Three Meat Sauce Food

THREE-MEAT SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, cheese, Italian seasoning, sugar, garlic salt, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Serve with spaghetti and sprinkle with additional cheese., Freeze Option: Cool sauce. Freeze in serving-sized portions in freezer containers for up to 3 months. To use frozen sauce, thaw in the refrigerator overnight. Place in a saucepan; heat through, stirring occasionally. Serve over spaghetti and sprinkle with Parmesan cheese.

SPAGHETTI SAUCE WITH GROUND BEEF

Steps:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

THREE MEAT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1/4 cup tomato sauce, Worcestershire sauce, spicy mustard, and honey together in a bowl; set aside.
• Mix thoroughly ground beef, ground turkey, ground lamb, 2 1/4 cup tomato sauce, oats, egg, sweet onion, salt, and pepper in a large bowl; divide into halves and form 2 loaves. Put loaves into loaf pans.
• Bake in the preheated oven for 45 minutes, brush tops with sauce, and continue baking until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool slightly in pans before serving.

BASIC MEAT SAUCE

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper. Cook until softened, 3 to 5 minutes.
• Add beef and cook, breaking up with a spoon until no longer pink, 4 to 5 minutes. Add tomato paste and cook 1 to 2 minutes.
• Add tomatoes and juice, breaking up tomatoes. Simmer over medium heat until thickened and saucy, 45 to 60 minutes. Season with salt and pepper, to taste.

SPAGHETTI MEAT SAUCE

Steps:

• Place a pot or dutch oven over medium heat, add 1 lb ground beef and sautee, breaking it up with a spatula until no longer pink (5 minutes).
• Add chopped onion, 1 tsp salt, 1/2 tsp ground cumin 1/4 tsp pepper and sautee until onions are soft.
• Add garlic and sautee another 1-2 minutes until fragrant then pour in 1 jar of marinara sauce, 1/4 cup water and 1 tsp sugar. Cover and simmer over low heat 20 minutes.
• Meanwhile, cook 12 oz of spaghetti in salted water to desired doneness according to package instructions then drain. Serve sauce with cooked pasta.

RACH'S 3-MEAT BOLOGNESE PASTA WILL BECOME YOUR NEW DINNER STAPLE

Steps:

• In a Dutch oven, heat EVOO, 2 turns of the pot, over medium to medium-high heat, add butter to oil and when it foams, add onion, celery, and carrot, and cook, partially covered, 5-7 minutes to soften
• Add garlic, stir, add ground meats and season with salt and finely ground black pepper
• Break up the ground meats until they lose their pink color, then add bay, herbs, milk, season with a little freshly grated nutmeg and reduce heat to low simmer
• Let milk absorb into meat completely, then add wine and let it absorb completely
• Stir tomatoes into sauce, reduce heat to low, and simmer a few hours, low and slow
• Meanwhile, heat stock or water with a chunk of rind to simmer, reduce heat to low
• When the sauce looks like it may be drying out, add a few ladles of the warm liquid to moisten it, keeping the bolognese at a low bubble
• To serve, remove bay leaf and herb bundle
• If need be, add water to your stock blend to keep the sauce at bubble for at least 3 hours
• Cook pasta in 6 quarts salted water about a minute, minute and a half less than the package directions
• Reserve a half a mug full of starchy cooking water if you have used all of your stock or Parm-infused warm water
• Drain pasta or remove from water with spider
• Toss pasta with a few pats of butter and combine with sauce and a little stock or reserved water if necessary
• Pass grated Parmigiano-Reggiano cheese at table

THREE-MEAT SAUCE

Steps:

• In a Dutch oven, brown beef, pork and sausage in oil; drain. Add onions; cook until tender. Add the tomato sauce and paste, water and seasonings. Bring to a boil., Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beef and pork are tender. Serve with spaghetti., Freeze Option: Cool remaining sauce; place in freezer containers. Cover and freeze for up to 3 months. To use, partially thaw in refrigerator overnight. Place in a saucepan and reheat, stirring occasionally. Serve with spaghetti.

MEAT SAUCE AND SPAGHETTI

Steps:

• For the meat sauce:
• Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.
• Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.
• Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.
• Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.
• Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
• For the pasta:
• Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.
• Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.

OLIVE GARDEN THREE MEAT SAUCE

Steps:

• Saute onions in a large pot with about 2 tablespoons of olive oil. When onions have become translucent, add the two jars of marina sauce and can of chopped tomatoes. Turn down to simmer.
• In a large skillet, brown ground beef and Italian sausage until completely cooked, drain fat from meat, and add meat into the large pot with the sauce. Add chopped pepperoni to the sauce mixture. Add 1 teaspoon of Italian seasonings to mixture and allow all to simmer for about 20 minutes before you season to taste with salt and pepper.

