Conti Family Meat Sauce Recipes

Steps:

• Cut the beef into pieces approximately 4 X3 inches and pound each until it is about 1/8 inch thick. Cover each piece with a slice of prosciutto.
• Toss together the breadcrumbs, cheese, salt pepper and parsley. Sprinkle the mixture over the slices, keeping it 1/4 inch in from the edges.
• Roll the slices into sausage shapes and secure closed with toothpicks or tie with kitchen string.
• Heat the oil in a heavy frying pan and brown the braciolini well on all sides.
• Transfer these into the Conti Family Meat Sauce recipe.

Steps:

• In a large pot over medium-high heat, brown the ground beef and sausage until totally browned. Remove the meat from the pot with a slotted spoon and put it into a bowl. Set aside.
• Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the onions and bell peppers. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
• Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add the crushed tomatoes, marinara sauce and tomato paste. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper if using and bay leaves. Stir, and then add the cooked ground beef and sausage and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
• After an hour, add the minced parsley and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
• Serve a big bowl of oiled noodles and the meat sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

Steps:

• Fry bacon until crisp in a wide 6 qt pot.
• Remove crisp bacon and all but 2 Tbls of bacon grease, saving bacon and extra bacon grease.
• Brown ground beef in pot with bacon grease.
• Stir in chopped onions, green pepper, and garlic and cook on medium low for 10 minutes to soften veggies (add additional bacon grease if needed).
• Crush tomatoes (I use my hands) and add to pot along with tomato paste, crisp bacon bits, one C of wine, 4 tsps each of oregano and basil and then remaining ingredients.
• Don't forget to reserve wine and spices.
• Bring everything to a boil, reduce heat and simmer uncovered for 3 hours, stirring occasionally.
• After first hour, taste sauce to correct seasoning to your taste.
• Ten to fifteen minutes before serving, add the remaining oregano, basil and wine.
• Serve over hot pasta and top with grated parmesan cheese.
• To enhance flavors if time allows, allow sauce to cool, refrigerate for 1-2 hours, bring to room temperature before reheating.

Steps:

• Mix all the ingredients together and blend well.
• With wet hands, rolly the mixture into balls about 1 1/2 inches in diameter.
• Drop the balls into the simmering meat sauce.

Steps:

• Rinse the pork and beef, pat dry and cut into pieces roughly 4 inches square.
• Heat the oil in a deep, heavy pot and cook the onion until translucent.
• Push the onion aside, and working with a few pieces at a time, brown the meat on all sides.
• Push the tomatoes through a strainer to remove the seeds and pour the into the pot with all the meat.
• Season with salt and pepper and bring to a boil.
• Boil briskly for 15 minutes, then reduce the heast so that the sauce simmers gently and partially over the pot.
• Cook, stirring occasionally for 2 1/2 hours.
• (If the sauce becomes too thick, add small amounts of hot water.).
• If using the Braciole, drop them into the pot after the sauce has cooked for 1 hour.
• Add the meatballs for the last 45 minutes of cooking.
• Remove the meats from the sauce.
• Serve the sauce over pasta and serve the meats separately.