Tuscan Meat Sauce Recipes

Steps:

• In a large skillet, brown beef and pork over medium heat until no longer pink; set aside.
• In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of wine; mix well.
• Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender.
• Add browned meat, tomato sauce and tomato paste to mixture; simmer for 1 hour and add the remaining 2 cups of wine.
• Simmer sauce on low for 2 to 3 hours, stirring occasionally; serve.

Steps:

• Place the onions, carrots, celery, and salt pork (if using) in a food processor and process to a fine paste. In a heated skillet with olive oil, brown this combination.
• Add the ground meat to the skillet and brown.
• Once the meat is browned, add the wine and cook to evaporate it.
• Add the salt, black pepper, tomatoes, tomato paste, and water. Bring to a boil and lower the heat to simmer for 2 hours covered. Stir from the bottom every 20 minutes. Be careful that the heat is not too high - it will burn.
• Uncover and simmer 1 more hour.
• Enjoy!

Steps:

• In large pot heat 2 tablespoons olive oil over low heat. Add chopped onion and two-thirds of sliced garlic. Saute 5 minutes. Add tomato sauce, diced tomatoes, water and tomato paste. Simmer.
• Meanwhile, in large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Saute remaining garlic 1 to 2 minutes. Add sausage and brown, about three minutes on each side. After browning, cover and reduce heat. Cook for 10 minutes, remove from heat, and cut sausages into halves. Add to tomato mixture.
• Cook pork over medium heat in sausage skillet until brown. Add to tomato mixture. Add 3 tablespoons parsley, Romano, oregano, salt and pepper to tomato sauce. Continue to simmer over low heat.
• Preheat oven to 375 degrees F (190 degrees C). Cover a cookie sheet with aluminum foil. In large bowl combine ground sirloin, bread crumbs, garlic powder, remaining parsley, parmesan and eggs. Form 1 inch balls and place on cookie sheet. Cook until golden brown, about 20 minutes. Add meatballs to sauce. Continue to cook sauce for 5 hours. Serve over fusilli or ravioli.

Steps:

• CHOP the onion, celery, carrot and parsley finely. IN a frying pan on medium heat, heat up the two tablespoons of olive oil, add the chopped ingredients and allow them to soften. ADD the meat, mix everything together and cook over a gentle flame until the meat has changed colour. Add the tomato conserva or ripe, diced tomatoes. Less tomato lets the meat flavor come through strongly; more tomato gives a more 'blended taste' SIMMER gently for half an hour and season to taste with salt and black pepper. If the mixture is too dry add a little more olive oil or tomato. Never add water. COOK the pasta, drain, pour into warm bowl. Add the meat sauce, stir, and serve. Parmesan cheese is optional. VARIATION: You can make this sauce substituting mushrooms for the meat: about 6 oz fresh mushrooms or 1 oz of dried porcini mushrooms (soaked for 1 hour). Both these sauces are excellent with pasta and polenta and delicious in lasagne.

Steps:

• In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, tomato paste, water, mushrooms, olives if desired and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until sauce reaches desired thickness. , Discard bay leaf. Serve over spaghetti; or cool, cover and freeze for up to 2 months.