Recipe: Mama D's Spaghetti Sauce (using chuck roast) and Spaghetti Sauce (using chuck roast and pork ribs)
Main Dishes - Pasta, SaucesMAMA D'S SPAGHETTI SAUCE
4 tbsp. vegetable oil
2 tbsp. butter
1 1/2 lb. beef chuck roast, cut into cubes
2 medium onions, minced
2 cloves garlic, minced
1 (6 oz.) can tomato paste
1 (6 oz.) can water
1/2 cup red wine
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1 bay leaf
1 (29 oz.) can tomato sauce
Combine oil and butter in a large saucepan. Add beef, onions and garlic; saute until meat is lightly browned.
Combine tomato paste and water. Add tomato paste, wine, salt, pepper, oregano, bay leaf and tomato sauce. Reduce heat and cook for 2 hours, stirring occasionally.
Makes 4 cups
SPAGHETTI SAUCE
1 lb. chuck roast
2 to 3 country style pork ribs
olive oil
1/2 cup chopped onion
2 cloves garlic, chopped
2 cans (12 oz. each) tomato paste
1 (29 oz.) can tomato sauce
1/2 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. sweet basil
1/4 cup grated Romano cheese
Water
In saucepan brown meat in a little oil.
Remove meat from pan; add onion and garlic and cook until tender.
Add tomato paste and cook on low heat about 10 minutes, stirring often.
Add tomato sauce, sugar, salt, pepper and basil. Let simmer 1/2 hour.
Fill each paste can twice with water and add to sauce. Add cheese and return meat to sauce. Cover and let simmer 3-4 hours, stirring often. You can add more seasonings to taste and a little more water if too thick. You can take meat out and add meatballs the last hour. Skim off any grease before serving.
Adapted from unknown source
4 tbsp. vegetable oil
2 tbsp. butter
1 1/2 lb. beef chuck roast, cut into cubes
2 medium onions, minced
2 cloves garlic, minced
1 (6 oz.) can tomato paste
1 (6 oz.) can water
1/2 cup red wine
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1 bay leaf
1 (29 oz.) can tomato sauce
Combine oil and butter in a large saucepan. Add beef, onions and garlic; saute until meat is lightly browned.
Combine tomato paste and water. Add tomato paste, wine, salt, pepper, oregano, bay leaf and tomato sauce. Reduce heat and cook for 2 hours, stirring occasionally.
Makes 4 cups
SPAGHETTI SAUCE
1 lb. chuck roast
2 to 3 country style pork ribs
olive oil
1/2 cup chopped onion
2 cloves garlic, chopped
2 cans (12 oz. each) tomato paste
1 (29 oz.) can tomato sauce
1/2 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
1 tsp. sweet basil
1/4 cup grated Romano cheese
Water
In saucepan brown meat in a little oil.
Remove meat from pan; add onion and garlic and cook until tender.
Add tomato paste and cook on low heat about 10 minutes, stirring often.
Add tomato sauce, sugar, salt, pepper and basil. Let simmer 1/2 hour.
Fill each paste can twice with water and add to sauce. Add cheese and return meat to sauce. Cover and let simmer 3-4 hours, stirring often. You can add more seasonings to taste and a little more water if too thick. You can take meat out and add meatballs the last hour. Skim off any grease before serving.
Adapted from unknown source
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Florentine Strata (microwave)
- Queso Fresco Lasagna
- Louisiana Chicken Pasta (repost)
- Pasta Rosa Verde
- Pasta with Fresh Tomato Ragout (with bacon, mushrooms and peas)
- Quick Baked Penne Marinara (not Boston Market's)
- Cheesy Ham and Macaroni
- Tastes like Steak n Shake Chili Mac
- Chicken Ratatouille Pasta (using chicken breasts, Ragu recipe)
- Meatless Cannelloni and Crepes (Carnation Nonfat Dry Milk, 1975)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute