Manly Meat Sauce Recipes

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AMERICAN MEAT SAUCE



American Meat Sauce image

This sauce is a departure from the Italian version some of us know and love. The American version is slightly sweeter and has a distinct green pepper flavor.

Provided by Food Network Kitchen

Time 1h40m

Yield 10 cups

Number Of Ingredients 13

1 tablespoon olive oil
1 large onion, diced
1 large green bell pepper, stemmed, seeded and diced
2 large celery stalks, diced
3 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 1/2 pounds ground beef chuck
One 6-ounce can tomato paste
1/2 teaspoon dried oregano
1 tablespoon Worcestershire sauce
Two 28-ounce cans whole tomatoes, crushed by hand
1 tablespoon sugar
1 dried bay leaf

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until the onion becomes translucent but does not get any color, about 10 minutes. Increase the heat to medium-high, add the bell pepper, celery, garlic, a generous pinch of salt and a few grinds of pepper and cook, stirring occasionally, until tender, about 10 minutes.
  • Add the beef, a generous pinch of salt and a few grinds of pepper to the pot and cook, stirring to break the meat into small bits, until browned, about 10 minutes. Stir in the tomato paste and oregano and cook, stirring, for 3 minutes.
  • Add the Worcestershire sauce, tomatoes with their juices, sugar and bay leaf. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until thickened, about 45 minutes.

HEARTY MEAT SAUCE



Hearty Meat Sauce image

Season beef with dried herbs, and simmer it low and slow with tomatoes until the flavors meld to perfection.

Provided by Food Network Kitchen

Time 1h50m

Yield 6-8 servings, makes about 8 cups

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
1 small onion, chopped
1 carrot, finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
Two 28-ounce cans whole peeled tomatoes, coarsely crushed
1 1/2 teaspoons sugar
Kosher salt and freshly ground black pepper
8 ounces ground beef
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 cup freshly grated Parmesan, plus more for serving
[For Serving:] Hot cooked pasta

Steps:

  • Heat the oil in a medium Dutch oven or pot over medium heat. Add the red pepper flakes and stir for 15 seconds. Add the onion and carrot and cook, stirring occasionally, until the onion is golden brown, 10 to 15 minutes. Stir in the garlic and cook until soft, about 1 minute. Stir in the tomato paste and cook until brick red, about 1 minute. Add the crushed tomatoes with their juices, the sugar, 1 teaspoon of salt and a few grinds of pepper. Bring to a simmer. Partially cover the pot and continue to simmer the sauce for 15 minutes, adjusting the heat as needed to maintain a simmer.
  • Meanwhile, heat a large nonstick skillet over medium-high heat. Add the beef, oregano, rosemary and thyme. Sprinkle with salt and pepper. Cook the meat, breaking up with a wooden spoon, until it browns, about 5 minutes. Stir the meat into the sauce and continue to simmer, partially covered, stirring occasionally, until thickened and the flavors have blended, about 1 hour. Add a splash of water if the sauce becomes too thick. Stir the Parmesan into the sauce and adjust the seasoning with additional salt and pepper. Serve over hot pasta with extra cheese for topping.

MANLY MEAT SAUCE



Manly Meat Sauce image

This recipe was easy to make. We enjoyed the flavor and texture. It is one of Rachael Ray's recipes. Good with grated Parmesan or Romano Cheese and crusty bread.

Provided by kchristicarter

Categories     Spaghetti

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1/2 teaspoon crushed red pepper flakes
1 lb ground sirloin
1 small onion, chopped
4 cloves garlic, crushed under knife
1/2 teaspoon allspice
coarse salt, to taste
black pepper, to taste
1 medium portabella mushroom cap, finely chopped
1/2 cup red wine
3/4 cup beef broth or 3/4 cup beef stock
28 -32 ounces canned crushed tomatoes
2 tablespoons chopped flat leaf parsley
1 lb rigatoni pasta, cooked to al dente

Steps:

  • Heat heavy-bottomed pan over medium high heat.
  • Add olive oil and crushed red pepper flakes and cook for 10 seconds.
  • Add beef, onions, garlic, and seasonings.
  • Brown for 5 minutes.
  • Add mushrooms and cook 5 minutes more.
  • Add wine and reduce for 1 minute.
  • Add broth and tomatoes and reduce heat to low.
  • Simmer 5 to 10 minues to combine flavors.
  • Toss pasta with sauce.

Nutrition Facts : Calories 811, Fat 26.1, SaturatedFat 8.7, Cholesterol 171.9, Sodium 621.6, Carbohydrate 98.6, Fiber 7.3, Sugar 10.8, Protein 40.8

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