BASIC MEAT SAUCE
This meat sauce has slow-cooked flavor (without requiring hours at the stove). Use it in our Famous Lasagna or atop some spaghetti for dinner tonight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 5 cups
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper. Cook until softened, 3 to 5 minutes.
- Add beef and cook, breaking up with a spoon until no longer pink, 4 to 5 minutes. Add tomato paste and cook 1 to 2 minutes.
- Add tomatoes and juice, breaking up tomatoes. Simmer over medium heat until thickened and saucy, 45 to 60 minutes. Season with salt and pepper, to taste.
EASY MEAT SAUCE
This is a recipe that you can throw together in 10 minutes and then go and do whatever you want for 1 hour. It is not the thickest sauce, but it is delicious.
Provided by animalluver
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium-high heat; saute onion in hot oil until softened, about 5 minutes. Season onion with Italian seasoning; continue to saute until the herbs are fragrant, about 3 minutes more.
- Break beef into small pieces and add to the skillet; cook and stir until browned and crumbly, 5 to 7 minutes.
- Stir tomato sauce and diced tomatoes into the beef mixture; season with salt, place a lid on the skillet, reduce heat to low, and cook at a simmer for 1 hour.
- Splash wine over the mixture, stir, and simmer until thickened, about 20 minutes.
Nutrition Facts : Calories 286 calories, Carbohydrate 20.1 g, Cholesterol 59.1 mg, Fat 14.1 g, Fiber 4.4 g, Protein 19.5 g, SaturatedFat 4.9 g, Sodium 1553.1 mg, Sugar 10.7 g
NEWFOUNDLAND FIGGY DUFF
This recipe was in a Newfoundland magazine called "Downhomer", I have not made it but I do like traditional recipes. Sounds delicious. In the instructions it says " pour into a pudding bag and cook with Jigg's dinner for one hour" It also gives an alternate method which I have put into the recipe since I don't know Jigg's or what he is having for dinner :-)
Provided by Bergy
Categories Dessert
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the bread crumbs in water for a few minutes. Squeeze out the water.
- Combine the crumbs, raisins, sugar & spices, mix with a fork.
- Pour hot water over the soda.
- To the crumb mixture add molasses, melted butter & soda.
- Add flour & mix well.
- Pour into a cleaned, greased tomato can, cover with foil and secure with an elastic band, place can into a large pot of boiling water that comes 3/4 way up the can. Steam for 1 1/2 hours until the pudding looks firm.
Nutrition Facts : Calories 817.1, Fat 16.2, SaturatedFat 8.3, Cholesterol 30.5, Sodium 1020.6, Carbohydrate 158.3, Fiber 5.9, Sugar 76.4, Protein 13.8
KOQULEI DUFF & SAUCE
This is a variant of my Grandma Rita's special Bahamain Guava Duff. As a child when I spent my summers with my grandma, when she made Guava Duff; it was like a religious ceremony and brain surgery rolled up into one. However; what made her True Guava Duff so potently delicious was that it was an adult recipe; however she would reserve some of the creamy sauce especially for me in a virgin style; of course I was no more than 9 years old and the real kick in Grandma's Guava Duff was her spiked creamy sauce that went over each slice of the duff, the spiked came from a delicate mixture of cognac and very old brandy and Scotch whiskey. Below is my very own special variant of my Grandma's Guava Duff, specially named "KOQULEI DUFF & SAUCE"; and here it is straight from the Cook Book - Title: Caribbean Cuisine with Charles Coakley. "The Sweet Smell of What's Cooking". (ISBN#: 978-1-105-2500-7 90000) with permission to publish.
Provided by D and C Catering
Categories Dessert
Time 1h55m
Yield 10-15 serving(s)
Number Of Ingredients 28
Steps:
- *Duff Making: Skin, peel and core the guavas. GUAVA SKINS: Discard the guava skins. GUAVA CORES: Add the cores of the both types of guavas to the blender and puree the guava cores for a few seconds, then sieve the puree to remove any seed sediments. GUAVA MEAT: Cut the guava meat in variable sizes and add the brown sugar and a pinch of the nutmeg and cinnamon to the guava meat also and mix thoroughly to completely cover the sliced and cut guava meats.
- Separate the egg yolks from the whites and place the egg yolks and the vanilla extract in a mixing bowl and turn the mixer on high for a few seconds then slowly add in the sugar and turn the mixer speed to medium. Meanwhile, in another bowl beat the soften butter and lard together and then pour in the egg yolk/sugar mixture.
- Add the baking powder, salt, flour, the remainders of the spices: nutmeg and cinnamon; altogether and mix evenly.
- In a bread mixer; add the dry mixture into the mixing bowl and then add the egg yolk/sugar mixture and after about 2 minutes of mixing and the dough is well form; turn off the mixer and divide in half, then wrap in Reynolds plastic and refrigerate for about ½ hour.
- **Filling the Duff: Clean an even large surface area and spread a very scant coverage of flour over the surface where the dough will now be spread out to a few centimeters thick and in a rectangular shape form. Roll in the Dried Pineapple Chunks, Dried Banana Chips, Sultan Raisins and Sweetened Coconut Flakes into the dough.
- Soak the dark raisin in the brandy for at least 12 hours in advance.
- Arranging the dough at its widest form, the Koqulei Duff filling is spread over the dough in repeated strip sections of: Sweetened Red Guava meat - Brandy soaked dark Raisins - Crushed Walnut and Chopped Almond pieces parallel to the widest portion of the dough.
- Starting at one end, fold the dough parallel to strip section filling spread.
- ***Cooking the Duff: In a large pot add the water to about ½ full and bring to a rolling boil with the cloves and then add the chopped up ginger roots after boiling begins. When the uncooked duff is added to the boiling water mixture the teabag is added at the same time. In addition fill a tea kettle and bring the water to boil as well, this will be used as reservoir of hot water to fill the pot after the duff has been added; as well as to refill the boiling water mixture if the level gets to low.
- Place the uncooked duff in a baking bag and draw tight to close the bag, then place in the boiling mixture on high stove setting for 45 to 65 minutes boiling everything.
- ****Sauce making: Cut the banana in sections and place in a blender and add the gin, then puree.
- Add the margarine to a large sauce pan on low heat and after it has melted, immediately add the banana/gin mixture followed by adding the guava puree an aliquot at a time, meanwhile constantly stirring the mixture. after all the guava puree has been added immediately add the sweetened condensed cream. After all the sweetened condensed cream has been added and the mixture warm remove the sauce pan from the heat and add the remaining liquor of the brandy and cognac meanwhile constantly stirring the sauce.
- After the Koqulei Duff is done and is carefully removed from its casing, it should be allowed to cool before slicing it and pouring the Koqulei Duff Sauce over it lavishly and then eat all you want abundantly.
Nutrition Facts : Calories 581, Fat 26, SaturatedFat 10.1, Cholesterol 94.4, Sodium 386.2, Carbohydrate 77.7, Fiber 2.3, Sugar 35.9, Protein 10.3
MEAT SAUCE RECIPE BY TASTY
Here's what you need: olive oil, ground beef, yellow onion, kosher salt, Prego® Traditional Italian Sauce, dried pasta
Provided by Prego
Categories Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil in a medium high-walled skillet over medium-high heat. When the oil is shimmering, add the ground beef, onion, and salt. Cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes.
- Add the Prego® Traditional Italian Sauce and simmer for 5 minutes, or until the sauce is warmed through.
- Serve the sauce over pasta.
- Enjoy!
Nutrition Facts : Calories 787 calories, Carbohydrate 95 grams, Fat 22 grams, Fiber 6 grams, Protein 47 grams, Sugar 10 grams
SAUSAGE MEAT SAUCE
Enjoy half of this sweet and spicy meat sauce tonight over spaghetti, and the rest later-it will keep frozen up to six months.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Yields 2 quarts
Number Of Ingredients 9
Steps:
- Heat oil in a 4- to 5-quart saucepan over medium-high heat. When oil shimmers, add sausages. Brown sausages, breaking them up into small pieces as they cook, just until sausages are cooked through, 5 minutes.
- Add tomato paste, onion, carrot, and garlic and continue cooking, stirring occasionally, until vegetables begin to soften, about 3 minutes.
- Stir in tomatoes and rosemary and break up tomatoes into pieces with the side of a spoon or scissors. Bring to a boil. Reduce heat, partially cover, and simmer, stirring occasionally, until sauce thickens and reduces slightly.
- Cool meat sauce to room temperature, then transfer to freezer-safe containers with tight-fitting lids and freeze until ready to use, up to 6 months.
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