Spaghettisaucewithmeatslowmethod Recipes

Steps:

• For the meat sauce:
• Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.
• Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.
• Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.
• Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.
• Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.
• For the pasta:
• Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.
• Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
• About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.

Steps:

• In a small saucepan, combine bouillon and reserved tomato skins and juice.
• Bring to a boil, and simmer for 15 minutes, stirring occasionally and mashing pulp against side of pan.
• Reserve.
• Heat 1/4 cup olive oil in large skillet.
• Add garlic and chopped onions, and saute over medium-high heat until soft.
• Add peppers, and continue cooking until onions are slightly browned.
• In a large pot, combine chopped tomatoes and onion mixture.
• Strain bouillon mixture into pot, pressing on pulp to maximize liquid, discarding pulp.
• Add tomato sauce, tomato paste, wine, and spices.
• Bring to a boil, reduce heat to low, and simmer covered, stirring regularly to prevent sticking and burning.
• In a large skillet over medium heat, break up 2 pounds ground beef into small pieces.
• Season to taste with salt, pepper, granulated garlic, and optional MSG.
• Cook until browned, continuing to break up meat with a large fork.
• Drain excess grease, and add meat to tomato mixture.
• Continue cooking sauce, covered, for about 1 hour.
• In a large bowl, combine thoroughly 1-1/2 lb ground beef, egg, onion, garlic, Italian seasoning, MSG, salt, and pepper, and breadcrumbs, adjusting to a firm consistency by varying amount of breadcrumbs.
• Form into 3/4" meatballs.
• Heat 1 Tbsp olive oil in large skillet.
• Add half of meatballs, and brown well over high heat.
• Remove meatballs from pan, and reserve.
• Repeat with remaining meatballs.
• Drain grease from pan, but do not clean it.
• Pierce skins of Italian sausages with a sharp fork.
• Place in the skillet with about 1/2" of water.
• Simmer over medium heat for about 10 minutes to render excess grease, turning several times.
• Do not scrape bottom of pan while turning.
• Drain water, and return pan to heat.
• Continue cooking, turning sausages regularly, until skins are browned.
• Remove from heat, and cool until sausages can be handled.
• Cut each sausage crosswise into 1/4" slices.
• Return to pan, and brown over medium-high heat.
• Reserve sausage, and drain all but 2 Tbsp grease from pan.
• Do not clean the pan.
• Alternately, sausage can be removed from casing and cooked with the ground beef noted as in the first paragraph, and adding the following steps at that point.
• Add 2 Tbsp butter to pan, and heat until sizzling.
• Add mushrooms, and toss to coat with butter.
• Saute over medium heat until mushrooms start releasing juice.
• Add 1/2 cup wine, and simmer about 5 minutes, scraping bottom of pan thoroughly to deglaze.
• Remove from heat, and reserve.
• After tomato mixture has simmered for 1 hour, add meatballs, sausage slices, fresh basil, parsley, and mushroom mixture to sauce.
• Continue cooking for about 15 minutes.
• Adjust seasoning, adding more Italian seasoning, sugar, and salt and pepper as needed.
• If sauce is too thick, thin with tomato juice or wine.
• If sauce is too thin, continue cooking, uncovered, until desired consistency is reached.
• Cover, and continue cooking for 1 additional hour, stirring regularly.
• There should be little or no grease on top of the sauce.
• If there is, skim or blot off and discard.
• Toss 2-3 cups of the sauce with hot pasta that has been cooked until al dente.
• Divide into serving portions.
• Top each portion with about 1 cup of additional sauce.
• Pass freshly grated Parmesan cheese on the side.
• This may seem like a very large recipe, but it obviously takes quite awhile to prepare, so make the full recipe, and freeze the excess in fairly small containers.
• It will keep for 6-8 months easily, and in my opinion, tastes better after aging.
• If desired, and if you have a big enough pot, double the recipe, and pack in 1 quart Ziploc freezer bags for freezing.
• One quart of sauce and 1 lb of uncooked dry spaghetti, cooked until al dente, will serve 4 people.

Steps:

• Cook beef in steam-jacketed kettle or stock pot until beef loses its pink color (CCP: 155F or higher), stirring to break apart.
• Drain or skim off excess fat.
• Add tomatoes, tomato paste, water, onions, sugar, salt, garlic powder, basil, thyme, oregano, pepper and bay leaves to beef.
• Mix well.
• Bring to a boil; reduce heat; cover; cook at low heat about 1 hour, stirring frequently.
• CCP: Temperature must reach 140°F or higher.
• Remove bay leaves before serving.
• CCP: Hold for service at 140°F or higher.
• Add salt to boiling water.
• Slowly add spaghetti while stirring constantly until water boils again.
• Cook 14 to 18 minutes or until tender, stirring occasionally.
• Do not overcook.
• Drain thoroughly.
• NOTES: In step 2, 8 oz (2 2/3 cups) dehydrated onions may be used.
• In step 2, 15 tbsp (45 cloves) dry minced garlic may be used.

Steps:

• Heat oil in a medium skillet. Add chopped onions, and cook until tender. Add ground beef, and brown. Stir in salt and turmeric. Dilute tomato paste in water, and add to the beef mixture. Cook for 30 minutes over medium heat.
• Cook spaghetti in a large kettle of boiling salted water according to package directions. Drain well.
• Combine beef mixture and noodles in a large kettle. Cover, and cook over medium heat for 30 to 40 minutes.