Three Meat Spaghetti Sauce Oamc Recipes

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THREE-MEAT SPAGHETTI



Three-Meat Spaghetti image

Make and share this Three-Meat Spaghetti recipe from Food.com.

Provided by Honey Molasses

Categories     Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

5 boneless chicken breasts
2 (8 ounce) cans tomato paste
1 (24 ounce) jar ragu spaghetti sauce (any kind)
1 (16 ounce) can Rotel tomatoes & chilies, drained
2 Polish sausage
1 lb ground beef or 1 lb chuck
salt and pepper, to taste
1 (16 ounce) package spaghetti noodles
4 tablespoons olive oil or 4 tablespoons vegetable oil
12 ounces water

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.

Nutrition Facts : Calories 1141.2, Fat 57.7, SaturatedFat 17.4, Cholesterol 181.7, Sodium 2276.2, Carbohydrate 88.7, Fiber 6.3, Sugar 21.3, Protein 66

THREE-MEAT SPAGHETTI SAUCE



Three-Meat Spaghetti Sauce image

"I simmer this hearty sauce in large batches, freeze it and use it for spaghetti, lasagna, mostaccioli and pizza," writes Ellen Stringer of Fairmont, West Virginia. "I adapted the original recipe until I came up with the perfect sauce. I've received many compliments from friends and family. I simmer it in a large electric roaster instead of on the stovetop," she says.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 11.5 cups.

Number Of Ingredients 15

1 pound ground beef
1 pound bulk Italian sausage
1 cup chopped onion
1 can (28 ounces) crushed tomatoes
3 cups water
2 cans (6 ounces each) tomato paste
2 jars (4-1/2 ounces each) sliced mushrooms, drained
1 cup chopped pepperoni
2 tablespoons grated Parmesan cheese
2 tablespoons Italian seasoning
1 tablespoon sugar
2 teaspoons garlic salt
1 teaspoon dried parsley flakes
1 teaspoon pepper
Hot cooked spaghetti and additional Parmesan cheese

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.

Nutrition Facts : Calories 121 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 467mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

SPAGHETTI FOR 100 OR OAMC



Spaghetti for 100 or Oamc image

A hearty meat sauce makes this spaghetti a crowd pleaser. Even though this recipe serves 100 people, it is very easy to make. This needs to simmer for 2 or 3 hours, so make it well in advance. You can even make the sauce the day before--on the day of your event, just boil the noodles and reheat the sauce. This is also great for OAMC-allow sauce to cool, divide into containers and freeze.

Provided by TGirl

Categories     Spaghetti

Time 3h20m

Yield 50 cups, 100 serving(s)

Number Of Ingredients 11

6 lbs ground beef
2 cups chopped onions
16 cloves garlic, minced
12 (29 ounce) cans tomato sauce
4 (18 ounce) cans tomato paste
1/4 cup salt
3 tablespoons sugar
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons italian seasoning
13 lbs spaghetti noodles, cooked and drained

Steps:

  • In a large stockpot, brown beef, onion, and garlic, then drain.
  • Add tomato sauce, tomato paste, salt, sugar, and seasonings, bring to a boil, then reduce heat to a low simmer.
  • Cover and allow to simmer for 2 to 3 hours, stirring occasionally.
  • Serve sauce over cooked noodles.
  • This recipe makes about 50 cups of sauce-if making for OAMC, allow sauce to cool completely, divide into appropriate portions for your family, and freeze in airtight containers.

THREE MEAT SPAGHETTI SAUCE



Three Meat Spaghetti Sauce image

This goes together quickly and just gets better the next day.

Provided by Dutch Reyveld

Time 4h15m

Number Of Ingredients 10

2 jar(s) 24oz spaghetti sauce of your choice. i use classico
1 can(s) 14 or 16oz crushed tomatoes
1 c chopped onions
2 Tbsp olive oil
1 lb ground beef
1 lb italian sausage, either bulk or casings removed
1/2 c pepperoni, chopped fine (hot or original, your choice)
1 tsp italian seasonings
4oz can(s) sliced mushrooms (optional)
3oz sliced black olives (optional)

Steps:

  • 1. Sautee onions in a large pot with about 2 tablespoons of olive oil. When onions have become translucent add the two jars of Spaghetti sauce, and can of chopped tomatoes. (I drain the tomatoes and reserve the juice for adding, if too thick)
  • 2. In a large skillet brown ground beef and Italian sausage until completely cooked, drain fat from meat, and add meat into the large pot with the sauce.
  • 3. Add chopped pepperoni to the sauce mixture. Add 1 teaspoon of Italian seasonings to mixture.
  • 4. You can simmer this for 30min, but I prefer to load it into my crock pot and let it go on low for 3~4hrs.
  • 5. Season w/ S&P at the end because of the spicy meats and add the sliced mushrooms and sliced black olives if you like.
  • 6. I use this basic sauce for Spaghetti, Lasagna and Italian casserole dishes. It freezes well and gets better in the fridge after a day or two. I often double this recipe, freeze in 1# containers and have a Spaghetti dinner quickly, any time I want it.

