I'm German, married an Italian back in the 70's. Ma was from Roma and taught me to cook for her baby, Ricardo. There was NO other sauce but a 3 hour sauce. ALWAYS perfect! MA has since passed away but I keep her alive in our meals. Love your videos!
Yes yes and yes! The secret ingredient is Time! I followed this recipe, used beef broth instead of wine, and let it simmer for 3 hours and ten minutes and it was the most delicious meat sauce I have ever made! You are not only gorgeous but insanely good at what you do! Thank you.
I made it but only let it cook for 21/2 hours. I thought it lacked flavor, sorry. I cannot make a red sauce if my life depended on it. Did you season the ground beef first?
You had to watch this video to figure out how to make spaghetti with meat sauce? It's like cooking 101, you must suck... Go make mac n cheese please...OR do you need an instructional video for that also? Man, the world would fall apart in 2017 if the internet died...
OMG. This is the best sauce I have ever made. And it is so easy. With the red wine it is absolutely amazing. I have used many of your recipes in the past. But this is by far the best I have made. Thank you, thank you, thank you.
My parents usually make the meat sauce in the crock pot on low all day and it tastes really good because the flavors blend really well with each other.
I cannot count how many of your recipes I've watched and used with great success. Your content is terrific! Thank you for your amazing recipes, easy to follow directions and your charm. All the best to you and your family.
I'd like to add...: >Wine: There are wines that you can use for this recipe that actually come in little bottles and in multi-packs (I usually see 4-bottle cartons at my supermarket... merlot, zinfandel, cabernet sauvignon, etc). It's perfect because if you end up not using a lot of wine, the other full, unopened bottles can be stored for use much, much later. >Flavor boosting technique: I found that I could get even MORE flavor if I caramelized HALF of the total onions (until they're roughly the color of brown-sugar) first, and then add the beef and the rest of the onions (cooking them until the beef has browned). Once the beef has browned, I'd add 1 or 2 ladles of the tomato sauce and thoroughly coat the ground beef in it. I'd stir until there is some significant fond/caramelized bits on the bottom of the pot. I would then push the meat off to the sides of the pot and THEN pour in the wine to de-glaze the pot, scraping and stirring with a flat-edged wooden spatula (preferably a bamboo one.... for strength, so it won't snap or break as I'm scraping). Once the pot is de-glazed, I add in the rest of the tomato sauce. >Dutch oven, in the oven - when the sauce needs some lovin', low and slow.... IS the ONLY way to go.
I find that grape juice (or unsweetened cranberry juice if you don't like the sweetness) makes a great substitute for red wine and apple juice for white
CaroJC hey! I made this recipe twice. the first time it came out absolutely amazing, but the second time it didn't and that was because of the tomatoes I used. what kin of tomato puree should I get? I don't remember what I bought the first time around.
Vilma Sebastian Buy Cento brand canned tomato products; you will get *consistent* quality from all their food items. Cento is the real deal. the good stuff.
This looks great. When I make mine I used half ground beef and half ground sausage. And I do use garlic but just a bit. I may try it with the red wine next time!
I absolutely LOVE your recipes! I just made this sauce and it’s cooling down in the pot right now to have for dinner tomorrow which is yet again another one of your AMAZING recipes the creamy spaghetti casserole which I make all the time and always freeze the second half for dinner another night! My friends and family always love the casserole. Thank you so much for these amazing recipes ☺️
I just made this sauce and it came out amazing. I substituted the ground beef with turkey in order to make it a little healthier, but is still came out delicious. It was worth the 3 and half hours.
Greetings dear Laura. Thank you for pointing out the importance of cooking time for sauces like this. And as a tip, which I have tried myself, if the tomatoes are a bit down on sweetness replace sugar with the fruit of your choice. Shred it, chop it, grate it or whatever one prefers and that will act as the sweetening agent. It works. Also works when you wanna caramelize onions or whatever.
Hi Laura, I tried this recipe and I didnt have 3 hours for it to simmer so I only simmered it for 30 minutes and it turned out amazing thank you so much for this recipe! xx
Hi Laura, I just tried ur recipe. A bit tangy so I adjusted to suit our taste. Perfect! My toddler enjoyed it! Thank you for sharing. Xx a fan from Singapore
I made this sauce last weekend. It was a hit! My boyfriend said it was the best sauce he ever had. Well worth the 3 hours! Thank you so much for the recipe. You're great!!!
