Moms Northern Italian Meat Sauce Food

CLASSIC ITALIAN MEAT SAUCE

Steps:

• In a large saucepot, heat one tablespoon of the olive oil over medium-high heat. Add both the ground beef and the sausage together and cook, stirring frequently, and breaking up the meat so that it's very crumbly and browned throughout, about 4 to 6 minutes. Turn it into a strainer and let it the fat drain off.
• Add the remaining tablespoon of oil to the same pot over medium heat (don't clean it! All those little bits of flavor from the meat will season the sauce). Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, oregano and basil and cook, stirring for 2 more minutes, until you can smell the garlic and herbs. Add the wine, if using, and stir for one more minute, scraping up any bits stuck to the bottom, until the wine pretty much evaporates.
• Add the canned tomatoes and red pepper flakes if using, and stir to combine everything. Bring to a simmer over medium high heat, stirring occasionally. Add the browned meat, lower the heat to medium low and simmer, stirring occasionally for 20 minutes. Taste, and season gently with the salt and pepper (the sausages provide a whole lot of seasoning).

BOLOGNESE SAUCE - TRADITIONAL ITALIAN MEAT-BASED SAUCE FOR PASTA

Steps:

• In a nonstick skillet saute' the pancetta until brown and crisp. Remove from pan and drain on paper towels; set aside.
• Put the pepper, carrots, celery, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
• Over a medium flame, heat the olive oil and butter in a large, deep saute' pan with a thick, heavy bottom. To the pan add the chopped vegetables and lemon zest, saute' for 6 or 7 minutes - until the onions turn clear and the garlic starts to "dance". Pour all ingredients into a large bowl; reserve for later.
• Continuing to cook over a medium flame, add the sausage links to the saute' pan, breaking into bite-sized clumps with a fork while it cooks; stir often. Cook until no longer pink. Remove sausage from pan and drain on paper towels. Meanwhile, discard all but 1 tablespoon of the pan drippings and add the beef to the saute' pan. Crumble with a fork to break the beef apart; stir often. Sprinkle with 1/2 teaspoon salt; cook until no longer pink.
• Lower your flame to medium-low and return the sausage, sauteed vegetables and pancetta to the saute' pan; gently stir together to blend. Add the wine and simmer until the alcohol evaporates, about 3 minutes. Add the milk, allspice, basil, oregano and pepper. Simmer until milk thickens a little - around 3 or 4 minutes.
• Stir in the tomatoes and a 1/2 cup of their juice. When the sauce starts to boil, reduce the heat so that it cooks at the barest simmer, with just an occasional bubble or two. Cook, uncovered, for 3 hours, turning down the heat if the sauce starts to scorch. If the sauce dries out before it is done, add a laddle of the reserved tomato juice or the beef broth; and check the seasoning.
• The sauce will improve steadily as it cooks, and if you have the time simmer it longer - many Italian cooks suggest that it be simmered for 6 hours, adding the tomato juice or broth as necessary. When this bolognese sauce is done, it should be rich and thick.
• Cook's Tip: The sauce can be stored in an airtight container and refrigerated for several days, or frozen for several months. Warm over low heat before serving.
• Cook's Tip: Try using all chopped veal or lamb for a stronger flavor.

MOM'S MEATBALLS WITH NEAPOLITAN MEAT SAUCE

Steps:

• For the meat sauce: Sear small batches of the beef, pork and sausage in olive oil in a large pot over medium-high heat, and then remove from the pot. After all the meat is seared, deglaze with the red wine and add the onion. Cook until transparent. Add tomatoes to the pot. Add meat to the pot. Add the chile flakes, salt and pepper. Simmer on medium-low heat for 2 to 3 hours.
• For the meatballs: While the sauce is simmering, preheat the oven to 350 degrees F. Spray a large baking sheet with cooking spray. Soak the bread in the milk.
• Squeeze the milk from the bread after soaking. Mix the ground chuck, pecorino, ground pork, bread, onion, parsley, basil, garlic and eggs together by hand in a large bowl.
• Roll the meatballs loosely about two times the size of a golf ball, and place on the prepared baking sheet. Place into the oven for 35 to 40 minutes.
• Add meatballs to the sauce and braise until tender. Serve hot.

