Meat Lovers Chunky Mushroom Pasta Sauce Recipes

MEAT LOVER'S CHUNKY MUSHROOM PASTA SAUCE

Steps:

• In a Dutch oven cook the ground beef and sausage meat until no longer pink; drain fat and remove to a bowl.
• In the same Dutch oven heat olive oil over medium-high heat.
• Add in onion, bell pepper, small whole mushrooms, chili flakes and dried basil; cook stirring for about 7-10 minutes or until well softened.
• Add the beef mixture back to the pot then add in the pasta sauce; bring to a simmer over medium heat stirring.
• Reduce heat to low and simmer uncovered for about 30-35 minutes, seasoning with salt and black pepper about halfway through simmering.

MEAT SAUCE FOR PASTA

Steps:

• In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. , Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay leaves. Freeze in meal-size portions., To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over pasta.

MEAT-LOVER'S SLOW COOKER SPAGHETTI SAUCE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
• Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.

CHUNKY ITALIAN SPAGHETTI SAUCE

Steps:

• Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

BAYY'S NATURAL VEGGIE CHUNKY MEAT SAUCE

Steps:

• Place chopped plum tomatoes in a food processor; pulse until pureed. Transfer to a Dutch oven over medium heat. Add vegetable stock, green bell peppers, tomato paste, mushrooms, vinegar, and oil. Bring to a boil; reduce heat and simmer until saucy, 1 1/2 to 2 hours.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to the Dutch oven.
• Place onion, parsley, shallot, garlic, habanero peppers, Italian seasoning, fennel seeds, sugar, and basil into the Dutch oven. Cover and continue to simmer until vegetables are tender, 12 to 15 minutes more.

LINGUINE WITH MUSHROOM SAGE SAUCE

Steps:

• Cook the linguine according to package directions.
• Meanwhile, in a large skillet, melt the butter over medium high heat. Add the mushrooms and cook until softened and browned, about 10 minutes. Add the garlic and saute 2 minutes more. Add the sage and saute 2 minutes more. Add salt and fresh ground black pepper to taste, stir, and remove from heat.
• Drain the cooked pasta and pour into a large pasta bowl. Add the 2 tablespoons of olive oil and toss. Add the mushroom mixture and toss again. Season with more salt and pepper if needed. Top with the grated parmesan cheese and offer more to pass at the table. Serve immediately.

CHUNKY MARINARA SAUCE

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
• Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.

BRACIOLE WITH CHUNKY TOMATO-MUSHROOM SAUCE

Steps:

• Combine the bread crumbs, cheese, basil, and one-third of the garlic in a small bowl.
• Pound the beef slices until 1/8 inch thick.
• Sprinkle the beef with 1/2 teaspoon slat and 1/8 teaspoon ground pepper. Sprinkle he bread-crumb mixture evenly over the beef slices, pressing it so it adheres. Roll up each beef slice beginning with a short side. Secure each beef roll with a wooden pick.
• Heat the oil in large nonstick skillet over medium-high heat. Add the beef rolls and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer the braciole to a plate.
• Add the mushrooms, zucchini, and the remaining garlic, 1/2 teaspoon salt and 1/8 teaspoon ground pepper to the skillet.
• Cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
• Return the beef with any accumulated juices to the skillet and stir in the tomatoes with their juice; bring to a simmer.
• Cook, covered, until the meat is very tender, about 30 minutes.
• Transfer the braciole to a platter; remove the wooden picks. Spoon the vegetables and sauce around and over the braciole.