Tamis Red Sauce Bolognese Tomato Sauce With Ground Beef Recipes

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TAMI'S RED SAUCE: BOLOGNESE TOMATO SAUCE WITH GROUND BEEF



Tami's Red Sauce: Bolognese Tomato Sauce with Ground Beef image

This red sauce is a crowd pleaser, takes next to no effort, and can be made with fresh or dried herbs that you probably already have in your pantry!

Provided by Jess

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h15m

Yield 8

Number Of Ingredients 9

1 pound ground beef
2 (29 ounce) cans tomato sauce
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons white sugar
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
  • Stir tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper into the beef; bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 19.2 g, Cholesterol 35.5 mg, Fat 7.4 g, Fiber 4.3 g, Protein 13.3 g, SaturatedFat 2.8 g, Sodium 1389.7 mg, Sugar 12.6 g

BEEF IN TOMATO SAUCE



Beef in Tomato Sauce image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (2-pound) New York strip steak, cut into 1-inch cubes
3 tablespoons olive oil
Salt and ground black pepper
6 chicken bouillon cubes (recommended: Maggi or Goya)
6 tomatoes
2 red peppers
2 onions
2 cloves garlic

Steps:

  • Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
  • Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
  • Cover and place pot over low heat. Let it steam for 20 minutes.
  • Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
  • Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SIMPLE BOLOGNESE



Simple Bolognese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
One 28-ounce can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano

Steps:

  • In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

TAMI'S RED SAUCE: BOLOGNESE TOMATO SAUCE WITH GROUND BEEF



Tami's Red Sauce: Bolognese Tomato Sauce with Ground Beef image

This red sauce is a crowd pleaser, takes next to no effort, and can be made with fresh or dried herbs that you probably already have in your pantry!

Provided by Jess

Categories     Tomato Pasta Sauce

Time 1h15m

Yield 8

Number Of Ingredients 9

1 pound ground beef
2 (29 ounce) cans tomato sauce
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons white sugar
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes; drain and discard grease.
  • Stir tomato sauce, basil, oregano, onion powder, garlic powder, sugar, salt, and pepper into the beef; bring to a boil, reduce heat to low, and cook sauce at a simmer, stirring occasionally, until thick and rich, about 1 hour.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 19.2 g, Cholesterol 35.5 mg, Fat 7.4 g, Fiber 4.3 g, Protein 13.3 g, SaturatedFat 2.8 g, Sodium 1389.7 mg, Sugar 12.6 g

TOMATO SAUCE WITH GROUND BEEF (AND VARIATIONS)



Tomato Sauce With Ground Beef (And Variations) image

My very favourite spaghetti sauce when I make it from scratch. From "365 Ways to Cook Pasta" with some modifications.

Provided by Eva99

Categories     Meat

Time 1h35m

Yield 6 cups

Number Of Ingredients 17

2 tablespoons olive oil
1 cup chopped onion
1 garlic clove, minced
1 lb lean ground beef
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 whole bay leaf
1 -2 cup coarsely cut up mushroom
2 1/2 cups diced carrots
2 1/2 cups diced celery
2 1/2 cups diced green peppers
3 1/2 cups red wine

Steps:

  • Heat oil in a large heavy saucepan; add onion; sauté over low heat, stirring, until tender and golden, about 5 minutes.
  • Add the garlic, sauté 1 minute.
  • Meanwhile, brown the ground beef in a skillet, stirring to crumble meat; drain off fat; add the onion mixture.
  • OPTIONAL: now is when you would add the mushrooms, vegetables or red wine.
  • Sauté until tender or until the wine is reduced by half.
  • Add the tomatoes, tomato sauce and paste, 1 tsp salt, the basil, oregano, pepper and bay leaf.
  • Heat over medium-low heat to simmering.
  • Simmer, uncovered, over low heat, stirring occasionally until sauce is thickened and flavourful, about 1 hour 15 minutes.

Nutrition Facts : Calories 526.9, Fat 15.7, SaturatedFat 4.6, Cholesterol 49.1, Sodium 1019, Carbohydrate 59.5, Fiber 16.6, Sugar 18, Protein 22.9

BOLOGNESE SAUCE (AN ITALIAN TOMATO AND MEAT SAUCE)



Bolognese Sauce (An Italian tomato and meat sauce) image

Provided by Craig Claiborne

Categories     dinner, weekday, casseroles, condiments

Time 1h50m

Yield about 4 cups

Number Of Ingredients 19

2 tablespoons butter
2 tablespoons olive oil
1/4 cup (2 ounces) bulk sausage
1/2 cup onion chopped fine
1/3 cup celery diced fine
1/2 cup carrot diced fine
1/2 pound beef ground fine
1/2 pound pork ground fine
2 chicken livers, chopped fine, about 1/3 cup
1/2 teaspoon rosemary
1/8 teaspoon freshly grated nutmeg
Salt to taste, if desired
Generous grinding of black pepper
1 cup dry white wine
3 tablespoons tomato paste
3 cups imported canned Italian plum tomatoes
1 cup beef broth
2 tablespoons chopped fresh basil or 1 teaspoon dried
1/4 cup heavy cream

Steps:

  • Heat butter and oil in heavy saucepan or casserole and add sausage, onion, celery and carrot. Cook, stirring, until onion wilts.
  • Add beef, pork and chicken livers and cook, stirring with side of heavy metal spoon to break up lumps, until meats lose raw look. Add rosemary, nutmeg, salt, pepper, wine and tomato paste. Stir to blend.
  • Puree tomatoes in food processor or blender or crush them by hand. Add tomatoes and broth. Bring to boil and let simmer, skimming surface of fat, 1 1/2 hours.
  • Stir in basil and cream and remove from heat

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 9 grams, Carbohydrate 7 grams, Fat 16 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 7 grams, Sodium 539 milligrams, Sugar 4 grams, TransFat 0 grams

CLASSIC BOLOGNESE MEAT SAUCE (BOLOGNAISE)



Classic Bolognese Meat Sauce (bolognaise) image

I found this in an Italian cookbook by Marcella Hazan. Its a lovely rich sauce. Its the traditional recipe for Bolognese sauce which can be served with Tagliatelle, rigatoni, conchiglie or fusilli but is never served with Spagetti in Italy!

Provided by Little Sand Fairy

Categories     One Dish Meal

Time 3h45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
4 tablespoons butter
1/2 cup onion, chopped
2/3 cup celery, chopped
2/3 cup carrot, chopped
3/4 lb ground beef (preferably chuck and not too lean)
salt
black pepper, freshly ground
1 cup whole milk
1/8 teaspoon nutmeg, freshly ground
1 cup dry white wine
1 1/2 cups chopped tomatoes (canned Italian)
1 1/4 lbs pasta (fresh weight NOT DRIED)
parmigiano-reggiano cheese, freshly grated

Steps:

  • Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
  • Add the celery and carrot and stir for two minutes while cooking to coat them well.
  • Add the ground beef, a large pinch of salt and a few grindings of black pepper.
  • Cook the beef while crumbling it with a fork until the beef has lost its red colour.
  • Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
  • Add the nutmeg.
  • Add the wine and let it simmer until it has evaporated.
  • Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
  • Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
  • Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.

Nutrition Facts : Calories 960.8, Fat 32.1, SaturatedFat 14.3, Cholesterol 94.5, Sodium 227.6, Carbohydrate 117.9, Fiber 6.6, Sugar 11.4, Protein 37.6

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