[fdpaq0580]

Originally Posted by Dotneko

My husband loves burnt butter pasta - heat the butter until it is brown liquid!

🙏 Very good. One might even say "heavenly"!

[MrChip72]

We sometimes just take a jar of decent "pasta sauce". Add a small can of diced tomatoes and some seasonings (fresh basil from the backyard) simmer for 30 minutes and there you go, homemade style sauce without spending two hours making it.

I highly recommend growing fresh basil in Florida. I can usually keep a single plant going for a full year before wanting to refresh it with a new one.

[OrangeBlossomBaby]

Originally Posted by asianthree

Basically open up cans, simmering in a pot that doesn’t have to be watched for 4 hours, except to give a stir every once in awhile. If one wants less work use crock pot. I don’t like the results as well, I think it changes the texture a little. You can make for 1-2 servings or more and freeze once a month. I do make mini meatballs at the same time for soups and all things pasta at the same time

Have always been no additives or preservatives in our life. My only change to OB recipe is I can my own tomato’s and sauce. I do use 3 sweet sausage and one or two hot, for little spice.
Once simmered I make 4 single lasagna, package rest of sauce in bags that can be thawed and drop in simmering water, open and use. Time out of my life once a month 1 hour prep, plus the 4 hours of no peeking summer pot.

Did this while working 50 plus hours a week, plus raising a family. Now 24/7 free time to improve better tasting food, that doesn’t come from a jar. But it’s all about preference and upbringing

Mine makes a "large" tray of lasagna, 3 layers deep. So for me and hubby, that's dinner that night, plus lunch that week, plus 4 more full-sized meals for each of us, frozen and then thawed out to use when we're in the mood for lasagna.

Then with the leftover sauce, we have 5 "meatballs and macaroni" recipes, each good for dinner for each of us that night, plus lunch the next day, plus one more lunch for hubby during the week. Then there's usually enough that didn't fit into the portioning, for a single dinner for two of chicken parm.

It's juuuust around $50 not including the subsequent meatballs, to make the sauce and the lasagna. And it covers around 20 meals total. Cheap eats in my opinion. And SO much better tasting than jarred supermarket sauce and frozen lasagna, or the lasagna you get at Carrabba's.

[Pugchief]

Sauté a diced onion in olive oil or, even better, bacon grease. Add fresh minced garlic (the stuff in jars packed in olive oil is easiest), basil (fresh if available) and oregano. Add 1 to 1.5 lbs of ground meat (beef, turkey, lamb, sausage, whatever you like). Brown the meat and then add 1 jar of your favorite pasta sauce. My favorite is Trader Joe's Tomato/Basil, but personal preference works. You can also add some canned or fresh mushrooms, optional. If you like chunky sauce, add a drained can of diced tomatoes. Reduce heat to lowest and simmer for as long as possible. Thin with pasta water, if necessary, before serving.

[kcrazorbackfan]

Originally Posted by rhood

Anyone got a recipe for homemade meat sauce for pasta. Getting sick of what comes in jars. Thanks.

Ragu sautéed onion and garlic! Sorry, it’s out of a jar but it’s my favorite.

[CoachKandSportsguy]

CoachK's Award Winning Heart Healthy Pasta meat sauce (Sportsguy's Heart Award)


CoachK's job:
Large can of diced tomatoes (15 oz) no salt added
Large can of crushed tomatoes (15 oz) no salt added
Small can of tomato paste no salt added

Combine into stock pot
Add oregano, basil, garlic and Italian seasoning to taste ( by eyeball no hard measurements)

Sportsguy's job:
Chop up 1 yellow bell pepper
Chop up 1 small or 1/2 large sweet onion
Chop up 1/2 box mushrooms

Sautee in EVOO -> bell pepper, onion and mushrooms until soft

Mix into sauce in stock pot

Brown 16-20 oz package of ground turkey in EVOO in pan after vegetables

Combine into stock pot and mix well.

Cover and Simmer for 1 - 2 hours to break down spices to flavor the sauce
Stir occasionally to mix spices within sauce.

Cover for thinner sauce, uncover for thicker sauce and messier stove top.

working together, combine time @ 30 minutes
Ideal start time 4:00 pm for 6:30 dinner

Warm hearty bread to go with whole wheat spaghetti

[laryb]

This is called Bucatini alla Matriciana, but we usually use tagliatelle, pappardelle, or any other wide noodle. We will sometimes also use guancalle (find it at Publix) and pancetta when we double the recipe. If you want to save money, diced thick bacon works, although we prefer the other meats. It's quick and easy, and full flavored.

