Weeknight Meat Sauce Recipes

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WEEKNIGHT BOLOGNESE

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 to 5 servings

Number Of Ingredients 14



Weeknight Bolognese image

Steps:

  • Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
  • Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
  • While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

PASTA WITH 15-MINUTE MEAT SAUCE

This rich 15-minute ragù turns pasta or polenta into a quick hearty dinner any night of the week.

Provided by Anna Stockwell

Categories     Pasta     Pork     Tomato     Kid-Friendly     Quick & Easy     Ground Beef     Small Plates

Yield Serves 4-6

Number Of Ingredients 16



Pasta With 15-Minute Meat Sauce image

Steps:

  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  • Meanwhile, process onion, celery, carrot, and garlic in a food processor until finely chopped.
  • Heat oil in a large skillet over high. Add chopped vegetables, beef, and pork and cook, breaking up with a spatula, until meat is beginning to brown, about 3 minutes. Stir in tomato paste, oregano, 3/4 tsp. salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until heated through, about 1 minute. Add wine and cook, stirring constantly, until reduced by half, about 1 minute more. Stir in tomato sauce, reduce heat to medium, and simmer until sauce is slightly thickened, about 4 minutes.
  • Remove from heat, then stir in butter. Toss meat sauce with pasta, top with Parmesan, and season with pepper.
  • Do Ahead
  • Let sauce cool, then chill in an airtight container for up to 3 days or freeze for up to 2 months.

1 pound pasta
Kosher salt
1 medium onion, peeled, quartered
1 celery stalk, quartered
1 small carrot, peeled, quartered
2 garlic cloves, peeled
2 tablespoons olive oil
1/2 pound ground beef or vegetarian substitute such as Lightlife Plant-Based Ground
1/2 pound ground pork or vegetarian substitute such as Lightlife Plant-Based Italian Sausage
2 tablespoons tomato paste
1 teaspoon dried oregano
Freshly ground black pepper
1/4 cup red wine
1 (15-ounce) can tomato sauce
2 tablespoons cold unsalted butter
Freshly grated Parmesan (for serving)

WEEKNIGHT MEAT SAUCE

Make and share this Weeknight Meat Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 11h30m

Yield 12 serving(s)

Number Of Ingredients 16



Weeknight Meat Sauce image

Steps:

  • Heat oil in a large skillet over med-high heat until shimmering.
  • Add in onions, garlic, tomato paste, oregano, and red pepper flakes; cook until onions are softened and lightly browned, 8-10 minutes.
  • Stir in wine, scraping up any browned bits and simmer until thickened, about 5 minutes; transfer to slow cooker.
  • Stir in crushed tomatoes, diced tomatoes, and tomato sauce into slow cooker.
  • Mash bread and milk into a paste in a large bowl using a fork.
  • Mix in ground beef, 1/2 teaspoon salt and 1/2 teaspoon pepper using hands.
  • Stir beef mixture into slow cooker, breaking up any large pieces.
  • Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
  • Let sauce settle for 5 minutes, then remove fat from surface using large spoon.
  • Break up any remaining large pieces of beef with spoon.
  • Before serving, stir in basil and season to taste with salt and pepper.
  • Serve over hot cooked pasta.

Nutrition Facts : Calories 245.5, Fat 10.6, SaturatedFat 3.6, Cholesterol 49.6, Sodium 536.4, Carbohydrate 16.7, Fiber 3.7, Sugar 6.3, Protein 18.6

2 tablespoons extra-virgin olive oil
2 onions, minced
6 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons minced fresh oregano (or 2 t. dried)
red pepper flakes, a pinch (or to taste)
1 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes, drained
1 (28 ounce) can tomato sauce
2 slices high-quality white bread, torn into quarters
1/4 cup whole milk
2 lbs lean ground beef (85% lean)
salt
pepper
1/2 cup minced fresh basil

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