Pasta Sauce A La Pauly Recipes

WORLD'S BEST PASTA SAUCE!

World's Best Pasta Sauce! image

Well, my Lasagna has become quite popular, and I think the sauce from that makes amazing meat sauce as well. So I thought I would post it by its self.

Provided by John Chandler

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 1h45m

Yield 16

Number Of Ingredients 14

Ingredients

1 pound sweet Italian sausage, sliced
¾ pound lean ground beef
½ cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans tomato sauce
½ cup water
2 tablespoons white sugar
1 ½ teaspoons dried basil
½ teaspoon fennel seed
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Nutrition Facts : Calories 157.4 calories, Carbohydrate 11.9 g, Cholesterol 24 mg, Fat 8.6 g, Fiber 2.3 g, Protein 9.6 g, SaturatedFat 3.1 g, Sodium 672.8 mg, Sugar 5.4 g

VEGETARIAN PASTA SAUCE WITH MUSHROOMS

Vegetarian Pasta Sauce with Mushrooms image

Using fresh mushrooms makes this sauce meaty and filling. The use of your favorite jarred sauce makes it easy. The finished sauce tastes homemade. Use a large pot or Dutch oven. Serve sauce topped with freshly grated Parmesan cheese if you like.

Provided by Janice Nagle

Categories Vegetarian Pasta Sauce

Time 50m

Yield 6

Number Of Ingredients 11

Ingredients

¼ cup butter
½ pound fresh baby portobello mushrooms, sliced
½ pound fresh button mushrooms, sliced
1 medium onion, finely chopped
2 tablespoons dry red wine, or more to taste
2 (14.5 ounce) cans diced tomatoes with basil, garlic, and oregano
1 (23 ounce) jar pasta sauce (such as Prego®)
1 teaspoon minced garlic
1 teaspoon Italian seasoning
1 pinch white sugar, or to taste
salt and freshly ground black pepper to taste

Steps:

Melt butter in a large pot over medium heat. Add portobello mushrooms, button mushrooms, and onion. Cook over medium-low heat, stirring occasionally, until mushrooms release their juices and onion is soft and translucent, 6 to 8 minutes.
Pour in wine to deglaze the pot, scraping up any bits stuck to the bottom.
Pour in diced tomatoes and cook, stirring, until liquid has slightly reduced, about 5 minutes. Add pasta sauce, garlic, Italian seasoning, sugar, salt, and pepper; stir to combine. Bring to a boil over medium-high heat. Reduce temperature to low and simmer, uncovered, until flavors have blended and desired thickness has been reached, about 15 minutes. Stir sauce occasionally.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.2 g, Cholesterol 22.5 mg, Fat 10.8 g, Fiber 5.3 g, Protein 5.5 g, SaturatedFat 5.7 g, Sodium 1106.5 mg, Sugar 17.6 g

PASTA SAUCE A LA PAULY

Pasta Sauce a la Pauly image

Enjoy this meaty pasta sauce over your favorite noodles.

Provided by paul doran

Categories Meat Pasta Sauce

Time 3h25m

Yield 6

Number Of Ingredients 16

Ingredients

1 cup butter
1 tablespoon extra-virgin olive oil
¼ pound ground veal
¼ pound ground beef
¼ pound ground pork
2 (19 ounce) cans stewed tomatoes
1 ½ (6 ounce) cans tomato paste
1 onion, chopped
½ pound sliced fresh mushrooms
½ cup red wine
½ green bell pepper, chopped
4 cloves garlic, minced
1 ½ teaspoons white sugar
½ teaspoon Worcestershire sauce
½ teaspoon bitters (such as Angostura®)
1 pinch cayenne pepper

Steps:

Melt butter with the olive oil in a pot over medium heat. Cook and stir veal, beef, and pork in the butter mixture until completely browned, about 10 minutes.
Stir stewed tomatoes, tomato paste, onion, mushrooms, red wine, bell pepper, garlic, sugar, Worcestershire sauce, bitters, and cayenne pepper into the meat mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the tomatoes break down into a sauce, at least 3 hours.

Nutrition Facts : Calories 567.6 calories, Carbohydrate 28.3 g, Cholesterol 126.6 mg, Fat 44 g, Fiber 4.8 g, Protein 15.6 g, SaturatedFat 23.9 g, Sodium 999 mg, Sugar 15.2 g

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