Best Mediterranean Spaghetti Sauce Recipes

Mediterranean Spaghetti Sauce image

Provided by Natalie Robello

Categories Pasta

Time 2h45m

Number Of Ingredients 15

6 red peppers
5 large sweet onions
3 lb lean ground beef
15-20 lb vine tomatoes
1-2 Tbsp larry's garlic salt
2 tsp sweet paprika
1 tsp pepper
2-3 Tbsp sugar
1/2 juice of real lemon
1-2 Tbsp balsamic vinegar
1 Tbsp parsley
1-2 tsp italian oregano
2 knorr beef bouillon cubes
2 jar(s) bertolli marinara spaghetti sauce
1 whole head of garlic

Steps:

1. There are 2 options for cooking this recipe. The first one for the not so picky eaters who like a chunky sauce, and the second one for the picky eaters.
2. Begin by browning the ground beef. While beef is browning, cut up all onions in small cubes. Drain all fat. Add 2 tbs. of Olive oil, and add onions. Next cut up all peppers. When onions are cooked and somewhat light golden, add the peppers. While this is cooking cut up all tomatoes. Once the peppers have softened, you can add the tomatoes. Add all spices and spaghetti sauce and mushrooms. Cook for a minimum of 2 hours, best if cooked longer 4-6 hours.
3. This option is for the picky eaters who do not like a chunky sauce. First brown the onions i a bit of olive oil. When brown, add the peppers. When the peppers are softened, add the tomatoes and spaghetti sauce. In the meantime brown the ground beef and make sure you drain all the fat (you will add this after you pure the sauce). Cook for about an hour and them pure with a hand blender. Add ground beef, all spices and mushrooms (optional). Cook for a minimum of 1 hours, best if cooked longer 2-3 hours.
4. All spices can be adjusted to your taste.

SPAGHETTI SQUASH WITH MEDITERRANEAN CHICKEN SAUCE image

Categories Chicken

Yield 4 servings

Number Of Ingredients 17

1 spaghetti squash
1 leek
4 slices bacon, cut into 1-inch dice
4 large garlic cloves, chopped
3 Tbsp flour
1 cup white wine
1-3/4 cups chicken broth (1 can or homemade)
2 large boneless skinless chicken breast halves, cut into 1-inch pieces
1 tsp fresh thyme leaves
4 fresh sage leaves, chopped
1 tsp kosher salt
Freshly ground black pepper
1 cup heavy cream
2 roma tomatoes, chopped into 1/2-inch dice
1/2 cup black olive wedges
1/2 cup Parmesan cheese
Chopped parsley for garnish

Steps:

Preheat oven to 375 F. Prick spaghetti squash all over with a skewer. Place spaghetti squash in a pan and bake for 1 hour. When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife. Scoop out the seeds, then shred pulp into spaghetti-like strands. Keep warm. Cut leek in half lengthwise and rinse thoroughly in a sink full of water, making sure to remove all dirt. Drain and cut leek into strips about 3 inches long and 1/2 inch wide, including 2 inches of the green part and the center tender leaves. Heat a large, heavy skillet over medium heat. Gently saute the bacon and leeks, stirring often, until leeks begin to brown and carmelize. Add garlic and cook 1 minute. Stir in flour and cook 2 minutes. Carefully pour in wine. Stir and cook 2 minutes, then add chicken broth. Bring to a simmer. Add chicken, thyme, sage, salt, pepper, and cream. Gently simmer until chicken is cooked through and sauce thickens, about 5 to 8 minutes. Add tomatoes, black olives, and Parmesan cheese and cook only until heated through. Serve over cooked spaghetti squash and sprinkle with chopped parsley.