Best Valeries Special Sauce Recipes

CLASSIC MARINARA SAUCE

Steps:

• Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

SPECIAL BURGER SAUCE

Steps:

• Combine the mayonnaise, mustard, relish, ketchup, vinegar, garlic powder, onion powder and paprika in a medium bowl and whisk until well blended.

VALERIE'S SUNDAY GRAVY (MEAT SAUCE)

Steps:

• TO MAKE THE MEATBALLS:.
• Mix all ingredients together.
• Form into meatballs.
• Heat Canola oil in fry pan at medium.
• Fry meatballs on all sides. Do not overcook as you will continue to cook meatballs in sauce.
• Remove and set aside on some paper towels to absorb some of the fat.
• TO MAKE THE SAUCE:.
• Heat 2-Tbsp oil in large heavy pot over medium heat. Brown pork chops on both sides. This should take about 10-15 minutes.
• Remove from pan.
• Add sausages, brown on all sides and remove from pan.
• Drain most of fat from pot.
• Add garlic and cook for about 2-minutes. Do not burn !
• Add tomatoes with their juices to the pot (I put the tomatoes first in a blender and pulse about three times to break up the tomatoes).
• Add water, salt and pepper to taste.
• Add pork, sausages and basil and bring sauce to a simmer.
• Partially cover the pot and cook over low heat, stirring occasionally, for 2-hours.
• After 2 hours, add the meatballs and cook for 30 minutes or so.
• Serve with pasta of choice.

VALERIE'S BOLOGNESE SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion, carrot, celery, and garlic until the vegetables are soft and beginning to brown, about 8 minutes. Place the ground beef into the pan, and cook and stir, breaking the meat apart as it cooks, until well browned, about 10 more minutes. Pour in the red wine, bring to a boil, and cook until the liquid is almost absorbed, 10 to 15 minutes. Pour in the milk and nutmeg, and cook, stirring occasionally, until the milk is almost absorbed, 10 more minutes.
• Stir in the crushed tomatoes, sugar, and oregano, bring to a simmer, and reduce heat to low. Simmer uncovered 1 hour, stirring occasionally. Season to taste with salt and pepper.