Good recipe on how to make delicious meat sauce for pasta?!


Question: Pam's Meat Sauce For Pasta Recipe

1 lb. ground beef (I prefer chuck for sauce)
1/2 lb. ground pork
extra light olive oil
1/2 cup onion, diced
5-10 cloves fresh garlic, minced (we love garlic)
1 carrot, diced
1 rib celery, diced
1/2 green pepper, diced
1/4 lb. fresh mushrooms, sliced
28 oz. can whole peeled Italian style tomatoes, undrained
small can of tomato sauce (8 oz.?)
small can of tomato paste (6 oz.?)
3 fresh roma tomatoes, cubed with juice
Cabernet Sauvignon or Merlot, to taste
juice of 1/4 lemon
splash of balsamic vinegar
1 TBS (or to taste) turbinado sugar or honey
salt, pepper, granulated garlic, oregano, basil, anise seeds, bay leaves, cayenne pepper or Tabasco Sauce, cinnamon (just a dash, I'm trying to put a little into everything), Italian Seasoning, etc., all to taste
Fresh grated parmesan or romano cheese
Fresh Basil

Brown the ground beef and pork until just cooked through. Drain off fat and reserve.

Pour a thin coating of extra light olive oil into a hot 8 quart stock pot. Immediately add onion and saut until just beginning to sweat. Add garlic and continue to cook until you get hit by the smell of the garlic, should be almost instantaneous. Add the carrot, celery, green pepper and mushrooms, one at a time until just starting to soften before adding the next vegetable. When all are softened but not mushy, add browned meats and heat through.

Keeping the heat on medium, pour the can of whole tomatoes into the stock pot. Use a spatula to break up the whole tomatoes into pieces (you can probably use canned diced tomatoes or break the whole ones in your hands before adding, but this is how I have always done it). Add the other canned tomato products and the roma tomatoes. Stir all with a spatula.

Pour a little wine into the bottom of the paste can (if you can, I open both ends and push on the bottom lid to squeeze all of the paste out). Swirl it around and then pour into the sauce can. Repeat, then pour into the whole peeled tomatoes can. Repeat and pour into the stock pot. Add the remaining ingredients to taste. Stir well, cover, turn heat down to simmer and cook for desired length of time. I prefer long cooking. To thicken the sauce, remove the cover about an hour before cooking is finished. Usually I'll put this on about 10:30AM and we'll sit to dinner about 6:00PM.

When you start your water for the pasta, stir in about 1/2 cup fresh parmesan or romano cheese. Stir. When you put the pasta in the boiling water, turn off the sauce and add fresh basil. Stir.

Cook pasta and add about 1/2 cup pasta water to sauce in the stock pot right before service. Stir to incorporate.

http://www.cookingcache.com/beef/pamsmea...
(*-*)


Answers: Pam's Meat Sauce For Pasta Recipe

1 lb. ground beef (I prefer chuck for sauce)
1/2 lb. ground pork
extra light olive oil
1/2 cup onion, diced
5-10 cloves fresh garlic, minced (we love garlic)
1 carrot, diced
1 rib celery, diced
1/2 green pepper, diced
1/4 lb. fresh mushrooms, sliced
28 oz. can whole peeled Italian style tomatoes, undrained
small can of tomato sauce (8 oz.?)
small can of tomato paste (6 oz.?)
3 fresh roma tomatoes, cubed with juice
Cabernet Sauvignon or Merlot, to taste
juice of 1/4 lemon
splash of balsamic vinegar
1 TBS (or to taste) turbinado sugar or honey
salt, pepper, granulated garlic, oregano, basil, anise seeds, bay leaves, cayenne pepper or Tabasco Sauce, cinnamon (just a dash, I'm trying to put a little into everything), Italian Seasoning, etc., all to taste
Fresh grated parmesan or romano cheese
Fresh Basil

Brown the ground beef and pork until just cooked through. Drain off fat and reserve.

Pour a thin coating of extra light olive oil into a hot 8 quart stock pot. Immediately add onion and saut until just beginning to sweat. Add garlic and continue to cook until you get hit by the smell of the garlic, should be almost instantaneous. Add the carrot, celery, green pepper and mushrooms, one at a time until just starting to soften before adding the next vegetable. When all are softened but not mushy, add browned meats and heat through.

