Old Italian Meat Sauce Recipes

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.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.

Steps:

• Brown the meat in a large saucepan. Drain the fat from the meat. Add the chopped onion, green pepper, and garlic to the pot and cook until tender. Pour in the mushrooms, tomatoes, sauce, and seasoning and stir everything together. Simmer for at least 30 minutes. Serve 1/2 c sauce over 1 c spaghetti.

Steps:

• 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.

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.

Steps:

• In a large skillet, brown beef and pork with crushed red chili flakes over medium heat until no longer pink; set aside.
• In another large skillet, heat olive oil over medium heat and saute the onions and garlic until tender; add in about 1/2 cup red wine, mix well.
• Add in the sliced mushrooms, rosemary and oregano to skillet, and add another 1/2 cup wine; saute until tender.
• Add in the browned beef, tomato sauce and tomato paste; simmer for 1 hour; then add in remaining 1 cup wine, simmer on low for another 2-3 hours, stirring occasionally.
• Season with salt and pepper.
• Towards the end of cooking, add in the Parmesan cheese, mix to combine and heat through.

Steps:

• Brown ground beef with minced garlic and salt and pepper, to taste. Drain ground beef and set aside.
• Place oil and onions in a saucepan and saute on high heat until soft. Add all cans of tomato products. Fill the tomato puree can with hot water and dissolve beef and chicken base in this water. Add this water and base mixture to saucepan. Add all other ingredients and heat through. Once hot, add the browned ground beef and simmer on low heat for approximately 1 hour, stirring occasionally.
• Serve over your favorite pasta -- enjoy!!!!

Steps:

• Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
• Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
• Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
• Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
• Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low.
• In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
• Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat.
• Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favorite pasta and serve the meat on a separate plate.

Steps:

• In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Brown pork ribs in batches; transfer to a 6-qt. slow cooker., Add remaining oil to Dutch oven; saute onion for 2 minutes. Add garlic; cook 1 minute more. Add next 11 ingredients. Pour in broth and red wine; bring to a light boil. Transfer to slow cooker. Cook, covered, until pork is tender, about 6 hours., Discard bay leaves. Remove meat from slow cooker; shred or pull apart, discarding bones. Return meat to sauce. Serve over pasta; if desired, sprinkle with Parmesan cheese.

Steps:

• Add olive oil to a large pot over medium-high heat; allow time for the oil to heat.
• Add in the garlic and onions; stir/saute for 5 minutes.
• Add in the carrots and celery; stir/saute for 5 minutes.
• Push the vegetables to one side of the pot and add about 1/3 of the ground beef; salt the beef to taste.
• Cook about 3-5 minutes or until starts to brown (stir the beef, breaking it up as you stir).
• Push beef to the side (or over the vegetables) and repeat with the second third of the beef.
• After that starts to brown, push it aside and repeat with the remainder of the beef.
• When all the beef is done, mix the beef and vegetables together.
• Add in the tomatoes with juice, tomato paste, sugar, and oregano.
• Mix well; simmer for 1 1/2 hours, stirring occasionally (break up the tomatoes against the side of the pot as you stir).
• When the sauce is done, season to taste with salt and pepper.
• Serve immediately or freeze for later use.