Meat sauce with Polenta

New photo 10/22/2023

This is the Polenta I used.

Our family knows polenta as a traditional Italian meal. It's been around for generations..

Today I'm making it and although it's hot outside we don't care because I (we)are craving it.
 It's going to be awesome! 

I know I've said this many times and I am aware that family budgets are tight but check for sales and try hard to buy the best quality of meat that you can afford.  I truly believe quality meat for this sauce makes a remarkable difference it the taste.

Here is today's recipe:

1 lb. ground beef (85%)
1 lb. ground pork (90%)
2 cubes of basil, garlic and olive oil pesto or several cloves minced garlic and about 1 tsp.dried basil

Note:  I make my own blend with my garlic, basil and olive oil and freeze it by tablespoons in ice cube trays but feel free to either buy a good pesto blend(I do not have any nuts in mine) and use a little of it when you cook your meat.

Salt and pepper according to your taste
1 large can Hunts crushed tomatoes
1 large can Hunts tomato sauce
1 small can organic tomato paste
1 small can water
1 15 oz. can organic tomato sauce
1 carrot cleaned and cut into 3 pieces



In a Dutch place a little olive oil on medium heat.  Add ground meats and cook while breaking meat apart into small to medium pieces.  Once meat has started to brown slightly and there is no longer any pink add garlic/basil pesto , salt and pepper.  Keep stirring until incorporated.  Add small can tomato paste and small can water.  Cook and stir until all starts to bubble slightly.  Add mixture to crockpot that is set on high that you have placed crushed tomatoes, tomato sauce and carrot. Stir well, cover and cook two hours on high and then lower heat to low and cook for an additional two hours. Delicious!!!!!!!!!!!!!!!!!!!!!!!!!!

Instant Polenta..........It's really good and cooks in 3 minutes.  Polenta is an acquired taste...Most Italians love it. All it is is thickened corn meal.

You can find a box of Polenta at most grocery stores.  The brand I used was was DeLallo
The box has instructions on it and it serves 3  similar to the portion below comfortably.

FYI:  Just a little note from me.  This was the first year I had so much fresh basil so I decided to try using my food processor(you can use a blender too) and using the basil, fresh garlic and olive oil and after blending it all I froze individual tablespoons in ice cube containers.  I had done this before but varied using pine nuts and cheese.  This year with basil so abundant I am good thru next summer.

You may want to next year grow your own basil.  Containers do well and make your own pesto that have so many uses.  You can add more olive oil when making pasta along with a few of these pesto cubes and top with a little grated cheese and you have an easy meal.

From my kitchen to yours,

Original April 2016

Red sauce with Bone-in Country style spare ribs

Sunday Sauce!

I used Tuttorosso crushed,  purée and sauce today.

2- large crushed tomatoes 

 1- large tomato puree

1- 15 oz. Sauce. 

1lb. Bone in Country style spare ribs 

1 1/2 lb. Home made meatballs that I bake in oven.  

Meatball recipe:

l  3/4 lb. meatloaf mix or any combination or meats
1 1/2 tsp.salt
pinch pepper 
2 or 3 cloves minced garlic 
1 tsp. parsley
1egg beaten
1/2 cup breadcrumbs
3/4 cup Italian cheese)grated (Romano, Pecorino Romano)
1/2 cup milk

While running your hands occasionally under cold water, mix all ingredients with hands until blended thoroughly.  Recipe should make about 50 small to medium meatballs.  Bake 400 degrees until lightly browned.  Add to Red Sauce Recipe or Sauce of your choice.

Todays sauce was seasoned with 3 garlic cloves minced 

1 tsp. Dried basil.   

1tsp. Onion powder, 

2 carrots skinned and cut in half. 

 I salted the ribs and baked them (400°) along with the meatballs until they were slightly browned  Add to sauce after all are slightly browned.

 I made the sauce today in my crockpot on low for at least 5 hours.  

Serve over your favorite pasta.  Todays pasta was Pappardelle.

 Enjoy!

Lasagna sauce

Let’s make some hearty lasagna sauce today.  

Today it’s a little different than I usually do because I used bulk sausage more than I usually do in a red sauce recipe.

My typical ***meat sauce is usually a  combination of ground beef and pork.

Note:  I used what I had in my pantry today.  It is delicious!

1 -28 oz. red pack crushed tomatoes 

1 -28 oz.. Hunts tomato purée  large 

1 - 28oz. Happy Harvest crushed tomatoes ( Aldi brand)

1 -15 oz. Hunts sauce 

1 - 4 oz. small Happy Harvest tomato paste

3 minced garlic cloves

4 fresh basil leaves

I lb. Bulk ground sweet Italian sausage

1/2 lb.  Bulk ground Hot Italian sausage

1 lb.  Ground Chuck 

To assemble lasagna you will need:

A 13 x9 inch casserole dish

Fresh above sauce 

1-15 oz. Whole milk Ricotta

1-egg beaten

Shredded or sliced mozzarella cheese

Pecorino Romano cheese for top.

