Best Spicy Meat Sauce Recipes

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SZECHUAN SPAGHETTI (NOODLES WITH SPICY MEAT SAUCE)



Szechuan Spaghetti (Noodles With Spicy Meat Sauce) image

Make and share this Szechuan Spaghetti (Noodles With Spicy Meat Sauce) recipe from Food.com.

Provided by littleturtle

Categories     One Dish Meal

Time 40m

Yield 5 serving(s)

Number Of Ingredients 19

4 tablespoons oil
1/4 teaspoon ginger, minced
1 stalk scallion, finely chopped
1/2 lb ground pork or 1/2 lb ground beef
1 tablespoon sherry wine
1 tablespoon light soy sauce
2 tablespoons brown bean sauce
2 tablespoons hoisin sauce
1 tablespoon sugar
1/2-1 tablespoon chili paste with garlic
10 water chestnuts, finely chopped
1/4 cup szechwan preserved vegetables, diced
4 -6 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, diced)
6 -8 ounces whole bamboo shoots, diced
1/4 cup chicken stock
1 lb fresh Chinese noodles (medium)
1 tablespoon sesame seed oil
5 teaspoons light soy sauce
5 teaspoons sesame seed oil

Steps:

  • Heat 2 tbsp oil in wok to 275°F.
  • Stir-fry ginger and scallion 1 minute.
  • Turn up heat to 425F, and add the meat.
  • Stir-fry 3 minutes.
  • Add sherry and soy sauce.
  • Cook 1 minute, and remove from wok.
  • Heat 2 tbsp oil in wok to 275°F.
  • Add bean sauce, hoisin sauce, and sugar.
  • Stir-fry 2 minutes.
  • Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
  • Stir-fry 2 minutes.
  • Add pork and chicken stock.
  • Cook 5 minutes at 250°F.
  • Put noodles into boiling water, and cook uncovered 3-5 minutes.
  • Drain, and rinse with cold water, then with hot water.
  • Mix with sesame seed oil.
  • Arrange noodles on platter, and pour meat mixture over them.
  • Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.

MEAT PIES WITH SPICY PORTUGUESE SAUCE



Meat Pies With Spicy Portuguese Sauce image

This traditional Portuguese recipe is courtesy of Emeril Lagasse. The sauce complements the meat pies very well, but could also be used on pasta or even as a pizza topping. It's a long recipe but really not that difficult. Read through the entire recipe first. Emeril wrote this to use as an appetizer, so there are 36 small meat pies. I suppose you could try to make the pies larger if you wanted to serve it as a main course. Enjoy!

Provided by LifeIsGood

Categories     Savory Pies

Time 1h30m

Yield 36 serving(s)

Number Of Ingredients 25

1 1/2 lbs ground veal
3/4 cup fine dry breadcrumb, divided
2 tablespoons fresh cilantro, chopped
2 tablespoons flat leaf parsley, chopped
2 tablespoons buttermilk
2 large eggs, divided
1 teaspoon minced garlic
2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons water
1 tablespoon creole seasoning, divided (or Emeril's Essence)
1/2 cup all-purpose flour
vegetable oil, for frying
2 tablespoons extra virgin olive oil
3/4 cup yellow onion, finely chopped
1 tablespoon minced garlic
2 anchovy fillets, minced
1/4 cup kalamata olive, pitted and chopped
3/4 teaspoon crushed red pepper flakes
1 (16 ounce) can crushed tomatoes
1 tablespoon tomato paste
1/4 cup water
2 tablespoons flat leaf parsley, chopped
2 tablespoons cilantro, chopped
salt & freshly ground black pepper, to taste

Steps:

  • Meat Pies:.
  • Place the veal, 1/4 cup of the bread crumbs, cilantro, parsley, buttermilk, 1 egg, garlic, salt and crushed red pepper flakes in a large bowl and mix quickly but thoroughly.
  • Form the mixture into meatballs the size of a large walnut, about 2 tablespoons each.
  • Beat the remaining egg with 2 tablespoons water and 1 teaspoon Creole seasoning (or Emeril's Essence) in a shallow bowl.
  • Combine the flour and 1 teaspoon of Creole seasoning (or Essence) in another shallow bowl.
  • Combine the remaining bread crumbs with the remaining 1 teaspoon of Creole seasoning (or Essence) in a thrid shallow bowl.
  • Dip each meat pie first into the seasoned flour, then into the egg wash, letting the excess drip off, and finally into the bread crumbs, coating evenly.
  • Flatten each ball slightly to form a patty and place on a baking sheet lined with wax paper.
  • Cover tightly with plastic wrap and refrigerate until ready to cook. The pies may be made ahead of time and kept in the refrigerator for up to 5 hours.
  • Make the Sauce:.
  • Heat the olive oil in a saucepan over medium-high heat.
  • Add the onions and garlic and cook, stirring, until soft, about 4 minutes.
  • Add the anchovy fillets, olives and crushed red pepper flakes and cook, stirring often, until the anchovies dissolve, about 2 minutes.
  • Add the tomatoes, tomato paste, and 1/4 cup water.
  • Stir well and simmer, uncovered, until the sauce has thickened, about 20 minutes.
  • Add the parsely and cilantro, and season with salt and pepper.
  • Keep warm while you finish the meat pies.
  • Finish the Meat Pies:.
  • Add enough oil to come 1/2 inch up the sides of a large heavy skillet and heat over medium-high to high heat until very hot. In batches, fry the meat patties in the oil until deep golden brown, 3 to 4 minutes on each side.
  • Using a slotted spatula, transfer to paper towels to drain.
  • Serve hot with the sauce.

Nutrition Facts : Calories 60.7, Fat 2.6, SaturatedFat 0.8, Cholesterol 27.5, Sodium 213.3, Carbohydrate 4.4, Fiber 0.5, Sugar 0.9, Protein 4.8

MAPO DOFU: SPICY TOFU WITH MEAT SAUCE (SZECHWAN STYLE)



Mapo Dofu: Spicy Tofu With Meat Sauce (Szechwan Style) image

Ever wonder what to do with a package of tofu? Something delicious and different so that your guests will ask, "How did you make this? It's wonderful!" Think Chinese cooking is scary and mysterious? This simple and simply delightful recipe can change all that in one stroke. My family loves this and it's so easy, it gives me a break.

Provided by Tumerica

Categories     Soy/Tofu

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons sesame oil
2 tablespoons cooking oil
1 chopped sweet onion (can also use green onions)
1 tablespoon crushed garlic
1 lb ground turkey (can also use ground beef, pork, chicken, lamb)
1 tablespoon chili paste, to taste (we like Sriracha brand)
1 1/2 cups chicken stock
2 -3 tablespoons soy sauce (to taste)
2 -3 tablespoons sake (rice wine or other white wine)
1 tablespoon minced gingerroot
2 (14 ounce) containers silken tofu (drained and cut into cubes)
3 tablespoons cornstarch

Steps:

  • In a large sturdy frying pan (preferably a 12" one), saute the onions and the garlic in the oils until onions are somewhat tender (saute less if using green onions).
  • Add in the ground meat and chop it up with your spatula as you stir-fry. Continue until meat is no longer pink (takes only a few minutes--do not overcook!).
  • Add in ginger, chili paste (to taste--leave it out if cooking for a toddler), sake or other wine, soy sauce, and chicken stock. Bring to a boil, skimming off fat, if needed.
  • Add in the cubed tofu and stir gently, while trying to avoid breaking up the cubes. Cook only until tofu is coated and hot (not long!).
  • Stir the cornstarch into a few tablespoons of water--just to moisten--and add this mixture slowly to the meat and tofu--stirring constantly.
  • Scoop heaping portions of the mapo dofu over steamed white rice and let guests add in more chili paste, if they desire.