1 medium-sized red onion, peeled and sliced
8 ounces pancetta, cut into small dice
3 tablespoons olive oil
11/2 pounds very ripe, fresh tomatoes, chopped; or 1 1/2 pounds canned tomatoes, preferably imported Italian San Marzano, drained and crushed by hand
1/2 teaspoon hot red pepper flakes
Salt and freshly ground black pepper
1 pound bucatini
In a large sauce pot over medium heat, warm the olive oil. Add the onion and pancetta and cook slowly, until onions are soft and translucent and the pancetta fat is rendered. Add the tomatoes, hot red pepper flakes and season with salt and pepper.
Boil a large pot of water; salt generously. Cook the bucatini until it is soft but still firm.

[Girlcopper]

Originally Posted by BrianL99

I'll be curious to hear answers, I've given up.

No matter how much time you take and how much you spend, I still can't make sauce that's better than some of the premium brands you can find at Supermarkets or Specialty stores.

My daughter, who eats out in Little Italy in Boston at least once a week, loves Rao's sauce. I prefer Victoria, Mezzeta or Michael's of Brooklyn ... Silver Palate in a pinch.

Any homemade sauce is better than jarred!!

[midiwiz]

Originally Posted by scubawva

Can sizes?
Lidia Bastianich & Ina Gsrten both have excellent sauce recipes.

Guarnaschelli is far far better. however that's not the answer to the question. Since you didn't define what type of meat sauce (ground beef, neckbones, meatballs, sausage, bolognese,etc)

Here's what I gave my kids when they started cooking. If done right, this will easily take care of 2 lbs of pasta (we do not soak pasta in sauce aka gravy)

in a pot add garlic and EVOO and a pinch of crushed reds
heat should be 50%
when you smell the garlic, add red wine (1/2 cup chianti)
allow the wine to cook off (no more than 3 minutes)
add 1 box of Pomi crushed tomatoes
add 1 "palm" of kosher salt (in human terms thats about 2 tsp)
stir to fully blend it all together, cover and simmer
in 45 minutes, add to this 1/2 lb raw ground beef (break it down as it goes in so it's fine not clumps) stir in and cover again
in 45 minutes, taste it, all you'll need to do is add 1-2 tsp of kosher salt, stir in and let it sit for 15 minutes.

when making your pasta (hopefully not some lame brand) please pay attention to the cooking instructions. when making linguine or spaghetti you need a soup pot so it's totally submerged in water. also don't forget to liberally salt the water!!!

drain well stir in 1/4 of the sauce and add a ladle at a time until lightly covered through.

you are done!

Notes: if you want to 'freshen it up' just chiffonade some fresh basil and sprinkle on top.


and as I tell mykids - this is the basics, there are more methods but this will at least feed you. it will never match mine but it's a starting point better than a jar.

[Ptmcbriz]

I’ve made a lot of homemade sauces through the years until I tried Rao’s sauce. You would swear it was homemade. Now I’m a Rao’s sauce only gal. Yes, that’s why it’s $10 a jar…

[Tdolecki]

I have a recipe given to me by an Italian women I used to work with and she called it gravy. Let me know if you want it, but it does take time to make.

Originally Posted by rhood

Anyone got a recipe for homemade meat sauce for pasta. Getting sick of what comes in jars. Thanks.

[YoRomeo]

Your recipe is the only one closer to real Italian sauce. I start with a pork butt and brown it.
Add red chopped onion to take the bitterness out of the tomatoes. Add about five chopped cloves of fresh garlic. ( no garlic in a bottle) I only use San Marzano tomatoes.
3 cans of tomatoes which I give one zap in a blender. Fresh basil. Simmer for about three hours. Take out the pork butt and cut it up into slices. Never cook with sausage as it waters down the sauce. Cook the sausage separately. Adding the meatballs to the sauce soaks up too much of the sauce. Keep them on the side and add some sauce
This is how my grandmother who. me from Italy and mother both made their sauce.

[nhtexasrn]

Originally Posted by rhood

Anyone got a recipe for homemade meat sauce for pasta. Getting sick of what comes in jars. Thanks.

Have you tried Francesco Rinaldi sauce? I like it better than any of the others. It's the only one I will use. You probably won't find it here. I order it from Amazon.

[HORNET]

Agree

[ellenwelsh]

Is just the beginning. Add all your own special ingredients to make it yours.