Sams Original Sauce Recipes

Steps:

• Heat the oil in a large skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Add the garlic during the last 3 minutes of cooking.n
• Transfer the onions and garlic to a bowl and set aside. Turn the heat up to medium high and add the beef cubes. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Drop in the tomato paste and reduce the heat to medium; allow the tomato paste to cook about 2 minutes, or until it begins to brown, before stirring.n
• Pour in the crushed tomatoes and return the onions and garlic to the pan. Mix in the parsley, basil, fennel, and salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thick and the meat is tender, 6 to 7 hours.n

Steps:

• Combine all the ingredients and stir until evenly mixed. Ssäm sauce will keep in the fridge for weeks.

Steps:

• Heat the oil in a large skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Add the garlic during the last 3 minutes of cooking.n
• Transfer the onions and garlic to a bowl and set aside. Turn the heat up to medium high and add the beef cubes. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Drop in the tomato paste and reduce the heat to medium; allow the tomato paste to cook about 2 minutes, or until it begins to brown, before stirring.n
• Pour in the crushed tomatoes and return the onions and garlic to the pan. Mix in the parsley, basil, fennel, and salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thick and the meat is tender, 6 to 7 hours.n

Steps:

• Mix well, store in fridge for up to 6 months. Use at room temperature.
• Note: Add garlic salt, powder, minced garlic, minced onions etc as a variation. And, as with any red dsauce, do not add until the meat is ready to take off the grill.

Steps:

• Combine all ingredients in a large sauce pan.
• Simmer over medium-low heat, stirring constantly for 5 minutes.
• Cover and reduce heat to low. Allow to simmer for 10 -15 more minutes.
• Stir once or twice durring simmer.
• Use on Pizza or as a dipping sauce for bread sticks.
• Store in a tightly sealed jar in the refrigerator for 2 weeks.
• *Fresh herbs may be substituted at (generally) twice the listed amount. We have experimentd with fresh herbs and have had inconsistent results, so we have stuck with dried.