HEARTY HOMEMADE SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 01 hours 15 minutes
Prep time: 20 minutes
Cook time: 55 minutes
Yield: 4 cups.
|1 pound lean ground beef (90% lean)|
|1/2 cup chopped sweet red pepper|
|1/4 cup chopped green pepper|
|1/4 cup chopped celery|
|1/4 cup chopped onion|
|2 garlic cloves, minced|
|1/4 pound sliced fresh mushrooms|
|1 can (14-1/2 ounces) Italian diced tomatoes, undrained|
|1 can (6 ounces) tomato paste|
|1/2 cup water|
|1 bay leaf|
|1 teaspoon sugar|
|1/2 teaspoon salt|
|1/2 teaspoon dried basil|
|1/2 teaspoon dried oregano|
|1/2 teaspoon pepper|
|Hot cooked spaghetti|
|2 tablespoons shredded Parmesan cheese|
- In a large skillet, cook the beef, peppers, celery, onion and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Add the mushrooms; cook for 2 minutes. , Stir in the tomatoes, tomato paste, water, bay leaf, sugar, salt, basil, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring often. Discard bay leaf. Serve sauce over spaghetti. Sprinkle with Parmesan cheese.
Calories 142 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 424mg sodium, CarbohydrateContent 12g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 13g protein. Diabetic Exchanges 2 lean meat
QUICK SPAGHETTI SAUCE RECIPE | ALLRECIPES
Provided by: Jon
Categories: Tomato Pasta Sauce
Total time: 40 minutes
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 6 servings
|1 green bell pepper, chopped|
|1 onion, chopped|
|2 cloves garlic, minced|
|1 (28 ounce) can whole tomatoes|
|2 tablespoons Italian seasoning|
|1 cup chicken broth|
|1 (6 ounce) can tomato paste|
- In a hot skillet, saute bell pepper and onion on medium-high for 5 minutes. Add garlic and saute one more minute. Stir in tomatoes and chicken broth. Remove from heat.
- Place mixture in blender and blend until the desired level of chunkiness is achieved. Return to medium-low heat. Stir in tomato paste one tablespoon at a time until desired level of thickness is reached. Cook for 20 minutes, stirring occasionally.
Calories 67.6 calories, CarbohydrateContent 15.2 g, CholesterolContent 0.8 mg, FatContent 0.6 g, FiberContent 3.6 g, ProteinContent 3.1 g, SaturatedFatContent 0.1 g, SodiumContent 572 mg, SugarContent 8.3 g
PASTA WITH PEPPER AND TOMATO SAUCE RECIPE – NYT COOKING
Provided by: Martha Rose Shulman
Total time: 1 hours
Yield: 6 servings
|2 tablespoons extra virgin olive oil|
|1 medium onion, chopped|
|2 large garlic cloves, green shoots removed, minced|
|1 1/2 pounds red peppers, cut in large dice|
|1 1/4 to 1 1/2 pounds tomatoes, cut in wedges|
|1 sprig fresh basil|
|freshly ground pepper to taste|
|1 pound spaghetti|
|Freshly grated Parmesan or ricotta salata for serving|
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes.
- Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings.
- Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta.
- Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.
@context http//schema.org, Calories 386, UnsaturatedFatContent 5 grams, CarbohydrateContent 70 grams, FatContent 6 grams, FiberContent 7 grams, ProteinContent 12 grams, SaturatedFatContent 1 gram, SodiumContent 741 milligrams, SugarContent 10 grams
SPAGHETTI MEAT SAUCE RECIPE – HOW TO MAKE SPAGHETTI SAUCE
Provided by: THEPIONEERWOMAN.COM
Categories: main dish,meat
Total time: 1 hours 20 minutes
Prep time: 20 minutes
Cook time: 1 hours
Yield: 18 servings
|5 lb. ground beef|
|3 tbsp. olive oil|
|2 whole large yellow onions, diced|
|2 whole green bell pepper, seeded and diced|
|6 cloves garlic, minced|
|1 c. white wine (or low-sodium beef broth, if you prefer)|
|2 28-ounce cans of crushed tomatoes|
|1 14-ounce can of crushed tomatoes|
|1 4-ounce can of tomato paste|
|1 jar good store-bought marinara sauce|
|1 tsp. ground oregano|
|1 tsp. ground thyme|
|4 whole bay leaves|
|2 tbsp. sugar|
|2 tsp. kosher salt|
|1/2 tsp. crushed red pepper (optional)|
|1/4 c. finely minced fresh parsley (or 3 tablespoons of parsley flakes)|
|1 whole rind from one wedge parmesan (optional)|
|1/2 c. grated parmesan cheese (optional)|
|2 lb. spaghetti, cooked al dente and tossed with olive oil|
|Extra minced parsley, for serving|
|extra parmesan cheese, for serving|
- IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it. In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
- Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
- Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
- After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer–or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.
- Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread. Amen.