Super-meaty pasta sauce recipe
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- Meat and poultry
- Beef mince
This hearty Italian-inspired meat sauce, takes over six hours to make, but the results are really worth the wait. Enjoy over freshly cooked pasta.
19 people made this
- 4 tablespoons olive oil, divided
- 1 onion, chopped
- 6 cloves garlic, sliced and divided
- 1.3kg seasoned passata
- 3 (400g) tinned chopped tomatoes with juice
- 1.5 litres water
- 1.4kg tomato puree
- 900g mild Italian sausages
- 900g lean minced beef
- 4 tablespoons chopped fresh parsley, divided
- 120g grated Pecorino Romano cheese
- 2 tablespoons dried oregano
- salt and pepper to taste
- 450g pork meat, cubed
- 110g dry breadcrumbs
- 3 tablespoons garlic granules
- 25g grated Parmesan cheese
- 2 eggs
MethodPrep:45min ›Cook:6hr ›Ready in:6hr45min
- In large pot, heat 2 tablespoons olive oil over low heat. Add chopped onion and two-thirds of sliced garlic. Saute for 5 minutes. Add passata, chopped tomatoes, water and tomato puree. Simmer.
- Meanwhile, in large frying pan, heat remaining 2 tablespoons of olive oil over medium heat. Saute remaining garlic for 1 to 2 minutes. Add sausages 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 frying pan until brown. Add to tomato mixture. Add 3 tablespoons parsley, Pecorino Romano, oregano, salt and pepper to tomato sauce. Continue to simmer over low heat.
- Preheat oven to 190 C / Gas 5. Cover a baking tray with foil. In large bowl combine minced beef, breadcrumbs, garlic granules, remaining parsley, Parmesan and eggs. Form 2.5cm balls and place on baking tray. Cook until golden brown, about 20 minutes. Add meatballs to sauce. Continue to cook sauce for 5 hours. Serve over fusilli or ravioli.
Reviews & ratingsAverage global rating:(21)
Reviews in English (15)
Yummy!! My boyfriend and I made this together, drank wine, put on music and we're new to cooking but OH MY GOD YUM I come from a big Italian family where everyone has their own way of making sauce.This will now be mine 2 thumbs up or more...this sauce was awesome I wish I could post a picture of him sneaking in the kitchen every five minutes to taste it againPerfecto!-09 Jul 2005
This is one of the best meat sauces I have ever tasted. This sauce has a wonderful flavor and none of the bitterness that is so common in many sauces. I served this to my family tonight and they loved it.... I highly recommend this recipe!-23 Mar 2006
This recipe was a hit! (with me, and the people who ate it) I halved everything and added just a tad bit more oregano, parsley and romano cheese. It was my first time ever making any kind of sauce and it was fun and worked well.-06 Jul 2008
Italian Keto Tomato Sauce for Pasta
Meet my favorite fresh tomato sauce that is healthy and full of flavor. I tried this sauce for the first time traveling in Italy. Oh, such great memories! The vibrant taste of Mediterranean herbs in the sauce allows you to add less salt to the recipe. Moreover, this keto tomato sauce is also low fat and vegan, so it’s a great recipe for a wide range of dietary restrictions. I’m going to tell you how to make Italian tomato sauce from fresh tomatoes, store it, and even some fun ways to use it!
- 1 pound lean ground beef
- 1 pound pork sausage
- 2 ounces sliced pepperoni sausage
- 1 green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 tablespoon minced garlic
- 2 onions, chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 1 (8 ounce) can sliced mushrooms
- 1 (15 ounce) can tomato sauce
- 2 (14.5 ounce) cans diced tomatoes
- 2 (6 ounce) cans tomato paste
- 3 cubes beef bouillon cube
- 3 bay leaves
- 1 tablespoon dried thyme
- 1 ½ tablespoons dried oregano
- 1 ½ teaspoons dried basil
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon ground black pepper
- 1 tablespoon white sugar
- 1 cup beef broth
In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.
To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.