I hope you see this comment, but when u thaw sauce from the freezer in those plastic containers, do u take it out and just leave it for a few hours at room temp? or maybe place in a warm bath so it can thaw...(?)
Love you recipes and I especially love making this with you nona's gnocchi recipe!!! The first few times I made it the bf kept drinking all f my red wine and it was still very good! When I finally made it with red wine it rated even more amazing! It gives it a deeper more well rounded flavor as if it made the onions, tomatoes and meat become one! I never make it without red wine anymore!
I made this today. Execellente. Miami, Florida. p.s. I loved how your grandmother showed you how to squeeze out every bit of the pure'. Funny my Cuban grandmother taught me the same, but with liquids (like broth or wine) that went into the dish.
Hey Laura, strange question but I was wondering what kind of pot your using to cook the meat sauce in. I've been trying to find a good reliable company. But the one I purchased I thought was ceramic in reality it was aluminum. If you could please let me know that would be very helpful.
I seriously laughed out loud when you rinsed the cans. Every time I do that with someone new over for dinner they look at me like an alien. My Nonno always made homemade tomato juice and would rinse with just a smidge of his juice. Nice to know I'm not completely insane haha
Jo...The primary residents of food warehouses are rats, so if people are satisfied with eating rat feces in their food along with all the other kinds of contaminants that would eventually find their way onto stuff in long-term storage, let them call you crazy! I'm just crazy enough to not only wash cans before opening them, but to also spritz them with a little hydrogen peroxide. Your acidic tomato juice option is the same idea. 👌😁
My Fiance has Chrons disease and he had to stop eating spaghetti and food with red sauce because it hurt him. Once we figured out that onions and garlic were huge culprits we removed them from this recipe and tried it. HE LOVED IT SO MUCH!! I make this almost every day of the week because he is so happy he can eat spaghetti again. Thank you so much for this recipe! I'm binge watching your other videos to see if we can find something else for him to eat for lunch at work!
Just a quick thought, if i decide to use a fattier cut of beef, should i skip the oil instead? So that when the fat comes out, i don't have to remove it... Or will it stick to the bottom of the pot and/or become burnt?
Awesome video I have found if you use a pressure cooker you can speed it up it isn’t quite the same as a long low temp cook but it is way ahead of just rushing the sauce
Hi there Muslim from Uk. I love laura. she has inpired me cooking italian and the funny thing is I work with italian people. So I sometime impress them my italian cook. But all credit goes to laura. I'll do it with stock hopefully.
This is my go to sauce, I have made it several times and people always compliment me on good it tastes. Cooking with wine brings me to my Italian ancestry. This is just a flavorful good easy to make sauce...Thanks Laura!
rather than wine we use beef stock with mushroom soy sauce and a splash of Worcestershire sauce added. For the onions we caramelize them separately for a natural sweetness. Also rather cook on the hob we use the oven, normally when we do a roast to save on energy. also batches tend be large as we freeze the extra for when you don't have the time. Most commonly we defrost a batch reheat add Thai basil and a good dash of hot sauce and pour over pasta for a quick easy meal
Hey Laura, would ground turkey work just as well with this recipe? Or would it not be able to be cooked as long as the beef? I know Beef is more flavorful just on its own so I'd imagine ground turkey or chicken would need something extra. Thanks!
you sure can!!! The last 2 years,I've learned how to cook. I began when I was 17 or 18. Now I'm 19 and everyone's craving my food! Just get your ingredients together, and with Laura's help (and maybe from Chef John, or Cooking with Dog, etc.), you CAN DO IT! :D
I made this Sunday and followed all directions except I added garlic. It did make a difference cooking it longer, I was surprised. I put in fridge and slowly warmed it up Monday for a group of about 20 HS girls(basketball team). It was a real hit. I was surprised!(girls can be picky ;) ) They ate nearly the whole batch, took recipe X 2.5. Many thanks Laura! My go to sauce now. Even works great for taco salad, just add some taco seasoning.
