DB’s Lots O’ Meat Red Sauce

You might be wondering why I am posting a recipe for a red meat sauce on a website about the trials and tribulations of a stay-at-home dad.  First, many of the “off the shelf” pregnancy/parenting resources suggest that making meals in bulk prior to the birth of Baby, and freezing them for later use, can help remove one of the sources of stress encountered by new parents’ during their first couple of weeks at home after the birth of Baby.  This is one that we actually followed through on.  Second, I plan to provide recipes and commentary on “Cooking for Baby,” but since he’s only 3 weeks old (today) and can’t eat any solid foods, I don’t really have any content for the “Food & Beverage” section of the site.  Finally, I love red meat sauces.

Actually, it’s more of a passionate love affair with red meat sauces.  I think it must be in my Italian blood (though you wouldn’t be able to tell from my pasty white English/Irish skin).  When I go to an Italian restaurant, the first thing I look for is a dish with “Bolognese” or some other red meat sauce.  I don’t care if it’s poured over tagliatelle, pappardelle, or fettuccine, I order it.  I don’t care if it’s baked on rigatoni, penne or some other short-tube pasta, I order it.  My only ordering dilemma occurs if the eating establishment either does not have a Bolognese or meat sauce option, or worse, they have more than 1 option and I can’t decide.

When I reflect upon my youth, there aren’t many things that I actually remember vividly.  However, there is one thing growing up that I will always remember, and that is loving my mom’s red meat sauce.  I remember enjoying it with whatever pasta dish she used it on – the first time and for days to come as leftovers.  To this day, I have not found its equal, and believe me, I’ve tried many.

Since I don’t have my mom’s “original” recipe, I have been on a quest to perfect my own.  The sauce I am providing here was originally inspired from my first crack at making a “lasagna to remember.”   It was the base sauce for the lasagna.  Since then, I have been tweeking it a little here and there each time I make it and I’m sure I’ll keep tweeking it until I get it “just right.”  That said, this sauce is hearty, delicious and versatile.  It can be used as the base sauce for lasagna, baked on rigatoni or penne, and/or simply used as a topping sauce on your favorite pasta.

Give it a go and let me know what you think.  I’m always open to comments in my quest for meat sauce perfection….Side note, look for the upcoming addition of DB’s “Green Smoothie”.  You’ll probably want to try one of those each day to help offset the cholesterol issues associated with DB’s “Lots O’ Meat” Red Sauce (my beautiful bride and I have one each morning to kick start our day).

Until soon…thanks for listening.

DB’s Lots O’ Meat Red Sauce

Ingredient

Amount

Ground Chuck

1

lb.
Ground Italian Sausage

1

lb.
Pancetta, diced

4

oz.
Onions, diced

1

of each
Cloves Garlic, Minced

4-6

of each
Extra Virgin Olive Oil (EVOO)

1

Tablespoon
Oregano, Ground

2

Teaspoon
Basil, Ground

2

Teaspoon
Salt

1/4

Teaspoon
Pepper

1/4

Teaspoon
Cremini Mushrooms, Stems Removed, Caps Sliced

8

oz.
Diced Tomatoes with Garlic & Italian Spices (organic)

1

14.5 oz. cans
Tomato Sauce (organic)

2

15 oz. cans
Tomato Paste (organic)

1

6 oz. cans
Recipe serves

4-6

 

Instructions

  1. In a large saute pan, add 1 TBSP EVOO and heat to medium.
  2. Add onion and 4-6 cloves of garlic, cook until onions are translucent, set aside and reserve.
  3. In same pan, add Pancetta and cook until browned.  Add onion/garlic mixture to Pancetta and cook for 2-3 minutes more.  Set aside onion/Pancetta mixture into large sauce pan.
  4. In same saute pan, add Italian Sausage and cook over medium heat until meat is browned and crumbled, remove meat with slotted spoon and add to onion/Pancetta mixture.
  5. In same saute pan with rendered fat from Italian Sausage, add Ground Chuck, cook over medium heat until meat is browned & crumbled, remove meat with slotted spoon and add to onion/Pancetta/Italian Sausage mixture in large sauce pan.
  6. In same saute pan, toss in the mushrooms & season them with salt.
  7. Cook the mushrooms until they are soft and wilted and dark brown, 4-5 minutes.  Remove from pan & add to onion/meat mixture in large sauce pan.
  8. Add oregano, basil, salt & pepper to large sauce pan.
  9. Add tomatoes, tomato sauce, and tomato paste to large sauce pan. Stir all ingredients together.
  10. Bring to a boil, reduce heat and simmer 60 minutes.
 

 

 

 

Comments

  1. Hazel Howle says:

    Ok Emeril, I’m giving it a try— there is no thing as having too much red sauce on hand in the freezer.

    AND really looking forward to the smoothies recipe … Vita mixer?

    • I agree. You gotta love red sauce.

      As for the smoothie, yep, we use a Vitamix. You’ll need something as powerful as a Vitamix to ensure you get a “relatively” smooth beverage.

  2. you had me at pancetta..

Speak Your Mind

*