What spices should I add to my spaghetti?

Question

I bought 1lb of sirloin beef (90% lean) and a jar of garlic/oregano spaghetti sauce. Should I add anything to the meat before adding the sauce? And should I drain the grease/fat before adding it? thanks in advance for the help!

Answer 1

Yes, drain the fat! .... I always add more oregano; and a sprig of fresh rosemary;  usually a sprinkle or so of red pepper flakes too:)

Answer 2

oregano, basil , garlic powder, and cloves for me , onion fresh and powder,

Answer 3

Darin the fat off.  Basil, parsley, onion, mushrooms and bell peppers are nice.

Answer 4

garlic

Answer 5

Traditionally it would have basil and onion along with it and if I know the jar of sauce it will need more garlic.

Answer 6

Definitely drain the fat off the meat. If you can get a hold of Tony Chacerie's Creole seasoning, get it! We add it to everything. Especially spaghetti sauce. Lots of garlic or garlic powder, and chop half of a green bell pepper in the sauce.

Answer 7

Taste your sauce first, it might not need anything. If so, I would add some thyme and maybe a little more oregano. If you love garlic, then do it by all means. Yes drain the fat. There is nothing worse than a greasy sauce. Don't forget the rule, its easier to add then to try to take away. So be careful with salts, herbs and sugars in any sauce you adulterate. Enjoy!

Answer 8

1 pound ground beef

1 can or jar spaghetti sauce

1 box spaghetti pasta

Crushed garlic (you can buy jars of this in the produce section of your local grocery)

Oregano

Thyme

Basil

(or you can buy "Italian Seasoning" which contains oregano, thyme and basil

1 medium onion

1 zucchini

1 small green pepper

1 can diced tomatoes (you can get the Italian seasoned ones if you like)

Side dishes: salad, garlic cheese bread, green beans, red wine

1. Dice the onion and green pepper.

2. Brown ground beef, add in onion, green pepper, about a teaspoon of crushed garlic, and a teaspoon of each the oregano, thyme and basil or a teaspoon and a half of Italian Seasoning.

3. Drain the fat from the ground beef.

4. Return meat mixture to pan.

5. Dice the zucchini, add to meat mixture.

6. Add diced tomatoes and can or jar of sauce to meat mixture.

7. Simmer on low/medium for about a half hour.

8. Cook pasta as directed and enjoy your better tasting spaghetti!

drain the meat if it is really greasy

add the spices to you meat while cooking   it adds more flavor

Answer 9

Don't add anything to the sauce. BUT I always cook the beef with salt, pepper and garlic. ALWAYS drain it before mixing with the sauce.

Answer 10

Hmm.... not sure if this'll help, but here's my mom's recipe (and yes, do drain the fat before adding sauce):

My mom browns a pound of ground beef and adds chopped bell peppers, mushrooms, and onions and finally adds in Prego sauce. If you already have garlic in it, I wouldn't add spices like garlic or salt, but chopped vegatables add a little flavor without being too overwhelming.

Answer 11

oregeno, basil, garlic, and fennel seed.  red pepper if you like all to taste

Answer 12

I always start cooking the sauce and add oregano, basil , garlic, onion, and a bay leave. Then I put the meat in it. It has to simmer for a while before you put the meat in it but it will be great. I never trust what it says on the label of spaghetti sauce plus, I love it spicy not with peppers, although putting in some green peppers would do nicely.

Answer 13

The meat is cooked first, the sauce is to let it simmer.

Answer 14

I always add seasoned salt, garlic powder, and black pepper to my ground beef after draining the fat off. Also add sharp cheddar cheese to my spagetti sauce.

Answer 15

add a tiny bit of onion powder and garlic powder.

Answer 16

Salt, pepper, and basil. Oregano is usually really potent so no more herbs are necessary.

You can add a bit of the leftover grease in it, if you want it hearty and besides it goes great with the garlic.

90% lean is a good choice.

Enjoy!

Answer 17

You need a clove of garlic, a small onion, your favorite type of bell pepper (I use yellow, green & red), oregano, parsley, peppercorns in grinder, and a small amount of a hot spice ( i use either crushed red pepper or paprika).  Saute some of the minced garlic and onion and other seasoning with the meat.  Put the rest into the sauce and simmer with lid on the back of your stove while cooking the meat.  When meat is finished, drain & added the meat, peppers, onions to the sauce. Continue to simmer to mix the flavours (amount of time varies to your taste).  Then make your pasta al dente.  I hope you saved some of the fresh garlic to use with butter and crusty french bread for the traditional garlic bread side.