Best 6 Deb And Walts Spaghetti Meat Sauce Recipes

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Deb and Walt's Spaghetti Meat Sauce is a classic Italian-American comfort food dish loved by people of all ages. It's a hearty, flavorful sauce that's perfect for serving over spaghetti, ziti, or any other type of pasta. This easy-to-follow recipe will guide you through the process of making this delicious sauce, from start to finish. With a few simple ingredients and a little bit of time, you can create a dish that will warm your heart and fill your stomach.

Let's cook with our recipes!

MEAT SAUCE AND SPAGHETTI



Meat Sauce and Spaghetti image

Provided by Alton Brown

Categories     main-dish

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 27

6 ounces thick sliced bacon, cut into 1-inch pieces
2 large onions, finely chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 whole cloves
1 whole star anise pod
3 stalks celery, finely chopped
5 cloves garlic, 3 minced and 2 sliced
3 tablespoons olive oil, divided
8 ounces coarsely ground beef chuck
8 ounces coarsely ground pork butt
1 1/4 cups white wine, divided
3/4 cup evaporated milk
3 cups beef broth
1-ounce dried porcini mushrooms, finely chopped
2 (28-ounce) cans diced tomatoes
1 tablespoon dried oregano
2 teaspoons dried basil
2 teaspoons dried marjoram
2 tablespoons tomato paste
1 tablespoon ketchup
1 tablespoon sherry vinegar
1 teaspoon Worcestershire sauce
1/3 cup finely grated Parmesan
1 gallon water
2 tablespoons kosher salt
1/2 pound dry spaghetti

Steps:

  • For the meat sauce:
  • Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.
  • Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.
  • Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.
  • Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.
  • Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
  • For the pasta:
  • Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.
  • Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.

PASTA WITH MEAT SAUCE



Pasta with Meat Sauce image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons oil (I'm using olive oil)
2 pounds ground meat of your choice, such as beef, pork, turkey, chicken, lamb (I'm using beef)
1 onion, diced (I'm using yellow onion)
2 cloves garlic, minced
1/4 cup tomato paste
3/4 cup liquid of your choice, such as beef stock, chicken stock, water or wine (I'm using red wine)
One 28-ounce can tomato product (I'm using crushed tomatoes)
2 tablespoons oregano (if you have it)
Salt and pepper
1 pound dry pasta (I'm using rigatoni)
3 tablespoons grated hard cheese (I'm using Parmesan)

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.

DOT'S SPAGHETTI AND MEAT SAUCE



Dot's Spaghetti And Meat Sauce image

Provided by Marian Burros

Categories     dinner, easy, pastas, main course

Time 2h20m

Yield 4 servings

Number Of Ingredients 11

1 pound extra-lean ground beef
1 medium green pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 28-ounce can Italian plum tomatoes
1 6-ounce can tomato paste
1 tablespoon sugar
Salt to taste
1 cup boiling water
1 teaspoon dried oregano
1 pound spaghetti

Steps:

  • Brown the beef in its own fat, pouring off all but a teaspoon. Add the pepper, onion and garlic, and saute for about 5 minutes.
  • Crush the tomatoes between your fingers and add them to the beef along with the tomato paste, sugar, salt, water and oregano. (If you want to cut back on the salt, use no-salt-added tomatoes and tomato paste, and skip the added salt.) Simmer, covered, for 1 1/2 to 2 hours.
  • The sauce can be refrigerated for several days or frozen. When ready to serve, cook spaghetti according to package instructions, and top with sauce

Nutrition Facts : @context http, Calories 676, UnsaturatedFat 4 grams, Carbohydrate 109 grams, Fat 8 grams, Fiber 9 grams, Protein 43 grams, SaturatedFat 3 grams, Sodium 1393 milligrams, Sugar 19 grams, TransFat 0 grams

DEBS FAMOUS MEATY PASTA RECIPE



debs famous meaty pasta Recipe image

Provided by รก-2974

Number Of Ingredients 9

1 pd frozen ground beef
3 cups dry pasta
2 1/2 cups beef stock
3 cups pasta sauce
1 tsp salt
1/2 tsp pepper
1 tsp italian seas
1/2 tsp garlic powder
1/2 cup shredded mozzarella

Steps:

  • place all ingrdients in pressure cooker; secure lid set pressure cooker to meat and timer to 20 min when complete break apart meat with spatula , stir

SPAGHETTI SAUCE WITH MEAT (CANNING RECIPE)



Spaghetti Sauce With Meat (Canning Recipe) image

This is very good, and it was a great way to use those garden tomatoes for later. I used a combination of beef and turkey, but I would have used all 3 if it was handy. Good garden flavor with garden tomatoes and bell peppers. Recipe courtesy of Ball Complete Book of Home Preserving. Serving size is estimated.

Provided by AmyZoe

Categories     Spaghetti

Time 2h10m

Yield 5 quart jars, 30 serving(s)

Number Of Ingredients 11

30 lbs tomatoes
2 1/2 lbs ground beef or 2 1/2 lbs ground sausage
5 garlic cloves, minced
1 cup chopped onion
1 cup chopped seeded green bell peppers or 1 cup celery
1 lb mushroom, sliced
4 tablespoons chopped fresh parsley
1/4 cup lightly packed brown sugar
2 tablespoons dried oregano
4 teaspoons salt
2 teaspoons fresh ground black pepper

Steps:

  • Wash tomatoes, removing stems and any bruised or discolored portions.
  • Core and quarter 6 tomatoes and place in a large stainless steel saucepan.
  • Bring to a boil over high heat. Using a potato masher, crush tomatoes to release juices, stirring constantly.
  • While maintaining a boil and stirring to prevent scorching, core and quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes.
  • When all tomatoes have been added, reduce heat and boil gently until tomatoes are soft, about 10 minutes.
  • Working in batches, press tomato mixture through a fine sieve, electric strainer, or food mill. Discard peels and seeds. Set puree aside.
  • Prepare weighted-gauge pressure canner, jars, and lids.
  • In a large stainless steel skillet, over medium heat, brown ground beef, breaking it up with a fork, until no longer pink.
  • Drain off excess fat. Add garlic, onion, green pepper, and mushrooms. Saute until vegetables are tender, about 3 minutes.
  • In a large stainless steel saucepan, combine reserved tomato puree, meat mixture, parsley, brown sugar, oregano, salt, and pepper.
  • Bring to a boil over medium high heat. Reduce heat to medium-low and simmer sauce, stirring occasionally, until the texture of the sauce is to desired consistency and heated through.
  • Ladle hot sauce into hot jars, leaving 1 inch headspace. Reduce air bubbles and adjust headspace, if necessary, by adding hot sauce.
  • Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to figertip-tight.

Nutrition Facts : Calories 178.3, Fat 6.7, SaturatedFat 2.4, Cholesterol 25.7, Sodium 359.8, Carbohydrate 21.1, Fiber 5.9, Sugar 14.4, Protein 11.7

DEB AND WALT'S SPAGHETTI MEAT SAUCE



Deb And Walt's Spaghetti Meat Sauce image

A meat sauce for pasta ( spaghetti ) with a nice bite to it. Vary the amount of tabasco for more bite and the amount of worcestershire for more sweetness.

Provided by The Kanajyn

Categories     Sauces

Time 3h15m

Yield 2 quarts, 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
500 g ground beef
salt and pepper, to taste
1 white onion, chopped
1 stalk celery, diced
3 cloves garlic, slivered
5 dashes Worcestershire sauce, to taste
5 dashes Tabasco sauce, to taste
250 g fresh mushrooms, sliced
1360 ml tomato sauce (2 - 680 Ml. Cans)
2 tablespoons basil, to taste
2 tablespoons oregano, to taste

Steps:

  • 1.
  • Heat 2 tbsps of olive oil in a large pot.
  • Crumble ground beef in frying pan with potato masher or wooden spoon and brown approximately 5 minutes on medium-high heat.
  • Salt and pepper to taste.
  • 2.
  • Add onions, celery and garlic.
  • Cook for additional 2-3 minutes until onions are softened.
  • Add worcestershire, tabasco and mushrooms; cook on medium heat about 5 minutes until mushrooms soften.
  • 3.
  • Add 2- 680 milliliter cans of tomato sauce and 2 tablespoons each, of oregano and basil.
  • Bring to a boil then simmer on low for about 2 1/2 hours, stirring occasionally.

Tips:

  • Use a large pot or Dutch oven to make the sauce. This will allow the sauce to simmer gently and develop a rich flavor.
  • Brown the meat in batches. This will help to prevent the meat from overcrowding the pan and steaming instead of browning.
  • Add a splash of red wine to the pot before adding the tomatoes. This will help to deglaze the pot and add a layer of flavor to the sauce.
  • Use a variety of tomatoes for the sauce. This will give the sauce a more complex flavor. You can use a combination of fresh, canned, and crushed tomatoes.
  • Simmer the sauce for at least 30 minutes, or longer if you have time. This will allow the flavors to meld and develop.
  • Season the sauce to taste with salt, pepper, and other herbs and spices.
  • Serve the sauce over your favorite pasta, or use it as a topping for pizza or lasagna.

Conclusion:

Spaghetti meat sauce is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat, and it can be easily customized to your own taste preferences. Whether you like it spicy, mild, or somewhere in between, there is a spaghetti meat sauce recipe out there for you. So next time you are looking for a quick and easy meal, give spaghetti meat sauce a try.

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