Old World Italian Meat Sauce Recipes

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:

• 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 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.