LAMBRUSCO DOUBLE MEAT SAUCE
This recipe was something I actually came up with just things I had lying around my kitchen. Recently I had a wine party and almost a full bottle of Lambrusco had been left behind. It tasted good so I decided to make a double meat sauce to take away the old spaghetti doldrums and trust me, as a college student, we get them. It's a pretty easy recipe to follow just make sure you season everything really, really well or it won't taste even half as good. I made this sauce on the stove then kept it in a slow cooker on low until dinner, it was a great tip but I'm sure if you wanted to put this on the stove for an hour until, it would work great.
Provided by mwery88
Categories Sauces
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Take red onion and garlic, along with one tablespoon of the olive oil and sweat in a pan over medium to medium high heat for about five minutes. There can be a bit of color but don't burn the garlic.
- While this is going on take the ground beef and the ground pork and mix them together with the Italian Seasoning, Basil, one tablespoon of the Garlic Powder, Red Pepper Flakes, Pepper, and about one tablespoon of the Salt.
- Once the meat is well mixed with the seasoning add it to the pan with the onion and garlic and cook until meat is well done.
- While the meat is cooking rough dice up four Roma Tomatoes and make sure to get any of the seeds and juices into a bowl with the diced tomatoes. Then take the one Hothouse Tomato, just it in half and crush it over the diced Romas making sure to break up the skins. Once everything is chopped add one tablespoon of salt and garlic powder along with one tablespoon of olive oil and one tablespoon of Italian seasoning. Mix well.
- Once meat is well done, take out of the pan and drain off half of the excess fat then transfer all of the meat and onions into a slow-cooker, TURNED OFF.
- In the pan used to cook the meat, take off the heat and add the Lambrusco to the pan. Once into the pan, place on high heat and add in the tomatoes, and the sugar. Place a lid onto the pan and let simmer for about twenty minutes.
- Around the half way point of the wine reducing add a slurry mixture made of one tablespoon of flour and one tablespoon of milk mixed together and stir inches
- Once the sauce is thickened and the tomatoes have been reduced take mixture and add to slow-cooker and stir with meat. Add in one Cinnamon Stick and turn on low heat for 2-4 hours. Serve with either flour or whole wheat pasta.
Nutrition Facts : Calories 671.7, Fat 36.9, SaturatedFat 11.8, Cholesterol 106.5, Sodium 9410.3, Carbohydrate 33.9, Fiber 2.5, Sugar 23, Protein 29.7
BROKEN LASAGNA PASTA
Super quick and easy! This was yummy and not overly sauced. Fresh and light with colorful vegetables and shrimp. Love the combo of pesto and shrimp. Serve with a green salad and crusty bread.
Provided by Pam Lolley
Categories Pasta and Noodles Pasta by Shape Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Bring 12 cups of salted water to a boil in a pot over medium-high heat. Add pasta and cook for 12 minutes, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a glass measuring cup. Return pasta mixture to pot.
- Meanwhile, heat oil in a small skillet over medium-high heat. Add onion and bell peppers and cook, stirring often, until softened, 6 to 8 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Add onion mixture, pesto, salt, and pepper to the pasta mixture; stir to combine. Cook over low heat, stirring in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached and mixture is heated through. Serve immediately sprinkled with Parmesan cheese.
Nutrition Facts : Calories 778.9 calories, Carbohydrate 75.3 g, Cholesterol 198.5 mg, Fat 33.7 g, Fiber 6.9 g, Protein 45.8 g, SaturatedFat 9.4 g, Sodium 1047.3 mg, Sugar 7.1 g
BASIC MEAT SAUCE
This meat sauce has slow-cooked flavor (without requiring hours at the stove). Use it in our Famous Lasagna or atop some spaghetti for dinner tonight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 5 cups
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper. Cook until softened, 3 to 5 minutes.
- Add beef and cook, breaking up with a spoon until no longer pink, 4 to 5 minutes. Add tomato paste and cook 1 to 2 minutes.
- Add tomatoes and juice, breaking up tomatoes. Simmer over medium heat until thickened and saucy, 45 to 60 minutes. Season with salt and pepper, to taste.
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CLASSIC ITALIAN MEAT SAUCE - SEASONS AND SUPPERS
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- 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.
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