Best Tomato Meat Sauce Recipes

BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE

Steps:

• For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
• For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
• For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.

CLASSIC MEAT TORTELLINI WITH TOMATO SAUCE

Steps:

• Make the filling: Add 3 tablespoons olive oil to a large cast-iron pan set over medium-high heat. Crumble in ground beef and pork and reduce heat to medium. Using the edge of a metal spoon, break up clumps of meat as they form, stirring regularly. Once the meat is evenly broken up, continue to cook, stirring only occasionally, until all of the water has evaporated and the cooking sounds change from steaming to sizzling, about 7 to 8 minutes.
• As the meat begins to brown, clear a spot in the center of the pan and add 1 tablespoon olive oil and the garlic. Cook the garlic until it starts to release an aroma, about 20 seconds, then stir it into the meat and cook another 30 seconds or so. Remove from heat and cool to room temperature.
• In the bowl of a food processor, combine meat mixture, mortadella, Parmesan, parsley, nutmeg, cloves, 1 teaspoon salt and pepper. Pulse to combine, then taste and adjust salt and pepper as needed. Add eggs and pulse, stopping to scrape the sides of the bowl with a rubber spatula, until the mixture is smooth and tacky. Cover and refrigerate until you're ready to assemble ravioli.
• Make the tomato sauce: Pour tomatoes and their juices into a medium bowl and use your hands to crush them. Pour 1/4 cup water into the can and swirl, then add to tomatoes. Set aside.
• Set a small Dutch oven or similar pot over medium-high heat and add 3 tablespoons olive oil. When it shimmers, add onion and a generous pinch of salt. Reduce heat to medium, and cook, stirring occasionally, until onions are tender and golden brown, about 10 minutes.
• Move onions to the edges of the pot and add 1 tablespoon olive oil. Add garlic and allow it to gently sizzle, about 20 seconds. Before the garlic has a chance to start browning, stir it into the onions and add tomatoes. Season with salt and oregano or basil and bring to a hard simmer. Stir, then reduce heat to low and cover pot (to prevent splattering). Cook, stirring occasionally, for 40 minutes or until raw tomato taste is gone. (Tomato sauce can be made up to 2 days in advance and refrigerated.)
• Shape the tortellini: Place a sheet of pasta on your workspace and dust off any excess flour. One sheet at a time, cut the pasta into 2 1/2-inch squares, or use a 2 1/2-inch biscuit cutter to cut rounds from the pasta sheets. As you cut or punch, stack and store the pieces under a lightly dampened dish towel or in a plastic bag to keep them from drying out.
• On a clean work counter, lay out about 15 pasta rounds or squares at a time, and spoon rounded teaspoonfuls of filling onto the pasta, just off center. Use a spray bottle or wet pastry brush to lightly dampen the edges of the pasta.
• One at a time, pick up a piece of pasta and fold in half over the filling, squeezing out air bubbles as you press the dough around the filling with dry fingers to seal the tortellino. If you're working with circles, you'll be left with a half-moon shape. If using squares, fold corner-to-corner to form a triangle.
• Holding a tortellino in one hand, use your other index finger to gently poke an indent into the center of its base (the bottom of the filling). Folding the tortellino around the indent, draw both of its bottom corners together as if forming a fortune cookie. Overlap the corners and press to seal them together.
• Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Continue with remaining pasta and filling.
• Finish the tomato sauce and cook the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Drop 48 tortellini into the water and stir.
• Remove the sauce from heat and stir in 1/4 cup olive oil. Pass sauce through a food mill or use a stick blender to puree. Taste and adjust salt as needed. Set a large frying pan with curved edges on the stove over low heat. Add 1 1/2 cups tomato sauce and bring to a simmer.
• When the tortellini are cooked, about 3 to 4 minutes, use a spider or skimmer to lift them out, shake off excess water, and place directly into the pan of sauce. Toss and swirl tortellini in sauce until they are all evenly covered. If the sauce is too thick, add pasta water 1 teaspoon at a time to loosen. The sauce should cling to the pasta without appearing to seize. Serve immediately with grated Parmesan.

TOMATO, BASIL, GARLIC AND MEAT SAUCE WITH ANGEL HAIR PASTA

Steps:

• Prepare Tomatoes: Boil a large pot of water and prepare a bowl of ice water.
• Cut an X in the bottom of each vine ripe totmatoe.
• Place in boiling water for 30 seconds or until skin begins to peel back.
• Immediately remove and place in ice water.
• When all tomatoes are prepare, remove skins, core, cut each in half, and squeeze to remove seeds and pulp.
• Coarse chop tomatoes and set aside.
• In a large saute pan or skillet brown sausage and prosciutto.
• Add onions and galic and saute until onions begin to appear translucent.
• Deglaze pan with 1/4 cup of white wine and allow to reduce until liquid is almost gone.
• Add tomatoes and herbs and allow to simmer for 45 minutes.
• About 15 minutes before done add a generous amount of parmesan cheese to help thicken and flavor sauce.
• Prepare Angel Hair Pasta per directions cook until al dente.
• Drain and add to sauce, mix and transfer to large pasta bowl.
• Serve with fresh grated parmesan cheese.