Laura, I loved watching this video because it reminds me of my grandma's sauce. The ingredients are somewhat different but the process is pretty much the same. She used meatballs in the sauce though. Plus, my mom and grandma would also give us sauce and a meatball in a coffee cup to snack on!
Do you ever can/jar your sauces for long(er) term storage and convenience? If you do, how about a vid on that. And, could you go into more detail on the different uses of Meat Sauce vs Bolognese Sauce? Thanks.
Waiiiiiiiit I remember that pot! You used it to make red skinned mashed potatoes ha I gotta say I made them a while ago and they were divine. My husband thanked me but actually we gotta thank you. Love,priscy
I was just stressing out about school to the point of crying, then I watched your video. Thank you Laura, thank you. You always manage to make my day. :)
Hi Laura, I was just wondering, if I do not want to use beef, or that I can't eat beef, what other kind of meat can I substitute for this recipe? chicken? pork?
Is it possible for that meat sauce to be made up in a quantity to be canned and stored for later use. Let me say so that if your short on time and you want pasta you could just cook your pasta and grab a jar and reheat your sauce and call it a meal.
i made your meat saus but i was putting some extra things in so i was using one thingy from the garlic dry italian herbs (not much) the oil of sundryed tomatoes (the ones that are in oil) and the sundryed tomatoes and sea salt and it was really really amazing so the who is intrested can try out and sorry for some bad english words im german and i dont know every single word :) but trust me guys sea salt really makes a diffrent
Laura I do have a tip for you both me and my daughter are allergic to alcohol so instead in our cooking we use a really good grape juice instead. We try to use one that organic and does not have to much sugar in it. Let me know if you try this.
+jason s why does everyone say this , I think it's like 85% that cooks out not all of it , if she's allergic she won't be able to consume any percentage
+Yaasmeen96 it's true. all of the alcohol burns out. none stays in the dish. alcohol evaporation is very quick so if your worried then cook it a bit longer. all you will be left with is the taste which is very yummy
There is no such thing as an alcohol allergy. You may have a condition whereby your body does not produce the enzyme that metabolizes alcohol. This enzyme deficiency is more common in the Asian population. If you and your daughter have alcohol intolerance, you are right to avoid it completely. Yes, alcohol evaporates, but there are variables like temperature, time and proof that make it far safer for those with alcohol intolerance to simply avoid alcohol entirely.
Laura, I love your cooking. I am Puerto Rican and am great at cooking authentic Rican food. My beloved Step-father is Italian and has been very vocal about his dislike of using sugar in "gravy." Do you have another pasta sauce/gravy without the use of sugar? I am super grateful for your channel and recipes. I am thankful for your recipes and guidance. XOXO
If you noticed she didn't use sugar in this sauce. She just mentioned that for some people that like it, or if your tomatoes aren't the best, then you could add some.
Never heard of a red sauce for things like lasagna without garlic in it. Seems simple enough but the three hour cook time definitely means this would be a weekend thing for me. Did you use the wine?
It's a weekend thing for me too. I didn't use wine. I used some concentrated beef stock and added a little more water. I also added about a teaspoon of sugar. I was amazed that I liked it because I don't usually like meat sauce.
That little bit of sugar can make the difference between people liking or not liking a red sauce, I've noticed. I wonder what the three hour cook time does for it? I'd have to do it on a cold day or we'd be roasted ducks at my house lol
It helps all the flavored meld together. I tasted it throughout and it did taste different. Someone commented that she left out the the garlic because it tends to get bitter the longer you cook it.
That makes sense . I wonder if garlic would taste right with it if added the last few minutes. I like the taste of garlic if it's not too strong and like to use it because it's supposed to be good for you. With my awful eating habits, I need all the help I can get lol
In my country we love it sweet and spicy and just sweet adding condensed milk and black pepper for kids...mine is brown sugar and dried chili powder that I also use for pepperoni.
Oh also green bell pepper does help bring flavor out of the meat. I wanna fry up the meat and veggies well then combine all and slow cook which makes it turn out very good (if I have the time that is!!!)
I'm German, married an Italian back in the 70's. Ma was from Roma and taught me to cook for her baby, Ricardo. There was NO other sauce but a 3 hour sauce. ALWAYS perfect! MA has since passed away but I keep her alive in our meals. Love your videos!
