Recipe by Debbie
"A robust hearty Italian meat and mushroom pasta sauce. Serve with your favorite pasta, if desired."
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lean ground beef
fresh mushrooms, sliced
chopped fresh oregano
chopped fresh thyme
3 (29 ounce) cans
1 (6 ounce) can
grated Parmesan cheese
Simply terrific!! I'm from a long line of great Italian cooks, but I haven't been one of them. My sauce was never as good as "the grandmas", but since I tried this recipe, thats all changed, everyone loves it, (including grandma)now I get to make the sauce every Sunday. Only change I made was I use 2 cups of red wine instead of 3. I used a Cabernet Sauvignon.
My husband and I thought this recipe was good. Very meaty and thick! One word of caution, if you don't like the smell and flavor of red wine it's not for you. Even after being fully cooked down and 3 full days of the flavors blending the wine taste and smell was still strong with your first few bites. (until you get used to it again) We only made it once so it's possible that a wine less body would be al that is needed. Thanks for giving us this new recipe to try.
I give this one a five after I made some changes. I liked how the seasonings were in this, unique and fresh, I left out the rosemary and added fresh basil although I made sure not to add more basil than I did oregano. My sauce was a bit salty, so I added probaby 4-5 tsps of sugar, I think the saltiness comes from canned tomato. In the future I may use a can of crushed tomato which I think would create a consistency I prefer. For heat I added some sliced up italian sausage which I added raw to the sauce and let cook along with a little crushed red pepper. I used two cups of red wine, that was plenty. Simmer it an hour at night, and then leave it over night to simmer another few hours the next day. Went great over Rigatoni.
this sauce is exceptional!!! I used half ground beef and half bulk italian sausage. For the wine I used Cab Sav from Barefoot. For the people who found the sauce a little "winey", the key is to let the wine reduce when adding it to the sauted vegetables. I also used 1 large can of tomato sauce, 1 large can of tomato puree and 1 large can of crushed tomatoes, just to get some different textures. I also used fresh thyme, rosemary and oregano, which I put in with the wine. Towards the end of the simmering, I added some cumin, crushed red pepper flakes and a pinch of cinnamon. It makes a ton of sauce, but freezes well :)
This is a really goody recipe. My wife and I vary it per the ingrediants we have on hand, sometimes using italian sausage or sometimes using only ground beef. If we don't have fresh herbs we'll just use Italian Seasoning. Either way it's always dependably good. I especially like using this sauce when I'm making the Baked Ziti 1 recipe on this website, which uses provolone and sour cream. Absolutely delicious!
This is a 4 star recipe but has 5 star possibility with some changes. But still a great sauce! I made it the night before and left it in fridge overnight before reheating it on the stove. I also didn't use any wine.I thought it also only needed 1 onion and 1 lb of mushrooms instead of 2. Instead of using 3 cans of tomato sauce I tried cans of italian peeled tomatoes and adding a green pepper.I made meatballs for the sauce too and let them simmer and thought it came out excellent.Next time I will try some Italian sausages.
Excellent! Cut recipe in half and found it quite tasty! Added in more garlic though and used crushed tomatoes.
This sauce was great, exactly what I was looking for. I subbed in some ground Turkey to make it a little healthier, and added some sugar and nutmeg to the sauce which really rounded out the flavor and made it truly delectable. I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Old Italian Meat Sauce
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 151
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