Georges Meat Sauce For Pasta Recipes

PASTA WITH MEAT SAUCE

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion and garlic and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook for 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
• About 20 minutes before the sauce is done, bring a large pot of water to a boil and salt liberally. Drop in the pasta, give it a stir and cook until al dente according to the package instructions. Drain the pasta and add it to the sauce. Remove from the heat, toss in the cheese and serve.

GEORGE'S MEAT SAUCE FOR PASTA

Steps:

• Finely mince the onion, carrot, and fresh fennel.
• Heat the oil and 4 tablespoons butter in a heavy pan; add in minced vegetables; saute over low heat, stirring occasionally, until they are soft and have almost melted into a puree.
• This can take about 30 minutes and require patience.
• The vegetables must be soft before proceeding with the recipe.
• Add in the ground fennel seed and salt; saute for 2 minutes and then add the meat.
• Increase the heat and saute, stirring, until the meat is no longer pink.
• Add in the wine and cook gently, stirring occasionally, until almost all the wine has evaporated, about 30 minutes.
• Add the tomatoes and cook for an additional 15 minutes, until they are absorbed into the sauce.
• Bring 5 quarts of salted water to a boil in a big pot.
• Drop in the pasta and cook until it is still quite firm, 4-5 minutes.
• Drain and add the pasta to the sauce, toss for 1-2 minutes, until al dente.
• Cut up the remaining 8 tablespoons of butter and add to the pasta; continue to toss until the butter melts and combines with the sauce.
• Serve immediately; pass the Parmigiano-Reggiano for your guests to grate over their pasta.

PASTA WITH MEAT SAUCE

Steps:

• 1. Saute onions in small amount of olive oil until light brown. If using fresh garlic, dice up two cloves and put in with onions.
• 2. Once onions are soft and light brown, mix in meat, and sprinkle with Mrs Dash salt/pepper. Saute until brown.
• 3. Add in can of crushed tomatoes and can of tomato sauce and stir.
• 4. Simmer for 45 minutes at least. Taste and add more seasoning if needed.
• 5. Boil water for pasta and cook pasta for 8 to 10 minutes. We like our pasta al dente (not too soft). Taste as you go.
• 6.When ready - strain - make sure all the water is gone. Put a little sauce on pasta so it does not stick. Keep the rest of the sauce in the bowl so you can each have as much as you want. A salad is a great side dish -- add grated parmesan if you like.

MEAT SAUCE FOR PASTA

Steps:

• In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. , Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay leaves. Freeze in meal-size portions., To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through. Serve over pasta.

RITA'S PASTA AND MEAT SAUCE

Steps:

• In a large skillet over medium heat, combine ground beef, onion and garlic. Cook until meat is evenly brown. Drain excess fat. Stir in carrots, bell pepper, diced tomatoes and stewed tomatoes with juice. Season with onion powder, parsley, cayenne pepper, salt and pepper. Cover, and simmer 15 minutes. Stir in tomato sauce and sugar. Simmer 15 minutes more.
• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Toss pasta with meat sauce until evenly coated, and serve with crumbled Gorgonzola.