KITTENCAL'S DELICIOUS MEATY PASTA SAUCE
I don't think you will find a better meat sauce than this one! a good tomato sauce needs time to "ripen" so I strongly suggest to make this sauce a few day ahead and refrigerate just warm in a saucepan before using you will see that the flavors strongly intensify after refrigeration time --if you want a creamy sauce just add in 1/4 cup or more of heavy whipping cream the last 30 minutes of cooking time, this may be doubled if desired but keep the ground beef amount at one pound, this also freezes well... you will *love* this!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices).
- Add in garlic and cook for 2 minutes.
- Add in tomato paste and cook stirring with a wooden spoon for 2 minutes.
- Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat.
- Add in the wine and simmer for 2-3 minutes, stirring.
- Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat).
- Season with black pepper.
- Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.
Nutrition Facts : Calories 496.8, Fat 30.9, SaturatedFat 8.6, Cholesterol 70.7, Sodium 2525.8, Carbohydrate 25.7, Fiber 5.6, Sugar 8.5, Protein 29.3
KITTENCAL'S JAZZED-UP PASTA SAUCE
This will bring any bottled pasta sauce to life! and is best if made 1-2 days in advance and refrigerated to ripen the flavors --- for ease I have listed canned mushrooms I strongly suggest to go the extra step and use sauteed fresh mushrooms in place of the canned -- the success of this recipe will highly depend on the quality of bottled pasta sauce that you use so use a good quality brand such as Classico etc.
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium pot brown the ground beef with onion until no longer pink; drain all fat.
- Add in the garlic, chili flakes and drained mushrooms; cook stirring until the meat is browned (about 12 minutes, for best flavor the meat needs to be lightly browned).
- Mix in the Parmesan cheese (if using) then pasta sauce; bring to a simmer stirring over medium heat.
- Reduce heat to low and simmer uncovered for 45 to 60 minutes or even longer, stirring occasionally.
- Season with salt, pepper and sugar (if using) about halfway through cooking.
Nutrition Facts : Calories 345.5, Fat 14, SaturatedFat 4, Cholesterol 49.1, Sodium 2128.8, Carbohydrate 33.3, Fiber 1.4, Sugar 24.9, Protein 20.8
KITTENCAL'S CREAMY TOMATO PASTA SAUCE (VEGETARIAN OR MEAT OPTION
This is a full-flavored rich tomato sauce that benefits with a long slow cooking time, this sauce will take a couple of hours to cook and will only improve in flavor if made 1-3 days ahead and refrigerated, this will give the flavors time to blend and intensify even more, I also want to mention that the sauce will taste totally different after the 2-1/2 hour cooking time, when I make this sauce I use 1/2 cup cream, you will need to adjust the cream until you have reached the desired taste------------- to take this to yet another level 1 pound mild or spicy Italian sausages with casings removed may be added to the sauce, see instructions on the bottom of the recipe --- you will love this sauce! :)
Provided by Kittencalrecipezazz
Categories Low Protein
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a medium pot over medium-high heat (use enough oil to cover the bottom of your pot you may need more than 1/4 cup).
- Add in onion, bell pepper and chopped sun-dried tomatoes; cook stirring for about 5-6 minutes or until softened.
- Add in garlic, chili flakes and basil; cook stirring for 2 minutes,.
- Add in tomato paste; stir for 2 minutes.
- Add in crushed and plum tomatoes with juice; bring to a simmer over medium heat stirring and breaking up the whole tomatoes with a fork.
- Reduce heat to low cover with a lid and simmer for 30 minutes.
- Uncover and continue to simmer over low heat for another 2 hours stirring frequently (the longer cooking/simmering time over low heat the better this sauce will be, if your sauce becomes too thick add in a little water and continue cooking).
- Season with salt and black pepper about halfway through cooking.
- At this point and before the addition of the cream you may cool the sauce and refrigerate up to 3 days.
- At the end of cooking mix in the cream starting with 1/3 cup and adding in more until you reach your desired creaminess; stir until heated through.
- Delicious!
- THE ADDITION OF SAUSAGE MEAT; in the pot brown the sausage meat with onion, bell pepper and sun-dried tomatoes until no longer pink (breaking up the meat while cooking) drain fat.
- Add in the garlic, red pepper flakes and basil; cook stirring until the meat is browned (about 7-8 minutes, or best flavor the meat should be lightly browned).
- Add in the tomato paste and continue with the recipe as stated from step# 5.
Nutrition Facts : Calories 156.6, Fat 11.1, SaturatedFat 3.3, Cholesterol 13.6, Sodium 985.7, Carbohydrate 14.4, Fiber 3.4, Sugar 7.8, Protein 2.5
KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN)
This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my recipe#71273
Provided by Kittencalrecipezazz
Categories Sauces
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
- Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
- Add in the tomato paste and stir for 2-3 minutes.
- Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
- Season with salt and pepper and add in sugar if desired.
- **NOTE** if you prefer a thinner sauce, then add in some water.
Nutrition Facts : Calories 207.8, Fat 10.8, SaturatedFat 1.5, Sodium 933.6, Carbohydrate 23.6, Fiber 5.3, Sugar 14.4, Protein 4.4
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