Yes yes and yes! The secret ingredient is Time! I followed this recipe, used beef broth instead of wine, and let it simmer for 3 hours and ten minutes and it was the most delicious meat sauce I have ever made! You are not only gorgeous but insanely good at what you do! Thank you.
right i love her!!
I was actually shocked at the difference TIME made!! And I totally agree...best sauce I've ever made!
I made it but only let it cook for 21/2 hours. I thought it lacked flavor, sorry. I cannot make a red sauce if my life depended on it. Did you season the ground beef first?
It was worth cooking for all those hours. It came out amazing, I couldn't help but add galic, I love galic. Thank you for sharing.
You had to watch this video to figure out how to make spaghetti with meat sauce? It's like cooking 101, you must suck... Go make mac n cheese please...OR do you need an instructional video for that also? Man, the world would fall apart in 2017 if the internet died...
why be so rude
Woah impeach look out everyone we have a bad ass over here 👏 (if you couldn't tell that was sarcasm)
typical liberal dipshit
MaspethBride2Be so glad I'm a conservative
OMG. This is the best sauce I have ever made. And it is so easy. With the red wine it is absolutely amazing. I have used many of your recipes in the past. But this is by far the best I have made. Thank you, thank you, thank you.
My parents usually make the meat sauce in the crock pot on low all day and it tastes really good because the flavors blend really well with each other.
Tried this recipe and my family loved it. Really enjoy your little "when grandma would make this" tidbits. Love ya Laura.
Ra Sa. Did u use wine or broth?
I cannot count how many of your recipes I've watched and used with great success. Your content is terrific! Thank you for your amazing recipes, easy to follow directions and your charm. All the best to you and your family.
I'd like to add...:
>Wine: There are wines that you can use for this recipe that actually come in little bottles and in multi-packs (I usually see 4-bottle cartons at my supermarket... merlot, zinfandel, cabernet sauvignon, etc). It's perfect because if you end up not using a lot of wine, the other full, unopened bottles can be stored for use much, much later.
>Flavor boosting technique: I found that I could get even MORE flavor if I caramelized HALF of the total onions (until they're roughly the color of brown-sugar) first, and then add the beef and the rest of the onions (cooking them until the beef has browned). Once the beef has browned, I'd add 1 or 2 ladles of the tomato sauce and thoroughly coat the ground beef in it. I'd stir until there is some significant fond/caramelized bits on the bottom of the pot. I would then push the meat off to the sides of the pot and THEN pour in the wine to de-glaze the pot, scraping and stirring with a flat-edged wooden spatula (preferably a bamboo one.... for strength, so it won't snap or break as I'm scraping). Once the pot is de-glazed, I add in the rest of the tomato sauce.
>Dutch oven, in the oven - when the sauce needs some lovin', low and slow.... IS the ONLY way to go.
I find that grape juice (or unsweetened cranberry juice if you don't like the sweetness) makes a great substitute for red wine and apple juice for white
I will do that!! Thanks
I loveeeeeeeeeeee this recipe but I couldn't make it with out garlic haha it taste AWESOME with some garlic :D Thanks Laura!!
yup gotta have the garlic for sure
CaroJC hey! I made this recipe twice. the first time it came out absolutely amazing, but the second time it didn't and that was because of the tomatoes I used. what kin of tomato puree should I get? I don't remember what I bought the first time around.
Vilma Sebastian
Buy Cento brand canned tomato products; you will get *consistent* quality from all their food items.
Cento is the real deal. the good stuff.
She's so cute lol. And I love all the recipes she makes. They turn out great!
This looks great. When I make mine I used half ground beef and half ground sausage. And I do use garlic but just a bit. I may try it with the red wine next time!
I absolutely LOVE your recipes! I just made this sauce and it’s cooling down in the pot right now to have for dinner tomorrow which is yet again another one of your AMAZING recipes the creamy spaghetti casserole which I make all the time and always freeze the second half for dinner another night! My friends and family always love the casserole. Thank you so much for these amazing recipes ☺️
I substituted the wine with Vodka and it really did it's job and put my hellbound mother in law out of commission.
+SAM JACME This made me laugh.
+Eric Ferralez (showguy21) Good to know man!
SAM JACME Omg!! 😂😂😂
NOT POSSIBLE THE ALCHOL VAPERIZES AT 170 DEG SHES MESSING WITH U
Crying!!!
