Weeknight Meat Sauce Recipes

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WEEKNIGHT BOLOGNESE



Weeknight Bolognese image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 4 to 5 servings

Number Of Ingredients 14

2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
  • Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
  • While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

WEEKNIGHT MEAT SAUCE



Weeknight Meat Sauce image

Make and share this Weeknight Meat Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 11h30m

Yield 12 serving(s)

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
2 onions, minced
6 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons minced fresh oregano (or 2 t. dried)
red pepper flakes, a pinch (or to taste)
1 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes, drained
1 (28 ounce) can tomato sauce
2 slices high-quality white bread, torn into quarters
1/4 cup whole milk
2 lbs lean ground beef (85% lean)
salt
pepper
1/2 cup minced fresh basil

Steps:

  • Heat oil in a large skillet over med-high heat until shimmering.
  • Add in onions, garlic, tomato paste, oregano, and red pepper flakes; cook until onions are softened and lightly browned, 8-10 minutes.
  • Stir in wine, scraping up any browned bits and simmer until thickened, about 5 minutes; transfer to slow cooker.
  • Stir in crushed tomatoes, diced tomatoes, and tomato sauce into slow cooker.
  • Mash bread and milk into a paste in a large bowl using a fork.
  • Mix in ground beef, 1/2 teaspoon salt and 1/2 teaspoon pepper using hands.
  • Stir beef mixture into slow cooker, breaking up any large pieces.
  • Cover and cook until beef is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
  • Let sauce settle for 5 minutes, then remove fat from surface using large spoon.
  • Break up any remaining large pieces of beef with spoon.
  • Before serving, stir in basil and season to taste with salt and pepper.
  • Serve over hot cooked pasta.

Nutrition Facts : Calories 245.5, Fat 10.6, SaturatedFat 3.6, Cholesterol 49.6, Sodium 536.4, Carbohydrate 16.7, Fiber 3.7, Sugar 6.3, Protein 18.6

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