CLASSIC ITALIAN MEAT SAUCE
If you are a meat sauce family (my family is a serious meat sauce family), then a pot of this in the fridge, or a container of this in the freezer is just pure peace of mind.
Provided by Katie Workman
Categories Main Course
Time 50m
Number Of Ingredients 11
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).
Nutrition Facts : Calories 341 kcal, Carbohydrate 14 g, Protein 18 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 65 mg, Sodium 531 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
OLD ITALIAN MEAT SAUCE
A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired.
Provided by Debbie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 4h30m
Yield 20
Number Of Ingredients 13
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.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 15.9 g, Cholesterol 50.8 mg, Fat 16.8 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 788.1 mg, Sugar 11.4 g
ITALIAN MEAT SAUCE
This robust home-style pasta sauce from Candi Johnsen of West Plains, Missouri tastes just as good after it's been frozen.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 9 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 234 calories, Fat 13g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 851mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 16g protein.
NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE)
This recipe comes from Bologna, Italy. One unusual characteristic of this sauce is that there is no garlic in it--but there is a hint of ground nutmeg. Serve over hot cooked pasta.
Provided by MARBALET
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 1h30m
Yield 28
Number Of Ingredients 16
Steps:
- In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
- In same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.
- Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
- Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.
Nutrition Facts : Calories 135.3 calories, Carbohydrate 1.9 g, Cholesterol 58.5 mg, Fat 11.5 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.2 g, Sodium 167.4 mg, Sugar 0.9 g
ITALIAN MEAT SAUCE I
Hearty sauce with sausage, pork and meatballs. It takes a while, but it's well worth it.
Provided by SHELLIE1111
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 5h45m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 660.6 calories, Carbohydrate 46.4 g, Cholesterol 133.7 mg, Fat 35.5 g, Fiber 8.1 g, Protein 41.9 g, SaturatedFat 12.4 g, Sodium 2541.6 mg, Sugar 26.2 g
More about "italian meat sauce ii recipes"
CLASSIC ITALIAN MEAT SAUCE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (13)Total Time 2 hrs 15 minsCategory Main CourseCalories 302 per serving
- In a large, heavy-bottomed pot (such as a Dutch oven), heat 1 Tbsp olive oil over medium heat. Add the ground beef and cook over medium heat, stirring as necessary, until cooked through. Using a spoon, spoon of most of the fat/liquid in the pot and then continue cooking the ground beef to brown nicely. Remove ground beef to a bowl and set aside.
- Add the remaining 1 Tbsp olive oil to the same pot and heat over medium heat. Add the onion, carrot and celery to the pot and cook, stirring, until the onion is softened, 4-5 minutes. Add the red pepper flakes (if using) and the garlic and cook, stirring, about 1 minute more (don't let the garlic scorch). Add the tomato paste to the pot and cook, stirring, for another 1 minute. Add the red wine, stir, then allow to cook/simmer for about 2 minutes, or until reduced by about half. Add the canned tomatoes, water, basil leaves, oregano, brown sugar and salt. Stir well to combine. Return the cooked ground beef to the pot.
- Bring the mixture to a boil, then reduce the heat to medium low and simmer for about 2 hours, stirring regularly and more frequently as the mixture starts to thicken. (*Important to watch closely and stir often as sauce thickens, as the sauce/meat can scorch if is sits on the bottom of the pan in the thicker sauce.) Cook sauce until desired thickness reached. For pasta, I like to leave it a touch thinner. For lasagna or other baked pasta, you can cook until most of the liquid has cooked off.
- Add the heavy cream and butter to the sauce and cook, stirring until combined and warmed through. Taste the sauce and add additional salt and/or freshly ground pepper, as needed.
SPAGHETTI SAUCE (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (518)Calories 140 per servingCategory Main Dishes
ULTIMATE ITALIAN MEAT SAUCE FOR PASTA - WHERE IS MY SPOON
From whereismyspoon.co
THE MOST DELICIOUS ITALIAN MEAT SAUCE - THE GENETIC CHEF
From thegeneticchef.com
EASY ITALIAN MEAT SAUCE - OUR SALTY KITCHEN
From oursaltykitchen.com
NANA’S BEST MEAT SAUCE (WITH SPAGHETTI) RECIPE
From aspicyperspective.com
RECIPE FOR HOW TO MAKE AN EASY ITALIAN MEAT SAUCE
From simpleitaliancooking.com
CLASSIC HEARTY ITALIAN MEAT SAUCE - HOMEMADE …
From theblackpeppercorn.com
CLASSIC ITALIAN MEAT SAUCE RECIPE [VIDEO] - DINNER, THEN DESSERT
From dinnerthendessert.com
THE BEST EASY ITALIAN MEAT SAUCE RECIPE - JERSEY GIRL COOKS
From jerseygirlcooks.com
ITALIAN MEAT SAUCE | MCCORMICK
From mccormick.com
ITALIAN MEAT SAUCE - A FAMILY FEAST®
From afamilyfeast.com
CLASSIC ITALIAN RAGU RECIPE (MEAT SAUCE) - CUCINABYELENA
From cucinabyelena.com
BEST HOMEMADE ITALIAN MEAT SAUCE WITH SPAGHETTI
From lifeloveandgoodfood.com
FRESH TOMATO SAUCE RECIPE - HOW TO MAKE FRESH TOMATO SAUCE
From thepioneerwoman.com
ITALIAN MEAT SAUCE II RECIPES RECIPE
From alicerecipes.com
ITALIAN AMERICAN MEAT SAUCE - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love