I just made this sauce and it came out amazing. I substituted the ground beef with turkey in order to make it a little healthier, but is still came out delicious. It was worth the 3 and half hours.
I need to try this recipe, it looks so good. It makes me want to break off the heel of a nice loaf of fresh french bread and dip it and eat it.
Thanks
You literally taught me everything I know how to cook. I watched you when I lived alone in my apartment. Thank you
I just finished cooking your recipes helped me so much.. Thanks 😊😊
Greetings dear Laura. Thank you for pointing out the importance of cooking time for sauces like this. And as a tip, which I have tried myself, if the tomatoes are a bit down on sweetness replace sugar with the fruit of your choice. Shred it, chop it, grate it or whatever one prefers and that will act as the sweetening agent. It works. Also works when you wanna caramelize onions or whatever.
Hi Laura, I tried this recipe and I didnt have 3 hours for it to simmer so I only simmered it for 30 minutes and it turned out amazing thank you so much for this recipe! xx
Time is the ingredient I've always omitted. This meat sauce looks so much smoother than anything I've ever made.
I made pasta with this sauce for my family today, and it was a huuuge success. Nice recipe. Thanks Laura!
whybotherk Wine or broth?
Hi Laura, I just tried ur recipe. A bit tangy so I adjusted to suit our taste. Perfect! My toddler enjoyed it! Thank you for sharing.
Xx a fan from Singapore
I just made this. And you are right you can’t substitute any time for three hours makes the sauce really good.
Thanks to you, I have finally learn to cook Italian dishes. Your recipe is fast and easy.
Laura, can I freeze the meat sauce? How long will it keep? I cook for one and I don’t want this delicious sauce to go to waste
I have an hour to go and the smell is amazing I can’t wait! Question has anyone added mushrooms if so at what point did you add them to the pot?
This is the second time I make this recipe and omg this is soooo good stuff! Not even in a restaurant I hvebenn to i have taste this kind of heaven!!
I made this sauce last weekend. It was a hit! My boyfriend said it was the best sauce he ever had. Well worth the 3 hours! Thank you so much for the recipe. You're great!!!
Cooks well and explains step by step...well done.
I hope you see this comment, but when u thaw sauce from the freezer in those plastic containers, do u take it out and just leave it for a few hours at room temp? or maybe place in a warm bath so it can thaw...(?)
I made this today and it was absolutely delicious!!! Thanks for sharing.
I made this sauce, it was so delicious and easy to make. It was like mom used to make. It will be my go to meat sauce from now on!
The "Hi guysss! I'm Laura Vitale and on this episode of Laura in the Kitchen..."
NEVER gets old. I love it
Love you recipes and I especially love making this with you nona's gnocchi recipe!!! The first few times I made it the bf kept drinking all f my red wine and it was still very good! When I finally made it with red wine it rated even more amazing! It gives it a deeper more well rounded flavor as if it made the onions, tomatoes and meat become one! I never make it without red wine anymore!
I made this today. Execellente. Miami, Florida.
p.s. I loved how your grandmother showed you how to squeeze out every bit of the pure'. Funny my Cuban grandmother taught me the same, but with liquids (like broth or wine) that went into the dish.
I’ve tried this with meatballs and it's so good!!!
Hey Laura, strange question but I was wondering what kind of pot your using to cook the meat sauce in. I've been trying to find a good reliable company. But the one I purchased I thought was ceramic in reality it was aluminum. If you could please let me know that would be very helpful.
Laura, I just love your cooking... So many of your recipes have blessed my kitchen here in sunny SoCal. Thank you so much! You are da BOMB. :)
I seriously laughed out loud when you rinsed the cans. Every time I do that with someone new over for dinner they look at me like an alien. My Nonno always made homemade tomato juice and would rinse with just a smidge of his juice. Nice to know I'm not completely insane haha
same
I do that too always
Okay. I'll post again then. ME TOO!
I rinse the cans, as well! Waste not, want not!
Jo...The primary residents of food warehouses are rats, so if people are satisfied with eating rat feces in their food along with all the other kinds of contaminants that would eventually find their way onto stuff in long-term storage, let them call you crazy! I'm just crazy enough to not only wash cans before opening them, but to also spritz them with a little hydrogen peroxide. Your acidic tomato juice option is the same idea. 👌😁
I'm cooking this right now! Can't wait to taste it when it's finished - thanks for the recipe!
was it awesome??
