ITALIAN MEAT SAUCE
This robust home-style pasta sauce from Candi Johnsen of West Plains, Missouri tastes just as good after it's been frozen.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 9 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until sauce reaches desired thickness. , Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for up to 2 months.
Nutrition Facts : Calories 234 calories, Fat 13g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 851mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 16g protein.
ITALIAN MEAT SAUCE
The most delicious Italian Meat Sauce that's so incredible, it can be eaten right out of the pan. Use it on top of your favorite pasta, in lasagna, or spaghetti squash or zoodles. It's thick, rich, flavorful and it's made from scratch. You're gonna love this meat sauce.
Provided by Natalie Gregory
Categories Sauce
Number Of Ingredients 12
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 ITALIAN MEAT SAUCE
A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired.
Provided by Debbie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 4h30m
Yield 20
Number Of Ingredients 13
Steps:
- In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
- In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
- Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
- Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
- Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 15.9 g, Cholesterol 50.8 mg, Fat 16.8 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 788.1 mg, Sugar 11.4 g
ITALIAN MEATLOAF WITH GARLIC HERB GLAZE
Provided by Food Network
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Combine the meatloaf mix, breadcrumbs, mozzarella, sundried tomatoes, Parmesan, parsley, basil, oregano, Worcestershire, eggs, onion, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands and mix together until combined well.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5-inches. Bake the meatloaf for 30 minutes.
- Meanwhile, stir together the vinegar, brown sugar, Italian seasoning, the remaining 1/4 cup ketchup and garlic in a small bowl. Brush the top and sides of the meatloaf all over with the garlic-herb glaze. Continue to bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
ITALIAN MEAT SAUCE I
Hearty sauce with sausage, pork and meatballs. It takes a while, but it's well worth it.
Provided by SHELLIE1111
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 5h45m
Yield 12
Number Of Ingredients 18
Steps:
- In large pot heat 2 tablespoons olive oil over low heat. Add chopped onion and two-thirds of sliced garlic. Saute 5 minutes. Add tomato sauce, diced tomatoes, water and tomato paste. Simmer.
- Meanwhile, in large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Saute remaining garlic 1 to 2 minutes. Add sausage and brown, about three minutes on each side. After browning, cover and reduce heat. Cook for 10 minutes, remove from heat, and cut sausages into halves. Add to tomato mixture.
- Cook pork over medium heat in sausage skillet until brown. Add to tomato mixture. Add 3 tablespoons parsley, Romano, oregano, salt and pepper to tomato sauce. Continue to simmer over low heat.
- Preheat oven to 375 degrees F (190 degrees C). Cover a cookie sheet with aluminum foil. In large bowl combine ground sirloin, bread crumbs, garlic powder, remaining parsley, parmesan and eggs. Form 1 inch balls and place on cookie sheet. Cook until golden brown, about 20 minutes. Add meatballs to sauce. Continue to cook sauce for 5 hours. Serve over fusilli or ravioli.
Nutrition Facts : Calories 660.6 calories, Carbohydrate 46.4 g, Cholesterol 133.7 mg, Fat 35.5 g, Fiber 8.1 g, Protein 41.9 g, SaturatedFat 12.4 g, Sodium 2541.6 mg, Sugar 26.2 g
HERBED MUSHROOM SPAGHETTI SAUCE
Ground beef makes this thick spaghetti sauce hearty, and the herbs give it a wonderful flavor. I think it's the best spaghetti sauce I've ever had. -Anne Halfhill, Worthington, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook the beef, mushrooms, onion and green pepper in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the tomato sauce, soup and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes, stirring occasionally. Serve with spaghetti.
Nutrition Facts : Calories 330 calories, Fat 11g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 699mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
HERBED ITALIAN POT ROAST
From Mary Ann Esposito, this hearty pot roast can be made in the oven or in a slow cooker. I've included the slow cooker directions though I myself have never used one. I can, however, vouch for the stovetop/oven method--really delicious! If you're using the slow cooker, add a couple of hours of cook time.
Provided by Chef Kate
Categories Stew
Time 4h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix the salt, pepper and oregano together and rub all over the roast. Set aside.
- Heat the oil in a large skillet and brown the roast well on all sides. This is a really important step because it adds a lot of flavor through carmelization.
- Transfer roast to the slow cooker or heavy duty oven roaster.
- In the same skillet used to brown the roast, cook the onion, carrot, and garlic until the mixture is soft, then add them to the slow cooker or oven roaster.
- Combine the wine and tomatoes in a bowl and add to the slow cooker or oven roaster.
- Tie the rosemary basil and parsley together with kitchen string and add to the slow cooker or roaster. Mix the ingredients well, Cover and cook in slow cooker for 4-5 hours on high or 6 to 8 hours on low. For the oven roaster, cover with heavy duty foil and cook 3 to 4 hours or until fork tender.
- When cooked, transfer the meat to a cutting board; cover and allow to stand for 20 minutes. Cut into slices and return the meat to the slow cooker or oven roaster just to reheat. Serve hot with some of the sauce.
- The sauce is also good over pasta or rice.
FRESH HERB TOMATO SAUCE
Make and share this Fresh Herb Tomato Sauce recipe from Food.com.
Provided by Chef Capani
Categories Sauces
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a sauce pan over medium heat.
- Add garlic, onion, and red pepper flakes (if using).
- Cook until onion is translucent (about 2 - 3 minutes).
- Add tomato sauce, water, and sugar.
- Bring to a boil and then reduce to a simmer for about 10 minutes.
- Add basil, oregano, thyme, and parsley. Cook for 5 minutes.
- Remove from heat and enjoy!
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