Mamma Mia Meat Sauce Recipes

MAMMA MIA MEAT SAUCE

Steps:

• In large saucepan or Dutch oven (at least 6 quarts), brown ground beef until no longer pink; drain.
• Add remaining ingredients and bring to boil.
• Reduce heat; simmer for 2-3 hours (the longer the better for my own tastes), stirring occasionally.
• If sauce tastes a little on the acidic side (from tomato sauce/paste), add the sugar.
• Serve over pasta!

MAMMA MIA'S LASAGNE

Steps:

• Brown meat.
• Add next 5 ingredients. Simmer uncovered 30 minutes.
• Cook noodles according to package directions.
• Drain and spread noodles out to cool on wax paper.
• Combine remaining ingredients, except Mozzarella and oil.
• Spread olive oil on bottom of 13 x 9 baking pan.
• Place half noodles in bottom, overlapping slightly.
• Spread 1/2 Ricotta on noodles, using fingers.
• Sprinkle scant half of Mozzarella over all.
• Spread 1/2 meat sauce over all.
• Repeat layers, saving a little Mozzarella for the top.
• Bake 30 minutes at 375°F.
• Let stand 10 minutes, then cut.
• May assemble early, refrigerate; then allow 15 minutes longer in oven.

MAMMA MIA! FRESH ITALIAN MEATBALLS!

Steps:

• MINCE 2 tablespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE 1/2 cup stale or frozen sourdough breadcrumbs in a food processor or sing a hand-held grater; SET aside; GRATE (don't shred) 1/3 cup parmigiano reggiano cheese (plus more for garnish if desired) and set aside.
• PROCESS 1/2 small peeled sweet onion, approximately 1/4 red or green bell pepper, and 2-3 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat only until softened; ADD 2 tablespoons minced fresh basil leaves, 1 tablespoon minced fresh oregano leaves, 1 tablespoons minced fresh parsley leaves and 1/2 teaspoon fine sea salt; SAUTE until herbs are softened; REMOVE from heat and add sauteed vegetables into a large bowl.
• SPRINKLE the 1/2 cup grated breadcrumbs over sauteed vegetables; BREAK up 1 lb. fresh ground meat over breadcrumbs without mixing; ADD 1/2 cup ricotta cheese over meat without mixing.
• BEAT one egg in a small bowl with 1/2 teaspoon freshly ground black pepper, remaining 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh lemon zest, 1/8 teaspoon red pepper flakes, 1 pinch ground allspice and 1 pinch freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing.
• SPRINKLE 1/3 cup freshly grated parmigiano reggiano cheese over remaining ingredients.
• MIX meatball mixture thoroughly using hands.
• ROLL into 1 1/2 - 2 inch meatballs.
• FRY METHOD: Fry meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist.
• STEAM METHOD: Heat a large saucepan filled halfway with marinara sauce over medium heat. Add raw meatballs, then 1/2 cup water. Cook until slightly browned on bottom, then turn meatballs using a slotted spoon. Add a little more water and continue cooking until done. Re-season sauce if necessary just to keep meatballs in before adding to spaghetti, or a meatball sandwich. Top with chopped parsley, a little olive oil, fresh ground pepper and a sprinkle of freshly grated parmigiano reggiano cheese.
• SERVE and say, "MAMMA MIA!"!

MAMMA MIA, SPAGHETTI SAUCE AND MEATBALLS!

Steps:

• 1. Combine ALL meatball ingredients into a large bowl. Mix well. Roll into tightly packed balls, approximately 2 inches in diameter. Fry over medium heat until browned on all sides. Place aside on a plate or pan.
• 2. In a large pot or saucepan, sauté onion in olive oil until soft. Add garlic and cook 2 minutes longer.
• 3. Add parsley, bay leaves, basil, and oregano. Cook for an additional 1-2 minutes.
• 4. Add remaining ingredients and stir well, simmering for at least 30 minutes.
• 5. *If you are cooking meatballs* Carefully drop the browned meatballs into the sauce. Simmer for at least 90 minutes, stirring occasionally to avoid burning on the bottom of the pot.

MAMA MIA CROCK POT SPAGHETTI SAUCE

Steps:

• In a large skillet, brown meats with garlic and onion.
• When cooked through, pour in red wine.
• Meanwhile add remaining ingredients to crock pot.
• Then spoon meat mixture into crock pot.
• Cook on high heat 4-6 hours or all day on low.
• Serve over cooked spaghetti.
• You can also use it for lasagna. MMMM.

MAMMA MIA MEATBALLS

Steps:

• 1. Place meatballs in a very large baking dish. Preheat oven to 350 degrees.
• 2. Combine jelly, worcestershire sauce, and brown sugar in a large saucepan over medium heat. Heat to boiling, stirring frequently to prevent sticking. Stir in ketchup and return to a boil. Lower heat and simmer about 10 minutes, stirring occasionally.
• 3. Pour sauce over meatballs; stir to coat well. Bake meatballs for 25-30 minutes, until sauce is somewhat reduced.
• 4. Place meatballs and sauce in a large slow cooker on low to keep warm while serving. Serve with toothpicks.
• 5. To make my meatballs: Beat egg and add to meat and cracker crumbs with seasonings in a large bowl. Mix well with hands until all combined. Form into 1-1/4" meatballs. Place on foil-covered baking sheet. Bake at 400° about 15 minutes.
• 6. Chris Langel gave me a recipe for potlatch seasoning! 2 tsp. salt, 3/4 tsp. ground cumin, 1/2 tsp. dried oregano, crushed, 1/4 tsp. garlic powder, 1/4 tsp. chili powder, 1/8 tsp. white pepper = about 4 tsp.