Italian Meat Sauce I Recipes

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.

SPAGHETTI WITH MEAT SAUCE - AUTHENTIC ITALIAN STYLE

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

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

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.

QUICK AND EASY SPAGHETTI SAUCE

Steps:

• Brown the Italian sausage, onion and garlic in a large pot or dutch oven over medium heat, breaking up the meat with a wooden spoon as it cooks.
• Stir in the crushed tomatoes, diced tomatoes, tomato paste, water, italian herbs and sugar. Bring the mixture to a light boil and reduce heat to a simmer.
• The longer you let the mixture simmer the more flavorful it will become. Simmer at least 10 minutes. Serve over freshly cooked pasta or in lasagna. Enjoy!

SICILIAN MEAT SAUCE

Steps:

• In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Brown pork ribs in batches; transfer to a 6-qt. slow cooker., Add remaining oil to Dutch oven; saute onion for 2 minutes. Add garlic; cook 1 minute more. Add next 11 ingredients. Pour in broth and red wine; bring to a light boil. Transfer to slow cooker. Cook, covered, until pork is tender, about 6 hours., Discard bay leaves. Remove meat from slow cooker; shred or pull apart, discarding bones. Return meat to sauce. Serve over pasta; if desired, sprinkle with Parmesan cheese.

DONATELLI'S - MEAT SAUCE RECIPE

Steps:

• Brown ground beef with minced garlic and salt and pepper, to taste. Drain ground beef and set aside.
• Place oil and onions in a saucepan and saute on high heat until soft. Add all cans of tomato products. Fill the tomato puree can with hot water and dissolve beef and chicken base in this water. Add this water and base mixture to saucepan. Add all other ingredients and heat through. Once hot, add the browned ground beef and simmer on low heat for approximately 1 hour, stirring occasionally.
• Serve over your favorite pasta -- enjoy!!!!

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.

SPAGHETTI WITH MEAT SAUCE – AUTHENTIC ITALIAN STYLE

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.