Any chance I can think of to cook on my Blackstone Griddle, I take it. Not only does it make every single thing I cook on it taste simply delicious but it is also such an easy clean up when cooking dishes for the family. I also like to get really creative with it, which is why my husband and I tried making a spaghetti sauce recipe using our griddle. As one would imagine, it was a hit and something we will definitely make again. Check out this Blackstone Griddle Spaghetti Sauce recipe!
If you enjoyed this Blackstone Griddle Spaghetti Sauce recipe, try some of these other dishes: Butterbeer Coffee recipe, Blackstone Griddle Naan recipe, Blackstone griddle Sausage Mcgriddle recipe, Blackstone Griddle Egg Roll In A Bowl recipe, Blackstone griddle Chicken Parmesan Sandwich recipe.
Blackstone Griddle Spaghetti Sauce Recipe
Ingredients
3.5 to 5 lbs Roma Tomatoes
1 large Yellow Onion
1 or 2 Bell Peppers (Yellow, Orange or Red)
8 to 10 Cloves of Garlic
1/2 Cup Extra Virgin Olive Oil
1 tbsp. Oregano
1 tbsp. Basil
1 tbsp. Parsley
Salt & Pepper
1 lb Ground Turkey or Ground Beef
1 lb Spaghetti Noodles
Directions
Slice tomatoes in half and core out the middle and seeds. Next, cut tomatoes into large chunks. Dice onion, peppers, and garlic. Bring large pot of water to boil for noodles. When water is boiling, add salt and cook noodles al dente. Reserve one cup of the pasta water then drain in colander. Give the noodles a quick rinse with cold water so they don’t stick together. Heat up Blackstone on medium heat, and spread olive oil across surface when hot. Place tomatoes, onion, peppers and garlic on griddle and sauté. Cook and mix ingredients every few minutes, chopping with spatulas as they soften. Add oregano, basil, salt & pepper (to taste) and continue to cook and mix. The longer you cook, the thicker the mixture will be as the liquid begins to evaporate, you do not want it too watery. About 1 minute before done add the parsley and mix one last time.
Scoop mixture into a bowl or directly into blender. Using the blender, you will purée the mixture until the sauce is well blended. Scrape the griddle relatively clean and add a few squirts of whatever cooking oil you generally use, and add the ground meat. Cook and chop the meat, seasoning with salt and pepper. Add the cooked noodles and sauce from the blender and mix thoroughly, add the reserved pasta water a little at a time to help marry the sauce to the noodles. Don’t overcook at this point to avoid drying out the pasta. Serve and enjoy!
Blackstone Griddle Spaghetti Sauce Recipe
Equipment
- Blackstone Griddle
Ingredients
- 5 pounds Roma Tomatoes
- 1 large Yellow Onion
- 2 each Bell Peppers (Yellow, Orange or Red)
- 8 cloves Garlic
- 1/2 cup Extra Virgin Olive Oil
- 1 TBS Oregano
- 1 TBS Basil
- 1 TBS Parsley
- 1 pound Ground Beef
- 1 pound Spaghetti Noodles
Instructions
- Slice tomatoes in half and core out the middle and seeds. Next, cut tomatoes into large chunks. Dice onion, peppers, and garlic. Bring large pot of water to boil for noodles. When water is boiling, add salt and cook noodles al dente. Reserve one cup of the pasta water then drain in colander. Give the noodles a quick rinse with cold water so they don’t stick together. Heat up Blackstone on medium heat, and spread olive oil across surface when hot. Place tomatoes, onion, peppers and garlic on griddle and sauté. Cook and mix ingredients every few minutes, chopping with spatulas as they soften. Add oregano, basil, salt & pepper (to taste) and continue to cook and mix. The longer you cook, the thicker the mixture will be as the liquid begins to evaporate, you do not want it too watery. About 1 minute before done add the parsley and mix one last time. Scoop mixture into a bowl or directly into blender. Using the blender, you will purée the mixture until the sauce is well blended. Scrape the griddle relatively clean and add a few squirts of whatever cooking oil you generally use, and add the ground meat. Cook and chop the meat, seasoning with salt and pepper. Add the cooked noodles and sauce from the blender and mix thoroughly, add the reserved pasta water a little at a time to help marry the sauce to the noodles. Don’t overcook at this point to avoid drying out the pasta. Serve and enjoy!
