Italian Meat Sauce Family Secret Food

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.

ITALIAN MEAT SAUCE FAMILY SECRET

Steps:

• Fry bacon until crisp in a wide 6 qt pot.
• Remove crisp bacon and all but 2 Tbls of bacon grease, saving bacon and extra bacon grease.
• Brown ground beef in pot with bacon grease.
• Stir in chopped onions, green pepper, and garlic and cook on medium low for 10 minutes to soften veggies (add additional bacon grease if needed).
• Crush tomatoes (I use my hands) and add to pot along with tomato paste, crisp bacon bits, one C of wine, 4 tsps each of oregano and basil and then remaining ingredients.
• Don't forget to reserve wine and spices.
• Bring everything to a boil, reduce heat and simmer uncovered for 3 hours, stirring occasionally.
• After first hour, taste sauce to correct seasoning to your taste.
• Ten to fifteen minutes before serving, add the remaining oregano, basil and wine.
• Serve over hot pasta and top with grated parmesan cheese.
• To enhance flavors if time allows, allow sauce to cool, refrigerate for 1-2 hours, bring to room temperature before reheating.

ITALIAN MEAT SAUCE

Steps:

• In a large Dutch oven or heavy bottomed pot, over medium high heat, add two tablespoons of the olive oil and once hot, add both the ground beef and Italian sausage meat.
• Cook and stir breaking up the pieces until fully browned with no pink showing.
• Place a colander over a large bowl and scoop the meat along with the liquid into the colander to drain. Do not discard the liquid.
• While the meat drains, place the remaining olive oil into the same pot and once hot, add the onions and peppers and cook for three minutes, stirring often.
• Add the garlic, tomato paste and red pepper flakes and cook and stir for two minutes.
• Add the wine and stir to deglaze and evaporate the wine, about one minute.
• Add the drained cooked beef back in along with the canned tomatoes, half the basil, half the mint, half the oregano and all of the salt and pepper.
• Take the strained liquid and skim off and discard the fat that is floating on top. You should be left with two cups of liquid. If not quite two cups, top off with a little water.
• Add this liquid to the pot and stir the contents and bring to a fast bubble.
• Remove from the burner and place a heat diffuser over the burner then set the pot back on with a lid covered partially.
• Bring the heat to a low to medium simmer and cook, stirring occasionally for one hour.
• After one hour add the remaining basil, mint and oregano along with the fresh parsley and return to heat partially covered for 15 minutes.
• Remove from heat and stir in the Parmesan cheese and butter and serve the finished meat sauce over your favorite pasta.

SIMPLE ITALIAN MEAT SAUCE

Steps:

• In large pan heat 1 ½ tablespoons olive oil, add garlic and sauté, tilt the olive oil in pan to cover the garlic, sauté until opaque.
• Immediately add tomato juice, sugar, salt, pepper, sweet basil, and bay leaves. Simmer for about 45 minutes.
• Smash the garlic cloves with a fork, add the tomato paste in sauce and a can of water.
• In large skillet cook ground beef, drain well (pat with paper towel).
• Add beef in sauce, and Simmer at least 2 hours until sauce turns dark red.
• Serve with 1 lb. pasta and fresh grated Asiago cheese.

OLD WORLD ITALIAN MEAT SAUCE

Steps:

• In a large skillet, brown beef and pork with crushed red chili flakes over medium heat until no longer pink; set aside.
• In another large skillet, heat olive oil over medium heat and saute the onions and garlic until tender; add in about 1/2 cup red wine, mix well.
• Add in the sliced mushrooms, rosemary and oregano to skillet, and add another 1/2 cup wine; saute until tender.
• Add in the browned beef, tomato sauce and tomato paste; simmer for 1 hour; then add in remaining 1 cup wine, simmer on low for another 2-3 hours, stirring occasionally.
• Season with salt and pepper.
• Towards the end of cooking, add in the Parmesan cheese, mix to combine and heat through.

ITALIAN MEAT SAUCE I

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.

ITALIAN MEAT SAUCE

Steps:

• Brown beef, onion and garlic in olive oil.
• Add rest and simmer uncovered 2 hours.
• I sometimes add fresh basil at the end.

ITALIAN MEAT SAUCE

Steps:

• Cook ground beef, sausage together in large pot. Use a potato masher to break up the meat into fine pieces. Drain the fat into a skillet, cook onions in fat. Drain fat and return onions to meat mixture.
• Add tomato paste, crushed tomatoes, basil, oregano, crushed red pepper, black pepper, and water. Simmer on stove for two hours or till the sauce reduces,
• Serve with pasta, ravioli, etc -- .