MEAT AND TOMATO SAUCE

Steps:

• In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the pepper flakes and cook for 15 seconds. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Simmer the sauce over low heat, covered. Heat a large skillet over medium-high heat. Add the beef, pork, veal, savory, thyme, oregano, and fennel seeds. Season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Add the meat to the sauce, holding back any excess fat. Add the rind of the Parmesan, if using. Simmer the sauce, covered, over low heat, for 1 1/2 hours. (If the sauce gets too thick adjust the consistency with water.) Taste and season with salt and pepper to taste. Just before serving, remove the Parmesan rind and add the grated cheese. Cook's Note: 3 to 4 cups of this sauce will dress 1 pound of pasta, like spaghetti or rigatoni. It is also perfect for lasagna. This sauce freezes very well.
• Copyright 2001 Television Food Network, GP. All rights reserved

BOBBY FLAY'S SPAGHETTI AND MEAT BALLS WITH TOMATO SAUCE

Steps:

• MEATBALLS: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste.
• Heat the oil in large saute pan over medium-high heat.
• Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.).
• TOMATO SAUCE: Heat olive oil in a medium saucepan.
• Add onions and garlic and cook until soft.
• Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil.
• Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened.
• Remove the bay leaf and parsley, add the basil and serve.
• Serve with pasta and garlic bread.

BOLOGNESE SAUCE (AN ITALIAN TOMATO AND MEAT SAUCE)

Steps:

• Heat the butter and oil in a heavy saucepan or casserole and add the sausage, onion, celery and carrot. Cook, stirring, until onion is wilted.
• Add the beef, pork and chicken livers and cook, stirring down with the side of a heavy metal spoon to break up lumps, until meats lose their raw look. Add the rosemary, nutmeg, salt, pepper, wine and tomato paste. Stir to blend.
• Puree the tomatoes in a food processor or blender or crush them by hand. Add the tomatoes and the broth. Bring to a boil and let simmer, skimming the surface of fat, 1 1/2 hours.
• Stir in the basil and cream and remove from the heat.

FUSILLI WITH CREAMY TOMATO, GARLIC, AND MEAT SAUCE (OR ROTINI)

Steps:

• In a large saucepan, over medium heat, cook beef, red pepper flakes, and onion until the meat is browned and onions soften.
• Add garlic and mushrooms, and cook, stirring frequently, until mushrooms soften (5 minutes).
• Drain off fat.
• Stir in undrained tomatoes, cheese, Italian seasoning, sugar, salt, and pepper.
• Bring to a boil.
• Reduce heat to low, and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated (about 40 minutes).
• Cook pasta according to package directions (15 minutes).
• Drain and keep warm.
• Gradually stir the whipping cream into the sauce.
• Arrange the pasta on plates or on a serving platter.
• Spoon sauce over pasta.
• If desired, garnish with rosemary.

CREAMY TOMATO MEAT SAUCE

Steps:

• Brown meat and onion in a large saucepan.
• Add garlic, tomatoes, herbs, sugar, salt and pepper Bring to a boil, reduce heat to low and simmer 15 minutes.
• Stir in cream and heat through.
• Serve over pasta and top with cheese.

TOMATO SAUCE WITH MEAT

Steps:

• In a medium saucepan, combine the onion and olive oil over medium heat. Cook, stirring occasionally, until translucent, about 5 minutes. Add beef, carrots, celery, and peas. Cook, stirring and breaking up meat with the back of a spoon, until meat is no longer pink, about 8 minutes
• Add wine, bring to a simmer, and cook for 5 minutes. Stir in tomatoes, and bay leaf. Season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, partially covered, for 40 minutes. Taste and adjust for seasoning. Remove and discard bay leaf before using.

TOMATO-MEAT SAUCE

Steps:

• In a nonstick skillet, brown the meat in its own fat, stirring to break the meat up. Push it to the side of the pan. Add oil, and saute onion until it begins to soften. Add garlic, and cook 30 seconds more. Add the carrots and mushrooms, and cook until the mushrooms begin to give up their juice. Cook until the liquid evaporates.
• Add tomatoes, breaking them up with fingers as they go into the pan, along with tomato paste, basil and oregano. Season with salt and pepper. Cover and simmer over low heat at least 30 minutes, preferably 1 hour. Cool, and refrigerate or freeze.
• To serve, reheat slowly and serve over spaghetti.

