Meat Sauce Recipe------ with ground beef?

Question

I need a recipe for a meat sauce to go on pasta. My mom has to work so I have to cook. I need to use the ground beef because it is going bad soon. Thank you all for helping me!!!

Answer 1

i've never used a recipe when i make meat sauce. what i do is do it by taste.

here is my approximate 'recipe'

get a large skillet-type pan and brown some hamburger. (if you don't know how to do that, you just put it all in there, put it on medium/medium-high heat, and chop it up, flipping the meat every couple minutes. don't let it burn. it's done when it's a nice dark brown color. once it's browned, throw in a couple cans of tomato sauce. use your judgement, it depends how many people you are cooking for.

next, add flavor, spices, and such. good ones to use are chopped vegetables (chopped in little pieces) like onions, green peppers (the long skinny ones that look like weeds..chop the whole thing, not just the bottom part.), bell peppers (red, orange, green, or yellow), maybe a little celery. and spices: garlic, peppercorns, oregano, basil. keep heating it, stirring it every once in a while to keep it from scorching, cook as long as you like, until it's a good temperature, make sure you start your pasta AFTER you already have the sauce going, or your pasta will finish, and you won't have the sauce for it.. my sauces usually take about 15 - 30 minutes after the meat is browned

personally, i like to put some raisins in my sauces. sounds weird, tastes good. and my brother makes the most amazing sauces ever, and his trick is to put in a little sugar.

here's how you add stuff without overpowering it.. most herbs you can dump a teaspoon or two in, garlic, just a pinch.. don't add too much of anything at a time, especially garlic and sugar, get out a spoon, and taste it every so often to tell if you need more of anything. OH and you might want to put in just a tiny bit of salt.

I know this wasn't an exact recipe, but i think it's more fun without recipes, and sauces are good things you don't Really need them for.

Good Luck, have fun, hope this helped.

Answer 2

Here is the best sause ever and you can use what ever you have.

1. Brown the ground beef in a pan. As you are browning it add onions, green peppers, mushrooms or whatever you have. Doesnt matter if it's fresh, from a can or frozen.

2. Once the meat is cook, drain it if it has lots of grease.

3. Add any kind of spaghetti sauce jar or tomato paste, tomato soup, diced tomatoes...whatever you have on hand.

4. Let it summer at low heat for a little while.( hint, the longer the better) Anywhere from 10 min to 6 hours. Stiring it once in a while.

5. Serve over spaghetti and there you go, you have your own homemade spaghetti sauce that you can be proud of.

Here are a few hints on what you can use:

ground beef or turkey
onion chopped
diced tomatoes
tomato sauce
dices celery
diced carrots
zuchinni
basil
green, red, yellow peppers
Chili powder
garlic powder or finely minced garlic
Italian seasoning
ground red pepper
oregano
salt and pepper
small can sliced mushrooms drained

Good Luck!

Answer 3

If you'd like to make a bolognese sauce, here is a quick recipe. Usually to make classic bolognese you cook it for hours but if you want to eat the recipe tonight, this one on Epicurious.com should work!

2 tablespoons olive oil
18 ounces meat loaf mix or 6 ounces each lean ground beef, lean ground veal, and lean ground pork
1 medium onion, chopped
1/3 cup coarsely chopped carrot
1/3 cup coarsely chopped celery
3 garlic cloves, finely chopped
1/2 cup red wine
2 14 1/2-ounce cans diced tomatoes with balsamic vinegar, basil, and olive oil in juice
1/3 cup half and half
2 tablespoons chopped fresh oregano
1 pound spaghetti
Grated Parmesan cheese




Heat oil in heavy large saucepan over medium-high heat. Add meat, onion, carrot, celery, and garlic; sauté until meat begins to brown, about 8 minutes. Add wine and cook until wine evaporates, stirring often, about 3 minutes. Stir in tomatoes with juices, half and half, and oregano. Reduce heat to medium-low and simmer until thickened, about 25 minutes. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain and divide among 4 plates. Spoon sauce over pasta. Sprinkle with Parmesan cheese and serve.

Makes 4 servings.
Bon Appétit
December 2003

Answer 4

SPAGHETTI WITH GROUND BEEF SAUCE

1 lb. ground beef
1 sm. onion, diced
1 med. green pepper, diced
1 med. garlic clove, minced
1 tbsp. sugar
1 1/2 tsp. salt
1 tsp. oregano leaves
1/4 tsp. pepper
1 (6 oz.) can tomato paste
1 (28 oz.) can tomatoes
1 (16 oz.) pkg. spaghetti

About 1 hour before serving:
In 4-quart saucepan over medium-high heat, cook ground beef, onion, green pepper and garlic until meat is browned, about 10 minutes, stirring occasionally. Stir in sugar, salt, oregano, pepper, tomato paste and tomatoes with their liquid; over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 45 minutes.

About 15 minutes before sauce is done, prepare spaghetti as label directs. Drain. Serve sauce over spaghetti. Makes 10 accompaniment or 4 main-dish servings.

Answer 5

Campfire Meatballs 'n Spaghetti Sauce
Servings: Serves 4
1 lb. lean ground beef
1/4 cup dry bread crumbs
1 egg
1/4 cup water
3/4 tsp. garlic salt
1/4 tsp. pepper
or - 16 ounces frozen, fully cooked meatballs
2 medium zucchini, cut lengthwise in half, sliced crosswise 1/2-inch thick
2 cups prepared spaghetti sauce
-- shredded mozzarella or grated Parmesan cheese
-- prepared garlic bread or garlicd bread sticks, warmed

In medium bowl, combine ground beef, bread crumbs, egg, water, garlic salt and pepper, mixing lightly but thoroughly. Shape into 16 meatballs.
Tear of four 18" x 12" long sheets of heavy duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each; top each with 1/2 cup spaghetti sauce. Bring shorter edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation. Fold in open ends to seal.
Place packets on grid over medium ash-covered coals. Grill 20-25 minute or until meatball centers are no longer pink and zucchini is tender, turning packets once.
To serve, carefully unfold ends and tops of packets; sprinkle cheese over meatballs. Serve with garlic bread.

Answer 6

i literally throw anything and everything in my meat sauce. but lately i haven't eaten meat....i'm one of those who believes the cloned meat is in our market lol...anywhoo when i did make meat sauce it was simple.
gr. meat needs to be browned FIRST then add...
chopped onion
italian seasonings
mushrooms
salt
pepper
a garlic clove or two
Prego sauce (or whatever tomatoe sauce you like)
simmer for about 20-30 min. on low of course.
enjoy!

Answer 7

try checking this site i think i saw a recipe for a meat sauce there.
http://cookcity.blogspot.com