Italian Sauce Recipe

Genovese Italian Sauce

4 cans (28 ounces each) whole plum tomatoes
1 1/2 ounces dried porcini mushrooms
4 tablespoons butter
1/3 cup imported Italian extra virgin olive oil
3 medium onions, chopped fine
6 large cloves of garlic, peeled and chopped fine
1/2 teaspoon dried basil
1/2 teaspoon oregano
2 cans (6 ounces each) tomato paste
2 bottles (3 ounces each) of concentrated beef extract (BV, the beefer upper, available at major supermarkets)
Salt and pepper to taste
3/4 cup dry red wine

Spray bottom of an 8-quart stock pot with cooking spray. Drain tomatoes. Pour juice into stock pot. Remove seeds from tomatoes. Process tomatoes in a food processor until they are thick, but not soupy. Add tomatoes to stock pot, bring to a simmer and cook over medium heat.

In a separate saucepan bring 2 cups of water to a boil. Add dried porcini mushrooms; remove from heat and let soak for 30-40 minutes. Drain mushrooms into bowl and pour juice into stock pot. Process mushrooms in a food processor until finely chopped (or you can grind the mushrooms in a meat grinder.) Mushrooms should not be mushy.

Saute chopped onions in the butter and olive oil until they begin to turn golden. Add onions and any drippings from the pan to the stock pot. Add chopped garlic, basil, oregano, tomato paste and beef concentrate to stock pot. Let the sauce simmer, stirring frequently.

After 3 hours add the wine. Simmer 1 more hour. Taste the sauce as it simmers, adjust seasonings to taste.

Cook's note: Salt may not be needed because of the beef concentrate. Taste the sauce as it cooks and salt accordingly. Also, if the sauce tastes acidic add a shredded carrot to the pot and simmer until very soft. The carrots cook down and you won't know they are in the sauce.

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Round Steak with Italian Sauce Recipe

- 1 pound round steak
- 2 tablespoons olive or canola oil
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika (optional)
- 1 teaspoon turmeric (optional)
- 2 cups bottled pasta sauce, preferably chunky type
- 1/2 cup wine

* Leave the steak in one piece, or if preferred, cut into serving size pieces. Trim off excess fat. Mix flour, salt, pepper; add paprika and/or turmeric, if using. Rub and pat flour mixture into both sides of the meat.
* In a skillet large enough to hold meat without crowding, heat oil over medium-high heat. When pan is hot, add meat and brown on both sides. Regulate temperature to prevent burning.
* Add pasta sauce and wine. Cover and reduce heat to maintain a slow simmer. Cook until meat is very tender, 1 1/2 to 2 hours. Check occasionally to make sure the liquid hasn't evaporated; add water if necessary. Serve with polenta (see recipe for Basic Polenta) or mashed potatoes, and a green salad.

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Italian Sauce Recipe

Chablis
mushrooms
leeks
a bunch of herbs
peppercorns
Espagnole sauce (see recipe)
game gravy or stock
lemon

1
Put into a stewpan two glasses of Chablis, two tablespoonsful of mushroom trimmings, a leek cut up, a bunch of herbs, five peppercorns, and boil till it is reduced to half.
2
In another stewpan mix two glasses of Espagnole (see recipe) or Velute sauce (see recipe) and half a glass of game gravy, boil for a few minutes then blend the contents of the two stewpans
3
Pass through a sieve, and add the juice of a lemon.

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Italian Sauce
http://www.kolias.com/homegarden/recipes/gravysauce.htm

ITALIAN SAUCE - Recipe
http://www.worldwideschool.org/library/books/tech/recipes
/sauces/ItalianSauce/Chap0.html

Italian Spagetti Sauce Recipe
http://www.mealsmatter.org/recipes-meals/recipe/9914
Italian Spaghetti Sauce - Mouth-watering spaghetti sauce the whole family will love.

Italian Spaghetti Sauce Recipe
http://www.mealsmatter.org/recipes-meals/recipe/9440