Recipe by ECORIA1978
"This is a great meaty pasta sauce recipe passed down through the generations from my great great grandfather in Sicily. I also use this sauce when I make my lasagna. I don't like large chunks of meat in my sauce, so I put it all in the food processor when done and it comes out as a very thick meaty sauce."
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sweet Italian sausage, sliced
round steak, cubed
2 (28 ounce) cans
whole peeled tomatoes, crushed
ground black pepper
1 (28 ounce) can
This recipe is FABULOUS! I did make a few changes though. I substituted the veal and steak with ground turkey (less fat), I seasoned the meat and added chopped onion while browning and I added chopped mushrooms to the simmering sauce. Plus I was only patient enough to let it simmer for about 45 min. I used it as a lasagne sauce. The sauce was slightly runny when I assembled the lasagne, but thickened quite nicely in the oven. My husband said it was restaurant quality. I gave half the lasagne to my mom, and she asked for the recipe because she & her husband liked it so much! I will definitely make this again!
I'm quite surprised at how high this recipe gets reviewed. I followed it exactly and was very disappointed. The meat in the dish was so overwhelming you can not really taste the tomatoes or any of the garlic, I even let it simmer for an extra hour to no avail. This was a bland and heavy sauce, I don't even want to eat the leftovers.
If your looking for the ultimate Meat Sauce, this is it!!! Its AWESOME !!!!
I did make a few changes to it I used Hot Italian sausgaes instead of sweet, 1/2 tsp of thyme a dash of salt and used ground beef instead of the steak. I also like vegetables in my sauce so I added some onions, celery and mushrooms. I added 1/5 a cup of red wine near the last 15 minutes of cooking as well.
Next time I might add a little sugar.
It was great, this one is a keeper.
My husband and I thought this recipe was definitely restaurant quality. I substituted turkey italian sausage for the regular italian sausage to save on fat and I used ground sirloin and ground pork instead of cubed veal and steak. If you are looking for a fresh gourmet tasting sauce this is the sauce for you!
WOW!! Instead of Veal and beef cubes I used a ground veal, beef and pork mix available in the meat section of your local grocery store. I followed the rest of the recipe exactly. This sauce was delicious!! It freezes well too :)
Delicious! I had never before made any kind of sauce from scratch and now my husband thinks I'm a gourmet chef. This was so easy - but I won't tell him that... I used ground beef, ground veal and sweet basil Italian sausages. I also added a splash of red wine about 15 minutes prior to serving but I only let the sauce simmer for 1 hour. My family was starving at the time and the aroma made it impossible to wait any longer. The recipe made enough sauce that I could freeze half. The sauce would be great for lasagna too so I'll try that next time. I will make this again and again and again! Thanks Grandma!!!
Absolutely wonderful. The only change I made was to add the wine which was suggested, fresh basil, dried thyme, & sliced fresh mushrooms, didn't cook first just added to sauce. I did use hot Italian sausage instead of sweet, I always use hot. Enjoy. The only change necessary would be the choice between the hot & sweet, everything else I am sure everyone would like.
Wow, my Italian boyfriend was impressed and said this was better than our favorite restaurant's sauce. I followed the recipe as is and it came out delicious. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Meat Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 112
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