Classic Brooklyn Italian Meat Sauce Recipes

CLASSIC BROOKLYN-ITALIAN MEAT SAUCE

Steps:

• Add olive oil to a large pot over medium-high heat; allow time for the oil to heat.
• Add in the garlic and onions; stir/saute for 5 minutes.
• Add in the carrots and celery; stir/saute for 5 minutes.
• Push the vegetables to one side of the pot and add about 1/3 of the ground beef; salt the beef to taste.
• Cook about 3-5 minutes or until starts to brown (stir the beef, breaking it up as you stir).
• Push beef to the side (or over the vegetables) and repeat with the second third of the beef.
• After that starts to brown, push it aside and repeat with the remainder of the beef.
• When all the beef is done, mix the beef and vegetables together.
• Add in the tomatoes with juice, tomato paste, sugar, and oregano.
• Mix well; simmer for 1 1/2 hours, stirring occasionally (break up the tomatoes against the side of the pot as you stir).
• When the sauce is done, season to taste with salt and pepper.
• Serve immediately or freeze for later use.

CLASSIC RED SAUCE

Steps:

• Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
• Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
• Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

MARINARA SAUCE

Steps:

• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

ITALIAN MEAT SAUCE

Steps:

• Brown beef, onion and garlic in olive oil.
• Add rest and simmer uncovered 2 hours.
• I sometimes add fresh basil at the end.