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.
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MEAT SAUCE AND SPAGHETTI
Provided by Alton Brown
Categories main-dish
Time 5h45m
Yield 6 to 8 servings
Number Of Ingredients 27
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
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
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
Provided by Marian Burros
Categories dinner, easy, pastas, main course
Time 2h20m
Yield 4 servings
Number Of Ingredients 11
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
Provided by รก-2974
Number Of Ingredients 9
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)
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
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
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
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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