-MEAT SAUCE

Steps:

• In a Dutch oven, brown beef, pork and sausage in oil; drain. Add onions; cook until tender. Add the tomato sauce and paste, water and seasonings. Bring to a boil., Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef and pork are tender. Serve with spaghetti., Freeze Option: Cool remaining sauce; place in freezer containers. Cover and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a saucepan and reheat, stirring occasionally. Serve with spaghetti.

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.

MEAT SAUCE

Steps:

• In a large pot over medium-high heat, brown the ground beef and sausage until totally browned. Remove the meat from the pot with a slotted spoon and put it 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 onions and bell peppers. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
• Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add the crushed tomatoes, marinara sauce and tomato paste. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper if using and bay leaves. Stir, and then add the cooked ground beef and sausage 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 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 meat 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.

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.

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.

THREE-MEAT SPAGHETTI SAUCE (OAMC)

Steps:

• In a large pot, cook beef, sausage, and onion. Stir in tomatoes, tomato paste, water, pepperoni, cheese, and seasonings. Bring to a boil, reduce heat, and simmer for 30 minutes.
• Serve desired amount over spaghetti. Cool remaining sauce, transfer to freeze containers {may be frozen up to 3 months}.
• TO USE FROZEN SAUCE: Thaw in fridge overnight, place in saucepan and heat through.

THREE-MEAT SPAGHETTI

Steps:

• Spaghetti Sauce:.
• Season chicken. Fry chicken in olive oil in a small pan (do not flour). Allow chicken to cool and chop into medium sized chunks.
• Dice and saute Polish sausages.
• Ground and drain ground beef.
• Combine all cooked items with the RoTel peppers, tomato paste, and spaghetti sauce in a large saucepan. Season sauce with salt and pepper.
• Allow sauce to simmer for fifteen minutes.
• Spaghetti:.
• Boil water. Add a capful of vegetable oil before adding noodles.
• Add spaghetti and follow cooking times on the package (4-6 minutes to make the noodle al dente).
• Combine the sauce and noodles in a large pot. Stir and serve immediately.

THREE-MEAT SPAGHETTI SAUCE

Steps:

• In a soup kettle or Dutch oven, cook beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, Parmesan cheese and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Cool. Freeze in serving-size portions.