Nutrition Facts : Calories 323.2, Fat 19.6, SaturatedFat 3.6, Cholesterol 61.6, Sodium 500.1, Carbohydrate 12.7, Fiber 0.5, Sugar 3.6, Protein 22

BEAN CURD IN SPICY MEAT SAUCE



Bean Curd in Spicy Meat Sauce image

To be made in two batches one day in advance if desired

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 45m

Yield 20 to 25 servings

Number Of Ingredients 15

4 tablespoons corn, peanut or vegetable oil
1 1/3 cups cored, seeded sweet red pepper, cut into half-inch cubes
1 1/3 cups cored, seeded sweet green pepper, cut into half-inch cubes
2 pounds ground pork, preferably not too lean and not too finely ground, as found in Chinese meat markets, grocery stores and supermarkets
1/2 cup brown bean sauce
4 teaspoons bottled chili paste with garlic
4 teaspoons sugar
4 tablespoons dry Sherry
2 cups plus 3 tablespoons chicken broth
4 tablespoons cornstarch
12 Chinese bean curd, each cut into 16 pieces
1 cup finely chopped scallions, green and white parts combined
1 teaspoon ground roasted Sichuan peppercorns
1 1/2 teaspoons sesame oil
Hot chili oil, optional, available in Chinese markets

Steps:

  • Heat half of the oil in a wok and, when it is hot but not quite smoking, add half of the red and green peppers. Cook, stirring and pressing them against the side of the wok so that they blacken a bit without burning. Using a slotted spoon, remove them while they are still crisp and set aside. Leave the oil in the wok.
  • To the wok add half of the pork and cook over high heat, stirring and chopping down to break up any lumps. Cook only until the pork loses its raw look.
  • Add half of the bean sauce, half of the chili paste with garlic, half of the sugar and one tablespoon of the Sherry, blending thoroughly. Add one cup of the chicken broth and bring to the simmer.
  • Blend half of the cornstarch with one tablespoon of Sherry and one and one-half tablespoons chicken broth.
  • Stir this into the simmering meat sauce. When thickened, spoon and scrape the sauce into a large mixing bowl.
  • Wipe out the wok. Repeat the procedure using the remaining oil, peppers, pork, bean sauce, chili paste with garlic, sugar, Sherry, chicken broth and cornstarch. Add the second batch of peppers to the first batch and let cool. Add the second batch of meat sauce to the first batch and let cool. Refrigerate overnight or until ready to use. Refrigerate the peppers separately.
  • When ready to serve, return the meat sauce to room temperature. Return the sauce to large saucepans or casseroles and bring to the boil.
  • Carefully add the bean-curd pieces to the meat sauce. Stir and heat gently so as not to break up the bean-curd pieces more than necessary. Add the cooked red and green pepper cubes. Heat briefly.
  • Add the chopped scallions, ground peppercorns and sesame oil. Stir gently and serve. Serve with hot chili oil on the side, if desired, to be added by those who enjoy very spicy foods.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 12 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 83 milligrams, Sugar 3 grams, TransFat 0 grams

ROTINI WITH SPICY MEAT SAUCE



Rotini with Spicy Meat Sauce image

Diced tomatoes with green chiles add heat to ordinary pasta sauce. The delicious dinner goes from stovetop to tabletop in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 12

2 2/3 cups uncooked rotini pasta (8 oz)
1 lb lean (at least 80%) ground beef
3 medium stalks celery, chopped (1 1/2 cups)
2 medium onions, chopped (1 cup)
1 small zucchini, sliced, slices quartered (1 cup)
2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
1 can (8 oz) tomato sauce
1 jar (4.5 oz) sliced mushrooms, undrained
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, in 12-inch nonstick skillet or 4-quart Dutch oven, cook beef, celery and onions over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Return to skillet.
  • Stir in drained pasta and remaining ingredients except cheese. Heat to boiling. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 430, Carbohydrate 49 g, Cholesterol 55 mg, Fiber 6 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1190 mg, Sugar 10 g, TransFat 1/2 g

SHANGHAI STYLE NOODLES WITH SPICY MEAT SAUCE



Shanghai Style Noodles With Spicy Meat Sauce image

An easy dish with a wonderful complex flavor! This recipe was in the Houston Chronicle about 15 years ago. The ingredient list is long, but everything on the list is easily available.

Provided by m0m7772

Categories     Spaghetti

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 tablespoons vegetable oil
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh gingerroot
1 1/2 teaspoons dried red pepper flakes
1 1/2 cups chopped onions
1 lb ground beef or 1 lb ground pork
1 cup chicken broth
1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons cornstarch
1 (16 ounce) package vermicelli, cooked
2 tablespoons sesame oil
1/2 cup sliced green onion

Steps:

  • Heat oil in a large skillet or wok.
  • Add garlic, ginger root, and pepper flakes and saute about 5 seconds.
  • Add onions and stir fry until translucent, about 5 minutes.
  • Stir in ground meat, breaking it up with a spoon or spatula.
  • Cook until meat has lost pink color.
  • Combine 1/2 cup chicken broth, hoisin sauce, soy sauce and sherry.
  • Stir into meat mixture.
  • Cover, reduce heat and simmer 10 minutes, stirring once or twice.
  • Meanwhile, dissolve the cornstarch in the remaining 1/2 cup of chicken broth.
  • Slowly stir into meat mixture and cook and stir until sauce thickens.
  • In a big bowl, toss warm cooked vermicelli with sesame oil.
  • Pour sauce over top and toss gently to combine.
  • Sprinkle with sliced green onions.

SPICY MEAT SAUCE



Spicy Meat Sauce image

Use this Spicy Meat Sauce to make Spicy Pork Meatball Sliders from The Meatball Shop or enjoy on top of spaghetti for a classic meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Yield Makes 8 cups

Number Of Ingredients 7

2 tablespoons olive oil
1 large onion, finely chopped (about 2 cups)
1 pound ground pork shoulder
2 teaspoons crushed red pepper flakes
2 teaspoons coarse salt
2 tablespoons tomato paste
2 (28-ounce) cans whole San Marzano tomatoes, chopped

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onion, pork, and pepper flakes; cook, stirring, until meat is cooked through and onions are soft and beginning to brown, about 15 minutes. Season with salt and add tomato paste and cook, stirring, 5 minutes more.
  • Add canned tomatoes and bring to a boil; immediately reduce to a simmer and cook, stirring occasionally, for 35 minutes.

SPICY PEANUT SAUCE FOR NOODLES, VEGGIES AND/OR MEAT



Spicy Peanut Sauce for Noodles, Veggies And/or Meat image

This is a recipe that my sister clipped out of a magazine almost 20 years ago. Despite that, it's surprisingly spicy and VERY tasty. You may want to add less chili oil if yours is very spicy, or more peanut butter if you'd like a thicker sauce.

Provided by kitchengrrl

Categories     Sauces

Time 5m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons crunchy peanut butter
2 tablespoons soy sauce
4 tablespoons vinegar
1 tablespoon chili oil
2 tablespoons sesame oil
1 tablespoon finely minced fresh ginger
1 tablespoon fresh garlic
2 tablespoons chopped scallions
chopped cilantro, to garnish

Steps:

  • Combine all ingredients except scallions in a bowl, using the back of a large spoon to blend into a smooth paste.
  • Use sauce to dress noodles, vegetables and/or meat.
  • Sprinkle scallions over top.
  • This recipe makes 1 cup of sauce, enough to dress 1/2 lb.
  • of noodles.
  • Use 1-2 T per 1/2 c vegetables.
  • I usually use this sauce over 1 lb sliced grilled chicken breast, steamed carrots, snowpeas, red bell pepper and fresh bean sprouts.

SPAGHETTI WITH SPICY MEAT SAUCE



SPAGHETTI WITH SPICY MEAT SAUCE image

Categories     Sauce     Beef     Braise     Rosh Hashanah/Yom Kippur     Dinner

Number Of Ingredients 11

12 oz. uncooked Spaghetti
3/4 lb. Ground Beef
1 chopped Onion
1 1/2 tsp. chopped Garlic
1 cup Red Wine Merlot is fine
26 oz. jar Spaghetti Sauce ( tomato w/ basil)
2/3 cup lowfat Milk
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Cayenne Pepper
1/2 tsp. Chili Powder

Steps:

  • Cook pasta according to package. Heat a non-stick skillet over medium heat. Brown Ground Beef, Onion and Garlic. Drain fat from skillet when browned. Add Cayenne Pepper and Chili Powder to meat and stir. In a sauce pan add meat to jarred Spaghetti Sauce and Red Wine. Bring to a boil then reduce to a simmer for 15 minutes stirring occasionally. Stir in Milk, Salt and Pepper and continue at a simmer for and additional 5 minutes. Serve over pasta.

