Best Italian Essentials 3 Meat Drunken Pasta Sauce Recipes

DRUNKEN SPAGHETTI WITH HOT SALAMI MEAT SAUCE

Steps:

• Heat the EVOO in a Dutch oven or other large pot over medium-high heat. Add the salami and cook until the fat is rendered. Add the ground lamb and cook, crumbling with a wooden spoon, until browned. Season with a little salt and more pepper. Add the garlic, rosemary, bay leaf, carrots and onions and cook until soft, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with 1 cup wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the stock and tomatoes, breaking up the tomatoes with the spoon, and simmer until thickened, 30 minutes.
• Bring the remaining 1 bottle wine and 2 cups water to a boil in a pot. Add the pasta and cook until al dente. Reserve about 1 cup starchy cooking liquid and drain the pasta. Toss the pasta with the sauce and enough of the reserved cooking liquid to bring the dish together. Divide among shallow bowls and top with the basil and lots of pecorino.
• Cook's Note: The sauce can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered. Remove the bay leaf before serving.

THREE-MEAT SPAGHETTI SAUCE

Steps:

• In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, water, tomato paste, mushrooms, pepperoni, cheese, Italian seasoning, sugar, garlic salt, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Serve with spaghetti and sprinkle with additional cheese., Freeze Option: Cool sauce. Freeze in serving-sized portions in freezer containers for up to 3 months. To use frozen sauce, thaw in the refrigerator overnight. Place in a saucepan; heat through, stirring occasionally. Serve over spaghetti and sprinkle with Parmesan cheese.

DRUNKEN SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil and 1 tablespoon butter in a large skillet. Add the Italian seasoning, red pepper flakes and garlic and cook for 3 minutes. Turn the heat off. Add the red wine, turn on the heat and bring it to a boil. Season with a dash of salt and pepper.
• Meanwhile, add the spaghetti to the boiling water and cook for 3 minutes. Drain the pasta, reserving some of the water, and add the pasta to the skillet with the simmering wine. Stir everything together with tongs and cook for 5 minutes.
• Meanwhile, melt 1 tablespoon butter in a saute pan. Add the sliced mushrooms, season with salt and pepper and fry until cooked on both sides. Drizzle over the balsamic vinegar and toss.
• Add the final tablespoon of butter to the pasta and stir through. You can add some of the reserved pasta water if you need loosen the sauce. Add the sauteed mushrooms and stir through. Garnish with the grated Parmesan and torn basil leaves.

ITALIAN ESSENTIALS: 3-MEAT, DRUNKEN PASTA SAUCE

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe you will need a good heavy-bottom pot, with a lid, plus a skillet for cooking the sausages. Of course, if you want to, you could always cook the sausages in the pot first, reserve them, and then continue on with the rest of the recipe. Up to you.
• 3. This entire recipe will be cooked at nothing higher than a slow simmer. The whole idea is to develop flavor by going low and slow... Remember, low and slow is the way to go.
• 4. The bacon I am using is what is defined as "thick slab" bacon and is almost 1/4 inch (0.6cm) thick. FYI: Bacon is not the "traditional" meat for this dish; it is prosciutto. If you have it, use it; however, bacon is a good substitute, and it is way cheaper.
• 5. A lot of you probably freaked out when you saw, anchovies. It is an optional item; however, it adds a bit umami to the dish. The word "umami" is Japanese and means "a pleasant savory taste."
• 6. My Aunt Josephine used to slice up the garlic using a razor blade, and when I was old enough to be trusted, the task fell to me. If you have ever watched the movie: Goodfellas, there is a scene where they are in prison making pasta sauce, and one of the guys Is using a razor blade to thinly slice the garlic.
• 7. The small amount of sugar in this recipe is to counteract the slight bitter taste that can sometimes occur from using canned tomatoes. If you are using brands like: Cento, Carmelina San Marzano, Muir Glen or Sclafani, you might not need any sugar at all. Typically, the cheaper the brand, the more sugar is needed. What I usually do is empty the tomatoes into a non-reactive bowl (glass, stainless steel), add a bit of sugar, and taste. Still taste bitter... Add a bit more sugar. If you work slowly, and do not use a lot of sugar, they will not taste sweet; they just will not have that bitter taste. FYI: Some off brands of canned tomatoes cannot be saved, so choose your tomatoes wisely.
• 8. Gather your ingredients (mise en place).
• 9. Slice and Dice Cube the "thick slab" bacon, and the ham. I usually make the ham cubes a bit smaller. And while you are at it get all your veggies ready. Work, Work, Work.
• 10. Add the sausages to a pan, and slowly cook, then cut into bite-size pieces, and reserve.
• 11. Add the bacon to a pot and set the heat to medium low.
• 12. Stir until the bacon begins to render its fat, and starts to crisp, about 15 minutes.
• 13. Add the ham and stir with the bacon for about 1 minute.
• 14. Throw in the veggies.
• 15. Stir until they begin to soften, about 5 - 7 minutes.
• 16. If the bacon did not render much fat, and the veggies look a bit dry, simply add a tablespoon of olive oil... Extra Virgin, of course.
• 17. Add the tomato paste, and anchovy paste (if using), and stir for about 1 minute.
• 18. Chuck in all the dry spices.
• 19. Stir for about 1 minute.
• 20. Deglaze with the beer, then drink whatever is left... YES!!!
• 21. Use a wooden spoon to scrape up any fonds on the bottom of the pot, and let the sauce slowly simmer, for 2 - 3 minutes.
• 22. Add the diced tomatoes (along with the sugar), cover, and allow to slowly simmer for 12 - 15 minutes.
• 23. Every few minutes, open and give it a stir. Remember you want a slow, slow simmer.
• 24. As it simmers, add a bit of salt and pepper, to taste.
• 25. Add the Italian sausage and parmesan cheese, then stir uncovered for an additional 5 minutes. Add the lemon juice at the very end and stir to combine.
• 26. This recipe will last in the fridge for 4 - 6 days, or several months in the freezer.
• 27. PLATE/PRESENT
• 28. Serve over pasta, or just put it in a bowl with some nice crusty Italian bread on the side. Enjoy.
• 29. Keep the faith, and keep cooking.