TURKEY MEAT LOAF WITH ROASTED RED PEPPER AND TOMATO SAUCE

Steps:

• Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.
• In a large nonstick skillet over medium-high heat, cook the onion and garlic in the olive oil for about 2 minutes, until the onion is softened. Add the carrot and cook, stirring, for 3 more minutes; add the mushrooms, salt, and pepper. Cook until the mushroom liquid is evaporated and they are very tender, about 10 minutes. Transfer to a large bowl to cool.
• Stir the bread crumbs, milk, and eggs together in a large bowl. Add the turkey, the tomato chili sauce, and the sautéed vegetables and mix until well blended. Shape into an oval loaf about 9 inches long and 3 inches high and place on the prepared baking sheet. Insert the oven probe and set to 170°F.
• Roast in the center of the oven for 45 to 55 minutes or until the probe indicates that the meat loaf is done or an instant-read thermometer inserted into the center of the loaf registers 170°F.
• Meanwhile, make the Roasted Red Pepper and Tomato Sauce, and serve it with slices of the meat loaf.
• Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.
• Cut off and discard the top quarter of the garlic head and wrap the head in foil. Arrange the tomatoes, cut sides up, on the baking sheet; sprinkle with salt. Add the pepper, skin side up, and the garlic head to the pan. Roast the vegetables in the center or top third of the oven for 45 to 55 minutes, until soft. Remove the pepper after 20 minutes and wrap it in foil. When the pepper is cooled, remove and discard the skin.
• Put the pepper and tomatoes into a food processor fitted with the steel blade or a blender. Squeeze the roasted garlic cloves out of their skins and add to the tomatoes and peppers along with the olive oil, lemon juice, and vinegar. Puree the sauce until smooth.

KITTENCAL'S CREAMY TOMATO PASTA SAUCE (VEGETARIAN OR MEAT OPTION

Steps:

• Heat oil in a medium pot over medium-high heat (use enough oil to cover the bottom of your pot you may need more than 1/4 cup).
• Add in onion, bell pepper and chopped sun-dried tomatoes; cook stirring for about 5-6 minutes or until softened.
• Add in garlic, chili flakes and basil; cook stirring for 2 minutes,.
• Add in tomato paste; stir for 2 minutes.
• Add in crushed and plum tomatoes with juice; bring to a simmer over medium heat stirring and breaking up the whole tomatoes with a fork.
• Reduce heat to low cover with a lid and simmer for 30 minutes.
• Uncover and continue to simmer over low heat for another 2 hours stirring frequently (the longer cooking/simmering time over low heat the better this sauce will be, if your sauce becomes too thick add in a little water and continue cooking).
• Season with salt and black pepper about halfway through cooking.
• At this point and before the addition of the cream you may cool the sauce and refrigerate up to 3 days.
• At the end of cooking mix in the cream starting with 1/3 cup and adding in more until you reach your desired creaminess; stir until heated through.
• Delicious!
• THE ADDITION OF SAUSAGE MEAT; in the pot brown the sausage meat with onion, bell pepper and sun-dried tomatoes until no longer pink (breaking up the meat while cooking) drain fat.
• Add in the garlic, red pepper flakes and basil; cook stirring until the meat is browned (about 7-8 minutes, or best flavor the meat should be lightly browned).
• Add in the tomato paste and continue with the recipe as stated from step# 5.

MEAT(LESS) TOMATO SAUCE - SICILIAN STYLE

Steps:

• Empty the tomatoes into a large saucepan and turn the heat to medium.
• In the meantime, heat a heavy skillet over medium heat.
• When hot, add the ground beef and stir it around until brown.
• You do not need to add oil as the fat from the beef will suffice.
• When the meat is cooked, remove with a slotted spoon, allowing excess oil to drip back into the skillet, and transfer the meat to the saucepan of tomatoes and stir.
• Add the onions and garlic to the fat in the skillet and cook until the onion is tender.
• Remove with a slotted spoon, again, allowing the excess oil to drip back into the skillet and stir into the tomatoes.
• Stir in the salt, sugar and basil.
• Bring sauce to a boil, cover, then turn down the heat to simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
• Turn off the heat and let the pot sit on the stove until you are ready to use it.
• If you are planning to use it the next day, refrigerate when cooled.
• Reheat as necessary or freeze for future use.

