What is a good recipe for spaghetti?

Question

with both italian sausage and ground beef or just one

Answer 1

one pound ground beef, and one pound italian sausage, one large onion , chopped, one third green pepper chopped, three cloves garlic or one teaspoon garlic powder, three carrots , coarsely grated, one package pepperoni , chopped, fry till hambuger and sausage are done add three cans diced tomatoes and two cups tomato juice, one tlbs, oregano, one half tlbs, basil, one half tlbs, chili powder, one fourth tea. salt, one half tea. celery seed, simmer till flavors are blended, and serve with cooked spagetti noodles,,, adjust seasonings to taste, if sauce is to thick add a little more juice. i also add one or two pkgs, fresh mushrooms chopped in large pieces.have won first prize with this one. i never measure , but i tried to narrow it down as best i could , play with it to make it your own. hope you enjoy, this is a family recipe that has been handed down for over three gens, hope you enjoy we serve it with deep fried green pepper rings which is green pepper cut into rings , seeded, then dipped in flour,then eggs , then cracker meal then deep fried till golden brown, sooooooooooooooo good ,

Answer 2

Mama’s Spaghetti Sauce and Meatballs

Who doesn’t love a Saturday night meal of good ol’ spaghetti and meatballs? The secret to the sauce lies in the flavorful meatballs made with 3 kinds of meat.

Serves 8

3 (23-ounce) cans good-quality tomato sauce
1 (5.5-ounce) cans tomato paste
1 onion, finely chopped
1 green pepper, finely chopped
1 clove garlic, minced
2 tablespoons Italian seasoning
1/2 teaspoon pepper
1/2 teaspoon salt
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
1 egg
1/4 cup Italian-style bread crumbs
1/4 cup fresh-grated Parmesan cheese

Combine the tomato sauce, tomato paste, onion, pepper, garlic, Italian seasoning, pepper and salt in the slow cooker.

In a large bowl, combine the beef, veal, pork, egg, bread crumbs and Parmesan; form into balls.

Transfer the meatballs to the slow cooker.

Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.

Answer 3

Italian Sausage and Pasta Bake Recipe


Ingredients

- 8 ounces pasta, linguine or similar
- 1/2 pound fresh Italian sausage
- 1 pound lean ground beef
- 1 cup sweet green pepper, chopped
- 1 medium sweet onion, chopped fine
- 1 clove garlic, chopped
- 4 ounces can sliced mushrooms, canned and drained
Salt and pepper to taste
- 28 ounces prepared spaghetti sauce with mushrooms
- 12 ounces shredded mozzarella cheese
Garnish: Fresh grated parmesan cheese


In a heavy skillet over medium heat brown sausage, ground beef, green pepper, onions and garlic until meat is no longer pink and vegetables are softened, approximately 15 minutes.
Drain off excess grease.
Add the canned mushrooms and heat thoroughly.
Pour spaghetti sauce over meat and vegetable mixture in skillet and simmer uncovered for 20 minutes.
Preheat oven to 350ºF.
Spray 3 quart baking dish with non-stick cooking spray.
While sauce mixture is simmering, prepare pasta according to package directions.
Drain pasta and pour into baking dish. Top with meat sauce and very lightly combine.
Sprinkle mozzarella cheese over top and bake 20 minutes or until cheese is bubbly and light golden in color.
Serve hot.
Garnish with parmesan cheese if desired.

Answer 4

IThis recipe for Old Spaghetti Factory's Spaghetti with Burnt Butter serves/makes 4

Ingredients:
1 cup butter
1 cup Mizithra cheese
pasta of choice
Directions:

There is a terrific dish served by The Old Spaghetti Factory chain, called Spaghetti with Browned Butter,. It is served topped with shredded Mizithra cheese (a Greek hard cheese). If mizithra is not available (I am able to easily locate it St. Louis at cheese shops and some supermarkets), a blend of ricotta salata and romano is suggested
Browned Butter Procedure: Cut 2 sticks of butter into 8 pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes).
Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire.
Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma.
Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.
Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.
The brown butter can be stored in the refrigerator and reheated in a microwave as needed.
Boil the pasta of choice until Al Dente. Drain pasta and divide into four servings. Spread 1/4 cup of Mizithra over each pasta serving. Top with 1/4 cup of hot brown butter.

Also look here for sauce with sausage:
http://www.cooksrecipes.com/gmeat/simmered-spaghetti-sauce-with%20italian-sausage-recipe.html

Answer 5

Fry up your ground beef then drain. Cook your Italian sausage then place aside. Add finely sliced onion to the ground beef, green pepper sliced/diced, finely chopped garlic at the end and salt, pepper to taste. Continue to heat through mixing well... Then slice up your cooked Italian sausage and add to the pot. Add spagetti sauce and stir., simmer with lid.

Boil your pasta then drain. Place pasta onto plate adding the meat sauce ontop.
Grate parmeasan cheese over

Serve with garlic bread and green salad*