Minced Meat Sauce Recipes

MINCED MEAT SAUCE

Steps:

• Fry off the meat over medium high to high heat.
• Drain the meat of all fat.
• Add 3 dl water.
• Add beef bouillon cube/s and stir into meat until dissolved; cook for 5 to 10 minutes on medium heat.
• Add pepper and stir.
• Add paprika and stir.
• Add onion powder and stir.
• Add remaining ingredients - except for flour.
• Add 1 dl water and cook over medium high heat for 10 minutes.
• Reduce heat to medium low and begin adding flour a bit at a time, stirring the flour into the sauce each time flour is added.
• Cover and cook for 45 mins to an hour, stirring occassionally.
• (Add more water or more flour, as needed to get to the desired consistency.).

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.

OLD-FASHIONED MINCEMEAT SAUCE

Steps:

• Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat; simmer until sauce thickens slightly and is reduced to 1 1/2 cups, stirring occasionally, about 4 minutes. Remove from heat. Stir in cream. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before serving.)