Recipe

Italian Meat Sauce Recipe

	Cookingforfun / All my dishes 5 months, 2 weeks ago I use this sauce on pasta dishes by itself or make a double batch and freeze it. Then I could take one out, add some good red wine, sausages, meatballs. A different dish every time. Prep:40m Cook:120m Servings:8	Cookingforf
	tastefull and versatile

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Ingredients

1 lb ground beef

1/4 lb ground veal

1/4 tsp sage

1/4 tsp oregano

1 tbl salt

1/2 tsp pepper

1 onion (ground)

1/4 lb mushrooms medium (ground)

3 cloves garlic (ground)

4 cups canned tomatoes

1 cup tomato puree

1/2 cup tomato paste

Directions

Preheat the oven to 350 degrees. Mix 1 lb ground beef and 1/4 ground veal. Spread meat in a baking pan and cook in the moderate oven for 20 minutes. Stir and continue to cook for 10 minutes longer.

In a saucepan combine: sage,oregano,salt, peppper, onion mushrooms and garlic. Heat, stiring on top of stove.

Spread over meat and continue to cook in oven for 15 minutes longer.

Remove meat mixture from oven and transfer to a large saucepan

Add canned tomatoes, tomato puree and tomato paste.

Mix well, bring to a boil, and simmer for an hour and 15 minutes. Correct seasoning with salt . Cool in refrigerator

Sauce will last for a week or freeze and use whenever

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Comments

kattyg38 5 months, 2 weeks ago said:
Have never thought of putting sage in spaghetti sauce. As a matter of fact, I only use sage in dressing and when attempting a sausage flavor in ground beef( sage and fennel seed). Is that why you use it?

cookingforfun 5 months, 2 weeks ago said:
Sage adds a dimension of flavor that helps bring everything together. not overpowering just blending in.

sparow64 5 months, 2 weeks ago said:
This sounds great! can't wait to try it.

canzi 5 months, 2 weeks ago said:
Yum.

nemo 5 months, 2 weeks ago said:
Sounds great!

mystic_river1 5 months, 2 weeks ago said:
#2 you cook herbs in a dry pan?
sage would never be used in an Italian sauce like that. The herbs would burn in a dry pan and then again in a 350 oven.
what size are the cans of tomato mixtures??
and what kind of tomatoes..whole , sliced, diced?
if you cool a pot of sauce that has been simmering for 1 1/4 hours in the refrigerator, you will defrost the refrigerator or lower the temp. drastically. Lots of questions on this 'recipe'.

tillia 5 months, 2 weeks ago said:
I am always looking for new ideas to cook with.
What are ground mushrooms?
What are ground onions?
What is ground garlic?
Where do I get them?
Can you cook dry herbs in a dry saucepan then add to a recipe? I always thought you shouldn't do that.

prettyface78 5 months, 2 weeks ago said:
When I was a little girl I had an aunt that was Italian. Her mother made the most deliscious spaghetti meat sauce I ever tasted. Have no clue as to what her ingredients were. Maybe your meat sauce will be what I have been looking for. Keep up the great cooking skills.

linebb956 5 months, 1 week ago said:
This is wonderful.. great post..

sandeet 2 months, 3 weeks ago said:
Hmmmm...u must've been peeking over my shoulder when I make my sauce LOL. Only real difference is that I use ground Italian sausage instead of ground veal, thinly slice the shrooms, & cook meat in large pot draining off grease prior to using. I hope u use canned Roma tomats, they r the best!!

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