Best Spaghetti Sauce Stew Beef Recipes

Italian Spaghetti Sauce With Meatballs, Sausage and Stew Beef image

Provided by wirkwoman1

Categories Meat

Time 3h5m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 teaspoons oil
6 pieces stewing beef
3 Italian sausages
1/2 lb boneless rib
12 ounces tomato paste
30 ounces water
1/4 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon parsley
1 tablespoon salt
1/4 cup onion, diced
1/2 loaf Italian bread (3 days old)
1 lb hamburger
2 eggs
1/4 cup romano cheese, Grated (a large handful)
1 dash garlic salt
1 dash pepper

Steps:

Pour oil into skillet. Cook stew beef, sausages and ribs until brown.
Add onion and continue to cook until the onions turn golden brown.
Remove all meats except for the beef and put them in a dish and cover to keep warm. Add beef, onions, tomato paste, water, and spices, to a heavy bottomed dutch oven, mixing well.
Cover and cook 1½ hours. Return meats to pan and cook an additional ¾ hours.
Add warm water to the dry bread. Squeeze out 2 handfuls and put into large bowl.
Add hamburg, eggs, Romano cheese, garlic salt and pepper.
Mix all of the Meatball's ingredients together. Shape into meatballs and add to sauce 25 minutes before the sauce is done. Watch carefully for burning.

Nutrition Facts : Calories 457.2, Fat 28.9, SaturatedFat 11, Cholesterol 136.7, Sodium 1853.4, Carbohydrate 19.7, Fiber 2.6, Sugar 6, Protein 29.5

Spaghetti Sauce- Stew Beef image

Provided by hollyfrolly

Categories Meat

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 lb beef stew meat
1 (18 ounce) can chopped stewed tomatoes
1 lb mushroom, sliced
1 1/4 ounces spaghetti sauce mix, use only half (store-bought)
2 tablespoons extra virgin olive oil
1/4 cup red wine (only use what you would drink!)
3 garlic cloves, minced
1 -2 serrano chili, sliced in half lengthwise and de-seeded (1 for mild, 2 for spicy!)
salt, to taste
pepper, to taste
water, to cover beef

Steps:

Season beef with salt and pepper.
Over high flame, heat olive oil in pressure cooker.
Brown beef on all sides- about 5 minutes.
Add garlic and saute for about 30 seconds.
Cover beef with enough water to submerge.
Cook beef in pressure cooker with lid on, on high heat for 20 minutes. (Continuously, carefully "shake" cooker over flame to be sure beef does not stick to bottom of pan.).
Reduce heat to medium-low and continue to cook for additional 15 minutes.
Allow cooker to cool (follow your cooker's manual- mine says to run under cold water to release bobber.).
Release lid and stir.
Drain about 1/2 liquid from cooker- use a baster.
Add tomatoes, mushrooms, wine, Serrano chilies and spaghetti sauce seasoning.
Place lid on cooker and cook on medium heat for 25 minutes. Lower heat to medium-low low and cook for additional 20 minutes.
Cool and remove lid.
Remove Serrano from sauce (if desired) and serve on top of thick spaghetti noodles.