Hotdogs with Marinara Meat Sauce. Find Deals on Oscar Mayer Hot Dogs in Groceries on Amazon. I used some leftover sauce from my Ciabatta bread sticks recipe. Nestle the meatballs in the marinara sauce.
Murphy's meatloaf with marinara sauce has both mild and spicy Italian sausage mixed in which is what gives the meatloaf that extra zing without being overbearing. We buy grass fed beef in bulk and freeze all year round. If I forget to defrost the meat, then I'll fill a bowl with luke warm water and submerge the frozen beef. You can cook Hotdogs with Marinara Meat Sauce using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Hotdogs with Marinara Meat Sauce
- It’s 1 pint of marinara sauce see my recipe Ciabatta bread sticks.
- You need 1 pound of ground beef 80 /20.
- Prepare 1/2 teaspoon of kosher salt.
- It’s 1/3 teaspoon of granulated garlic powder.
- You need To taste of ground black pepper.
- You need 1 pound of hotdogs 8 of them.
- You need 8 slices of potato hotdog buns.
Sauce Heat oil in a ovenproof skillet over medium heat. Heat oil and garlic in a large sauté pan over medium heat. Add crumbled sausage, and sauté until meat is cooked. Cool the meat sauce in shallow bowls in the fridge, then cover and refrigerate them overnight.
Hotdogs with Marinara Meat Sauce step by step
- Brown the beef and break it up very well.
- Add the spices and sauce..
- Let it simmer 15 minutes on very low heat.
- Steam the hotdogs then add to a bun.
- Top with the sauce. Serve, I hope you enjoy!!!.
The next day, transfer the meat mixture to the slow cooker to finish cooking, and then keep it warm for the party. —Hope Wasylenki, Gahanna, OH Add the crushed tomatoes, marinara sauce and tomato paste. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper if using and bay leaves. Stir, and then add the cooked. It doesn't get much simpler than spaghetti, a long, round noodle that can be paired with just about any sauce. Spaghetti's smooth texture makes it a good choice for thin tomato sauces, which evenly coat the noodles as you twirl them around a fork.