Meat Pasta Sauce Recipes from GourmetFoodPlaza.com

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Meat Pasta Sauce Recipes

The heaviest pastas are the ones tossed with thick meat sauce. Classic Bolognese, enriched with red wine, cream and tomatoes, is a sauce you'll want to use again and again. For something quite out of the ordinary, try the Sicilian sauce with pork and raisins. Both these recipes require plenty of simmering time so they can develop their wonderful depth of flavors.

Classic Bolognese Sauce
Makes 6 main dish servings

2 tbsp
1

1

1

1 1/2 lb

1/2 cup
35 oz

olive oil
medium onion, finely chopped
carrot, finely chopped
celery stalk, finely chopped
ground meat or
1/2 lb each ground beef, veal, and pork
dry red wine
tomatoes, chopped, juice reserved

2 tsp
1/4 tsp
1/8 tsp
1/4 cup

16 oz

-

salt
ground black pepper
ground nutmeg
heavy or whipping cream
spaghetti or fettuccine, cooked
Freshly grated Parmesan cheese (optional)

			4) Heat mixture to boiling; reduce to heat to low and simmer, uncovered, stirring occasionally, 1 hour. Stir in cream and heat through, stirring occasionally, 1 hour. Stir in cream and heat through, stirring constantly. To serve, use half of sauce to toss with cooked pasta (cool remaining sauce, then freeze for use another day). Serve with freshly grated Parmesan cheese, if you like.
1) In 5 quart Dutch oven, heat olive oil over medium heat. Add onion, carrot, and celery and cook, stirring occasionally, about 10 minutes, or until tender.	2) Add ground meat to vegetables in Dutch oven and cook, stirring frequently to break up meat, until meat is no longer pink.	3) Stir red wine into meat mixture and heat to boiling over high heat. Stir in tomatoes with their juice, salt, pepper, and nutmeg.

Hearty Sicilian Meat Sauce
Makes 6 main dish servings

In 5 quart Dutch oven, heat 1 tbsp oil over medium high heat; add pork cubes in batches and cook until browned; transfer pork to bowl as it browns.

To drippings in Dutch oven, add remaining 1 tbsp oil. Add onions and carrots; cook until lightly browned. Return pork to Dutch oven; stir in tomatoes with their juice, sugar, and salt. Heat to boiling over high heat, breaking up tomatoes with back of spoon. Reduce heat to low; cover and simmer 1 1/4 hours, or until pork is very tender.

Using 2 forks, pull pork into shreds. Stir raisins and parsley into Dutch oven. Reduce heat to low; cover and simmer 5 minutes. To serve, toss cooked pasta with sauce.

2 tbsp
1 1/2 lb
2
4
28 oz
1 tbsp
1 tsp
1/3 cup
2 tbsp
16 oz

vegetable oil
fresh pork butt, cut into 1 1/2 inch cubes
large onions, cut into 1/2 inch thick slices
medium carrots, diced
tomatoes
sugar
salt
dark seedless raisins
chopped fresh parsley
rigatoni or ziti, cooked

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