BAKED GNOCCHI WITH SPICY MEAT SAUCE



Baked Gnocchi with Spicy Meat Sauce image

This four-ingredient hearty baked gnocchi is not only the perfect choice to enjoy as part of a quick family weeknight meal, but it's also delicious enough to serve at a casual dinner party. Tender cooked gnocchi teams up with the CLASSICO Spicy Tomato and Basil Pasta Sauce, ground beef and shredded Italian cheese for a hot baked casserole that's sure to win raves from family and friends alike.

Provided by My Food and Family

Categories     Pasta

Time 50m

Yield 6 servings

Number Of Ingredients 4

1 pkg. (16 oz.) gnocchi, uncooked
1/2 lb. lean ground beef
1 jar (24 oz.) CLASSICO Spicy Tomato and Basil Pasta Sauce
2/3 cup KRAFT Shredded Italian* Five Cheese Blend

Steps:

  • Heat oven to 350°F.
  • Cook gnocchi as directed on package, omitting salt.
  • Meanwhile, brown meat in large nonstick skillet on medium heat. Drain meat; return to skillet. Stir in pasta sauce. Bring to boil, stirring frequently. Simmer on medium-low heat 5 min., stirring occasionally.
  • Drain gnocchi. Add to meat sauce; mix lightly.
  • Spoon into 2-qt. casserole sprayed with cooking spray; top with cheese.
  • Bake 25 min. or until heated through.

Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g

SPICY MEAT SAUCE



Spicy Meat Sauce image

Categories     Sauce     Meat     Boil

Yield Makes 8 cups

Number Of Ingredients 7

2 tablespoons olive oil
1 large onion, finely diced
1 pound ground pork, preferably shoulder
2 teaspoons crushed red pepper flakes
2 teaspoons salt or to taste
2 tablespoons tomato paste
Two 26-ounce boxes Pomi chopped tomatoes or two 28-ounce cans whole plum tomatoes, roughly chopped with their liquid

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onions, ground pork, red pepper flakes, and salt and cook, stirring constantly, until the meat is thoroughly cooked and the onions are soft and beginning to brown, about 15 minutes.
  • Add the tomato paste and continue cooking for 5 minutes. Add the tomatoes and stir constantly until the sauce begins to boil. Continue cooking for 35 minutes, stirring every 5 minutes or so to prevent the sauce on the bottom of the pot from burning. Taste and season with additional salt, if desired.

SPICY SPAGHETTI AND MEAT SAUCE



SPICY SPAGHETTI AND MEAT SAUCE image

Categories     Beef     Pasta     Tomato     turkey     Broil     Sauté     Dinner     Lunch     Basil     Bacon     Winter     Healthy

Yield 4-6 servings

Number Of Ingredients 10

2- 28 oz cans of pureed tomatoes
4 bacon strips
1 lb. lean ground beef or turkey
1 Tablespoon crushed red pepper flakes
1 medium onion
2 cloves of garlic
Salt and pepper to taste
2 Tablespoons fresh basil
8-16 oz Spaghetti pasta
1/2 cup Parmesan cheese

Steps:

  • 1. Fry bacon at medium-high heat until crispy. Cut into small pieces, set aside, and leave half of the bacon grease. 2. Begin to boil water for Spaghetti, meanwhile begin preparation for sauce. 3. Heat bacon grease in a deep set saute pan to medium heat, add onions and garlic. Cook until onions are translucent. 4. Add lean ground beef or turkey and cook until it is no longer pink. 5. Stir in tomato puree, bacon, and basil, let simmer uncovered on low heat for about 20 minutes. 6. Boil the Spaghetti according to the instructions on the box, drain and add to sauce. 7. Mix pasta and sauce until combined, plate and sprinkle with Parmesan cheese. 8. Enjoy!

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