Mannys Manly Meat Sauce Recipes

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

Ingredients

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

MANNY'S MANLY MEAT SAUCE

Manny's Manly Meat Sauce image

No nonsense: meat, mushroom and macaroni. WARNING: Watch the new hairs on your chest!

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 large servings

Number Of Ingredients 15

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn around the pan in a slow stream
1/2 teaspoon crushed red pepper flakes
1 pound ground sirloin (90 percent lean ground beef)
1 small onion, chopped
4 cloves garlic, crushed under the flat of your knife with the heal if your hand
1 /2 teaspoon allspice, a sprinkle or 2 pinches (secret ingredient)
Coarse salt and black pepper
1 medium portobello mushroom cap, finely chopped
1 /2 cup (a couple of glugs) red wine
3 /4 cup beef broth or stock, see cook's notes
1 (28 to 32 ounce) can crushed tomatoes, see cook's notes
A handful chopped flat-leaf parsley
1 pound rigatoni, cooked to al dente
Parmesan or Romano, grated, for garnish
Warm crusty bread, as an accompaniment

Steps:

Heat a deep skillet or heavy-bottomed pot over medium high heat. Go once around the pan with a slow stream of extra virgin olive oil. Add crushed pepper flakes and infuse oil 10 seconds. Add beef, onions, garlic, and seasonings. Brown meat for 5 minutes; add mushrooms and cook 5 minutes more. Add wine and reduce 1 minute. Add broth and tomatoes to sauce and reduce heat to low. Simmer 5 to 10 minutes to combine flavors. Toss pasta with half of the sauce and serve with extra sauce for topping. Pass grated Parmesan or Romano and warm crusty bread at the table.

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