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2. Ree's Million Dollar Spaghetti Lives Up to Its Name

   www.aol.com/rees-million-dollar-spaghetti-lives...

   For the meat sauce: In a large Dutch oven, heat the oil over medium heat. Add the garlic, bell pepper, onion, and rosemary and cook until softened, 2 to 3 minutes.

3. Spaghetti with Zesty Bolognese Recipe - AOL

   www.aol.com/food/recipes/spaghetti-zesty-bolognese

   Add meat; cook on medium-high heat until evenly browned, stirring frequently. Stir in tomato sauce and tomatoes. Bring to boil; simmer on medium-low heat 15 min., stirring frequently.

4. This Bolognese pasta from Carbone's chef is one of my ...

   www.aol.com/bolognese-pasta-carbones-chef-one...

   1 cup onion, diced. ½ cup celery, diced. ½ cup carrot, diced. 5 cloves garlic, chopped. 1 tablespoon tomato paste. 1 ½ jars Carbone marinara sauce. ¾ cup red wine

5. Bolognese sauce - Wikipedia

   en.wikipedia.org/wiki/Bolognese_sauce

   Spaghetti bolognese consists of spaghetti served with a sauce made from tomatoes, minced beef or other meat, garlic, wine, and herbs. In this sense the sauce is actually more similar to Neapolitan ragù from the south of Italy than the northern Bolognese version of ragù.

6. Supersize Meatballs in Marinara Sauce Recipe - AOL

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   Add the meat balls and cook over moderately high heat, turning occasionally, until browned all over, about 7 minutes. Add the marinara sauce to the skillet; cover and simmer over low heat for 30 minutes, until the meatballs are cooked through. Serve over cooked spaghetti. Recipe Credit: Alison Attenborough and Jamie Kimm Image Credit: Tina Rupp

7. Baked Spaghetti Is The Coziest Fall Dinner - AOL

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   The key to keeping your baked spaghetti nice and saucy is to follow the ratio of pasta to sauce and also to not over-bake it! ... onion powder and red pepper flakes. Cook, breaking up the meat ...

8. Spaghetti and meatballs - Wikipedia

   en.wikipedia.org/wiki/Spaghetti_and_meatballs

   This way, spaghetti and meatballs soon became a popular dish among Italian immigrants in New York City. [3] Early references to the dish include: In 1888, Juliet Corson of New York published a recipe for pasta and meatballs and tomato sauce. [4] In 1909, a recipe for "Beef Balls with Spaghetti" appeared in American Cookery, Volume 13. [5]

9. Ragù - Wikipedia

   en.wikipedia.org/wiki/Ragù

   In Italian cuisine, ragù (Italian:, from French ragoût) is a meat sauce that is commonly served with pasta. [1] An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. [2] The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta.