June’s Spaghetti with Meat sauce
1 lb ground chuck
1 can tomato paste
1 16 oz. can tomato sauce
2 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 package Muller’s spaghetti
In a large skillet, brown ground beef. Drain off fat. While browning meat, cook pasta according to directions on package. Stir tomato paste, sauce, onion powder, garlic powder and oregano into meat. Cover and simmer over low heat, for 15 to 20 minutes. When pasta is done, briefly rinse and cold water and drain. Place pasta on plates and spoon sauce over it. Serves 4 to 6.
Spaghetti with Meat Sauce #2
½ lb lean ground beef
½ lb ground sweet Italian sausage
1 cup yellow onion, chopped
1 clove garlic, minced
5 cups crushed tomatoes
1 small can tomato paste
1 tsp dried basil
1 tsp oregano
1 tsp granulated sugar
1 bay leaf
4 to 6 servings hot cooked spaghetti
grated parmesan cheese (optional)
red pepper flakes (optional)
In a deep skillet or Dutch oven, brown meats with onion and garlic. Drain off fat. Stir in crushed tomatoes, tomato paste, seasonings and bay leaf. Cover and simmer over low heat for 30 to 35 minutes, stirring occasionally. Discard bay leaf. Spoon sauce over cooked pasta and, if desired, sprinkle cheese and/or red pepper over the top of each serving. Serves 4 to 6.
*Sausage & Peppers with Pasta
2 lbs mild or hot Italian sausage links, cut 2 inches, cooked
2 cups Spanish or Bermuda onion, quartered and sliced
3 cups green peppers, seeded and sliced into half-inch strips
1 1/2 cups marinara sauce
1 tsp each, oregano and basil
1 lb elbows, spaghetti, shells or other type pasta
Sausage can be quickly cooked in the microwave by placing in a baking dish covered with paper towels and microwaving on high power for about 8 minutes (cooking times vary with oven types), moving sausage once or twice to allow for even cooking. Spoon 4 tablespoons of the sausage juice into a skillet. Cook pepper and onion in juice until soft. (Can sub. olive oil). Stir in meat, sauces and seasonings. Simmer, covered, over low heat for 15 to 25 minutes, stirring once or twice. Toss sauce with pasta and serve. Serves 4 to 6.
Chicketti
3 cups cooked leftover chicken, coarsely cut up
1 can condensed cream of mushroom soup
1 can diced tomatoes, with juice
½ cup green pepper, seeded and diced
½ cup yellow onion, diced
2 TBLS butter or margarine
½ tsp each, salt and pepper
½ tsp garlic powder
4 to 6 servings spaghetti, cooked
Cook pasta according to package directions. Melt butter in a large skillet. Add peppers and onions and sprinkle with salt and pepper. Cook over medium heat, until peppers and onions are soft, but not browned. Stir in soup, chicken, tomatoes and garlic powder. Bring to a boil, stirring once. Reduce heat to low and simmer, covered, for 20 minutes. Toss with cooked spaghetti and serve. Serves 4 to 6.
* Slow Cooker Chicken & Spaghetti
4 small boneless, skinless split chicken breasts
2 TBLS vegetable oil
salt and pepper
1 small can tomato paste
1 small (8 oz.) can tomato sauce
¼ cup chicken broth or water
3 cloves garlic, minced
2 tsp oregano
1 tsp granulated sugar
1 cup part-skim mozzarella, shredded
4 to 6 servings spaghetti, cooked
parmesan cheese, grated (optional)
In a large fry pan or electric skillet (set at 350 degrees), brown chicken in oil. Drain off fat. Sprinkle chicken liberally with salt and pepper. Transfer chicken to a medium to large size slow cooker. In a bowl, combine tomato paste, sauce, broth, garlic, oregano and sugar, until well blended. Pour over chicken. Cover and cook on low heat for 8 to 9 hours. Remove chicken and keep warm. Turn cooker to high and stir in mozzarella cheese. Re-cover slow cooker and continue heating until cheese melts. Place chicken over hot cooked pasta, spoon sauce over chicken and sprinkle with parmesan cheese, if desired. Serves 4.