SPAGHETTI WITH CREAMY TOMATO MEAT SAUCE & CHEESE TOPPING (LI

Steps:

• Preheat oven to 350°F Spray a 13x9 inch glass baking dish with cooking spray.
• In a nonstick saucepan, heat oil over medium heat; cook onions and garlic for 5 minutes or until softened. Stir in beef; cook for 5 minutes, or until no longer pink, stirring to break up meat. Stir in tomato sauce, basil, oregano, and hot pepper sauce. Reduce heat to a simmer; cook for 10 minutes, covered.
• Meanwhile, in pot of boiling water, cook spaghetti for 8 to 10 minutes or until tender but firm; drain. In a food processor, combine sour cream, cheeses, and salt and pepper; purée until smooth.
• Place drained spaghetti in baking dish. Spoon sour cream mixture on top of spaghetti, mixing well. Spoon tomato sauce evenly over top. Mix together topping ingredients; sprinkle over casserole.
• Bake in centre of oven for 20 minutes. Spoon out to serve.

MEAT LOAF WITH A TOMATO-SWEET PEA SAUCE

Steps:

• 1. Preheat oven to 350ºF. a. In a large bowl, add ground beef, onion, bread crumbs, egg, salt and pepper. b. Wet hands with water and mix ingredients in bowl to combine well. 2. Turn meat mixture out of bowl into a baking pan and form into a loaf. a. Place in preheated oven and bake for 20 minutes. b. Pour Tomato Sauce over meat loaf and return to oven for 10 minutes. c. Pour drained peas over top of meat loaf; return to oven for 5 minutes longer or until meat is cooked through.

THICK TOMATO PASTA SAUCE WITH SAUSAGE AND MEAT

Steps:

• Mince the yellow onion. In a 5 quart sauce pan, heat the 2 tablespoons of the Olive oil saute onions and garlic, after tender but not brown add 1 lb of ground beef and 1 lb of ground sausage. After meat is browned, add all remaining ingredients. Simmer for at least two hours on low heat..Stir often. Sauce should be thick. If you prefer a less thickness add more water or wine to sauce at any point during the cooking. Serve over your favorite Pasta, Gnocchi , Tortellini or Ravioli.

COOKED MEAT AND TOMATO SAUCE ITALIAN STYLE

Steps:

• Put the tomatoes in a saucepan and cook 30 minutes or longer until reduced to three cups.
• Heat the oil in a casserole and add the garlic and onion. Cook, stirring, until wilted. Add the meat and cook, stirring, about one minute.
• Add the tomatoes, salt, pepper and tomato paste. Stir to blend. Add the parsley, basil and pepper flakes. Cook, stirring, 10 minutes.

FUSILLI WITH CREAMY TOMATO AND MEAT SAUCE

Steps:

• 1. For Sauce: In a large saucepan, cook beef, onion, and garlic until beef is brown. Drain Fat. Stir in undrained tomatoes, Italian seasoning, sugar, salt, and pepper. Bring to a boil and reduce heat. Simmer, uncovered, about 40 minutes or until most of liquid has evaporated, stirring occasionally.
• 2. Meanwhile, cook pasta according to package directions. Drain; keep warm.
• 3. Gradually stir the whipping cream into the sauce. Heat through, stirring constantly. Remove from heat. Stir in parsley.
• 4. Arrange pasta on individual plates or a large platter. Spoon the sauce over the pasta. Serve with grated cheese of your choice.

TURKEY MEAT LOAF WITH TOMATO SAUCE

Steps:

• Preheat oven to 375°F. Lightly oil 9x5x31/4-inch glass loaf dish. Place ground turkey in large bowl. Add 1 cup pasta sauce and remaining ingredients. Mix well. Pack mixture into prepared dish; spread 1/2 cup tomato sauce over top.
• Bake until meat loaf is firm to touch and has pulled away from sides of dish, and a thermometer inserted into center registers 160°F, about 1 hour 15 minutes. Let stand 5 minutes.
• Heat remaining tomato sauce in small saucepan over medium heat, stirring occasionally. Cut meat loaf into thick slices. Serve with sauce.

HEARTY TOMATO-MEAT SAUCE

Steps:

• . Heat oil in large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking, about 2 minutes; add onion and garlic, and cook, stirring occasionally, until softened but not browned, about 2 minutes. Add garlic and cook until fragrant, about 2 minutes. Increase heat to medium-high and add ground meats, salt, and pepper; cook, breaking meat into small pieces with wooden spoon, until meat loses its raw color but has not browned, about 4 minutes. Add cream and simmer, stirring occasionally, until liquid evaporates and only fat remains, about 4 minutes. Add pureed and drained diced tomatoes and bring to simmer; reduce heat to low and simmer slowly until flavors are blended, about 3 minutes;