Thank you for the recipe! I made it with passata and it's delicious!
My Fiance has Chrons disease and he had to stop eating spaghetti and food with red sauce because it hurt him. Once we figured out that onions and garlic were huge culprits we removed them from this recipe and tried it. HE LOVED IT SO MUCH!! I make this almost every day of the week because he is so happy he can eat spaghetti again. Thank you so much for this recipe! I'm binge watching your other videos to see if we can find something else for him to eat for lunch at work!
Looks super delicious and so simple! Thank you, Laura.
Will try but I can’t imagine “no garlic”!
Just a quick thought, if i decide to use a fattier cut of beef, should i skip the oil instead? So that when the fat comes out, i don't have to remove it... Or will it stick to the bottom of the pot and/or become burnt?
Awesome video I have found if you use a pressure cooker you can speed it up it isn’t quite the same as a long low temp cook but it is way ahead of just rushing the sauce
This was so good! Thank you. I made it without the wine and pork instead of beef.
Hi there Muslim from Uk. I love laura. she has inpired me cooking italian and the funny thing is I work with italian people. So I sometime impress them my italian cook. But all credit goes to laura. I'll do it with stock hopefully.
This is my go to sauce, I have made it several times and people always compliment me on good it tastes. Cooking with wine brings me to my Italian ancestry. This is just a flavorful good easy to make sauce...Thanks Laura!
rather than wine we use beef stock with mushroom soy sauce and a splash of Worcestershire sauce added. For the onions we caramelize them separately for a natural sweetness. Also rather cook on the hob we use the oven, normally when we do a roast to save on energy. also batches tend be large as we freeze the extra for when you don't have the time. Most commonly we defrost a batch reheat add Thai basil and a good dash of hot sauce and pour over pasta for a quick easy meal
Hey Laura, would ground turkey work just as well with this recipe? Or would it not be able to be cooked as long as the beef? I know Beef is more flavorful just on its own so I'd imagine ground turkey or chicken would need something extra. Thanks!
thanks for the tip!! tried it last night and it is delicious!
I've watched your videos so so so much that whenever I name a pasta I say it with your Italian accent because I can picture you saying it in my head!
Great video!! Thank you for sharing. How long does this last in the freezer for? Oh! Also, can I use this as a spaghetti sauce?
Perfect example that great food doesn't have to be complicated. This girl!
you sure can!!!
The last 2 years,I've learned how to cook. I began when I was 17 or 18. Now I'm 19 and everyone's craving my food! Just get your ingredients together, and with Laura's help (and maybe from Chef John, or Cooking with Dog, etc.), you CAN DO IT! :D
I made this Sunday and followed all directions except I added garlic. It did make a difference cooking it longer, I was surprised. I put in fridge and slowly warmed it up Monday for a group of about 20 HS girls(basketball team). It was a real hit. I was surprised!(girls can be picky ;) ) They ate nearly the whole batch, took recipe X 2.5. Many thanks Laura! My go to sauce now. Even works great for taco salad, just add some taco seasoning.
Laura, I loved watching this video because it reminds me of my grandma's sauce. The ingredients are somewhat different but the process is pretty much the same. She used meatballs in the sauce though. Plus, my mom and grandma would also give us sauce and a meatball in a coffee cup to snack on!
I made this with chicken before and it turned out amazing!! 😊
hey laura; i just have a question; I really want to use this sauce, but i cant use the red vine; so can I substitue by any other ingredient?
Do you ever can/jar your sauces for long(er) term storage and convenience? If you do, how about a vid on that. And, could you go into more detail on the different uses of Meat Sauce vs Bolognese Sauce? Thanks.
making this tonight for my husband and a few friends. can you use white wine also?.. love your videos you are a great chef!!!