OAMC SPAGHETTI SAUCE



OAMC Spaghetti Sauce image

This recipe is wonderful for those busy nights! I have made this a million times! This is great doubled as well. From the OAMC cookbook.

Provided by Loves2Teach

Categories     Sauces

Time 2h10m

Yield 12 cups

Number Of Ingredients 12

1 lb bulk Italian sausage
1 1/2 cups finely chopped onions
1 (12 ounce) can tomato paste
3 (28 ounce) cans Italian-style tomatoes or 3 (28 ounce) cans plain crushed tomatoes in puree
2 cups water
4 teaspoons minced garlic (4 cloves)
4 bay leaves
2 tablespoons sugar
4 teaspoons dried basil
2 teaspoons dried oregano
4 tablespoons chopped fresh parsley
2 teaspoons salt

Steps:

  • In a large pot, cook and stir the bulk italian sausage with onions until the meat is brown; drain fat.
  • Add remaining ingredients.
  • Bring sauce to a boil; reduce heat.
  • Partly cover, and simmer for 2 hours, stirring occasionally.
  • You can can also simmer in crockpot instead of a pot if desired.
  • Allow sauce to cool.
  • Can be frozen in containers or ziplock bags.
  • To serve, thaw and heat in a sauce pan.

Nutrition Facts : Calories 225.5, Fat 12.4, SaturatedFat 4.4, Cholesterol 28.8, Sodium 1330.8, Carbohydrate 22.7, Fiber 3.8, Sugar 15.2, Protein 8.8

#10 CAN SPAGHETTI SAUCE - OAMC



#10 Can Spaghetti Sauce - OAMC image

I really did make up this recipe on my own, with the help of an Italian lady through emails. The mingling of the oil/spices is the key. We were really into Once a Month Cooking for awhile and this sauce is/was a hit.

Provided by Angel91805

Categories     Sauces

Time 8h30m

Yield 5 quarts, 20 serving(s)

Number Of Ingredients 14

102 ounces tomato sauce (#10 can)
1 1/4 lbs Italian sausage, casings removed
2 tablespoons olive oil
1 large white onion, diced
1 tablespoon minced bottled garlic
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon garlic powder
2 bay leaves
salt, to taste
pepper, to taste

Steps:

  • Brown sausage in pan, crumbling with spatula, until no pink remains. Drain and rinse. Put into a 5 quart crockpot.
  • Saute onions and garlic in olive oil until translucent and golden but not brown. Add all the spices and mix well. Turn off the heat and let the spices mingle for about 10 minutes. The heat will let the oils release from the dried herbs.
  • Add the tomato sauce and spice mixture to the meat in the crockpot and stir to mix. Cook on high for 1 hour and then low for 7-8 hours. Use over pasta.
  • If freezing, cool sauce and pour into quart sized freezer bags. Remove all the air and place flat on a cookie sheet and put into freezer. When frozen, they will stand up like records in the freezer.

Nutrition Facts : Calories 165.7, Fat 9.5, SaturatedFat 3, Cholesterol 16.2, Sodium 1106.9, Carbohydrate 14.2, Fiber 2.6, Sugar 7.5, Protein 7.6

THREE-MEAT SPAGHETTI SAUCE (OAMC)



Three-Meat Spaghetti Sauce (OAMC) image

This looks yummy and great to have on hand for those busy nights! I haven't tried this yet and have adapted it to make it a little healthier... but I found it in TOH's "Freeze Pleasers". Enjoy!

Provided by megs_

Categories     One Dish Meal

Time 35m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb ground turkey
1 lb turkey sausage
1 cup turkey pepperoni, chopped
1 cup onion, chopped
1 (28 ounce) can crushed tomatoes
3 cups water
2 (6 ounce) cans tomato paste
2 tablespoons parmesan cheese, grated
2 tablespoons italian seasoning
2 teaspoons garlic salt
1 teaspoon pepper
cooked spaghetti

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.

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