Italian meatballs recipe
Easy Italian Meatballs
Easy Italian Meatballs are juicy homemade beef meatballs baked in a simple tomato sauce. You will not believe how quick these are to make - all from scratch! Full of healthy real food ingredients and absolutely kid friendly. Serve them with spaghetti and a salad for a delicious dinner the whole family will love! | #beef #recipe #easyrecipes #beefrecipes #meatballs #dinner #easydinner #kidfriendly #comfortfood
1 box Barilla® Spaghetti
4 tablespoons extra virgin olive oil
1 small onion chopped
1 small carrot chopped
1 stem celery chopped
1 pound ground beef
1 28- ounce can San Marzano Tomatoes
1 cup water
Salt and black pepper to taste
1/2 cup Parmigiano-Reggiano shaved
- I had to alter the recipe instructions just a bit to make it a crock pot recipe so I will include the stove top instructions here as well. Stove Top Instructions:
PLACE a pot of water to boil. MEANWHILE, in a large skillet, sauté the onion, carrot and celery with the extra virgin olive oil. ADD the meat and cook until browned well. INCORPORATE the tomatoes and 1 cup of water, season with salt and pepper to taste and bring to a simmer.
COOK pasta in the boiling water according to the package directions. DRAIN pasta and toss with sauce. TOP with cheese.
- This recipe will do well in any 5-6 qt slow cooker. We liked using our all-in-one slow cooker that has a browning setting to allow you to cook up your veggies and brown your ground beef IN the crock pot without having to use another skillet.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Barilla&rsquos® recipe for Spaghetti with San Marzano Tomato Meat Sauce reminds me a lot of Mikey&rsquos mom&rsquos sauce. It is super meaty and hearty. It was a huge hit with both the hubby and the kiddo! Leftovers were as popular as dinner that night and THAT is what makes mama happy around here!
Oh!&ndashI have to tell you that while I made this sauce and served over spaghetti noodles prepared separately, just today I saw Barilla® now has no-boil spaghetti noodles at Walmart too! So I may get them and try cooking them in the sauce next time.
I'm addicted to that type of food praise.
It also freezes incredibly well. Almost every time I make Bolognese, I double the recipe. Once cooked and cooled, it's portioned into freezer-safe containers. Bolognese is consumed almost weekly at our table because it is so easy to freeze.
It's packed full of protein and vegetables: ground meat, carrots, onions, tomatoes, milk. So much goodness and flavor.
It can be consumed not just on pasta. Make Bolognese Pizza or an Open-Faced Bolognese Sandwich with a runny egg on top.
On top of all that, everything about this meal reminds me of Italy.
The thought of Bolognese sounds intimidating. Maybe because the word looks unfamiliar and is hard to pronounce. But all it means is meat sauce. And really, there are only four steps: chop, purée, brown, simmer.
Rough chop the vegetables. Purée in a food processor. Brown the vegetables, meat and tomato paste together. Simmer for 1 hour with dry white wine and whole milk.
Four steps and two hours later, you too will be getting high-fives.
Vegan Mince “Meat”
- 1 tbsp sundried tomato oil (from jar of sun dried tomatoes)
- 1 clove garlic
- 8 vegan sausages (defrosted if frozen)
- 2 tsp soy sauce (or vegan Worcestershire sauce if you have it)
- ½ tsp oregano
- ½ tsp black pepper
- 1 tbsp sun-dried tomato oil (from a jar of sun-dried tomatoes)
- 1 tbsp olive oil
- 2 red onions
- 2 cloves garlic
- 4 sun-dried tomatoes
- 1 stick celery
- 1 large carrot
- ½ tsp oregano
- ½ tsp chilli flakes
- 1 tsp balsamic vinegar
- 2 tsp vegan Worcestershire sauce (or soy sauce)
- 1 tbsp tomato puree
- 300ml vegan red wine
- 1 bay leaf
- 400g can cherry tomatoes
- Salt and pepper to taste
Extras & Serving Suggestions
- 500g wholewheat spaghetti
- 1 sprig basil
- Nutritional yeast
- Side salad
About Authentic Italian Bolognese Sauce
Traditional Bolognese sauce is dense, meat-centric, veggie-loaded, and served over tagliatelle pasta. The base is a trifecta of chopped onion, celery, carrots, and lots of ground meat, typically a mixture of beef and pork. Tomatoes or tomato paste are often added, but in smaller quantities (than a typical marina sauce), with milk, white wine, and broth (chicken or beef) rounding out the liquids.
