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(Italian Red Meat Sauce) 

Italian food a favorite?  Never be caught without this savory sauce, packaged in various quantities. For variety and convenience, package the sauce separately in different quantities for single, family, and company cooking. 

Yield: 8 servings 

2 Tablespoons olive oil

1 cup minced onion

1 pound ground beef

1 pound ground pork or other substitute such as Italian sausage

1 pound ground veal or turkey

4 cloves garlic, minced

1 Tablespoon salt

½ teaspoon freshly ground black pepper

2 teaspoons Mediterranean oregano

1 teaspoon each of the following: thyme, rosemary, marjoram, basil and  savory

2/3 cup loosely packed snipped Italian  parsley

2 bay leaves

2, 14.5-oz. cans tomatoes or 1, 28-oz.

2 cups fresh mushrooms, sliced or 1, 5-oz. can mushrooms

2 6-oz. cans tomato paste

1 ½ cups water

¼ cup grated Parmesan cheese

½ cup dry red wine (optional) 

  1. Place  olive oil in large pot or stock pot and sauté onion until clear and slightly browned. Add meats and stir into small pieces. 
  1. Press garlic with salt and add to meat mixture with remaining spices, tomatoes, tomato paste, and Parmesan cheese. 
  1. Simmer sauce until flavors are well blended, if it becomes too thick, add water—about 1 hour—add wine if desired during last 5 minutes of cooking. Cool and package. Freezing hint: Package freezer weight bags, wide-mouth jars or containers for a variety of uses. 

Maximum recommended freezer storage: 2 months 

To serve, cook your favorite pasta, such as spaghetti, rigatoni, or shells, and serve topped with lots of freshly grated Parmesan. Or use sauce as the basis for lasagna or manicotti

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • | Jane Butel Home Page

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