Pasta Sauce A La Pauly Recipes
PASTA SAUCE A LA PAULY
Enjoy this meaty pasta sauce over your favorite noodles.
Provided by paul doran
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce
Time 3h25m
Yield 6
Number Of Ingredients 16
Steps:
- Melt butter with the olive oil in a pot over medium heat. Cook and stir veal, beef, and pork in the butter mixture until completely browned, about 10 minutes.
- Stir stewed tomatoes, tomato paste, onion, mushrooms, red wine, bell pepper, garlic, sugar, Worcestershire sauce, bitters, and cayenne pepper into the meat mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the tomatoes break down into a sauce, at least 3 hours.
Nutrition Facts : Calories 567.6 calories, Carbohydrate 28.3 g, Cholesterol 126.6 mg, Fat 44 g, Fiber 4.8 g, Protein 15.6 g, SaturatedFat 23.9 g, Sodium 999 mg, Sugar 15.2 g
SPAGHETTI à LA PHILLY
Mix up your routine with our Spaghetti à la PHILLY starring cream cheese! This Spaghetti à la PHILLY is a creamy version of the tried-and-true favorite.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, brown meat in large skillet sprayed with cooking spray. Add pasta sauce and cream cheese; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring frequently.
- Drain spaghetti. Add to pasta sauce mixture; mix lightly. Place on platter; sprinkle with Parmesan.
Nutrition Facts : Calories 560, Fat 20 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 32 g
SPAGHETTI A LA PHILLY
Your favorite spaghetti sauce gets a delicious make over when combined with cream cheese and cooked ground beef. It's mixed with hot cooked spaghetti for an easy supper.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- COOK spaghetti as directed on package.
- MEANWHILE, brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
- DRAIN spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.
Nutrition Facts : Calories 661.5 calories, Carbohydrate 64.6 g, Cholesterol 106.6 mg, Fat 30.1 g, Fiber 6.7 g, Protein 32.5 g, SaturatedFat 12.6 g, Sodium 919 mg, Sugar 14.9 g
PASTA SAUCE A LA PAULY
Enjoy this meaty pasta sauce over your favorite noodles.
Provided by paul doran
Categories Meat Pasta Sauce
Time 3h25m
Yield 6
Number Of Ingredients 16
Steps:
- Melt butter with the olive oil in a pot over medium heat. Cook and stir veal, beef, and pork in the butter mixture until completely browned, about 10 minutes.
- Stir stewed tomatoes, tomato paste, onion, mushrooms, red wine, bell pepper, garlic, sugar, Worcestershire sauce, bitters, and cayenne pepper into the meat mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the tomatoes break down into a sauce, at least 3 hours.
Nutrition Facts : Calories 567.6 calories, Carbohydrate 28.3 g, Cholesterol 126.6 mg, Fat 44 g, Fiber 4.8 g, Protein 15.6 g, SaturatedFat 23.9 g, Sodium 999 mg, Sugar 15.2 g
PASTA SAUCE A LA NESSLAGENI
I love recipes with stories, and this one is a doozie. Once upon a time Proust ate a madeleine and recalled his past in 'A la recherché du temp perdu', a gigantic novel that many have started and few have finished. Kenneth Nesslange reversed the technique: he recalled his past, most notably a spaghetti sauce made by the mother of his childhood sweetheart, and then created the sauce. Because he did not marry the sweetheart, the recipe did not come to him by inheritance, and it took years for him to achieve the desired flavor. He was aided by one memory in particular: the mother had said that she used molasses because "I don't have to slave over the stove all day, but it will taste like it." While molasses can help achieve the brownish red look of a long-cooked sauce, and add a hint of caramel flavor, the rich mélange of meats and herbs deserves some of the credit for the opulent flavor of this sauce. Thanks to Mr. Nesslange of Santee, CA (in Sunset) for another Top Ten favorite of mine. (If you have an herb garden, feel free to substitute more fresh herbs rather than dried.) Mama Mia, this is good sauce!
Provided by San Marcos Sunshine
Categories Sauces
Time 1h40m
Yield 9 cups, 10-12 serving(s)
Number Of Ingredients 18
Steps:
- In a 5-6 quart pan over medium heat, crumble beef with a spoon. Remove sausage casing and crumble sausage in pan. Stir often until meat is well browned, 12-15 minutes. Discard drippings.
- To pan, add pepperoni, onion, green pepper and mushrooms. Stir occasionally until onion is limp, 5-8 minutes.
- Meanwhile, in a blender or processor, whirl garlic, all herbs (except the parsley & basil) molasses and about 1/2 cup of the tomato puree until garlic and herbs are finely chopped.
- Pour mixture into pan, rinse blender with beer and pour into pan along with the rest of the beer, remaining tomato puree and the wine. Cover and bring to a boil on high heat, then simmer until reduced to about 9 cups, about 1 hour. Stir occasionally.
- Add fresh chopped parsley and basil or any other fresh herbs near the end of the cooking time.
- If making ahead, let sauce cool, cover and chill up to three days. To store longer, freeze in easy to use portions.
Nutrition Facts : Calories 379.4, Fat 20.7, SaturatedFat 7.6, Cholesterol 65.3, Sodium 760.1, Carbohydrate 21.2, Fiber 2.7, Sugar 10.6, Protein 22.1
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