Red Meat Sauce

red-meat-sauceRed Meat Sauce

 

 

Red meat sauce is perfect to use in place of jarred spaghetti sauce. Make up a batch and freeze it in quart containers.  This is one of those recipes that you neighbors will be smelling cook all day, making them jealous they are not eating at your house tonight! My red meat sauce does take a long time to cook but its not slave over the stove all day kind of cooking. Once its all mixed together is just simmers and needs to be stirred occasionally. You too can make your own sauce!

Red Meat Sauce Recipe:

Ingredients:

1 pound Italian sausage
1 pound ground beef
1 large onion chopped
2 cloves garlic finely chopped
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can tomato sauce
2 Tablespoons tomato paste
½ cup water
2 tablespoons sugar
1 ½ teaspoons basil leaves (dried)
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
Add ins: spinach, carrots, mushrooms or other veggies

Directions:
Brown the beef, sausage, onion, and garlic in a large Dutch oven.

Cook the meat until browned

Cook the meat until browned

Drain most of the grease but not all of it though.
Add the remainder of the ingredients, stir, and bring to a boil over medium heat.(put add ins in now, they should be par-cooked and drained)

add ingredients, stir, and bring to a boil

add ingredients, stir, and bring to a boil

Reduce heat to low, cover, and stir occasionally for the next 1 ½ hours

simmer for at least 1 1/2 hours

simmer for at least 1 1/2 hours

Serve over pasta or in lasagna. This recipe freezes well too!

Red Meat Sauce
Author: 
 
Ingredients
  • 1 pound Italian sausage
  • 1 pound ground beef
  • 1 large onion chopped
  • 2 cloves garlic finely chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 (28 ounce) can tomato sauce
  • 2 Tablespoons tomato paste
  • ½ cup water
  • 2 tablespoons sugar
  • 1 ½ teaspoons basil leaves (dried)
  • ½ teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • Add ins: spinach, carrots, mushrooms or other veggies
Instructions
  1. Brown the beef, sausage, onion, and garlic in a large Dutch oven.
  2. Drain most of the grease but not all of it though.
  3. Add the remainder of the ingredients, stir, and bring to a boil over medium heat.(put add ins in now, they should be par-cooked and drained)
  4. Reduce heat to low, cover, and stir occasionally for the next 1 ½ hours
  5. Serve over pasta or in lasagna. This recipe freezes well too!

 

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