Recipe: Appetizing Spaghetti with a Meat Sauce

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Spaghetti with a Meat Sauce In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in the tomatoes, green pepper, onion, carrots, water, tomato sauce, tomato paste, brown sugar, Italian seasoning, garlic, salt and pepper. Spaghetti with Meat Sauce recipe: A really easy and delicious all-purpose sauce for pasta and lasagna. You can cook Spaghetti with a Meat Sauce using 12 ingredients and 3 steps. Here is how you cook that.

Ingredients of Spaghetti with a Meat Sauce

  1. Prepare 1 lb of hamberger meat.
  2. You need 1 lb of Italian sausage.
  3. You need 1 (15 oz) of can tomatoes sauce.
  4. It's 1 (45 oz) of Rangu Traditional Sauce (that's our favorite).
  5. Prepare 1 of diced sweet onion.
  6. It's 1 of dice whole head garlic.
  7. Prepare 1 tsp of salt.
  8. You need 1 tsp of pepper.
  9. Prepare 1 tbsp of Italian seasoning.
  10. It's 1 tbsp of basil.
  11. You need 1 of large bag of thin spaghetti.
  12. It's of olive oil.

The lengthy cooking time allows the rich flavors to really develop and gives the sauce its great flavor. The results are a thick, hearty and tasty spaghetti sauce with not much effort. It does take a little more time, but it's worth it. Heat a large saucepan over medium heat and add the oil.

Spaghetti with a Meat Sauce instructions

  1. Bring large pot of water to boil, then break spaghetti into 1/3 and place in boiling water for 6 minutes. Remove from heat, the drawing water off and set aside..
  2. In a large pot on medium high pour in some olive oil for sautéing garlic and onion. Add both meats and cook till meat is done..
  3. Add Rangu Sauce, tomato sauce and all seasonings, stir to mix all well together. Turn heat down and simmer 10 to 20 minutes. Enjoy!!.

Break it up with a wooden spoon, then add the onion and. The meat sauce also freezes quite well, though not with the pasta. If you want to freeze some or all of the meat sauce for future meals, just skip adding the pasta. To freeze the sauce by itself, cook the sauce completely, then let it cool completely. Transfer to freezer containers or bags, and freeze for up to three months.