MOMS NORTHERN ITALIAN MEAT SAUCE

Steps:

• In dutch oven cook bacon till crisp add all meats and drain off fat. Add tomatoes liver, onions, carrots, celery, parsley, tomato paste, bouillon, nutmeg 1 tsp salt 1/4 tsp pepper to meat mixture Stir in wine and 1/4 cup H2O Boil uncovered 45-60 minutes Before serving pour in 1/3 cup light cream or milk if desired.

MY MOTHER'S MARINARA SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and reseason with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 20 minutes. If at any point the veggies or the sauce is getting dry, add some water. Continue cooking another 10 minutes, and then taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Cook an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

OUTSTANDING NORTHERN ITALIAN LASAGNA

Steps:

• 1. Heat oven to 350 degree's. Have your meat sauce made ,or make mine as follows. Cook the sausage, chicken, and onion separately, In a sauce pan mix wine,tomato paste,water together to combine. Add the rest of the ingredients. Add in the chicken and sausage. bring to a boil,and reduce to simmer for one hour uncovered.
• 2. Mix the Parmesan cheese,parsley,and Mozzarella together and set aside,
• 3. Make the white sauce. Melt butter in saucepan on stove on low. Add the flour and mix well. Add the milk and half and half and nutmeg. Stir constantly while cooking until sauce becomes thick like a heavy cream. Remove from heat.
• 4. In a 13x9 inch pan spread 1 cup of meat sauce on the bottom.
• 5. Top with as many Lasagna noodle that will fit. Usually 3-4 will do.. Spread half the White sauce over noodles. Put half the Mozzarella mixture on top of white sauce. Next layer Lasagna noodles, meat sauce, Mozzarella mixture. Next Lasagna, Meat sauce,White sauce,and top with Mozzarella mixture. mixture. Bake at 350 degree's for 45 minutes,or until done.

MOM'S SPAGHETTI SAUCE

Steps:

• Cut celery and onion (and bell pepper if used) as fine as you prefer.
• If you like chunky style sauce make the pieces bigger, I like mine chopped fairly small.
• In a large skillet, heat 1-2 tblspn of oil, when oil is hot (not smoking) add celery and stirfry.
• As celery begins to clarify, add onion (and bell pepper, if used) and stirfry until it begins to glaze, add chopped garlic, stir for a short time (don't let anything begin to brown).
• If using meat, add ground beef or stew beef and brown, stirring regularly, adjust heat to make sure nothing burns.
• Salt and black pepper to taste.
• Transfer to a larger pot (if you have a good sized pot that you can brown in, you can just start with that instead of using the skillet.).
• Stir in tomato paste and cook until the color darkens.
• Stir in tomatos and tomato sauce.
• Add spices (Italian seasoning or individual spices) to taste.
• Add 3 Bay Leaves.
• Stir in mushrooms and/or black olives and crushed red pepper, if desired.
• Stir in 1-2 cans of water (I use the tomato paste, tomato and tomato paste cans to get the leavings out of them.).
• Adjust heat to simmer.
• Let cook for at least 1 hour, longer if you can, and stir regularly.
• Check spice to taste and add what you want.
• You can cook this for a little while or for a longer time.
• I prefer at least 2 hours to give all the spices a chance to blend well.
• But it can be cooked for as little as a half hour.
• If you want it to cook for a long time, monitor the thickness and add water as needed.
• Don't forget to remove the Bay Leaves before serving.
• Some people like to add a pinch of sugar to cut the acidity, but I believe that the Bay Leaves accomplish this and have never used sugar.
• When done, serve over or mix with the cooked pasta of your choice.
• Add grated parmissan if desired.
• Also individuals can add crushed red pepper to their own servings, for those who like it a little spicier.
• If making a baked dish such as Lasagna, Ziti, etc.
• you may want to make the sauce a little thinner (add water) to start with.

MOM'S ITALIAN MEATBALLS

Steps:

• Soak bread in some water for 2 or 3 minutes, then squeeze out moisture.
• Combine bread with everything else except olive oil, mixing well.
• Form in small balls (about 20).
• Brown slowly in oil, watching closely to prevent scorching.
• Add to spaghetti sauce.
• Cook 30 minutes in the sauce.

MY MAMA'S MEAT SAUCE

Steps:

• Sauté onions in oil.
• Add beef and brown before stirring in all seasonings.
• Add tomatoes, paste, and cloves.
• Stir and add alcohol if using.
• Cover and let cook on a low fire for 2 hours or more.