Best Spaghetti Sauce Ii Recipes

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SLOW COOKER SPAGHETTI SAUCE II



Slow Cooker Spaghetti Sauce II image

This sauce tastes best when slow cooked on low. I don't know the exact measurements for spices -- it's a use your own taste type. I mix up the ingredients the night before, and then before I go to work in the morning I set the slow cooker on low. When I get home it's ready.

Provided by KINGJN

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

Time 4h20m

Yield 10

Number Of Ingredients 8

1 pound ground beef
1 onion, finely chopped
2 cloves garlic, chopped
2 (28 ounce) cans tomato puree
2 (6 ounce) cans tomato paste
1 teaspoon white sugar
2 teaspoons Italian seasoning
salt to taste

Steps:

  • Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onion and garlic; cook 1 to 2 minutes.
  • In a slow cooker combine ground beef mixture, tomato puree, tomato paste, sugar, Italian seasoning and salt. Cook on low for 4 hours.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 22.3 g, Cholesterol 29.7 mg, Fat 6.1 g, Fiber 4.7 g, Protein 12.9 g, SaturatedFat 2.3 g, Sodium 921.9 mg, Sugar 12.8 g

SPAGHETTI SAUCE WITH GROUND BEEF



Spaghetti Sauce with Ground Beef image

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

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

Time 1h25m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  • Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

BAKED SPAGHETTI II



Baked Spaghetti II image

This baked spaghetti was changed slightly from the recipe that I posted for Baked Spaghetti I. I must admit that I never measure my seasonings when adding to the sauce. I always go by taste, a pinch of this and a dash of that. I guessed the amount for the seasonings and the amount could be more or less of what is actually needed....

Provided by Diane Taylor

Categories     Beef

Time 1h

Number Of Ingredients 17

12 oz spaghetti
1 c chopped onions
1 c chopped green bell peppers
24 oz bottle of prego spaghetti sauce
4 1/2 oz can mushrooms, drained
1/4 tsp oregano
1\4 tsp italian seasoning
1 tsp garlic powder
1 tsp season salt
2 tsp black pepper
1 can(s) condensed cream of mushroom soup
1/4 c water
1/4 c grated parmesan cheese
2 c sharp cheddar cheese
1/2 c mozzarella cheese
1 clove garlic (optional) use according to your taste
1 lb ground beef

Steps:

  • 1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. Drain and set aside.
  • 2. In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once the beef is browned and the onions and peppers are softened, add the sauce, mushrooms and the seasonings to taste. Simmer uncovered for 10 minutes. Sometimes, I will put the sauce in a crockpot and cook for several hours. The longer the sauce cooks, the better it will taste.
  • 3. Preheat oven to 350 degress. Grease a 9x13 inch baking pan dish with a non-sticking spray. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of cheddar cheese and the 1/2 c of mozzarella cheese. Repeat by adding the spaghetti and the meat mixture. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with the parmesan cheese and the 1 cup of cheddar cheese.
  • 4. Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.

TWO-MEAT SPAGHETTI SAUCE



Two-Meat Spaghetti Sauce image

"I can put this hearty dish together, make a salad and have supper on the table in 30 minutes flat. It's one of my favorite hurry-up meals-whether making it from scratch or taking the sauce out of the freezer." Shirley Klinner - Medford, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 13

10 ounces uncooked spaghetti
1/2 pound ground beef
2 packages (3 ounces each) sliced pepperoni
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons dried minced onion
2 tablespoons dried parsley flakes
1 teaspoon dried oregano
1 teaspoon chili powder
3/4 to 1 teaspoon sugar
1/2 teaspoon garlic powder

Steps:

  • Cook spaghetti according to package directions; drain. Meanwhile, in a large skillet, cook beef and pepperoni over medium heat until beef is no longer pink; drain. Stir in the water, tomato sauce, tomato paste, mushrooms, onion, parsley, oregano, chili powder, sugar and garlic powder. , Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. 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 meat sauce in a large skillet; heat through, stirring occasionally and adding a little water if necessary. Serve with spaghetti.

Nutrition Facts : Calories 358 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 358mg sodium, Carbohydrate 59g carbohydrate (9g sugars, Fiber 5g fiber), Protein 18g protein.

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