SARDI'S MEAT SAUCE
From famous Sardi's in NYC.
Provided by Mikekey *
Categories Other Sauces
Time 2h
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350F.
- 2. Mix beef and veal and spread out in a baking pan. Bake for 20 minutes. Stir and cook another 10 minutes.
- 3. In a saucepan, combine sage, oregano, salt, pepper, onion, mushrooms, and garlic. Heat and cook, stirring, until mushrooms start to release their liquid. Spread over meat mixture and cook in oven another 15 minutes.
- 4. Remove meat from oven and transfer to a large saucepan.
- 5. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 1 1/4 hours. Add more salt if needed.
- 6. Cool and store in refrigerator, for up to a week, or freeze. Reheat as needed.
CANNELLONI AU GRATIN WITH SARDI SAUCE
Provided by Bryan Miller
Categories dinner, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Melt the butter over medium-low heat in an ovenproof saucepan. When the butter is hot but not sizzling, stir in the flour, blending well. Bake in oven for 15 minutes at 250 degrees. Set aside.
- Bring 3 cups chicken broth to a boil, and simmer for 20 minutes. Add 1/3 cup roux gradually, stirring constantly. Simmer for 20 more minutes. Skim any fat that accumulates on the surface. Strain the sauce and cool. (This sauce can be kept for 4 days in the refrigerator.)
- Beat the eggs in a bowl. Add 1 tablespoon of butter (reserving the rest for greasing crepe pan). Add salt, and beat in the flour. Add milk, and whisk thoroughly until smooth.
- Place a 6-inch nonstick pan over medium heat. Butter pan lightly with some of the reserved butter, then pour in about 1 1/2 tablespoons of batter. (These French-style crepes should be very thin.) Tilt pan quickly to distribute batter evenly. Cook until edges begin to brown; then, carefully flip with a nonstick spatula or your hands. Cook very briefly, about 30 seconds. Remove crepes to a warm plate. Repeat, rebuttering pan lightly each time, until all the batter is used. You should have 12 crepes.
- Preheat oven to 350 degrees. Then, in a saute pan over medium-low heat, combine the veal and sausage, and cook, stirring, until they change color but are not thoroughly cooked. (The meat will cook further inside the cannelloni.) Remove from heat and set aside.
- In a saucepan, combine the onion, oregano, garlic, celery, carrot and butter over medium heat. Cook, stirring, until the onion is translucent.
- In a bowl, combine the spinach, the cooked meats, 1/4 cup grated Parmesan, cooked vegetables and 3/4 cup chicken broth. Place in a baking pan, cover and bake for 15 minutes. Remove from oven, and place on the stove top over low heat. Cook for 20 minutes, uncovered, adding more chicken broth if it gets dry. Stir occasionally. Remove from stove, and cover with a kitchen towel.
- In a saucepan, combine one cup of the meat and vegetable mixture, one cup of the veloute sauce and 1/2 cup chicken broth. Simmer for 5 minutes, stirring occasionally. Remove from the heat, and add the shredded cheese. Stir until melted. Add the warm cream and the sherry. Keep warm.
- Lay a crepe on a flat surface, and place three level tablespoons of the meat and vegetable mixture in the middle. Roll the crepe, and set aside. Repeat with remaining crepes. Place crepes in a baking dish.
- Distribute the cannelloni sauce over the crepes. Sprinkle with remaining 6 tablespoons grated Parmesan. Place crepes under a broiler until the cheese browns.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 41 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 23 grams, Sodium 569 milligrams, Sugar 14 grams, TransFat 1 gram
RAGU' AL SARDO (SARDINIAN MEAT SAUCE )
I haven't tried this recipe yet. What attracted me the most was the use of saffron, since I'm a saffron addict. Also the recipe does not mention the servings, so if you make it, please z-mail me and let me know if I'm off with my guess.
Provided by MsPia
Categories Sauces
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in olive oil over low heat until onion softens thoroughly. Add garlic and parsley and raise heat to moderate. Saute for 2 minutes.
- Add turkey, red pepper flakes and saffron and continue cooking. Break up meat with a wooden spoon. Cook until meat is cooked through but not brown.
- Add tomatoes and salt and pepper to taste and simmer partially covered for 25 minutes.
EASY MEAT SAUCE
This is a recipe that you can throw together in 10 minutes and then go and do whatever you want for 1 hour. It is not the thickest sauce, but it is delicious.
Provided by animalluver
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium-high heat; saute onion in hot oil until softened, about 5 minutes. Season onion with Italian seasoning; continue to saute until the herbs are fragrant, about 3 minutes more.
- Break beef into small pieces and add to the skillet; cook and stir until browned and crumbly, 5 to 7 minutes.
- Stir tomato sauce and diced tomatoes into the beef mixture; season with salt, place a lid on the skillet, reduce heat to low, and cook at a simmer for 1 hour.
- Splash wine over the mixture, stir, and simmer until thickened, about 20 minutes.
Nutrition Facts : Calories 286 calories, Carbohydrate 20.1 g, Cholesterol 59.1 mg, Fat 14.1 g, Fiber 4.4 g, Protein 19.5 g, SaturatedFat 4.9 g, Sodium 1553.1 mg, Sugar 10.7 g
BASIC MEAT SAUCE
This meat sauce has slow-cooked flavor (without requiring hours at the stove). Use it in our Famous Lasagna or atop some spaghetti for dinner tonight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 5 cups
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper. Cook until softened, 3 to 5 minutes.
- Add beef and cook, breaking up with a spoon until no longer pink, 4 to 5 minutes. Add tomato paste and cook 1 to 2 minutes.
- Add tomatoes and juice, breaking up tomatoes. Simmer over medium heat until thickened and saucy, 45 to 60 minutes. Season with salt and pepper, to taste.
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