Keeping the heat on medium, pour the can of whole tomatoes into the stock pot. Use a spatula to break up the whole tomatoes into pieces (you can probably use canned diced tomatoes or break the whole ones in your hands before adding, but this is how I have always done it). Add the other canned tomato products and the roma tomatoes. Stir all with a spatula.

Pour a little wine into the bottom of the paste can (if you can, I open both ends and push on the bottom lid to squeeze all of the paste out). Swirl it around and then pour into the sauce can. Repeat, then pour into the whole peeled tomatoes can. Repeat and pour into the stock pot. Add the remaining ingredients to taste. Stir well, cover, turn heat down to simmer and cook for desired length of time. I prefer long cooking. To thicken the sauce, remove the cover about an hour before cooking is finished. Usually I'll put this on about 10:30AM and we'll sit to dinner about 6:00PM.

When you start your water for the pasta, stir in about 1/2 cup fresh parmesan or romano cheese. Stir. When you put the pasta in the boiling water, turn off the sauce and add fresh basil. Stir.

Cook pasta and add about 1/2 cup pasta water to sauce in the stock pot right before service. Stir to incorporate.

http://www.cookingcache.com/beef/pamsmea...
(*-*)

Italian Meat Sauce For Pasta Ingredients
1/2 cup Olive oil 1 1/2 teaspoon Salt
1 clove Garlic pressed 1/4 teaspoon Pepper
1 pound Round steak ground 1 Bay leaf
1/4 pound Pork ground lean, or italian sausage 1/2 cup Mushroom sliced
2 cups Italian tomatoes 1 tablespoon Fress basil or oregano
2 cups Italian tomato paste Spaghetti or other pasta cooked
1/2 cup Beef stock Parmesan cheese grated

Instructions for Italian Meat Sauce For Pasta
Heat olive oil and add garlic; add next 8 ingredients and simmer uncovered about 1 hour. Add mushrooms the last 15 minutes and season with basil or oregano. Serve over cooked pasta with greated cheese.

This is what I use for about 6 servings:

2 cans chopped tomatoes, 1 onion, 3 sticks celery, 150g mushrooms, one small carrot, your choice of minced meat small pack, a cup of water, a couple of tbsp oregano dried, 2 veg stock cubes, dash of soy sauce, a pinch of chilli powder.

Fry the meat, add onion and other veggies, then add tomatoes then add other ingredients and simmer for as long as poss, add to cooked pasta.

It's just my recipe and it's yummy, sorry the ingredients are approximate. I taste it every now and then and see if it's just the way I like it. Cheese on top is delicious too.

Ingridients
1. 2 tablespoons olive oil
2. 1/2 cup minced onion
3. 1 clove garlic, minced
4. 1/2 cup minced celery
5. 2 tablespoons butter
6. 1 pound lean ground beef
7. 1/2 teaspoon white sugar
8. 1 teaspoon salt
9. 1/2 teaspoon dried mint
10. 6 ounces fresh chopped mushrooms
11. 1 (6 ounce) can tomato paste
12. 2 (10.5 ounce) cans beef broth
13. 2 teaspoons dried basil
14. 1 pound spaghetti
15. 1 teaspoon olive oil
16. 3 tablespoons salt
17. 1 tablespoon chopped fresh parsley, for garnish
18. 1/4 cup grated Romano cheese
Instructions:


1. In a large skillet, warm olive oil over low heat; saute onion, garlic and celery until onion is transparent.
2. Stir in butter and increase heat to medium; brown beef until no longer pink. Mix in sugar, 1 teaspoon salt, mint and mushrooms; lower heat and stir for about 3 minutes.
3. In a large bowl, combine tomato paste and broth; pour liquid and basil to pot. Simmer over very low heat for about 2 hours, stirring occasionally.
4. Bring a large pot of water to a vigorous boil with 3 tablespoons salt and 1 teaspoon olive oil. Slip spaghetti into water holding on to ends until strands soften a bit. Cook over high heat for 7 to 8 minutes only. When properly cooked, raw taste should be gone but still have a firm texture.
5. When ready to serve, combine pasta with meat sauce; serve on a warmed platter or bowl topped with parsley and Romano cheese.

Yield: 6 servings

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