Spaghetti recipies

This spaghetti sauce is amazing, I use it all the time, especially for special guests. Hearty Spaghetti Sauce 1-1/2 pounds ground beef 1-1/2 pounds bulk Italian sausage 3 cans (28 ounces each) stewed tomatoes 3 cans (6 ounces each) tomato paste 1 can (15 ounces) tomato sauce 1/2 pound fresh mushrooms, sliced 2 large onion, chopped 3 medium carrots, finely chopped 1 medium green pepper, chopped 1 cup water 2 packages (3 ounces each) sliced pepperoni, diced 2 tablespoons sugar 3 garlic cloves, minced 2 teaspoons Italian seasoning 2 teaspoons dried oregano 1 teaspoon salt 1/2 teaspoon pepper 2 bay leaves 1/4 teaspoon ground cinnamon, optional In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 hours or until sauce reaches desired consistency, stirring occasionally. Discard bay leaves. Serve immediately.

try to put basil in spaghetti sauce and some bell peppers (finely chopped)..here i can with you some recipes of spaghetti sauce.. Pepe Vandel's Spaghetti Sauce INGREDIENTS 4 pounds onions 6 green bell peppers 1 1/2 cloves garlic 2 (28 ounce) cans whole peeled tomatoes 2 (28 ounce) cans peeled and diced tomatoes 1 (28 ounce) can tomato puree 2 (16 ounce) cans tomato paste 2 (8 ounce) cans tomato sauce 1/2 cup vegetable oil 2 tablespoons Italian seasoning DIRECTIONS Grind onion, pepper and garlic in meat grinder. In a large saucepan combine ground vegetables, whole tomatoes, diced tomatoes, tomato puree, tomato paste, tomato sauce, vegetable oil and Italian seasoning. Bring to boil; reduce heat to simmer for 4 to 5 hours. Stir occasionally. Mom's Best Spaghetti Sauce INGREDIENTS 4 (14.5 ounce) cans whole peeled tomatoes 2 (15 ounce) cans tomato sauce 4 (6 ounce) cans tomato paste 3 cups water 4 cups fresh sliced mushrooms 2 onions, chopped 4 cloves garlic, minced 4 teaspoons white sugar 1/4 cup chopped fresh basil salt to taste ground black pepper to taste 2 pinches baking soda 1/4 cup grated Parmesan cheese DIRECTIONS Mix together whole tomatoes, tomato sauce, tomato paste, water, mushrooms, onions, garlic, sugar, salt and pepper, basil, and 1 pinch of baking soda in a large saucepan. Bring to a boil, stirring. Reduce to a simmer, and cook for 4 hours minimum. Stir in another pinch of baking soda; the sauce will foam. Simmer, stirring occasionally, until thick and almost brown. Make sure to scrape the sides of the pan in to the sauce. After the sauce is fork consistency, stir in Parmesan cheese. Watch that the cheese does not burn. Taste sauce. If it is too tangy or acidic, add another pinch of baking soda and simmer another 1/2 hour. Cool, cover, and refrigerate overnight. The next day, reheat and serve.

My dad claims that when he was in the Marine Corps he had the best spaghetti of his life. He said the cook always made a huge pot of sauce that he cooked all day long. The reason the sauce tasted so good is because he threw some chicken into it and let it slowly cook with the sauce. My dad does this now and when the sauce is done he takes the chicken out to eat the next day. It really is good!

you can try this recipe , I hope you like it. This shrimp and spaghetti dish is a snap to put together on a busy weeknight. INGREDIENTS: 8 ounces of whole wheat spaghetti or linguine 2 tsp olive oil 2 garlic cloves, finely chopped 1/2 cup onion, finely chopped 1 14 1/2-ounce can chopped tomatoes in thick puree 1 8-ounce can tomato sauce, no salt added Pinch red pepper flakes (optional) 1 pound medium shrimp, deveined 2 tbsp fresh chopped basil PREPARATION: Cook spaghetti according to instructions on package. Meanwhile, heat oil in a large nonstick skillet. Add garlic and onion, and gently fry until softened. Stir in tomatoes and sauce (plus pepper flakes if desired). Simmer for 10-15 minutes until sauce reduces and thickens slightly. Stir in shrimp and heat through for 4-5 minutes. Add sauce to drained pasta and toss well. Top with fresh chopped basil. Serves 4. Per Serving: Calories 377, Calories from Fat 29, Total Fat 3.2g (sat 0.5g), Cholesterol 170mg, Sodium 313mg, Carbohydrate 54.7g, Fiber 4.3g, Protein 32.4g

Homemade Spaghetti Sauce Recipe 2 pounds Italian Sausage 2 tablespoons olive oil 1 Onion (chopped) 1 Red Bell Pepper (chopped) 1 Green Bell Pepper (chopped) 3 Cloves Garlic (minced) 12 Roma tomatoes (chopped) 2 small cans Tomato Paste 3 small cans Tomato Sauce 1 bay leaf 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried oregano 1/4 teaspoon dried thyme 1/2 teaspoon dried parsley 1 teaspoon salt 1/4 teaspoon black pepper Spaghetti Noodles Parmesan cheese 1. In a large soup pot - brown Italian Sausage and crumble the meat into chunks. Drain grease. 2. Add olive oil, bell peppers, onion and minced garlic. Cook for 5 minutes, stirring frequently. Add chopped tomato and cook 5 more minutes, still stirring. 3. Add tomato paste and tomato sauce. Fill empty cans with water and add to pot. 4. Add spices to the spaghetti sauce. Add salt and pepper. Stir well. 5. Cook on low heat for 1 1/2 hours. Stir often to keep spaghetti sauce from sticking to bottom of pan. (add more water if sauce becomes too thick) 6. Remove bay leaf and ladle sauce over spaghetti noodles. Top with Parmesan cheese.