Best Meagans Pasketti Sauce Ummy Nummy Super Meaty Pasketti Sauce Recipes

MEAGAN'S PASKETTI SAUCE (Ummy Nummy Super Meaty Pasketti Sauce) image

Provided by HisMonie

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb Italian sausage
1 lb lean ground beef
2 tablespoons olive oil
8 -10 large mushrooms, sliced as thinly as possible
1 -2 clove garlic (depends on how garlicky you like it, I love garlic so I use a lot)
1 bottle red wine (good wine or cooking wine, the better the wine, the better the sauce)
2 tablespoons Italian spices (or if you have fresh Italian herbs on hand,use them to your taste, but it does turn out much better)
1 (28 ounce) can tomato sauce
2 (28 ounce) cans peeled crushed tomatoes (you can also use fresh tomatoes, but this makes the sauce really watery)
1 can tomato paste
1/4 cup parmesan cheese
1/4 cup romano cheese (not totally necessary, but the Parmesan is REALLY good)
1/4-1/2 teaspoon sugar (helps cut the acidity)
1/2 teaspoon salt (I've never really measured on a lot of the stuff, but it sounds about right.)

Steps:

In a skillet over medium high heat, sauté the mushrooms until thoroughly cooked, add the garlic, Italian seasonings, and half the bottle of wine.
Simmer until the wine has reduced by about half.
In a large pot, brown the sausage and hamburger together.
If you bought the sausage in links, remove it from the casings before cooking.
A little extra effort, and a bit messy, but it's worth it.
Drain.
After the meat is cooked, add all the tomato products, making sure that the tomato paste is thoroughly blended throughout.
When the mushrooms and wine have reduced enough, add them to the tomato-meat sauce.
Add the cheese, making sure to sprinkle it over the top or else it will clump up.
Sprinkle the sugar and salt over the top, stir well.
Simmer until you're ready to eat, stirring occasionally.
It's best when you've had it simmering all day, gives it a chance to reduce the watery liquid.
Serve with a nice big salad, and LOTS OF BREAD for mopping up the sauce.
And of course, lots of extra freshly grated Parmesan cheese.
MMMMMM,mmmmmm good!

Million Dollar Spaghetti Sauce for a Crowd image

Provided by YaYa1689

Categories Spaghetti

Time 2h40m

Yield 4-6 gallons, 50 serving(s)

Number Of Ingredients 12

7 lbs ground chuck
7 (29 ounce) cans tomato sauce (or 2 - 6.7 lbs cans, Do not add water)
6 tablespoons hamburger (may be in packets by instant gravies) or 6 tablespoons meatloaf seasoning mix (may be in packets by instant gravies)
2 bay leaves
4 tablespoons grated parmesan cheese (may use dry, but fresh is best)
1 lemon, juice of
1 1/2 teaspoons salt
1 1/4 teaspoons pepper
1 teaspoon oregano
7 onions, chopped
1/4 cup butter (1/2 stick)
7 (1 lb) boxes spaghetti

Steps:

Brown onions in butter until golden and limp.
Remove to a huge pot or divide equally into 2 dutch ovens.
In a separate pan, brown meat well and then drain of all fat.
Add meat to the pot you have the onions & stir in all of the seasonings.
Simmer for a few minutes while you open sauces and pour in pan.
After emptying last can, fill it 1/4 full of water and swish around to remove all of the tomato sauce, pour into the next can and swish until all the cans are clean.
Add this anemic catsup into the pan of sauce.
Check the recipe once more to make sure all of the ingredients have been added.
Each one is important, but do not add TWICE!
THIS IS AN EXPENSIVE SAUCE TO HAVE ANYTHING LEFT OUT.
Simmer slowly for 2-3 hours.
Check every 40 minutes or earlier to stir.
Remove bay leaves when through with cooking.
Makes a nice med thick meat sauce.
**Cook your pasta and serve.