I package Barilla no boil lasagna pasta 

Here’s my baked lasagna

Fresh garlic and basil.  3 or 4 minced garlic.  3 large basil leaves.

I fried the ground (bulk) meat in olive oil while breaking it apart.  Added the garlic and then added  the sautéed  ground mixture it my crockpot with fresh basil.  Cooked on high for 2 hours.  Then low for 2hours. Delicious! 

Enjoy!

****Note:  this recipe can be made on top of the stove in a large Dutch oven making sure to stir often so it won’t stick to pan. Cover slightly with a lid.

Sausage in red sauce

1 lb. Hot sausage links

1 lb. Sweet sausage links
2- 28 oz. Tomato purée

1-28oz. Crushed tomatoes 

1-15oz. Can tomato sauce

Olive oil

2 garlic cloves minced

1tsp. Onion powder 

1tsp. Crushed dried Basil

I carrot (cut in half)

Salt and pepper to taste(I’d start with 1teaspoon of salt and less pepper.

***Optional pinch of baking soda(baking soda will neutralize acidity). I DON’T ADD BAKING SODA UNTIL I TASTE.  I do not taste sauce until it has been cooking for at least 3 hours. If sauce tastes raw add the baking soda.  It will foam so stir until it dissapates. 

1.  Sear sausage links on all sides.  Place purée, tomatoes ,and sauce in crockpot on high while you are searing the sausage.  Add bail, salt, pepper ,minced garlic , carrot and onion powder.

Cook on high 2 hours.  Turn heat to low ,cook approximately 2 hours more.

Enjoy tossed with your favorite pasta.

****Note sometimes I add variegated pepper and onions to this sauce.

 

Campanelle, ricotta casserole

1 lb. Campanelle  or ziti pasta 

1 lb. Whole milk Ricotta 

5 or more cheese blend 

2 quarts meat sauce

Instead of using traditional penne pasta for this casserole I decided to change it up and add some interest to today’s  casserole. This type pasta reminds me of a seashell with deep indenting to allow the sauce to seep in.  We found it to be a nice twist to a basic penne pasta.

While pasta is cooking heat your meat sauce.

I cooked this pasta according to directions and drained well.

In the pot the pasta was cooked add half of sauce and the ricotta mixing to combine.  Add drained pasta.

In a large casserole dish spoon a few tablespoons of the sauce. Add mixed pasta and top with remainder of sauce and cheese.

Bake 350 degrees uncovered 20 to 30 minutes until cheese melts.

Don’t over bake or it will dry the top cover of your pasta.

I baked mine 20 minutes.

Enjoy!

I

Red sauce with Beef cubes

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Yesterday I made my homemade sauce with beef cubes. (Simple explanation. Freezer broke so I had to use some items. One being beef stew meat).

I never had done this before and the meat and sauce were quite delicious.

It was approximately 1 lb. lean beautiful beef.

I browned the meat in a pot on top of stove with a small thinly sliced onion in olive oil. After the both were lightly browned I added 2 generous (Large)cloves of garlic sliced very thin. ( I usually use my garlic mincer).

I cooked everything a little longer ( I didn’t drain the meat because it was super lean)and then added all to my crockpot along with 1 large 28 oz. can Tuttorosso crushed tomatoes and 1-15 oz can organic tomato sauce , 1 tsp. Dried basil, and a little extra salt and pepper.

We were busy all day so it cooked from 9 am until about 5 on low. The meat was tender and the sauce was awesome. Every crockpot is different so you should check the meat periodically for tenderness.

I cooked 1 lb. small rigatoni (Delallo brand)until a’dente. We don’t care for overcooked pasta.

Here’s a picture of the sauce and what was left of the pasta. I did separate some plain to make a quick alfredo sauce just in case. Note: the red sauce was so awesome I should have used all the pasta with the red.

House smelled great and of course don’t forget the Pecorino!!!

Easy shrimp in chunky marinara sauce (short cut recipe)

If you ever hesitated to buy a jar sauce for the in a pinch meal both hubby and I actually enjoy this brand.

I think the main reason is it’s not over seasoned as many jarred sauce is.  True Italians do not use oregano and most jar sauce is loaded with that herb.  It overtakes the delicious tomato flavor.  Simple ingredients, basic spices as in garlic, basil and fresh olive oil make a delicious sauce.  Imo this brand comes the closest.

