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Old 01-06-2019, 07:37 PM   #1
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Ground beef spaghetti sauce

I'm making spaghetti sauce for the first time using just ground beef. I found this recipe off the net and would like anyone's opinion of it.

https://www.allrecipes.com/recipe/15...h-ground-beef/

Please feel free to reply as to your opinion of that recipe (including prep and cooking) and what changes you'd make to this recipe, or a favorite of yours (not too complicated). I could add ground (?) sausage, but wonder if that wouldn't complicate the recipe as it is (omit some hamburger and add ground sausage)? Also, do the quantities sound right? Not too much of the three canned tomato ingredients? Also, what about adding some canned small mushrooms? I'm looking forward to my first attempt at making spaghetti meat sauce, then freezing portions.

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Old 01-06-2019, 07:44 PM   #2
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Sausage will definitely help. A good gravy uses both pork and beef

Also, be sure to use lean beef, and drain as much rendered fat as possible.

Just my taste, but I really dislike greasy meat sauces.
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Old 01-06-2019, 07:48 PM   #3
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Also, I would brown the meats first, set them aside, use their fat to sweat the veggies, drain, add herbs, add tomatoes, add back in the meat. Cook uncovered (or covered with a splatter screen).
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Old 01-06-2019, 08:14 PM   #4
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Also, I would brown the meats first, set them aside, use their fat to sweat the veggies, drain, add herbs, add tomatoes, add back in the meat. Cook uncovered (or covered with a splatter screen).
Yes, I wondered about browning the beef and at the same time trying to tenderize the diced bell pepper and onion and garlic. Simmer uncovered? That probably lets some of the built up moisture content to evaporate out, so the sauce isn't too wet?

My mom used to simmer her sauce covered tho. Not a critical factor? Wouldn't covered or partly covered (splatter screen) infuse more flavor into the sauce? Does anyone add a small amount of canned mushroom pieces (not in the recipe) ?

I bought 92% - 8% hamburger. I too do not like oily spaghetti sauce.
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Old 01-06-2019, 08:48 PM   #5
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Oh my gosh, Caslon, green peppers? What kind of recipe did you find, for a knock-off Manwich? I suppose if you like them...

Anyway, this is my MIL's TnT recipe. Making taste buds happy for decades. Heck, I've been making it for over 40 years, so this recipe must have floated through the family for at least 70. Can't go wrong with 70 years of success.

Cooking Goddess' Family Spaghetti Sauce Recipe

BTW, I've made this with added sausage one. It did nothing for the sauce but make it greasy. Since then I've made the sauce as written and we add grilled sausage links if we're in the mood.
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Old 01-06-2019, 09:08 PM   #6
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Yes, I wondered about browning the beef and at the same time trying to tenderize the diced bell pepper and onion and garlic. Simmer uncovered? That probably lets some of the built up moisture content to evaporate out, so the sauce isn't too wet?

My mom used to simmer her sauce covered tho. Not a critical factor? Wouldn't covered or partly covered (splatter screen) infuse more flavor into the sauce? Does anyone add a small amount of canned mushroom pieces (not in the recipe) ?

I bought 92% - 8% hamburger. I too do not like oily spaghetti sauce.
Meat to fat ratio sounds good. You might have to add some olive or grapeseed oil, but those are tastier fats in this case without being greasy.

Mushrooms are a very good addition. What kind do you have? dried will also help thicken and intensify the sauce.

The sauce won't thicken if tightly covered. Your mom might have cocked the lid. Did you ever see her leave a wooden spoon in to accomplish that?

And as far as CG's abhorrance to adding green peppers, well, that's a personal choice. I love it in a meat sauce. Especially in veal and peppers., or Sunday gravy.
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Old 01-06-2019, 09:23 PM   #7
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Originally Posted by Cooking Goddess View Post
Cooking Goddess' Family Spaghetti Sauce Recipe

BTW, I've made this with added sausage one. It did nothing for the sauce but make it greasy. Since then I've made the sauce as written and we add grilled sausage links if we're in the mood.
Noted about sausage only making it more greasy. That simplifies things for me. That recipe called for one "small" diced bell pepper. I'll keep that quantity down to a minimum.

To Buckytom: I've always used quality glass jarred small mushrooms pieces when needed. They're rich and dark, very meaty and pretty good tasting.

After all the supplies I got today for this sauce, I forgot to buy spaghetti ! That's how seldom I cook spaghetti.

I've gotten tired of buying Stouffer's frozen Spaghetti and Meat sauce. It's not terrible, but the spaghetti pasta strands are thin and mushy.
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Old 01-06-2019, 09:34 PM   #8
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Sauce without green pepper would be like sauce without onion and garlic for me. Dried porcini mushrooms (or powder) is also a must in my book.
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Old 01-06-2019, 09:38 PM   #9
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Sauce without green pepper would be like sauce without onion and garlic for me. Dried porcini mushrooms (or powder) is also a must in my book.
Of all the sauces I've made, I've never added porcini shrooms in any form.

I'm going to have to try that. Thanks, K-L.
Luv the depth shrooms bring.
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Old 01-06-2019, 09:39 PM   #10
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Noted about sausage only making it more greasy. That simplifies things for me. That recipe called for one "small" diced bell pepper. I'll keep that quantity down to a minimum.

To Buckytom: I've always used quality glass jarred small mushrooms pieces when needed. They're rich and dark, very meaty and pretty good tasting.

After all the supplies I got today for this sauce, I forgot to buy spaghetti ! That's how seldom I cook spaghetti.

I've gotten tired of buying Stouffer's frozen Spaghetti and Meat sauce. It's not terrible, but the spaghetti pasta strands are thin and mushy.

OMG, Stouffers?
We can certainly help you make something better than that.
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