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
MEAT AND TOMATO SAUCE
Provided by Food Network Kitchen
Time 2h20m
Yield about 15 cups
Number Of Ingredients 18
Steps:
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the pepper flakes and cook for 15 seconds. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Simmer the sauce over low heat, covered. Heat a large skillet over medium-high heat. Add the beef, pork, veal, savory, thyme, oregano, and fennel seeds. Season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Add the meat to the sauce, holding back any excess fat. Add the rind of the Parmesan, if using. Simmer the sauce, covered, over low heat, for 1 1/2 hours. (If the sauce gets too thick adjust the consistency with water.) Taste and season with salt and pepper to taste. Just before serving, remove the Parmesan rind and add the grated cheese. Cook's Note: 3 to 4 cups of this sauce will dress 1 pound of pasta, like spaghetti or rigatoni. It is also perfect for lasagna. This sauce freezes very well.
- Copyright 2001 Television Food Network, GP. All rights reserved
TOMATO SAUCE WITH MEAT
Tomato Sauce with Meat instantly turns plain pasta into a culinary dish. Note: These recipes have been adapted from 'The Flavors of Sicily' by Anna Tasca Lanza. Text copyright 2001 by Anna Tasca Lanza. Photography copyright 2001 by Alessandro Leone. Reprinted by permission of Ici La Press.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes about 7 cups
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine the onion and olive oil over medium heat. Cook, stirring occasionally, until translucent, about 5 minutes. Add beef, carrots, celery, and peas. Cook, stirring and breaking up meat with the back of a spoon, until meat is no longer pink, about 8 minutes
- Add wine, bring to a simmer, and cook for 5 minutes. Stir in tomatoes, and bay leaf. Season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, partially covered, for 40 minutes. Taste and adjust for seasoning. Remove and discard bay leaf before using.
TOMATO-MEAT SAUCE
Steps:
- In a nonstick skillet, brown the meat in its own fat, stirring to break the meat up. Push it to the side of the pan. Add oil, and saute onion until it begins to soften. Add garlic, and cook 30 seconds more. Add the carrots and mushrooms, and cook until the mushrooms begin to give up their juice. Cook until the liquid evaporates.
- Add tomatoes, breaking them up with fingers as they go into the pan, along with tomato paste, basil and oregano. Season with salt and pepper. Cover and simmer over low heat at least 30 minutes, preferably 1 hour. Cool, and refrigerate or freeze.
- To serve, reheat slowly and serve over spaghetti.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 10 grams, Protein 33 grams, SaturatedFat 3 grams, Sodium 1345 milligrams, Sugar 17 grams, TransFat 0 grams
DEHYDRATOR ALL PURPOSE TOMATO SAUCE
This recipe is adapted from recipes that came with my Nesco dehydrator and uses their "Fruit Roll Sheets". You could substitute parchment paper sprayed with a vegetable spray, like Pam. Cooking time includes dehydrator drying time.
Provided by TxGriffLover
Categories Sauces
Time 15h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Chop or grind all ingredients together, then blend in portions until smooth. Press through a strainer to remove any pulp.
- In a very large kettle (12 quart or larger) bring mixture to a boil over medium heat. Boil gently, uncovered for about 5 hours. Stir often to prevent scorching.
- Mixture should be thick enough to mound on a spoon.
- Ladle onto 5 "Fruit Roll" sheets and dry at 140º until crisp, 8 to 10 hours. Powder in a blender.
- Add different amounts of water to your powder mixture to make:.
- Tomato Paste - 1 teaspoon powder and 1 teaspoon water.
- Tomato Sauce - 1 teaspoon powder and 3 teaspoons water.
- Tomato Soup - 1 teaspoon powder and 2 teaspoons cream.
- Tomato Juice - 1 teaspoon powder and 1/2 cup water or more.
- Adjust amount of water to taste for soup and juice.
Nutrition Facts : Calories 139.1, Fat 1.3, SaturatedFat 0.3, Sodium 45, Carbohydrate 30.9, Fiber 9, Sugar 18.9, Protein 6.1
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