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.
0 seconds.
Add the spaghetti sauce, diced tomatoes, parsley, basil and
he ground beef.
Add spaghetti sauce, basil, italian seasoning and crushed red
Prepare pasta according to the package directions; drain and set aside.
In a mixing bowl, add the spaghetti sauce and Italian dressing mix; stir to combine.
Add the pasta, tossing to coat well.
Pour mixture into a greased 2-quart baking dish.
Sprinkle cheese evenly over the pasta.
Bake at 400 degrees, uncovered, for 15-20 minutes or until well heated.
ntil crisp tender.
Pour spaghetti sauce into 12-16 qt stock
tomato juice, sweet basil and Italian seasoning.
Simmer, stirring occasionally
In a large skillet, cook the beef, carrot, celery, onion and garlic over medium heat until meat is no longer pink. Stir in spaghetti sauce and Italian Seasoning; bring to a boil. Stir in cream and parsley. Reduce heat; simmer, uncovered, for 10 minutes.
Meanwhile, cook spaghetti according to package directions; drain. Add to sauce and toss. Cook for 1-2 minutes or until heated through. Serve immediately.
Mix and let simmer for 1 hour, all but the last 4 ingredients. Add French's spaghetti mix.
In large frying pan, brown hamburger, onion and green pepper.
When cooked, add to sauce and simmer all together for about 3 hours.
In large skillet, brown meat along with minced garlic.
Season meat with onion salt and garlic powder.
Drain and set aside. Using large pan or pot, combine sauces.
Add sugar and mushrooms. Add dry spaghetti sauce; add oregano and Italian seasoning.
Add drained meat with sauce; heat and stir occasionally until desired consistency.
In a large saucepan or Dutch over, cook meat, onion, sweet pepper, celery, carrot, and garlic over medium heat until vegetables are tender and meat is no longer pink.
Drain off excess fat.
Add water, undrained tomatoes, spaghetti sauce, sugar, Italian seasoning, salt, black pepper and red pepper.
Bring to a boil.
Add broken spaghetti.
Return to boiling.
Reduce heat and simmer, uncovered, for 12 to 15 minutes or until spaghetti is tender.
Serve immediately.
In medium skillet, cook sausage until no longer pink; drain. Add onion, green pepper and garlic; cook until onion is tender. Stir in spaghetti sauce. Simmer 10 minutes. Prepare spaghetti according to package directions; drain. Toss with softened butter. Serve sauce over hot spaghetti. Makes 6 to 8 servings.
In a large sauce pan, cook meat, onion, green pepper, celery, carrot, and garlic over medium heat, until vegetables are tender and meat is no longer pink, stiring frequently. Drain fat.
Add undrained tomatoes, water, spaghetti sauce, sugar, Italian seasoning, salt, black pepper, and red pepper. Bring mixture to boiling.
Add broken spaghetti and return to boiling. Reduce heat and boil gently, uncovered, for 12-15 minutes or until spaghetti is tender.
Serve immediately. Top with fresh herb sprigs if desired.
Brown ground beef.
Saute onions and garlic in oil.
Mix together.
Set aside.
Mix tomato paste, crushed tomatoes, tomato soup, dry spaghetti sauce mix and Italian seasoning together.
Add water to achieve desired consistency.
Blend ground meat into sauce.
he ground beef.
Add spaghetti sauce, basil, italian seasoning and crushed red
Add spaghetti sauce and crushed tomatoes to a 5-quart saucepan and heat.
Brown chopped meat in a skillet and drain.
Saute chopped onions and chopped green peppers in heated corn oil.
Add chopped meat, onions, green peppers, basil, Italian seasoning, crushed red peppers, bay leaves, garlic powder, salt and sugar to sauce and bring to a boil.
Reduce heat; cover and simmer for 1 1/2 hours, stirring occasionally.
Serve over spaghetti.
Brown hamburger with 1/2 or 1 whole onion as desired or make meat balls.
Set aside.
In blender put in tomatoes.
Add 1/2 to 1 whole package spaghetti sauce mix; blend.
Dump into a crock-pot. Put in blender tomato paste, tomato sauce, water, A.1. sauce, hot sauce, Worcestershire sauce, sugar and Italian seasoning; blend. Dump in crock-pot.
Add salt, pepper and garlic salt to suit taste. Add meat.
Cook on low setting 5 hours.
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.
dd both jars of the spaghetti sauce, and the canned mushrooms,
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 frypan, brown hamburg and sausage (take out of casing and cut up).
Add onion and pepper and cook until soft; drain.
Put tomatoes in a saucepan (mashed).
Add sugar and Italian flakes to taste.
Add hamburger and sausage mixture to this.
Add tomato paste and sauce, mushrooms and spaghetti sauce.
Simmer for about 1 hour.