Cook beef and onion together and drain.
Cook cocktail smokies and mushrooms and drain.
Then add the remaining ingredients and simmer for about 10 minutes.
This recipe can be cut in half.
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
Saute ground beef, onion and pepper on low heat.
Drain meat. Add tomato sauce, paste, sauce mix, water, sugar, oregano and garlic.
Cook spaghetti.
Drain.
Serve.
Prepare sauce mix, adding tomato sauce as directed on package. Brown beef in skillet.
Add spaghetti sauce and simmer.
Cook spaghetti as directed on package; drain.
Place spaghetti on platter or in large, shallow bowl.
Top with sauce.
Sprinkle with cheese and parsley.
Makes 8 servings.
Cook and stir ground beef, onion and green pepper until meat is brown and onion is tender.
Stir in remaining ingredients, except spaghetti and cheese.
Cover and simmer 1 1/2 hours, stirring sauce occasionally.
Cook spaghetti as directed on package.
Serve meat sauce over hot spaghetti.
Serves 8.
otal recipe time).
Twenty minutes before serving, cook the spaghetti according
In a large skillet, brown beef until it loses redness, drain fat. Add carrots, onion and garlic. Saute until onion is tender. Add remaining ingredients expect spaghetti. Cover and simmer 20 minutes, stir occassionally. Prpeare spaghetti according to package.
iced tomatoes, Dolmio (or other spaghetti sauce) and seasonings to pan
acking instructions; drain. Top spaghetti with bolognese sauce and shaved Parmesan. Serve
To make the sauce, heat oil and fry bacon until crisp. Remove from pan and set aside. Add carrots, celery and onion to pan and saute. Add beef and cook until browned. Season sauce and add tomatoes, wine, and bay leaf. Bring to a boil, then simmer over medium heat for 30 mins.
Cook spaghetti in plenty of boiling salted water for 8-10 mins.
Drain the spaghetti and serve with the Bolognese sauce. Sprinkle with grated Parmesan.
Heat the oil in a large pan. Add the onion, carrots and celery and fry for 5 mins. Stir in the ground beef and fry over high heat until browned, about 5 mins. Add the marjoram, tomatoes and tomato puree and season to taste. Simmer for 15-20 mins, stirring occasionally.
Cook the spaghetti in a large pan of boiling salted water for 10-12 mins until just tender.
Drain the spaghetti and toss with bolognese sauce. Serve in warmed bowls garnished with sprigs of oregano.
arge bowl. Stir in the bolognese sauce and tomato paste. Season
Saute mushrooms, carrots, garlic, onion, celery and green pepper in Wesson oil in Dutch oven.
Add sausage; cook until sausage loses redness.
Drain fat.
Add remaining ingredients. Simmer, uncovered, approximately 40 minutes, stirring occasionally.
Serve over hot, cooked spaghetti.
Makes 4 to 6 servings.
dark sauce.
Cook the spaghetti in a large pan of
igh heat. Stir in the spaghetti, and return to a boil
rolling boil. Add the spaghetti and olive oil to the
nd the mixture resembles traditional bolognese consistency.
(it will be
hopped tomato.
Cook the spaghetti according to the package instructions
Heat oil in a large frying pan and cook beef for 5 mins. Add bacon, onion, garlic, carrot, celery and leek. Cook briefly and season to taste. Stir in tomato puree. Add 1/2 cup water, bouillon powder, bay leaf, clove, thyme and tomatoes in their juice. Bring to a boil, stirring occasionally. Stir in oregano and chopped basil, add nutmeg and season to taste.
Cook spaghetti according to package instructions. Drain.
In a large bowl, mix spaghetti with the sauce and arrange on plates. Garnish with basil and serve with Parmesan.
f sugar.
Cook the spaghetti in boiling, salted water according