Italian Meat Sauce Recipe Authentic

Step 2. 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.n. …

Rating: 5/5(106)
Total Time: 4 hrs 30 mins
Category: Meat Pasta Sauce
Calories: 296 per serving
1. In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
2. 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.
3. Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
4. Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.

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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 …

Rating: 5/5(2)
Category: Main Course
Cuisine: Italian
Total Time: 50 mins
1. 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.
2. 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.
3. 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).

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The most delicious Italian Meat Sauce that’s so incredible, it can be eaten right out of the pan. Use it on top of your favorite pasta, in lasagna, …

Cuisine: Italian
Category: Sauce
Servings: 12
Estimated Reading Time: 4 mins
1. 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.
2. Add garlic and cook just until fragrant.
3. 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.
4. Sprinkle in the granulated garlic, salt and pepper and stir.

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Preheat oven to 375 degrees F (190 degrees C). Cover a cookie sheet with aluminum foil. In large bowl combine ground sirloin, bread crumbs, …

Rating: 5/5(22)
Total Time: 5 hrs 45 mins
Category: Tomato Pasta Sauce
Calories: 661 per serving
1. 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.
2. 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.
3. 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.
4. 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.

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Even basic, classic dishes like meat sauce need a recipe to start with. This meat sauce is perfect to top pasta, or for lasagna or to stuff meat

Rating: 5/5(12)
Total Time: 2 hrs 15 mins
Category: Main Course
Calories: 302 per serving
1. In a large, heavy-bottomed pot (such as a Dutch oven), heat 1 Tbsp olive oil over medium heat. Add the ground beef and cook over medium heat, stirring as necessary, until cooked through. Using a spoon, spoon of most of the fat/liquid in the pot and then continue cooking the ground beef to brown nicely. Remove ground beef to a bowl and set aside.
2. Add the remaining 1 Tbsp olive oil to the same pot and heat over medium heat. Add the onion, carrot and celery to the pot and cook, stirring, until the onion is softened, 4-5 minutes. Add the red pepper flakes (if using) and the garlic and cook, stirring, about 1 minute more (don't let the garlic scorch). Add the tomato paste to the pot and cook, stirring, for another 1 minute. Add the red wine, stir, then allow to cook/simmer for about 2 minutes, or until reduced by about half. Add the canned tomatoes, water, basil leaves, oregano, brown sugar and salt. Stir well to combine. Return the cooked ground beef to the pot.
3. Bring the mixture to a boil, then reduce the heat to medium low and simmer for about 2 hours, stirring regularly and more frequently as the mixture starts to thicken. (*Important to watch closely and stir often as sauce thickens, as the sauce/meat can scorch if is sits on the bottom of the pan in the thicker sauce.) Cook sauce until desired thickness reached. For pasta, I like to leave it a touch thinner. For lasagna or other baked pasta, you can cook until most of the liquid has cooked off.
4. Add the heavy cream and butter to the sauce and cook, stirring until combined and warmed through. Taste the sauce and add additional salt and/or freshly ground pepper, as needed.

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Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 10 - 15 seconds, set aside. Saute carrot and onion in reserved fat over medium high heat until golden, about 4 minutes, adding …

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Bolognese sauce is known in Italy as Ragù alla Bolognese or simply Ragù. The meat-based sauce has its humble origins in Bologna, Italy. My Bolognese sauce embraces the classical traditions of the recipe with a few variations to make the recipe, creating the flavor profiles I find more appealing.

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In a large pot, sauté onion and garlic in olive oil. Empty plum tomatoes into large bowl and squash with your hands. Add all ingredients (including any meatballs or sausage you want to add) to pot and simmer for 3 hours. Submit a Recipe Correction. Advertisement.

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Bring to a boil, reduce heat to lowest setting, cover partially and simmer for 20 minutes stirring occasionally. Increase heat to medium high. Add crushed tomatoes, wine, grated carrot, and season with some more salt and pepper. Bring to a slight boil, reduce heat back to low. Partially cover and simmer for 1 hour.

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Step 2. Place beef cutlets on work surface. Sprinkle each piece with 2 teaspoons olive oil, 1 clove finely chopped garlic, 1 teaspoon parsley, and 1 teaspoon cheese. Season with salt and pepper. Roll beef, and tie with kitchen twine. Step 3. Heat remaining 1/4 cup oil in a large cast-iron skillet over medium heat.

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Homemade Marinara Sauce From Scratch. Italian food, and particularly marinara sauce from scratch, is near and dear to my heart. I was raised on homemade Italian spaghetti sauce and all sorts of traditional Italian dishes.And I still have a hard time going to an Italian restaurant (Italy excepted, especially in Rome) because my Nana made the best Italian

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Step 1 Heat a couple tablespoons of olive oil in a large pot or dutch oven. Stir in the onion, carrot, celery, and bacon. Stir occasionally and cook for about 8 to 10 minutes.

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Bolognese Sauce (Ragù alla Bolognese) is a meat pasta sauce that you can use to season fresh pasta or polenta.This is the authentic Bolognese sauce recipe, made with ground beef, pancetta, vegetables – like onion, carrot, celery – and tomato passata.

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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 …

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Chop the mushrooms finely and set aside. The Spruce / Julia Hartbeck. Add the tomato paste to the soffritto and cook until the paste thickens and darkens for about 2 minutes. The Spruce / Julia Hartbeck. Add the prosciutto and the ground pork and beef; raise the heat to brown the meat, stirring often with a wooden spoon.

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Add in the garlic and cook for 30 seconds until fragrant. Stir in the diced tomatoes, crushed tomatoes and tomato paste until well combined. Add in the parmesan cheese, oregano, basil, bay leaf, kosher salt, sugar and black pepper and stir to combine. Bring to a simmer and cook on low heat, on a simmer, for 1 hour.

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How do you make italian meat sauce?

Instructions

  • In a large heavy bottomed pot, heat the olive oil and sauté the onion until translucent. ...
  • Add garlic and cook just until fragrant.
  • Add the beef and veal (if using) and cook until it’s browned. ...
  • Sprinkle in the granulated garlic, salt and pepper and stir.
  • Stir in the tomato paste and cook until it loses its bright red color.

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How to make a simple meat sauce?

Instructions

  • In a large pot, brown ground beef, onions, and garlic. Drain any fat.
  • Add in all remaining ingredients. Simmer covered on low for 1-hour stirring occasionally. Remove lid and simmer an additional 15 minutes or until the sauce has thickened.
  • Remove bay leaves before serving.

What is the best meat sauce?

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium heat. ...
  • Add the onion and garlic to the meat mixture and sauté, stirring occasionally, until the onions are translucent, about 7 to 10 minutes. ...
  • Stir in the red wine and let simmer for about 1 minute, until mostly evaporated.

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How do you make authentic italian spaghetti sauce?

Instructions

  • Pour the oil into a large saute pan (not a deep pot) over medium high heat. ...
  • Turn the heat up to high. ...
  • Add the salt and continue to simmer at a fast pace, and stir often.
  • The sauce will thicken quickly, so do not overcook it, and have it become too thick; about 5 to 7 minutes should be sufficient.

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