South Your Mouth Spaghetti with Parmesan & Tomato Sauce


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Directions: In large, heavy stockpot, brown Italian sausage and ground beef, breaking up as you stir. Add onions and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.


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Directions: In large, heavy stockpot, brown Italian sausage and ground beef, breaking up as you stir. Add onions and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.


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2 Add onions and continue to cook, stirring occasionally until onions are softened. Step. 3 Add garlic, tomatoes, tomato paste, tomato sauce and water. Step. 4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Step. 5 Stir well and barely bring to a boil. Step. 6 Stir in red wine.


Spaghetti met Gerookte Zalm, Paksoi en Champignons Optima Vita

In a large pot, over medium heat, cook up your beef and hot italian sausage. When the meat is cooked, drain the meat and set aside (I leave it sitting in a colander over the sink). Heat up the olive oil and add the onion and green pepper. Saute until the onion is soft (about 4-5 minutes) and then add the garlic.


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Step 1. In a large, heavy stockpot, bronw italian sausage, breaking up as you stir. Add onions and continue to cook stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce, and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil.


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2 Add onions and continue to cook, stirring occasionally until onions are softened. 3 Add garlic, tomatoes, tomato paste, tomato sauce and water. 4 Add basil, parsley, salt, crushed red pepper, and black pepper. 5 Stir well and barely bring to a boil. 6 Simmer on low, stirring frequently for at least an hour.


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Reduce heat to low and add the drained, browned meat, tomato sauce, tomato paste, herbs, spices, and brown sugar to the onions in the pan. Stir with a wooden spoon until thoroughly combined. Once everything is stirred together well, bring the sauce to a low, slow simmer. Cover and simmer for an hour, stirring frequently.


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Jesse's Recipe - Jo Mama's Spaghetti Sauce


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Ingredients. 2 pounds Italian sausage (casings removed - hot or mild sausage) 1 small onion, chopped (optional) 3-4 cloves of garlic, minced. 28 oz can diced tomatoes. 2 (6 oz cans) tomato paste. 2 (15 ounce cans) tomato sauce. 2 cups water (adjust water for simmering times - less water for shorter time) 3 teaspoons basil.


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Step 2: Preparing the Pasta. While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the thin spaghetti and cook according to the package instructions until it's perfectly al dente. Remember, the key to great pasta is to cook it until it's tender but still slightly firm to the bite.


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Directions. In a medium saucepan over medium heat, heat 2 tablespoons oil. Add onion, garlic, basil (if using), oregano, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally.


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In a large skillet, heat the oil over medium heat. To the oil, add the onion and cook for 3 minutes. Add the garlic, basil, red pepper flakes, salt, sugar, and butter, then stir to combine. Simmer for 2 minutes. Add the crushed tomatoes and water, stir well, and reduce heat to low.


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Add the basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil. Stir in the red wine. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! Cook the spaghetti according to package directions.


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Instead of ยฝ cup broth add in 2 cups of broth in step 1. Then break 8 ounces of spaghetti pasta in half and lay it in a criss cross pattern on top of the ground beef. Cover with the mushrooms (step 2) and follow the layering directions in step 2. Pressure cook for 4 minutes with a 5 minute natural pressure release. Category: Beef.


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In large, heavy stockpot, brown Italian sausage, breaking up as you stir. Add onions and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil. Stir in red wine.


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Ingredients. 2lbs Italian sausage, casings removed (mild or hot) 1 small onion, chopped (optional) 3 -4 garlic cloves, minced. 1 (28 ounce) can diced tomatoes. 2 (6 ounce) cans tomato paste. 2 (15 ounce) cans tomato sauce. 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)