If you have a favorite jar sauce then this is a recipe you can easily adapt using your favorite pasta sauce. I use Victoria brand.

I do not buy jar sauce..I am a homemade from scratch cook but and I must say I was tempted at Costco...I know everything at Costco is tempting that's why I spent $$ there but they do have good buys on many items I use.

When I was there recently picking up a few things(and samples too) they had pasta samples using Victoria Marinara Sauce.. See photo.

It was really tasty and not over done with spices and if you like a chunky tomato sauce this is a good one.  I like spices but not so many that your first instinct is to taste an overwhelming oregano or some other very overpowering flavor.  Not for the Italian in me! 

 I love garlic, basil and sometimes a bit of sweet onion but that's about it and fresh or crushed tomatoes are a must when making my homemade sauce.

This sauce was really good. I mean really good so it's going to be my fall back jar sauce.  Note: that's saying a lot because I'd rather go without pasta than to use a jar one. Truth be told...

10/30/2019. Hubby Birthday penne( hubby’s favorite)

Using spaghetti  12/20/17

1/8/2020

Ok today I had some frozen shrimp and thought it'd be a good start making some scampi using Victorias sauce.  My husband and I were totally impressed and here's my first recipe using it.  Shrimp in Marinara tossed with linguine pasta.

Approximately l lb. 31/40 large shrimp(cooked)peeled and deveined)
Note: I thawed these shrimp overnight separating them with paper towels to drain well.
About 1/4 cup olive oil
1/2 tsp dried parsley
1 clove minced garlic
20 oz. Victorian brand Marinara sauce
3/4 lb. linguine pasta cooked and drained well
Pecorino Romano cheese to your liking.

In a deep skillet or dutch oven place about 1/4 cup olive oil. Allow to warm slightly and add 1 clove minced garlic or more depending on your tastebuds to the olive oil.  Allow the garlic to simmer slightly.  Add defrosted shrimp(I remove tails) and parsley. Allow shrimp to cook a few minutes until they start to sizzle a bit.  Add marinara sauce and cook until heated through. It will start to bubble slightly. Do not overcook shrimp.  Add cooked and drained pasta (I added the pasta directly into the sauce)and toss well adding some good pecorino romano cheese.  Serve immediately.

I have to say this sauce was delicious. I may try it again. Enjoy!

Braciole/ A family favorite

Re-post

Today as I was rolling my Braciole I called our son and said "Come over I'm making your favorite" and he knew exactly what I meant.   My recipe is very basic and I think easy to do.(You just have to try it!)  

Rolling and tying may seem to be challenging but it isn't if you allow yourself some time.  Once you do it, it is a breeze!



Cooks Note:When I make Braciole, I season, roll and tie with twine before browning.

Before adding to sauce either bake or fry until lightly browned.

  Note:  This recipe for Braciole freezes well. I have included some pictures.  Hope they are useful!. Happy Cooking!!!!

Here is my recipe:

2 lb. thinly sliced round steak (trimmed)
1/2 cup seasoned bread crumbs
1/2  cup grated Pecorino Romano cheese
Fresh or dried parsley
1 or 2 cloves minced garlic (garlic powder can be used as well) (about 1/2 tsp. total if using garlic powder)
olive oil to rub on trimmed steak
salt and pepper

Trim and cut round steak into approx. 4 inch slices ..If meat still seems thick, pound on both sides..Rub with olive oil and sprinkle with seasoned breadcrumbs, garlic, salt, pepper and Pecorino Romano cheese.. Roll from wide end in toward center. . You can then cut in half for easier browning or leave as is making sure it will fit in your pot easily.

 I use a toothpick to hold the braciole together until I am ready to tie with thread( I use light colored thread or cooking string )as it is easier to see when you are about to remove.). 

  Bake at 400 degrees until browned..Add to basic sauce and cook for several hours.   You can also fry braciole in a few tablespoons olive oil until they are browned instead of baking them.  I make a basic sauce with tomato paste, tomato puree or crushed tomatoes, garlic, basil, salt and pepper or you can add the braciole to your favorite jarred sauce and cook for 2 to 3  hours slowly until meat is tender..  They also make great sandwiches ! 

 Delicious and a nice change from meatballs in sauce..  

Don't forget the garlic inside and be sure to add some to your sauce..Oh that garlic..just love it!!!

About 2 lb. round steak( I trimmed and cut to size)

Generously sprinkle with above ingredients

Use a long piece of thread or cooking string and put thread under steak and knot on top and keep rolling and tying several times to hold.

In sauce and starting to cook..Will be done in approx. 2 to 3 hours depending on thickness of meat..

Happy Cooking from my kitchen to yours,

7/12/11 11/25/12