PASTA WITH MEAT SAUCE
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
SZECHUAN NOODLES WITH SPICY BEEF SAUCE
Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!
Provided by Sharon123
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
- Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
- Combine cornstarch and beef broth, whisking until smooth.
- Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
- Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
- Stir in ground beef.
- Toss with hot cooked pasta, and sprinkle with sliced green onions.
- Yield: 4 servings.
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.
A MINNESOTAN'S BEEF AND MACARONI HOTDISH
My grandpa's recipe. Old-school and traditional Minnesota staple.
Provided by JDawg
Categories Main Dish Recipes Casserole Recipes Noodles
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Cook beef in large skillet over medium heat, stirring occasionally, until browned, about 5 minutes. Transfer beef to a bowl.
- Cook macaroni, bell pepper, and onion in the same skillet over medium heat for 3 minutes. Add cooked beef, tomato sauce, tomatoes, Worcestershire sauce, soy sauce, salt, basil, oregano, ground black pepper, chili powder, garlic powder, and hot pepper sauce. Pour in beef broth. Cover skillet and simmer until macaroni is tender, about 15 minutes. Remove lid and simmer, stirring occasionally, until thickened, 5 to 10 minutes.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 35.9 g, Cholesterol 46.4 mg, Fat 12.8 g, Fiber 3.8 g, Protein 19.6 g, SaturatedFat 4.8 g, Sodium 1039.5 mg, Sugar 7 g
NOODLES WITH HOT MEAT SAUCE
To be made in two batches one day in advance if desired
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time P3DT45m
Yield 25 to 30 servings
Number Of Ingredients 11
Steps:
- Heat a wok and add half of the oil. Add half of the pork and cook quickly over high heat, stirring and chopping down to break up any lumps. Cook only until the pork loses its raw look.
- Add two-thirds cup of the brown bean sauce and half of the chili paste with garlic. Cook, stirring rapidly, about one or two minutes. Add half of the sugar and half of the Sherry, and cook one minute longer over high heat.
- Turn the mixture into a four-quart casserole.
- Rinse and wipe out the wok, and repeat the procedure using the remaining half of the corn oil, pork, brown bean sauce, chili paste with garlic, sugar and wine. Add the second batch to the first. Let stand to room temperature. Refrigerate for up to three days (or the mixture may be frozen in small batches up to a month or longer).
- When ready to serve, bring to room temperature. Reheat the sauce gently. Twenty minutes before serving, bring a large kettle of water to the boil. Add the noodles and cook four minutes.
- Drain the noodles and cut them into shreds of manageable length. Pour the noodles into a heated, heatproof serving dish.
- Add the scallions to the simmering sauce and stir. Pour the sauce over the hot noodles and toss to blend. Serve with the three garnishes, letting each guest help him or herself.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 15 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 2 grams, Sodium 62 milligrams, Sugar 3 grams, TransFat 0 grams
CHINESE MEAT SAUCE NOODLES
Provided by Spice the Plate
Time 25m
Yield 1
Number Of Ingredients 14
Steps:
- Cook the noodle with boiling water by following directions on the package, rinse under cold water, drain well and set aside.
- Whisk soybean paste, sweet bean paste, cooking wine, water and sugar in a container in advance and set aside for later use.
- Heat a pan under medium-low heat, add oil and stir in mushroom, onion, ginger and green onion, stir fry for 3-4 minutes until the onion turns translucent.
- Add the ground beef into the pan, stir fry for 1-2 minutes until the beef has turned color.
- Pour in the sauce, stir and mix well with the ingredients and simmer for about 2-3 minutes with low heat.
- Pour the meat sauce onto the noodle and top with cucumber to serve.
- Mix well to enjoy!
HOISIN SAUCE NOODLES WITH CHICKEN
My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
- Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
- Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
- Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
- Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
- Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.
NOODLES AND MEAT SAUCE
Make and share this Noodles and Meat Sauce recipe from Food.com.
Provided by lelola36
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut 2 scallions into 2 inch pieces for garnish. Shred lengthwise.peel cucumber and slice thin also. Put aside.
- Mince remaining scallions, garlic, ginger, bamboo shoots, and mushrooms.
- Cook noodles and mix with one Tablespoon oil.
- Put remaimimg oil in pan , cook garlic and ginger briefly, add minced scallions and ground pork, cook till it has lost any trace of pink.
- add bamboo shoot and mushrooms,.
- stir in bean sauce and broth, sugar and sherry.
- Add hosin or soy sauce.
- Reduce heat can cover and cook for about 4 minutes, Serve over hot noodles with scallion and cucumber garnish.
Nutrition Facts : Calories 463.5, Fat 16.1, SaturatedFat 4.6, Cholesterol 91.1, Sodium 241.3, Carbohydrate 58.7, Fiber 3.4, Sugar 3.6, Protein 18.9
MEAT SAUCE FOR PASTA
"I freeze a batch of this chunky sauce when I know I'll be entertaining weekend guests," says Alberta McKay of Bartlesville, Oklahoma. "It easily defrosts and reheats for a hearty meal in no time."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield About 14 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 128 calories, Fat 9g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 773mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
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