Best 2 Italian Meat Sauce Ii Recipes

Welcome to the ultimate guide to discovering the best recipe for "Italian Meat Sauce II"! In this article, we'll embark on a culinary journey through the world of Italian cooking, exploring the intricacies and nuances that make this classic dish so beloved. Whether you're a seasoned chef or just starting your culinary adventures, we're here to provide you with the tools and insights needed to create a mouthwatering Italian meat sauce that will tantalize your taste buds and leave you craving for more. Get ready to explore a world of flavors, textures, and aromas as we dive into the secrets of crafting the perfect Italian meat sauce II.

Here are our top 2 tried and tested recipes!

OLD ITALIAN MEAT SAUCE

Old Italian Meat Sauce image

A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired.

Provided by Debbie

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce

Time 4h30m

Yield 20

Number Of Ingredients 13

Ingredients

2 pounds lean ground beef
1 pound ground pork
2 tablespoons olive oil
2 onions, chopped
1 clove garlic, crushed
3 cups red wine
2 pounds fresh mushrooms, sliced
¼ teaspoon dried rosemary
4 tablespoons chopped fresh oregano
¼ teaspoon chopped fresh thyme
3 (29 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 295.9 calories, Carbohydrate 15.9 g, Cholesterol 50.8 mg, Fat 16.8 g, Fiber 2.7 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 788.1 mg, Sugar 11.4 g

ITALIAN MEAT SAUCE II

Italian Meat Sauce II image

My standard sauce with meatballs, pork, and sausage. Delicious alone, on a sandwich, or over any pasta. Abruzzi recipe.

Provided by MFLOCCO

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 2h15m

Yield 10

Number Of Ingredients 16

Ingredients

4 tablespoons extra virgin olive oil, divided
1 white onion, diced
3 cloves garlic, crushed
2 (28 ounce) cans crushed tomatoes
2 (28 ounce) cans whole peeled tomatoes
¾ cup chopped Italian flat leaf parsley, divided
2 teaspoons garlic powder, divided
1 pound ground beef chuck
1 cup bread crumbs
1 egg
3 tablespoons milk
salt and pepper to taste
½ pound hot Italian sausage
½ pound mild Italian sausage
½ pound pork neck bones
¼ cup red wine

Steps:

Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low.
In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat.
Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favorite pasta and serve the meat on a separate plate.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 28.2 g, Cholesterol 104.1 mg, Fat 31.8 g, Fiber 5.4 g, Protein 27.2 g, SaturatedFat 10.3 g, Sodium 1036.6 mg, Sugar 5.3 g

Tips:

Use a large pot or Dutch oven to make the sauce so that there is plenty of room for the meat and vegetables to brown.
Brown the meat in batches to prevent it from overcrowding the pot and steaming instead of browning.
Add a little bit of water or broth to the pot after browning the meat to deglaze it and release all the flavorful browned bits.
Use a variety of vegetables in the sauce, such as onions, carrots, celery, and bell peppers.
Add a can of tomato paste to the sauce to concentrate the tomato flavor.
Use a good quality red wine in the sauce.
Season the sauce with salt, pepper, and other herbs and spices to taste.
Let the sauce simmer for at least 30 minutes, or longer if you have time, to allow the flavors to develop.
Serve the sauce over pasta, rice, or vegetables.

Conclusion:

Italian meat sauce is a classic dish that is easy to make and loved by people of all ages. It is a versatile sauce that can be used in a variety of dishes, from pasta to pizza to lasagna. With a few simple ingredients and a little bit of time, you can make a delicious Italian meat sauce that will be the star of your next meal.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »