How do you make good Spaghetti and meat sauce?

Answer 1

Brown the hamburger; season with salt, pepper, italian seasonings, chopped onions and garlic powder. Add your store bought spaghetti sauce (I prefer Prego); Stir and simmer. Boil water, add splash of oil. When boiling add noodles; when you can fling a noodle at the wall and it sticks, it's done. Add parmesean cheese- viola!

Answer 2

I packet of spaghetti and half kilo of minces meat , 2 onions (shallots), some garlic, some oregano dry or fresh, tomato paste and 2 fresh tomatoes, boil the spaghetti and keep aside, then mince the onion and garlic ,

put some olive oil in a pan add the fine chopped onions and garlic as soon as it turns to golden color add the meat and stir it until it is cooked add the tomato paste ( around 6 table spoon) stir and add some water or chicken stock, add salt and pepper and sparkle the oregano , add the chopped fresh tomatoes and boil on a very low fire for 10 minutes , heat the macaroni with some olive oil or some butter , u can mix it all together but I prefer the macaroni and the sauce on top, add some Parmesan cheese on top....bon a petite

Answer 3

Ok for one a good meat sauce does not contain ground beef. Italians laugh at the idea of ground beef in sauce. A real good way to make great meat sauce is to make your sauce however you make it or buy a jar whatever you like. Add pork neck bones to the sauce and simmer til the meat starts falling off the bones. The sauce will have a great meat flavor and you will have meat from the bones. You can also use bone in pork chops if you dont like the idea of neck bones.

Answer 4

Ask your butcher for a pond of ground PORK, not hamburger, fry it up with a tablespoon of garlic salt, a tablespoon of black pepper, a tablespoon of red pepper flakes, and a diced onion .

Once it is cooked and not yet browned, drain the grease and toss in a can of mushrooms, ( if you really like mushrooms big can, not so much small can), and if you like them a small can of back olives.

Keep stirring till all browned and pour a jar of Progresso spaghetti sauce over it. and turn the heat down to simmer.once it simmers pour it over your cooked spaghetti, and put it in the oven @350 for 15 minutes. It's a pain in the butt but it infuses the spaghetti with the flavor of the sauce.

This gives you time to make garlic bread. Slice up a loaf of Italian or french bread. butter each slice and put on a cookie sheet and dust with garlic salt. Set it aside till the spaghetti comes out of the oven.

When you remove the spaghetti from the oven, shake a little Parmesan Cheese on top. Turn the oven to high broil, put the bread on the top shelf and watch closely. the difference between perfect brown and charcoal briquet is 30 seconds. When it's done put the bread in a breadbasket wrapped in a clean dishtowel to keep it warm.

Serve it up.

Answer 5

i just brown my meat with sea salt and fresh pepper(it tastes better) and then add a jar of spag. sauce, then fill the jar with hot water and pour in and stir. then i let that simmer for about 30 minutes or so, you can always add more water or sauce to your liking. if you can let it simmer longer go for it, the longer the better. after that is simmering, boil your water for the noodles, then add some salt and noodles, cook until al dente, usually about 9-10 min, drain and there you have it. sometimes i add the noodles right to the sauce and mix up, or just serve over top. a trick too so that your noodles dont clump is to put a little olive oil in the water when its boiling. dont forget the parmesan and make some garlic bread and salad, perfecto.

Answer 6

I use Ragu brand with tomatos and green peppers, they have lots of choices but that's the one I like best. Then, I just brown some ground beef (season it however you like as it is browning...salt, pepper, garlic powder, whatever and sometimes I add onions) then I add it to the sauce and let that simmer as I boil the spaghetti noodles. It's very easy and really yummy!!

Answer 7

I buy hamburger patties, (not the frozen crap) and grill them. Add just a little extra char, and break them up into chunks the size of mini meatballs. Mix in with your own sauce recipie and go.

I hate browning meat in the house. Or cooking anything greasy inside for that matter.

Answer 8

The real key is getting a slow cooker or crock pot. Use any of the recipes you have read hear, throw it in a crock pot, and let it cook for 6 to 8 hours. The meat becomes very tender. Also, don't skimp on the basil or oregano. Add a bit of chile powder too. Thinly sliced carrots add a bit of sweetness.