RACH'S 3-MEAT RAGU PASTA = ITALIAN COMFORT FOOD

Steps:

• In a small pan, heat broth and dried mushrooms to reconstitute, about 10 minutes at a low boil, gentle bubbling simmer
• To a large Dutch oven over medium-low to medium heat, add the EVOO, 3 turns of the pan, add sofrito: fennel, carrot, celery, shallots or onions and garlic and soften 5 minutes, add the meats and crumble them as they lose their pink color, do not brown
• Add the salt, pepper, nutmeg, rosemary and sage, add wine and let it absorb fully
• Remove dried mushrooms and finely chop, add stock and mushrooms and tomatoes to sauce and reduce heat to simmer
• Bring a large pot of water to boil and season with salt
• Cook pasta 1 minute less than package directions and reserve ¾ cup salty cooking water
• Toss drained pasta with butter, 1 cup cheese, reserved water and half the ragu
• Serve pasta in a large shallow bowl or individual bowls topped with remaining sauce, a little lemon zest and more pecorino cheese

THREE-MEAT SPAGHETTI SAUCE (OAMC)

Steps:

• In a large pot, cook beef, sausage, and onion. Stir in tomatoes, tomato paste, water, pepperoni, cheese, and seasonings. Bring to a boil, reduce heat, and simmer for 30 minutes.
• Serve desired amount over spaghetti. Cool remaining sauce, transfer to freeze containers {may be frozen up to 3 months}.
• TO USE FROZEN SAUCE: Thaw in fridge overnight, place in saucepan and heat through.

BEST EVER SPAGHETTI AND MEAT SAUCE

Steps:

• Heat a large dutch oven pot over medium high heat.
• Add the ground beef and cook until almost completely browned, breaking it up with a wooden spoon.
• Turn the heat to medium and add the onions, garlic, salt and pepper (to taste), parsley, basil, oregano and thyme. Saute with the beef until the onions are soft and translucent.
• Add the wine and allow the liquid to evaporate while stirring the mixture regularly so the meat absorbs the flavour of the wine.
• When the wine has almost evaporated, add the crushed tomatoes and stir to combine.
• Cover and let simmer on medium-low heat for at least 30 minutes, or up to 2 hours (turn the heat to low if you plan to simmer for a long time). Stir regularly to ensure the sauce cooks evenly.
• Prepare the pasta according to the package directions, cooking it in salted water for best results.
• Serve the sauce over the pasta with a sprinkling of fresh parsley (if desired) and freshly grated parmesan cheese.

RACHAEL'S THREE-MEAT BOLOGNESE SAUCE

Steps:

• In a Dutch oven, heat EVOO, 2 turns of the pot, over medium to medium-high heat, add butter to oil and when it foams, add onion, celery, and carrot, and cook, partially covered, 5-7 minutes to soften. Add garlic, stir, add ground meats and season with salt and finely ground black pepper. Break up the ground meats until they lose their pink color, then add bay, herbs, milk, season with a little freshly grated nutmeg and reduce heat to low simmer. Let milk absorb into meat completely, then add wine and let it absorb completely. Stir tomatoes into sauce, reduce heat to low, and simmer a few hours, low and slow.Meanwhile, heat stock or water with a chunk of rind to simmer, reduce heat to low. When the sauce looks like it may be drying out, add a few ladles of the warm liquid to moisten it, keeping the bolognese at a low bubble. To serve, remove bay leaf and herb bundle. If need be, add water to your stock blend to keep the sauce at bubble for at least 3 hours.Cook pasta in 6 quarts salted water about a minute, minute and a half less than the package directions. Reserve a half a mug full of starchy cooking water if you have used all of your stock or Parm-infused warm water. Drain pasta or remove from water with spider. Toss pasta with a few pats of butter and combine with sauce and a little stock or reserved water if necessary. Pass grated Parmigiano-Reggiano cheese at table.

MEAT SAUCE

Steps:

• In a large pot over medium-high heat, brown the ground beef and sausage until totally browned. Remove the meat from the pot with a slotted spoon and put it into a bowl. Set aside.
• Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the onions and bell peppers. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
• Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add the crushed tomatoes, marinara sauce and tomato paste. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper if using and bay leaves. Stir, and then add the cooked ground beef and sausage and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
• After an hour, add the minced parsley and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
• Serve a big bowl of oiled noodles and the meat sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

COPYCAT OLIVE GARDEN SPAGHETTI MEAT SAUCE

Steps:

• Heat oil in Dutch Oven.
• Add celery, carrot, onion, garlic and cook about 5 minutes.
• Add ground beef and sausage and cook 10 minutes over medium heat, stirring occasionally.
• Deglaze pan with wine and reduce.
• Add tomatoes, salt, rosemary and sage and stir.
• Simmer for about 1 hour.
• Serve over spaghetti!