Pot Roast Italiano
3 lb thick beef chuck roast
2 to 3 Tbls olive oil
½ tsp each, salt and pepper
1 8oz can tomato sauce
1 6oz can tomato paste
½ cup yellow onion, finely chopped
¼ cup green bell pepper, very finely chopped
2 tsp dried oregano
¾ tsp salt
2 cloves garlic, minced
1 tsp dried thyme, crushed
½ dried basil
1 package spaghetti
grated parmesan cheese (to taste)
Trim any excess fat from the sides of the roast. Sprinkle both sides with salt and pepper. Heat oil in a dutch oven, and brown both sides of meat. Drain off oil. Return meat to dutch oven. In a bowl, combine tomato sauce with tomato paste, onion, green pepper and seasonings, blending well. Pour this mixture over the meat. Simmer meat, covered, over low heat, for 2 ½ to 3 hours, or until sauce thickens–skim off any excess fat before serving. In last half hour of cooking, remove meat and shred it, or cut into bite-sized chunks. Stir meat into sauce. During final stage of cooking, cook pasta according to package directions. Drain and briefly rinse in cold water. Serve sauce over hot, cooked pasta. Sprinkle with grated cheese. Serves 6 to 8 people.
Pork Chops with Linguini
6 pork chops, (not boneless), cut about ¾ inches thick
1 lb package linguini, cooked according to package directions
2 TBLS vegetable oil
1 ½ tsp salt
¾ tsp black pepper
¼ TBLS onion powder
1 tsp garlic powder
1 ¾ cups ketchup
½ cup cider vinegar
2 TBLS light brown sugar
½ tsp Worcestershire sauce
1/3 cup water
Pre-heat oven to 350 degrees. Cook pasta. While pasta is cooking, Brown chops in oil in a large skillet. Layer cooked spaghetti in the bottom of a large roasting pan. Place chops on top and sprinkle with salt and pepper. In a saucepan, stir together remaining ingredients. Heat for 5 minutes, stirring. Pour sauce over pasta and pork chops. Bake, covered, for 1 hour to 1 hour 15 minutes. Serves 4 to 6.
Lasagne
1 lb ground chuck
1 16 oz. can crushed tomatoes
1 small can tomato paste
1/3 cup water
2 TBLS onion powder
¼ TBLS garlic powder
½ lb lasagna, cooked
2 cups mozzarella cheese, shredded
6 slices yellow American or Velveeta Cheese
In a large skillet, brown meat. Drain off fat. Stir in tomatoes, tomato paste, water, onion powder and garlic powder. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Line a 12 inch by 8 inch baking dish with a layer of lasagna. Spread an even layer of meat sauce over it and sprinkle mozzarella over it. Repeat with more layers to you reach the top of the pan. Place sliced cheese on top and bake at 350 degrees for 30 to 35 minutes. Serves 6 to 8.
Baked Lasagna
1 lb rippled edge lasagna noodles
½ lb ground beef
½ lb ground pork
2 TBLS olive oil
3 10 ½ cans , (or equivalent amount jarred) spaghetti sauce
½ cup tomato or vegetable juice cocktail
1 ½ tsp salt —plus 1 tsp
¾ tsp oregano—plus ¼ tsp
¼ cup parmesan cheese
1 lb ricotta cheese
8 oz. part-skim mozzarella cheese, shredded
4 eggs
¼ tsp black pepper
Pre-heat oven to 375 degrees. In a bowl, combine beef and pork, until well blended. In a large skillet, cook meat in oil., until browned and finely crumbled. Stir in sauce, tomato juice, 1 ½ tsp salt, and ¾ tsp oregano. Simmer over low heat for 15 minutes. While meat mixture in simmering, cook lasagna according to package directions. Prepare the cheese filling by mixing together 1 tsp salt, ¼ tsp oregano, parmesan cheese, ricotta cheese, mozzarella cheese, four eggs and black pepper, blending well. Line the bottom of a greased lasagna pan with a little of the meat sauce or with leftover spaghetti sauce. Lay first layer of lasagna noodles over sauce. Spread first layer of cheese mixture over it. Top with a little sauce. Continue layering this way. Allow ends of lasagna to extend a little over the sides of the pan. Fold the extra ends back over the top , and cover with sauce. Sprinkle top, if desired, with extra parmesan cheese and/or mozzarella. Bake for 40 minutes, or until hot. Serves 6 to 8.