My simple, family-friendly bolognese sauce recipe uses a touch more tomato than might typically be used in an authentic Italian recipe (one can of whole tomatoes, blitzed, plus tomato paste). In keeping with tradition though, I add milk and beef broth for a rich, creamy sauce, but forgo the wine that is traditionally called for. Two pounds of extra lean ground beef, which can easily be swapped for a beef-pork mixture, makes this a filling, super meaty, flavor-rich sauce.
What the difference between spaghetti sauce and marinara sauce?
Marinara Sauce is known the world over and used to top pasta and other dishes, while in the United States it also goes by the term Spaghetti sauce. On the East coast, where it’s known as Gravy or Red Sauce.
In Italy a plain tomato sauce is know as Al Pomodoro, while a marinara includes the use and essence of garlic, either crushed, used then discarded, or minced so small it dissolves into the sauce.
Many of the recipes I see out there called Spaghetti Sauce have ground beef or sausage in them! While that may be an American thing, it is not a true marinara sauce. As a result, it’s a meat sauce or bolognese.
What ingredients do I need?
- canned San Marzano Italian tomatoes
- olive oil
- garlic cloves
- tomato paste
- dried oregano
- red pepper flakes
- kosher salt
- fresh basil
- dry red wine (optional)
How to make spaghetti sauce
Other famous tomato sauces
Bolognese Sauce is a delicious meaty tomato based sauce using a great blend of spices, and let me just say, in my recipe this is one super meaty sauce. We’re talkin’ ground beef, pork sausage and pancetta.
Arrabbiata Sauce is a wonderfully rich, zesty and spicy tomato sauce made from crushed tomatoes, red wine, garlic and red pepper flakes that is slowly simmered with herbs and onion.
Do I have to cook this all day?
For a richer, more intense tomato flavor simmer this for 3-4 hours or put it in your slow cooker and let it do it’s thing without having to stand over the stove stirring every so often.
I sometimes will put this in my Instant Pot uncovered on the Sauté setting for a period of time to reduce, too.
As this recipe is written, the flavors are amazing, although if cooking this low and slow, I would omit the tomato paste as this will thicken on it’s own. I only use it for when time is tight.
This is perfect for any quick dinner, over any pasta and it easily doubles to feed a crowd. It also is one of my go to sauces when I make my Classic Beef Meatballs. Enjoy!
Super-meaty pasta sauce recipe - Recipes
I’ve made some version of this bolognese sauce all winter long. Sometimes with lentils, sometimes with a variety of vegetables, sometimes with mushrooms always delicious.
It’s my go-to meal when I want comfort in an easy, nourishing way. A slow-simmering sauce on the stove permeates the entire house with feel-good vides. If Hygga was a food, I’m fairly certain this would be it.
Mushrooms work some incredible magic in this sauce. It’s meaty, without being chunky. Cooked for an hour on the stove, the mushrooms break down into a luscious, thick, umami sauce. Really, you don’t even need the pasta. Just scoop into a bowl, add some good bread and go to town. This is how BL and I eat sauce sometimes I’m 100% OK with recommending it to you as well. You don’t be disappointed.
The secret is the combination of fresh mushrooms, mushroom broth and red wine- a holy trifecta of Italian glory. If you don’t have mushroom broth on hand, I recommend swapping in vegetable broth or making your own by soaking a few dried mushrooms in hot water. Add the liquid to the sauce, then chop the rehydrated mushrooms up and add them as well. Really, there’s no such thing as too many mushroom layers.
Sure, this sauce is delicious all year-long, but I think it’s the perfect meal to come out of hibernation with. Midwest and East-Coasters, you get this. After a quick preview of Spring, we’ve been transported back to Winter Wonderland 2017. I plan on bunkering down for the next few days, relishing in the last bits of snow and enjoying this warming meal. You should do the same.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!