Georges Meat Sauce For Pasta Recipes

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SPAGHETTI WITH MEAT SAUCE - AUTHENTIC ITALIAN STYLE



Spaghetti with Meat Sauce - Authentic Italian Style image

Incredibly delicious spaghetti sauce! Simmered low and slow and packed with rich tomatoey and meaty flavor.

Provided by Jaclyn

Categories     Sauce

Time 4h20m

Number Of Ingredients 18

1/4 cup extra virgin olive oil (, divided)
1 1/2 lbs lean ground beef ((85% or 90%))
1 medium carrot (, finely grated (about 1/2 cup))
1/2 medium yellow onion (, finely diced (about 1/2 cup))
4 cloves garlic (, finely minced)
2 (28 oz) cans crushed Roma tomatoes (I recommend Contadina)
1/4 cup chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp dried rosemary (, crushed)
3/4 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried sage
2 bay leaves
1/2 tsp salt (, or to taste)
1/4 tsp freshly ground black pepper
1/2 - 1 cup chicken or beef broth (, to thin sauce if desired)
freshly (, finely grated Romano and Parmesan cheese or Mizithra cheese for serving)

Steps:

  • In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally) and breaking up beef as you stir, until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside.
  • Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding in garlic during the last minute of sauteing. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally.
  • Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.
  • Recipe Source: Cooking Classy

ITALIAN MEAT SAUCE



Italian Meat Sauce image

The most delicious Italian Meat Sauce that's so incredible, it can be eaten right out of the pan. Use it on top of your favorite pasta, in lasagna, or spaghetti squash or zoodles. It's thick, rich, flavorful and it's made from scratch. You're gonna love this meat sauce.

Provided by Natalie Gregory

Categories     Sauce

Number Of Ingredients 12

1/4 cup extra virgin olive oil
1 large sweet onion (diced)
2 pounds at least 85% lean ground beef or 1 pound each of ground beef and ground veal
4 - 6 cloves garlic (minced)
2 teaspoons granulated garlic
2 teaspoons kosher salt (plus more to taste)
1 teaspoon pepper (plus more to taste)
4 tablespoons tomato paste
1 (28 ounce) can ground peeled tomatoes
1 (28 ounce) can tomato puree
2 tablespoons finely chopped basil (or it can be torn)
2 teaspoons sugar

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.

SPAGHETTI SAUCE WITH GROUND BEEF



Spaghetti Sauce with Ground Beef image

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  • Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

PASTA WITH MEAT SAUCE



Pasta with Meat Sauce image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons oil (I'm using olive oil)
2 pounds ground meat of your choice, such as beef, pork, turkey, chicken, lamb (I'm using beef)
1 onion, diced (I'm using yellow onion)
2 cloves garlic, minced
1/4 cup tomato paste
3/4 cup liquid of your choice, such as beef stock, chicken stock, water or wine (I'm using red wine)
One 28-ounce can tomato product (I'm using crushed tomatoes)
2 tablespoons oregano (if you have it)
Salt and pepper
1 pound dry pasta (I'm using rigatoni)
3 tablespoons grated hard cheese (I'm using Parmesan)

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



George's Meat Sauce for Pasta image

Make and share this George's Meat Sauce for Pasta recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 12

1 large onion, peeled
1 carrot, scraped
1/2 bulb fresh fennel
3 tablespoons extra-virgin olive oil
12 tablespoons unsalted butter
1 tablespoon ground fennel
1 teaspoon kosher salt
1 lb ground pork (or a combination of the two) or 1 lb ground beef (or a combination of the two)
1/2 cup dry white wine
1/2 cup chopped canned tomatoes in heavy puree
1 1/2 lbs pasta (rigatoni, penne, pappardelle, fettuccine, etc.)
parmigiano-reggiano cheese, grated

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.

Nutrition Facts : Calories 951.3, Fat 47.5, SaturatedFat 21.7, Cholesterol 132.2, Sodium 374.6, Carbohydrate 91.1, Fiber 5.3, Sugar 3.8, Protein 35.3

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