How Do You Prepare Your Spaghetti Meat Sauce?

I actually use a spaghetti packet. Has seasonings inside and just follow those directions on the back....quite tasty. Sometimes I'll add just a touch of jar sauce with the packet

I brown ground beef with chopped onion and add garlic, Italian seasoning, salt and pepper and a dash of hot sauce or some chili flakes. Once brown I drain if necessary and add a can of Trader Joe's Marinara sauce and a can of Trader Joe's organic tomato sauce then add about 2-3 Tbs of brown sugar. It tastes wonderful and I make it in big batches to freeze. My family will actually eat it over garlic toast and that makes for a really quick dinner.

I haven't made this in a while, because my husband loves to cook... but here's how I make "spaghetti" sauce *

Sautee garlic and onions (or sometimes I use onion powder), then brown the meat (I've used hamburger, sausage, ground turkey).
Depending on the batch size, 1 or more cans of V8 & 1 can tomato paste to thicken, rinsing the can with a bit of sweet vermouth
(I might add a little italian seasoning, but most of the seasoning comes from the V8)
I also might add some canned mushrooms, though fresh mushrooms would obviously work as well! ;-)

* I got yelled at by a friend for calling it spaghetti sauce when the noodle I chose to cook was not spaghetti (shells are my favorate noodle), so I use the quotation marks now LOL

Hi there! Fast and simple is my style too!

I chop 1/2 onion and 1 carrot, saute it up add Classico Tomato Sauce, simmer. Ready in the time it takes to boil the noodles!

Extra options:
* If adding ground meat (hamburger, sausage, turkey, bison) brown it after the veggies.
* If adding meatballs, add with the sauce.
* For extra veggies, add frozen spinach.

I'm a big fan of "semi-homemade" cooking. I use jarred pasta sauce (4 jars of Newman's sauce) but I add sauted shallots, sauted yellow & orange bell peppers, mushrooms, olives, a can of diced tomatoes and frozen meatballs. I "rinse" out the jars of sauce with red wine and add that too. It ads just enough flavor, but isn't too heavy on wine. Let it simmer a couple of hours and you're good to go. It makes 2-3 servings for my family of 4 so I freeze the rest or use it to make lasagna or a pasta bake.

I actually prefer it the next day. I will it cook it an hour with basics like tomato paste, sauce and whole tomatoes, whatever spices and seasonings I feel like adding and, ofcourse, white wine. The longer it cooks with the wine the better; hiwever, it is always better the next day.

i recently posted a similar question for spaghetti and meatball recipes and got some really yummy responses! if i'm in a hurry i get our favorite canned sauce from Trader Joe's, it's called Tuscany something. I brown ground beef, onion and garlic then throw in a can of sauce and it's done. The kids love it. Add some elbow noodles and cheese and they are so so happy.

Hi there! I just took a cooking class and the instructor gave us a recipe for the best quick ragu - brown 1/2 an onion or a shallot in 2 tbls of oil, add 1/2 lb of raw sausage and brown it (you can use chicken, pork, whatever you like). When that is browned, add 1/4 cup of tomato paste - mix it around until it turns slightly orangish, then add 1 cup of milk to deglaze the pan. Its done by the time the pasta is ready to drain! Use 1 cup of stock if you are lactose intolerant.

I just brown, drain & rinse my hamburger meat. Then I add 1 - 2 jars of spaghetti sauce. Heat up and serve with the noodles. Sometimes I do a spaghetti bake and mix the cooked noodles, meat, sauce, and what ever cheese I have on hand in a 9 x 13 baking dish. Bake at 350 until hot and bubbly. My kids & hubby really like it this way.