Prepare meat balls and spaghetti sauce as directed in preceding recipes.
Cook all 24 meat balls in thick spaghetti sauce.
Cook lasagne noodles in salted boiling water until firm (not too done).
Add cold water to stop cooking.
Drain.
Fry hamburger, pepperoni, onion, celery and mango; drain. Pour fried ingredients in a large saucepan.
Add spaghetti sauce. Simmer for 1/2 hour.
Add mustard, sugar, salt, pepper, garlic, Worcestershire sauce and hot pepper (optional); stir.
Simmer for an additional 10 minutes.
Serve.
ntil crisp tender.
Pour spaghetti sauce into 12-16 qt stock
Good recipe for a slow cooker to simmer all day.
Serve over pasta or rice.
akes.
Saute/cook vegetables for 4 minutes; stirring often.<
hite paper towels. Let stand for 1 minute. Blot top with
Boil spaghetti until cooked.
Drain tuna.<
Brown ground steak in large skillet.
Add garlic and onion. When tender, add all other seasonings.
Continue to simmer for 1 minute; add tomato sauce, spaghetti sauce and water.
Stir until meat is completely mixed with sauce; simmer for 20 minutes.
Stir to keep from sticking. Serve sauce over pasta with garlic bread. Makes 4 to 6 servings.
In large pot, heat spaghetti sauce.
In skillet, brown hamburger and sausage with salt, pepper and garlic powder.
Drain and add to sauce.
In same skillet, saute mushrooms, onion and bell pepper in olive oil; stir in ripe olives and sprinkle with oregano; add to sauce.
Stir in can of tomato paste.
Cook on low heat until hot throughout (or let simmer all day for even more flavor).
Cook spaghetti in boiling salted water, adding 1 teaspoon oil to prevent sticking.
Drain.
Serve sauce ladled over cooked spaghetti.
br>Add garlic and saute for about 30 seconds.
Cover
Make meat balls.
Cook meat balls in the tomato soup, 1 can water and 1/3 to 1/2 can Healthy Choice spaghetti sauce.
Let simmer for a while, then add spaghetti that has already been cooked.
he garlic in the oil for 1 minute. Stir in the
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
In a large saucepan, combine spaghetti sauce, beans, tomatoes, corn, salsa, chilies, chili powder, salt and pepper. Stir in beef mixture.
Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes.
Serve over spaghetti.
Wash spaghetti squash then cut in half,
stirring occasionally, over medium heat for 30 minutes.
Add sugar
Empty 1 package spaghetti sauce mix into saucepan.
Blend in one can tomato paste and 3 cans water.
Add the olive oil or salad oil.
Bring to boil; simmer for 30 minutes, stirring occasionally. Crumble and brown the ground beef; add to sauce.
Makes enough sauce for 12 ounces spaghetti.
Serves 4 to 6.
Brown ground beef, sausage, bell pepper and onion in a large pot; drain.
Add cooking wine and spaghetti sauce packet; stir. Add tomato sauce and stewed tomatoes (crushed).
Add a jar of spaghetti sauce, Italian seasoning and garlic powder to taste. Let simmer on low for 10 to 15 minutes to allow seasoning to go through sauce.
arlic for 5-7 minutes in olive oil.
Add spaghetti sauce, tomato sauce
In a large skillet or saucepan, melt butter with olive oil over medium-low heat.
Add chopped onion, mushrooms and garlic; saute until soft.
Add spaghetti sauce and seasonings, stir well.
Simmer over low heat for at least 10 minutes, but the longer the better. Remember to stir occasionally to make sure it doesn't scorch.
Serve over cooked spaghetti.
In a large pot combine the chicken broth, drained veggies, and the meat spaghetti sauce, with the heat at medium.
In a small skillet saute the onion and garlic until soft and starts to brown a little bit.
Add the onion and garlic to the soup pot, along with the old bay seasoning, worcestershire, and tabasco sauces.
Stir well and add the uncooked egg noodles.
Simmer on medium until the noodles are tender, then turn heat to low and let cook for about 5 minutes more.
Add salt and pepper to taste, and serve.