Georges Meat Sauce For Pasta Recipes

SPAGHETTI MEAT SAUCE

Steps:

• Place a pot or dutch oven over medium heat, add 1 lb ground beef and sautee, breaking it up with a spatula until no longer pink (5 minutes).
• Add chopped onion, 1 tsp salt, 1/2 tsp ground cumin 1/4 tsp pepper and sautee until onions are soft.
• Add garlic and sautee another 1-2 minutes until fragrant then pour in 1 jar of marinara sauce, 1/4 cup water and 1 tsp sugar. Cover and simmer over low heat 20 minutes.
• Meanwhile, cook 12 oz of spaghetti in salted water to desired doneness according to package instructions then drain. Serve sauce with cooked pasta.

PASTA WITH MEAT SAUCE

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
• About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.

GEORGE'S MEAT SAUCE FOR PASTA

Steps:

• Finely mince the onion, carrot, and fresh fennel.
• Heat the oil and 4 tablespoons butter in a heavy pan; add in minced vegetables; saute over low heat, stirring occasionally, until they are soft and have almost melted into a puree.
• This can take about 30 minutes and require patience.
• The vegetables must be soft before proceeding with the recipe.
• Add in the ground fennel seed and salt; saute for 2 minutes and then add the meat.
• Increase the heat and saute, stirring, until the meat is no longer pink.
• Add in the wine and cook gently, stirring occasionally, until almost all the wine has evaporated, about 30 minutes.
• Add the tomatoes and cook for an additional 15 minutes, until they are absorbed into the sauce.
• Bring 5 quarts of salted water to a boil in a big pot.
• Drop in the pasta and cook until it is still quite firm, 4-5 minutes.
• Drain and add the pasta to the sauce, toss for 1-2 minutes, until al dente.
• Cut up the remaining 8 tablespoons of butter and add to the pasta; continue to toss until the butter melts and combines with the sauce.
• Serve immediately; pass the Parmigiano-Reggiano for your guests to grate over their pasta.