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How To make Quick Spaghetti with Meat Sauce
Ingredients
1
pound
turkey, ground
3
tablespoon
onion, minced
1
cup
water
1 1/2
teaspoon
italian seasoning
1/8
teaspoon
salt
1/4
teaspoon
garlic powder
6
oz
tomato paste
2
tablespoon
parmesan, grated
2
cup
spaghetti, cooked, hot
Directions:
Coat a large skillet with cooking spray. Place over medium heat until hot. Add turkey & onion. Cook until turkey is browned, stirring to crumble. Drain well. Return to skillet. Stir in water & italian seasoning, salt, garlic powder & tomato paste. Bring to a boil. Reduce heat & simmer uncovered 10 minutes or until thickened, stirring occasionally. Serve over spaghetti; sprinkle with cheese.
334 Cal. Per 3/4 cup sauce, 1/2 cup spaghetti & 1 1/2 ts. cheese
(Fat 12.2, Chol. 74.)
How To make Quick Spaghetti with Meat Sauce's Videos
MY HOMEMADE SPAGHETTI MEAT SAUCE RECIPE | SO TASTY
My homemade Spaghetti Meat Sauce recipe is unique, tasty, and simply the best! It's made from scratch with fresh, simple ingredients that you probably already have in your pantry and fridge, and It's a Brazilian spin on Spaghetti Bolognese and will make your mouth water. It wows everyone who tries it. Enjoy!
#spaghettimeatsaucerecipe #spaghetti #spaghettimeatsauce #spaghettiredsauce
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MY FAMOUS SPAGHETTI MEAT SAUCE RECIPE
T = tablespoon
t = teaspoon
9 cups filtered water
2 T salt
3/4 lb. Thin Spaghetti
1.25 lb. ground beef
1 yellow onion
3 large garlic cloves
1 small green bell pepper
2 T onion powder
2 T garlic powder
1 T paprika
2 T all-purpose seasoning: BADIA COMPLETE SEASONING:
1 t Italian seasoning
Ground black pepper
1/4 cup water
2 t tomato paste
1 to 2 large beef bouillon cubes
3 T water
2 packs of sodium-free granulated beef bouillon
3 T filtered water
1 T unsalted butter
2 T ketchup
1 t yellow mustard
1/2 t red wine vinegar
4 large tomatoes or 6 Roma tomatoes (OR two 14.5 oz cans of tomatoes)
2 bay leaves: MORTON & BASSET BAY LEAVES:
2 to 3 T grated parmesan cheese
2 to 3 T sugar OR you may use 2 diced carrots instead.
Cilantro leaves to garnish and hot sauce (optional, but really tasty)
BOM APETITE!
BEST EVER SPAGHETTI SAUCE - READY IN 30 MINUTES
Ingredients:
1 lb ground beef
1 small onion, finely chopped
3 cloves of garlic, finely chopped
1/2 cup Diced Green Bell Pepper
1/2 cup Diced Red Bell Pepper
2 (15 oz), pureed tomato sauce
2 tbsp of olive oil
1/2 tsp of thyme
1/2 tsp of oregano
1/2 to 1 tsp of salt or add to taste
1/4 tsp cayenne pepper or to taste
1 tsp bouillon powder
1 tsp of ground black pepper
1/4 Cup fresh Parsely
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Easy Ground Beef and Pasta Skillet Dinner
Ground Beef and Pasta Skillet Dinner
To a skillet add:
1 lb of ground beef
3 cloves of minced garlic
1 tbsp of Worcestershire sauce
2 tbsp of tomato paste
1 chopped onion
1 cup of mozzarella
1/2 cup of pasta water
Excaliburs Five pepper blend
Excaliburs Sweet and Sassy Garlic Pepper
Mix together and let simmer until the onions are cooked all the way through
Top with 1 cup of mozzarella and put the lid on the skillet to melt the cheese
Enjoy!
Sweet and Sassy Garlic Pepper:
Five Pepper Blend:
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Quick Easy Bolognese sauce Recipe ✅????????| Italian’s Favourite | How to Make Bolognese Sauce????
#shorts #food #bolognesesauce #spaghetti
Ingredients
Mince meat beef
Carrots
Mushrooms ????
Onions ????
Homemade pasta sauce
Maggie
Oil
Parsley
Smoke paprika
Garlic ????
Spaghetti
Cheese ????
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#Italianspecialspaghettibolognese
The GREATEST Spaghetti Meat Sauce EVER!!
Here is how to make the greatest Spaghetti or Pasta Meat Sauce. Here is a very simple recipe.
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BEST PASTA SAUCE EVER
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Spaghetti Bolognese! ???????? My Favorite Pasta Recipe! ????
2 tablespoons vegetable oil
* 8 tablespoons unsalted butter
* 1 cup chopped onion
* 1 1/3 cups chopped celery
* 1 1/3 cups chopped carrot
* 1 pound ground chuck (I used 1/2 pound chuck and 1/2 pound sausage)
* 1/2 pound ground pork
* Kosher Salt and freshly ground black pepper
* 2 cups whole milk
* Pinch ground nutmeg
* 2 cups dry white wine
* 3 cups canned imported Italian San Marzano tomatoes, crushed by hand with their juice
* As much pasta as you wish cooked and drained
* Freshly grated Parmigiano-Reggiano
* In a heavy 5-quart pot over medium heat, warm the oil and 6 tablespoons butter until the butter melts and stops foaming. Toss in the onion and cook for about 5 minutes.
* Toss in the celery and carrot and cook, stirring to coat them with the oil and butter, for 2 minutes.
* Add the chuck and pork, a very healthy pinch of salt, and a good amount of black pepper. Crumble the meat with a wooden spoon and cook, stirring occasionally, until the meats have just lost their raw-red color.
* Reduce the heat to low. Pour in the milk and simmer gently, stirring frequently, until the liquid has completely evaporated, about 1 hour.
* Stir in the nutmeg. Pour in the wine and gently simmer, stirring frequently, until it's evaporated, about 1 1/4 hours more.
* Add the tomato purée or crushed tomatoes and stir well. When the tomato puree begins to bubble, turn down the heat and allow to simmer.
* Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is burbling away, there's a chance that it'll start drying out. To keep the sauce from sticking to the bottom of the pot and scorching, add 1/2 cup water if necessary.
* Take a spoonful—or two—of sauce and season with salt and pepper to taste. Add the remaining 2 tablespoons butter to the hot pasta and toss with the sauce. Serve with freshly grated Parmigiano-Reggiano. Buon Appetito! ????????