Uncle Sams Meaty Spaghetti Sauce Recipes

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MOLIDOL'S MEATY SPAGHETTI SAUCE



Molidol's Meaty Spaghetti Sauce image

Many years ago my husband asked me if I could make spaghetti sauce from his mother's lasagna recipe and so I played with the recipe until I came up with this one. Everyone that we have shared this meal with has just loved it and requested my recipe, so it has become a family favorite in our friends homes as well. *This is a very meaty sauce so you might want to add more tomato sauce or use less meat to suit your taste.

Provided by Molidol

Categories     Beginner Cook

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
1/4 cup parsley flakes
1 medium onion, chopped
2 garlic cloves, minced
2 lbs lean ground beef
2 (29 1/2 ounce) cans tomato sauce
2 teaspoons basil
1/2 teaspoon pepper
1 1/2 tablespoons oregano
3 tablespoons sugar

Steps:

  • In dutch oven add oil, parsley flakes, garlic, and onion . Sauté until tender.
  • Add ground meat.
  • When meat is browned all over add remaining ingredients.
  • Cover and simmer over low heat for three hours.
  • Variation: use 1 lb sweet Italian sausage and 1 lb ground beef instead of 2 lbs ground beef. Very yummy!

Nutrition Facts : Calories 338, Fat 18.5, SaturatedFat 5.6, Cholesterol 73.7, Sodium 1183.5, Carbohydrate 18.2, Fiber 3.7, Sugar 14.3, Protein 25.9

UNCLE SAM'S MEATY SPAGHETTI SAUCE



Uncle Sam's Meaty Spaghetti Sauce image

This recipe is handed down a generation from an ex Navy cook who passed it to me. I have been making this as is for a while now but I misplaced the original recipe so I may be off just a bit...

Provided by David Hawkins

Categories     Spaghetti

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 lbs ground meat (choose chicken for lighter diets, beef or a beef pork mixture for hearty sauces)
2 cups diced onions
1 cup diced bell pepper (any color is fine, I prefer red as it is sweeter than green normally)
4 -8 garlic cloves, crushed and diced to taste (make sure you can smell the garlic over the onions when cooking, if you can't add more)
2 tablespoons extra virgin olive oil
3 (4 ounce) cans hunts tomato paste
3 (12 ounce) cans hunts tomato puree
2 tablespoons dried oregano
3 tablespoons dried parsley
2 tablespoons basil
1 teaspoon sea salt
2 teaspoons black pepper
1 teaspoon red cayenne pepper
2 bay leaves
1 cup fresh mushrooms (optional)
1 lb sausage (optional)
1 lb meatballs (use your favorite recipe) (optional)

Steps:

  • (If you choose purely beef for the primary meat, the sausage OR meatballs is good. If you choose chicken, use a good chicken sausage to not throw the meats into conflict. If you use ground pork, I don't recommend using any other meats).
  • Take diced onions, garlic and peppers and sauté in the olive oil. I usually take a pinch or two of the salt and throw it in here as well.
  • Once all the onions are translucent, scoop all the veggies out and put in a bowl on the side. In the same pan with no additional oil, sauté the meats you chose. Brown until almost all the red is gone, but leave just a little bit as this will cause the meat to release a bit more fat into the sauce.
  • Drain the meat. I actually put the meat in a metal strainer and lightly rinse under cold water in the sink to get rid of most of the fat (which is why you leave just a bit red).
  • Once done, combine all the ingredients cooked so far back in a large sauce pot.
  • Add all the cans of tomato products and then using one of the 4 oz. cans of paste, fill with water twice and put into the pot with everything else. Mix all ingredients in the pot well, blending the water into the tomato paste and puree.
  • Begin with high heat to get the entire mixture bubbling. (Use a screen strainer over the top of the pot to prevent it from splattering your stove or you).
  • Once bubbling turn the heat down to a low medium flame. I recommend a heat displacer if you have one to prevent burning the sauce.
  • Once simmering, put all the spices on top of the sauce, spreading around the top and stick the bay leaves into the sauce.
  • Let it sit on top for a while, some of the meat oils will surface on the sauce and mix with the spices. Once this happens, blend all the spices into the sauce with a wooden spoon (to be like Pa) --.
  • Stirring frequently, cook for about 3 hours.
  • This sauce will actually taste best 24 to 36 hours later, so if you can, plan ahead.
  • Serve over spaghetti, ravioli or use as your sauce in lasagna.

WORLD'S BEST PASTA SAUCE!



World's Best Pasta Sauce! image

Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.

Provided by John Chandler

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h45m

Yield 16

Number Of Ingredients 14

1 pound sweet Italian sausage, sliced
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil
½ teaspoon fennel seed
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 11.9 g, Cholesterol 24 mg, Fat 8.6 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 672.8 mg, Sugar 5.4 g

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