My Mamas Meat Sauce Food
MAMA'S SPAGHETTI WITH MEAT SAUCE
This is adapted from my mom's spaghetti recipe. It's a family favorite that simmers while you prepare the pasta--great for busy nights. Leftovers make a great lunch. I usually serve this over spaghetti, but sometimes I use linguine, fettucine, or penne. Good with garlicky bread and a salad. You can also make the sauce ahead and freeze it (it freezes quite well); just thaw and heat.
Provided by Halcyon Eve
Categories Spaghetti
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef in a saucepot or large, deep skillet over medium heat; drain.
- Add garlic and saute until just turning white.
- Add onion, celery, and mushrooms. Saute until tender, about 5-7 minutes.
- Add tomatoes with juice and tomato sauce. Stir to combine. Add tomato paste and mix together. Stir in herbs and bay leaves. Season to taste with salt and pepper. Add a pinch of brown sugar, if desired.
- Bring sauce to a simmer; reduce heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. Meanwhile, prepare pasta according to package instructions.
- Before serving, remove bay leaves and taste; adjust seasoning as desired. Serve over hot pasta, sprinkled with Parmesan cheese.
MAMMA MIA MEAT SAUCE
My mother clipped this recipe out of USA Weekend back in 1993 - it was always the sauce she made while I was growing up (it's a recipe by Kathie Lee Gifford). Now that I cook myself, I've taken the recipe and adapted it to a few of my own 'likes' and now use this as my sauce for pasta, lasagna and ravioli! Can't be beat! (this recipe freezes very well!)
Provided by ErikaNY
Categories One Dish Meal
Time 2h45m
Yield 6 quarts
Number Of Ingredients 12
Steps:
- In large saucepan or Dutch oven (at least 6 quarts), brown ground beef until no longer pink; drain.
- Add remaining ingredients and bring to boil.
- Reduce heat; simmer for 2-3 hours (the longer the better for my own tastes), stirring occasionally.
- If sauce tastes a little on the acidic side (from tomato sauce/paste), add the sugar.
- Serve over pasta!
MAMA'S MARINARA SAUCE AND MEATBALLS
In culinary school, Rocco DiSpirito learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When he opened Rocco's and was developing the recipes for it, he and his cooks joked that marinara was "Mama Saucer" because it is an ingredient in many other dishes, and of course it's the mother of all sauces. It is also excellent on its own, especially with fresh pasta, which is more porous than dried pasta and therefore grabs the sauce and thickens it. I encourage you to make this in large quantities and keep it on hand in glass or plastic containers. It will keep in your refrigerator for weeks or your freezer for months. His mama is known better for these meatballs than she ever could have imagined. In Italy, meatballs, or polpette, are usually a lot smaller and, weird as it may seem, never eaten with pasta. They are served alone or in soup. In the United States, they became a lot bigger and are eaten alone, on heros, with spaghetti, and even on pizza. There are a lot of meatballs out there, folks, and I'm sure you have tasted your fair share, but I believe these are the best meatballs in the world. I can't, to this day, pinpoint what it is that makes them so phenomenal; I think it is largely the fact that you mix and roll them by hand. They are not dense like many meatballs, but they also don't fall apart in tomato sauce. It's not just my bias speaking here; everyone loves them. People who hate pork love them; people who never go near veal can't get enough. Vegetarians make exceptions for them. I encourage you to make these meatballs your own. Your kids will love something you make by hand, too.
Provided by By The Lake
Categories Meat
Time 3h
Yield 20 meatballs, 8 serving(s)
Number Of Ingredients 23
Steps:
- MAMA'S MARINARA SAUCE.
- Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor).
- Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick.
- MAMA'S MEATBALLS.
- Place the chicken stock, onion, garlic, and parsley in a food processor and purée.
- In a large bowl, combine the puréed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt. Combine with both hands until the mixture is distributed evenly. Do not overmix.
- Put a little olive oil on your hands and form the mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time.
- Pour about ½ inch of olive oil into a straight-sided, 10-inch-wide sauté pan and heat over a medium-high flame. Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides. This will take about 10 to 15 minutes.
- While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.
- Serve with a little extra Parmigiano-Reggiano sprinkled on top.
Nutrition Facts : Calories 455.8, Fat 27, SaturatedFat 7.3, Cholesterol 124.2, Sodium 1096.6, Carbohydrate 29.9, Fiber 5.7, Sugar 14.5, Protein 26.4
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