Best Barbecue Spaghetti Recipes

SOUTHERN BARBECUE SPAGHETTI SAUCE

Steps:

• In a large nonstick skillet, cook the turkey, onions, mushrooms and green pepper over medium heat until meat is no longer pink, breaking it into crumbles. Add garlic; cook 1 minute longer. Drain. , Transfer to a 3-qt. slow cooker. Stir in the tomatoes, tomato paste, tomato sauce, ketchup, broth, Worcestershire sauce, brown sugar, cumin and chili powder. Cover and cook on low for 4-5 hours or until vegetables are tender. Serve with spaghetti.

BARBECUE SPAGHETTI

Steps:

• Make the seasoning mix: Combine the paprika, sugar and onion powder in a small bowl. Store in an airtight container for up to 6 months.
• Make the barbecue spaghetti: Combine the ketchup, both sugars, 1 1/2 teaspoons pepper, the onion powder, mustard powder, lemon juice, Worcestershire sauce, cider vinegar, 1/3 cup seasoning mix and 1 cup water in a large pot or Dutch oven. Bring to a boil over high heat, stirring frequently to prevent the sauce from sticking to the pot. Reduce the heat to low and simmer, uncovered, 1 hour.
• Heat the olive oil in a large skillet over medium-high heat. Add the bell pepper and onion and cook, stirring, until the vegetables soften, about 5 minutes. Add the sauteed vegetables and pulled pork to the sauce and continue to simmer, 1 more hour.
• Bring a large pot of salted water to a boil. Cook the spaghetti as the label directs. Drain, then add to the pot with the sauce and toss.

BARBECUE PULLED SPAGHETTI SQUASH SANDWICHES (WITH BONUS SLOW COOKER BARBECUE PULLED PORK RECIPE)

Steps:

• In a small saucepan, warm the olive oil on medium heat. Add the minced garlic and saute for about a minute or until aromatic.
• Add the ketchup, brown sugar, soy sauce, Worcestershire sauce, cider vinegar, and red pepper flakes. Stir frequently over medium heat until mixture boils.
• Turn heat to low and simmer for about five minutes.
• Scrape the spaghetti squash into a large bowl. Stir in 2/3 cup of the barbecue sauce.
• Toast the rolls then lay them open on individual plates and poon the barbecue pulled spaghetti squash onto each. Serve immediately.
• Reserve the remaining barbecue sauce for later (keeps in the refrigerator for several days) or use the rest for the Slow Cooker Barbecue Pulled Pork (recipe below).

MEMPHIS STYLE BARBECUE SPAGHETTI

Steps:

• heat olive oil and then simmer veggies until soft. add all other ingriedients and simmer.

SOUTHERN BARBECUE SPAGHETTI

Steps:

• In a large non-stick skillet, cook the turkey, onions, mushrooms, green pepper, and garlic over medium heat until meat is no longer pink, drain.
• Transfer to a slow cooker, stir in tomatoes, tomato paste, tomato sauce, ketchup, broth, worcestershire sauce, brown sugar, cumin, and chili powder, and stir well.
• Cook on low 4-5 hours.
• Serve over cooked spaghetti.

SOUTHERN BARBECUE SPAGHETTI SAUCE

Steps:

• 1. In a large non-stick skillet, cook the meat, onions, mushrooms, green pepper and garlic over medium heat till meat is no longer pink; drain.
• 2. Transfer to a slow cooker. Stir in tomatoes, tomato paste, tomato sauce, ketchup, broth, worcestershire sauce, brown sugar, cumin and chili powder. Mix well. Cover and cook on low for 4-5 hours. Serve over spaghetti.

BARBECUE SPAGHETTI

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and cook, stirring frequently to prevent from sticking, until the vegetables have softened, 3 to 4 minutes. Reduce the heat to low, stir in the Neely's Barbecue Sauce, and simmer for about 5 minutes, until slightly reduced. When you're ready to serve the dish, add the spaghetti, smoked meat, and hot sauce, if desired, and toss well to combine.

SOUTHERN BARBECUE SPAGHETTI SAUCE RECIPE

Steps:

• In a large nonstick skillet, cook the turkey, onions, mushrooms and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
• Transfer to a 3-qt. slow cooker. Stir in the tomatoes, tomato paste, tomato sauce, ketchup, broth, Worcestershire sauce, brown sugar, cumin and chili powder. Cover and cook on low for 4-5 hours or until vegetables are tender. Serve with spaghetti.
• Yield: 12 servings.
• Originally published as Southern Barbecue Spaghetti Sauce in Light & Tasty
• April/May 2003, p37
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