Best Italian Meat Sauce Ii Recipes

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).

OLD ITALIAN MEAT SAUCE

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.

ITALIAN MEAT SAUCE

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.

ITALIAN MEAT SAUCE

Steps:

• 1. In a large skillet over medium-high heat, heat olive oil. Add onion and meat stirring to crumble until juices run clear. Drain, if needed.
• 2. Add remaining ingredients, reduce heat and simmer for at least 30 minutes (the longer, the better). Discard bay leaves.

ITALIAN MEAT SAUCE WITH HALF THE MEAT

Steps:

• In a large, deep skillet or casserole heat olive oil over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes, and add garlic. Cook, stirring, until fragrant, about 30 seconds, and turn heat up to medium-high. Add ground beef or veal and brown for about 5 minutes, stirring. Add cinnamon and season to taste with salt and pepper.
• Stir in roasted mushroom mix, tomatoes, sugar, oregano and thyme. Season with salt and pepper and bring to a rapid bubble over medium-high heat. Turn heat down to medium, cover partially if sauce is spluttering too much, and simmer, stirring often, until thick and fragrant, 15 to 20 minutes. Taste and adjust seasonings. Serve with pasta, figuring on 1/3 cup per 3-ounce serving.