Best Uncle Sams Meaty Spaghetti Sauce Recipes

KITTENCAL'S DELICIOUS MEATY PASTA SAUCE

Steps:

• In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
• Add in garlic and cook for 2 minutes.
• Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
• Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
• Add in the wine and simmer for 2-3 minutes, stirring.
• Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
• Season with black pepper.
• Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.

UNCLE SAM'S MEATY SPAGHETTI SAUCE

Steps:

• (If you choose purely beef for the primary meat, the sausage OR meatballs is good. If you choose chicken, use a good chicken sausage to not throw the meats into conflict. If you use ground pork, I don't recommend using any other meats).
• Take diced onions, garlic and peppers and sauté in the olive oil. I usually take a pinch or two of the salt and throw it in here as well.
• Once all the onions are translucent, scoop all the veggies out and put in a bowl on the side. In the same pan with no additional oil, sauté the meats you chose. Brown until almost all the red is gone, but leave just a little bit as this will cause the meat to release a bit more fat into the sauce.
• Drain the meat. I actually put the meat in a metal strainer and lightly rinse under cold water in the sink to get rid of most of the fat (which is why you leave just a bit red).
• Once done, combine all the ingredients cooked so far back in a large sauce pot.
• Add all the cans of tomato products and then using one of the 4 oz. cans of paste, fill with water twice and put into the pot with everything else. Mix all ingredients in the pot well, blending the water into the tomato paste and puree.
• Begin with high heat to get the entire mixture bubbling. (Use a screen strainer over the top of the pot to prevent it from splattering your stove or you).
• Once bubbling turn the heat down to a low medium flame. I recommend a heat displacer if you have one to prevent burning the sauce.
• Once simmering, put all the spices on top of the sauce, spreading around the top and stick the bay leaves into the sauce.
• Let it sit on top for a while, some of the meat oils will surface on the sauce and mix with the spices. Once this happens, blend all the spices into the sauce with a wooden spoon (to be like Pa) --.
• Stirring frequently, cook for about 3 hours.
• This sauce will actually taste best 24 to 36 hours later, so if you can, plan ahead.
• Serve over spaghetti, ravioli or use as your sauce in lasagna.

SPAGHETTI SAUCE WITH GROUND BEEF

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.

MEATY SPAGHETTI SAUCE

Steps:

• In a large skillet over medium heat, cook beef and sausage until no longer pink, 10-12 minutes, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker. Stir in the green pepper, onion, garlic, tomatoes, tomato sauce, paste, sugar and seasonings., Cover and cook on low for 8 hours or until bubbly. Serve with spaghetti. Garnish with parmesan if desired.

LINDA'S MEATY SPAGHETTI SAUCE

Steps:

• In a lg. pot saute onions with basil and Italian seasoning, then add hamburger. Cook until meat is no longer pink in the middle. When done, drain all the grease. Set aside.
• Cook sausage links separately, and after cooked, cut up into bite size pieces. Set aside. When cool, refrigerate until about 1/2 hour before sauce is done, then add to sauce. (This helps the sauce from becoming greasy).
• Add tomato puree, tomato paste, mushrooms, hot sauce and peppers to meat mixture. Mix well.
• Add the Red wine, if using.
• Add salt to taste, starting with 1 T.
• Cook on med. heat until sauce comes to a boil, then cook 4-6 hours covered, on low heat so it will slightly bubble while cooking, or until desired thickness.
• Stir every once in awhile, so the sauce and meat doesn't stick to the bottom of the pan.
• A 1/2 hour before serving add sausage from the fridge, and heat until sausage are nice and hot, and sauce is bubbling.
• Serve with your favorite pasta.
• Sprinkle with freshly grated Parmesan, if desired, and enjoy!