Italian Meat Sauce I Recipes

CLASSIC ITALIAN MEAT SAUCE

Steps:

• In a large saucepot, heat one tablespoon of the olive oil over medium-high heat. Add both the ground beef and the sausage together and cook, stirring frequently, and breaking up the meat so that it's very crumbly and browned throughout, about 4 to 6 minutes. Turn it into a strainer and let it the fat drain off.
• Add the remaining tablespoon of oil to the same pot over medium heat (don't clean it! All those little bits of flavor from the meat will season the sauce). Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, oregano and basil and cook, stirring for 2 more minutes, until you can smell the garlic and herbs. Add the wine, if using, and stir for one more minute, scraping up any bits stuck to the bottom, until the wine pretty much evaporates.
• Add the canned tomatoes and red pepper flakes if using, and stir to combine everything. Bring to a simmer over medium high heat, stirring occasionally. Add the browned meat, lower the heat to medium low and simmer, stirring occasionally for 20 minutes. Taste, and season gently with the salt and pepper (the sausages provide a whole lot of seasoning).

ITALIAN MEAT SAUCE

Steps:

• In a large heavy bottomed pot, heat the olive oil and sauté the onion until translucent. This should take 5 - 8 minutes. The longer you cook the onions, the sweeter they become.
• Add garlic and cook just until fragrant.
• Add the beef and veal (if using) and cook until it's browned. I use lean meat which means there's little fat left in the pan. I don't bother draining it. If you find a lot of fat you can remove it using a turkey baster or skim it off the top later. Don't mistake water for fat. I've found lesser grades of meat release more liquid than say Angus. If that's the case, cook and stir a few minutes and it will evaporate.
• Sprinkle in the granulated garlic, salt and pepper and stir.
• Stir in the tomato paste and cook until it loses its bright red color.
• Add the ground peeled tomatoes and the tomato puree, sugar and basil.
• Bring to a boil then lower to a simmer, stirring occasionally, until thickened about 1 hour. Taste and adjust for more salt and pepper.

ITALIAN MEAT SAUCE I

Steps:

• In large pot heat 2 tablespoons olive oil over low heat. Add chopped onion and two-thirds of sliced garlic. Saute 5 minutes. Add tomato sauce, diced tomatoes, water and tomato paste. Simmer.
• Meanwhile, in large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Saute remaining garlic 1 to 2 minutes. Add sausage and brown, about three minutes on each side. After browning, cover and reduce heat. Cook for 10 minutes, remove from heat, and cut sausages into halves. Add to tomato mixture.
• Cook pork over medium heat in sausage skillet until brown. Add to tomato mixture. Add 3 tablespoons parsley, Romano, oregano, salt and pepper to tomato sauce. Continue to simmer over low heat.
• Preheat oven to 375 degrees F (190 degrees C). Cover a cookie sheet with aluminum foil. In large bowl combine ground sirloin, bread crumbs, garlic powder, remaining parsley, parmesan and eggs. Form 1 inch balls and place on cookie sheet. Cook until golden brown, about 20 minutes. Add meatballs to sauce. Continue to cook sauce for 5 hours. Serve over fusilli or ravioli.

ITALIAN MEAT SAUCE

Steps:

• In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until sauce reaches desired thickness. , Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for up to 2 months.

OLD ITALIAN MEAT SAUCE

Steps:

• In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
• In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
• Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
• Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
• Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.

ITALIAN MEAT SAUCE

Steps:

• Place the onions, carrots, celery, and salt pork (if using) in a food processor and process to a fine paste. In a heated skillet with olive oil, brown this combination.
• Add the ground meat to the skillet and brown.
• Once the meat is browned, add the wine and cook to evaporate it.
• Add the salt, black pepper, tomatoes, tomato paste, and water. Bring to a boil and lower the heat to simmer for 2 hours covered. Stir from the bottom every 20 minutes. Be careful that the heat is not too high - it will burn.
• Uncover and simmer 1 more hour.
• Enjoy!

OLD WORLD ITALIAN MEAT SAUCE

Steps:

• In a large skillet, brown beef and pork with crushed red chili flakes over medium heat until no longer pink; set aside.
• In another large skillet, heat olive oil over medium heat and saute the onions and garlic until tender; add in about 1/2 cup red wine, mix well.
• Add in the sliced mushrooms, rosemary and oregano to skillet, and add another 1/2 cup wine; saute until tender.
• Add in the browned beef, tomato sauce and tomato paste; simmer for 1 hour; then add in remaining 1 cup wine, simmer on low for another 2-3 hours, stirring occasionally.
• Season with salt and pepper.
• Towards the end of cooking, add in the Parmesan cheese, mix to combine and heat through.

ITALIAN MEAT SAUCE

Steps:

• Combine butter and oil in large frypan and heat.
• Add onions and saute' for one minute.
• Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min.
• Crumble in ground beef and cook, stirring frequently until lightly browned.
• Sprinkle flour over the ground beef and stir until well blended.
• Stir in puree.
• Add wine gradually, stirring constantly.
• Add the broth and season with spices as desired.
• Simmer, stirring occasionally, for about 1 hour or until thickened.
• Serve with pasta.
• Each serving is about 1 cup of sauce.