Best 11 Italian Spaghetti With Meat Sauce Recipes

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ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Italian Spaghetti Sauce with Meatballs image

This is a recipe I got from my mother years ago -- it's great.

Provided by Jeremy

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

Time 2h20m

Yield 6

Number Of Ingredients 17

1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
¾ teaspoon dried basil
½ teaspoon ground black pepper

Steps:

  • In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  • In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g

SPAGHETTI WITH MEAT SAUCE - AUTHENTIC ITALIAN STYLE



Spaghetti with Meat Sauce - Authentic Italian Style image

Incredibly delicious spaghetti sauce! Simmered low and slow and packed with rich tomatoey and meaty flavor.

Provided by Jaclyn

Categories     Sauce

Time 4h20m

Number Of Ingredients 18

1/4 cup extra virgin olive oil (, divided)
1 1/2 lbs lean ground beef ((85% or 90%))
1 medium carrot (, finely grated (about 1/2 cup))
1/2 medium yellow onion (, finely diced (about 1/2 cup))
4 cloves garlic (, finely minced)
2 (28 oz) cans crushed Roma tomatoes (I recommend Contadina)
1/4 cup chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp dried rosemary (, crushed)
3/4 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried sage
2 bay leaves
1/2 tsp salt (, or to taste)
1/4 tsp freshly ground black pepper
1/2 - 1 cup chicken or beef broth (, to thin sauce if desired)
freshly (, finely grated Romano and Parmesan cheese or Mizithra cheese for serving)

Steps:

  • In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside.
  • Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally.
  • Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.
  • Recipe Source: Cooking Classy

OLD ITALIAN MEAT SAUCE



Old Italian Meat Sauce image

A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired.

Provided by Debbie

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

Time 4h30m

Yield 20

Number Of Ingredients 13

2 pounds lean ground beef
1 pound ground pork
2 tablespoons olive oil
2 onions, chopped
1 clove garlic, crushed
3 cups red wine
2 pounds fresh mushrooms, sliced
¼ teaspoon dried rosemary
4 tablespoons chopped fresh oregano
¼ teaspoon chopped fresh thyme
3 (29 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
  • In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
  • Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
  • Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
  • Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.

Nutrition Facts : Calories 295.9 calories, Carbohydrate 15.9 g, Cholesterol 50.8 mg, Fat 16.8 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 788.1 mg, Sugar 11.4 g

MEAT SAUCE FOR SPAGHETTI



Meat Sauce for Spaghetti image

Here's a thick, hearty sauce that turns ordinary spaghetti and garlic bread into a filling feast. When I'm in a hurry, I make this slow cooker recipe in an electric frying pan instead. -Mary Tallman, Arbor Vitae, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 8h30m

Yield 9 servings.

Number Of Ingredients 15

1 pound ground beef
1 pound bulk Italian sausage
1 can (28 ounces) crushed tomatoes, undrained
1 medium green pepper, chopped
1 medium onion, chopped
2 medium carrots, finely chopped
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon brown sugar
1 tablespoon Italian seasoning
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Hot cooked 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.

Nutrition Facts : Calories 286 calories, Fat 17g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 767mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein.

ITALIAN MEAT SAUCE WITH HALF THE MEAT



Italian Meat Sauce With Half the Meat image

It's been a long time since I have made tomato sauce with meat, and this one transported me back to the first recipe I learned to make. I called it spaghetti sauce, and it was a simple tomato sauce with ground beef. It didn't taste that much different from this sauce, which has only a quarter pound of meat in it - but that is all it needs to have a rich flavor and a meaty texture. The mushroom base is a perfect stand-in for half the meat; you could double the amount for a vegetarian sauce.

