Lambrusco Double Meat Sauce Recipes

OLD ITALIAN MEAT SAUCE

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.

DOUBLE MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the first seven ingredients. Crumble beef and sausage over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Top with tomato sauce. , Bake, uncovered, 55-60 minutes until no pink remains and a thermometer reads 160°. Freeze option:Cover and freeze one uncooked meat loaf for up to 3 months. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.

DOUBLE MEAT DUDEWICH

Steps:

• Place pork in 3 1/2- to 4-quart slow cooker. In small bowl, mix 1 cup of the barbecue sauce, the beer, seasoned salt, garlic-pepper blend and ground mustard. Pour over roast. Cover; cook on High setting 4 to 5 hours or Low setting 8 to 10 hours until pork is very tender. Remove pork from slow cooker, and discard liquid.
• When cool enough to handle, shred pork into bite-size pieces; discard any excess fat. In large bowl, stir together remaining 1 cup barbecue sauce and the shredded pork.
• In 10-inch skillet over medium heat, cook sausage slices until heated through and crisp around edges.
• In medium bowl, stir together coleslaw mix and dressing. To make sandwiches, pile pork mixture, smoked sausage, coleslaw and pickles on buns. Serve immediately.

LAMBRUSCO DOUBLE MEAT SAUCE

Steps:

• Take red onion and garlic, along with one tablespoon of the olive oil and sweat in a pan over medium to medium high heat for about five minutes. There can be a bit of color but don't burn the garlic.
• While this is going on take the ground beef and the ground pork and mix them together with the Italian Seasoning, Basil, one tablespoon of the Garlic Powder, Red Pepper Flakes, Pepper, and about one tablespoon of the Salt.
• Once the meat is well mixed with the seasoning add it to the pan with the onion and garlic and cook until meat is well done.
• While the meat is cooking rough dice up four Roma Tomatoes and make sure to get any of the seeds and juices into a bowl with the diced tomatoes. Then take the one Hothouse Tomato, just it in half and crush it over the diced Romas making sure to break up the skins. Once everything is chopped add one tablespoon of salt and garlic powder along with one tablespoon of olive oil and one tablespoon of Italian seasoning. Mix well.
• Once meat is well done, take out of the pan and drain off half of the excess fat then transfer all of the meat and onions into a slow-cooker, TURNED OFF.
• In the pan used to cook the meat, take off the heat and add the Lambrusco to the pan. Once into the pan, place on high heat and add in the tomatoes, and the sugar. Place a lid onto the pan and let simmer for about twenty minutes.
• Around the half way point of the wine reducing add a slurry mixture made of one tablespoon of flour and one tablespoon of milk mixed together and stir inches
• Once the sauce is thickened and the tomatoes have been reduced take mixture and add to slow-cooker and stir with meat. Add in one Cinnamon Stick and turn on low heat for 2-4 hours. Serve with either flour or whole wheat pasta.

DUFF'S MEAT SAUCE

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, season with a pinch of salt and cook, stirring occasionally, until the onions are translucent and beginning to brown, 2 to 3 minutes.
• Add the ground beef, season with another pinch of salt and pepper flakes (if using) and cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 minutes. Stir in the crushed tomatoes and tomato paste, season with salt and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the sauce is slightly reduced, 15 to 20 minutes.
• Add the basil and oregano and simmer a few minutes more to infuse their flavor. Taste and adjust the seasoning. Serve with fresh pappardelle or your favorite pasta.

ITALIAN MEAT SAUCE II

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.