Provided by Martha Rose Shulman

Categories     dinner, lunch, sauces and gravies, vegetables, main course

Time 35m

Yield 3 cups, or enough for 9 pasta servings

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1/2 yellow or red onion, finely chopped
2 plump garlic cloves, minced
1/4 pound ground beef or veal
Pinch of ground cinnamon
Salt to taste
freshly ground black pepper to taste
1/4 pound (about 2/3 cups) roasted mushroom mix
1 28-ounce can plus 1 14.5-ounce can chopped tomatoes in juice, pulsed in a food processor
1/4 teaspoon sugar
1 teaspoon oregano
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

Steps:

  • In a large, deep skillet or casserole heat olive oil over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes, and add garlic. Cook, stirring, until fragrant, about 30 seconds, and turn heat up to medium-high. Add ground beef or veal and brown for about 5 minutes, stirring. Add cinnamon and season to taste with salt and pepper.
  • Stir in roasted mushroom mix, tomatoes, sugar, oregano and thyme. Season with salt and pepper and bring to a rapid bubble over medium-high heat. Turn heat down to medium, cover partially if sauce is spluttering too much, and simmer, stirring often, until thick and fragrant, 15 to 20 minutes. Taste and adjust seasonings. Serve with pasta, figuring on 1/3 cup per 3-ounce serving.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 590 milligrams, Sugar 6 grams, TransFat 0 grams

MEATY SPAGHETTI SAUCE



Meaty Spaghetti Sauce image

My homemade spaghetti sauce got rave reviews, but it was so time-consuming to make on the stovetop. My family loves this flavorful slow-cooker version. -Arlene Sommers, Redmond, Washington

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 12 servings.

Number Of Ingredients 16

1 pound lean ground beef (90% lean)
1 pound bulk Italian sausage
1 medium green pepper, chopped
1 medium onion, chopped
8 garlic cloves, minced
3 cans (14-1/2 ounces each) Italian diced tomatoes, drained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/3 cup sugar
2 tablespoons Italian seasoning
1 tablespoon dried basil
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked spaghetti
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet over medium heat, cook beef and sausage until no longer pink, 10-12 minutes, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings., Cover and cook on low for 8 hours or until bubbly. Serve with spaghetti. Garnish with parmesan if desired.

Nutrition Facts : Calories 264 calories, Fat 12g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1119mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 3g fiber), Protein 15g protein.

SLOW-COOKER MEATY ITALIAN SPAGHETTI SAUCE



Slow-Cooker Meaty Italian Spaghetti Sauce image

If you've been searching for "the one," that is a reliably delicious spaghetti sauce that will please the family, freeze well and get better overnight, we humbly suggest this recipe. No hard-to-find ingredients here, just everything you'd expect to be in a basic red sauce. Before stewing to perfection in your slow cooker, this sauce does require a crucial couple minutes of skillet time. Taking the 15 minutes to brown Italian sausage and onions to golden-brown perfection doesn't just bring out the best in these ingredients, it also leads to a sauce that's considerably more delicious than it would be otherwise. And after you do it, it's just a matter of tossing all the ingredients into the pot and letting them simmer together into a rich and savory red gravy!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 24

Number Of Ingredients 13

2 lb bulk Italian pork sausage or ground beef
2 large onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes

Steps:

  • Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
  • Spoon sausage mixture into cooker.
  • Stir in remaining ingredients.
  • Cover; cook on Low heat setting 8 to 9 hours.

Nutrition Facts : Calories 90, Carbohydrate 7 g, Cholesterol 15 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g

PASTA AND EASY ITALIAN MEAT SAUCE



Pasta and Easy Italian Meat Sauce image

Here is an easy dinner recipe. This Pasta and Italian Meat Sauce doesn't need to cook for a long time to be delicious. The spaghetti sauce is based on the famed Ragu alla Bolognese (sauce in the style of Bologna). The addition of milk might seem unusual, but it's traditional in northern Italy-where butter and cream, as well as milk, are essential to the cuisine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 30m

Number Of Ingredients 14

4 tablespoons butter
1 tablespoon olive oil
1 carrot, grated (about 1/2 cup)
1 onion, chopped
2 garlic cloves, chopped
3/4 pound ground beef
1 can (28 ounces) whole tomatoes
1/2 cup milk
1 dried bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Coarse salt and ground pepper
1 pound fettuccine
Grated Parmesan, for serving

Steps:

  • Heat butter and oil in a large saucepan over medium. Stir in carrot, onion, and garlic. Add ground beef, and cook until it turns from pink to brown, about 5 minutes.
  • Add tomatoes and their liquid, crushing them with the back of a large spoon. Stir in milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer 20 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook fettuccine until al dente according to package instructions, about 12 minutes. Reserve about 1/2 cup of the cooking water; drain fettuccine, and return to the warm pot. Add meat sauce, and toss. Add pasta water as needed if the sauce seems dry. To serve, sprinkle with Parmesan.

ITALIAN SPAGHETTI MEAT SAUCE



Italian Spaghetti Meat Sauce image

Make and share this Italian Spaghetti Meat Sauce recipe from Food.com.

Provided by Jeff Bradshaw

Categories     Sauces

Time 2h20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1/2 teaspoon Worcestershire sauce
1 lb ground beef, cooked,drained
1 small onion, minced
1 whole bay leaf
1 medium chopped bell pepper (optional)
2 cloves garlic, minced
1 (15 ounce) can diced tomatoes, un drained
1 (6 ounce) can tomato paste
1/2 cup water
1 (15 ounce) can tomato sauce
1 teaspoon oregano, crushed
1/8 teaspoon thyme, crushed
1 teaspoon basil, crushed
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 teaspoon marjoram, crushed
1/8 pinch rosemary, crushed
1 teaspoon lemon juice concentrate
to taste brown sugar, to taste

Steps:

  • Heat olive oil in a heavy sauce pan.
  • Sauté garlic and onion, until onion is transparent.
  • Then add bay leaf, ground meat, cook until meat is no longer pink.
  • Stir in diced tomatoes, water and tomato paste, tomato sauce.
  • Add all the spices and then lemon juice.
  • Bring to a boil then reduce to simmer, uncovered for 1 to 2 hours or til sauce is desired consistency, stirring occasionally.
  • Remove bay leaf and then add brown sugar to taste.
  • Note: If you use ground turkey use two beef cubes or two teaspoons of beef soup base (use no salt).

Nutrition Facts : Calories 274.7, Fat 16.3, SaturatedFat 5.1, Cholesterol 51.4, Sodium 1003.4, Carbohydrate 17, Fiber 3.6, Sugar 9.7, Protein 17

ITALIAN SPAGHETTI WITH MEAT SAUCE



Italian Spaghetti With Meat Sauce image

This recipe comes from my family's cookbook, and I think was submitted by my aunt. The slow cooking is what gives the sauce its great flavor, but don't add too much spaghetti to the sauce or you won't be able to taste it. You could also just dish the sauce onto the spaghetti, instead of combing them. This is a great dish to make when you need to feed a lot of people, because it makes a ton of food. Don't forget to take out the bay leaves!

Provided by Lydias Mama

Categories     Spaghetti

Time 3h30m

Yield 12-15 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef
1/2 medium onion, chopped
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 cups water
2 bay leaves
2 tablespoons parsley flakes
2 teaspoons oregano
2 minced garlic cloves or 2 garlic salt, to taste
salt and pepper, to taste
1 tablespoon sugar
parmesan cheese or romano cheese, to taste
spaghetti noodles

Steps:

  • Brown hamburger and onion in dutch oven or large pot.
  • Add all other ingredients and stir well.
  • Cover and cook over medium-low heat, partially covered (allow steam to escape) for about 3 hours, stirring frequently.
  • About 1/2 hour before serving time, cook the spaghetti noodles according to package directions.
  • Remove the bay leaves from the meat sauce and combine with pasta.
  • Add cheeses just before serving.

SPAGHETTI WITH MEAT SAUCE – AUTHENTIC ITALIAN STYLE



SPAGHETTI WITH MEAT SAUCE – AUTHENTIC ITALIAN STYLE image

Categories     Beef

Number Of Ingredients 17

1/4 cup extra virgin olive oil, divided
1 1/2 lbs lean ground beef (85% or 90%)
1 medium carrot, finely grated (about 1/2 cup)
1/2 medium yellow onion, finely diced (about 1/2 cup)
4 cloves garlic, finely minced
2 (28 oz) cans crushed Roma tomatoes (I recommend Contadina)
1/4 cup chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp dried rosemary, crushed
3/4 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried sage
2 bay leaves
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1/2 - 1 cup chicken or beef broth, to thin sauce if desired

Steps:

  • In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside. Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally. Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.

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