Waiiiiiiiit I remember that pot! You used it to make red skinned mashed potatoes ha I gotta say I made them a while ago and they were divine. My husband thanked me but actually we gotta thank you. Love,priscy
I was just stressing out about school to the point of crying, then I watched your video. Thank you Laura, thank you. You always manage to make my day. :)
Hi Laura, I was just wondering, if I do not want to use beef, or that I can't eat beef, what other kind of meat can I substitute for this recipe? chicken? pork?
im from malaysia. i love all ur recipes.. i just made this..it is sooooooo delicious..thanks :)
How long does the salsa last in the fridge? Can I freeze it? How to defrost it? Thank u for your awesome recipes Laura :-)
Is it possible for that meat sauce to be made up in a quantity to be canned and stored for later use. Let me say so that if your short on time and you want pasta you could just cook your pasta and grab a jar and reheat your sauce and call it a meal.
Very good informative video. I am thinking about trying the Merlot with this recipe.
I'm making this tonight but I made a double batch and I also had to put in garlic. Great recipe!
have you ever tried it with beef stock like she mentioned?? wondering if it really is just as good!
i made your meat saus but i was putting some extra things in so i was using one thingy from the garlic dry italian herbs (not much) the oil of sundryed tomatoes (the ones that are in oil) and the sundryed tomatoes and sea salt and it was really really amazing so the who is intrested can try out and sorry for some bad english words im german and i dont know every single word :) but trust me guys sea salt really makes a diffrent
Ive done this sauce for the lasagna, upused turkey ground and red wine vinegar for cooking, came out soooook gooood!
I am sorry I just finished watching the Stuff shells video. What would you substitute the ricota cheese for?
Love how she is always respectful to non-alcohol drinkers.
I'll drink to that......
This recipe is awesome, my kids love it! Thank you.
Laura I do have a tip for you both me and my daughter are allergic to alcohol so instead in our cooking we use a really good grape juice instead. We try to use one that organic and does not have to much sugar in it. Let me know if you try this.
Such a smart idea!
+Nikki Jung the alcohol will cook out - you shouldnt have to worry about it
+jason s why does everyone say this , I think it's like 85% that cooks out not all of it , if she's allergic she won't be able to consume any percentage
+Yaasmeen96 it's true. all of the alcohol burns out. none stays in the dish. alcohol evaporation is very quick so if your worried then cook it a bit longer. all you will be left with is the taste which is very yummy
There is no such thing as an alcohol allergy. You may have a condition whereby your body does not produce the enzyme that metabolizes alcohol. This enzyme deficiency is more common in the Asian population.
If you and your daughter have alcohol intolerance, you are right to avoid it completely. Yes, alcohol evaporates, but there are variables like temperature, time and proof that make it far safer for those with alcohol intolerance to simply avoid alcohol entirely.
Laura, I love your cooking. I am Puerto Rican and am great at cooking authentic Rican food. My beloved Step-father is Italian and has been very vocal about his dislike of using sugar in "gravy." Do you have another pasta sauce/gravy without the use of sugar? I am super grateful for your channel and recipes. I am thankful for your recipes and guidance. XOXO
If you noticed she didn't use sugar in this sauce. She just mentioned that for some people that like it, or if your tomatoes aren't the best, then you could add some.
Where is the oregano ?
I made this last night and it is THE BEST meat sauce I have ever had. Thanks for sharing the recipe!
Never heard of a red sauce for things like lasagna without garlic in it. Seems simple enough but the three hour cook time definitely means this would be a weekend thing for me. Did you use the wine?
It's a weekend thing for me too. I didn't use wine. I used some concentrated beef stock and added a little more water. I also added about a teaspoon of sugar. I was amazed that I liked it because I don't usually like meat sauce.
That little bit of sugar can make the difference between people liking or not liking a red sauce, I've noticed. I wonder what the three hour cook time does for it? I'd have to do it on a cold day or we'd be roasted ducks at my house lol
It helps all the flavored meld together. I tasted it throughout and it did taste different. Someone commented that she left out the the garlic because it tends to get bitter the longer you cook it.
That makes sense . I wonder if garlic would taste right with it if added the last few minutes. I like the taste of garlic if it's not too strong and like to use it because it's supposed to be good for you. With my awful eating habits, I need all the help I can get lol
Now that my mouth is watering, looking forward to your stuffed shells :) Laura you are AMAZING in the kitchen!!
Keeping it simple is so sweet!
That's an amazing sauce! I actually add some garlic and oregano but it's totally not necessary.
Ahhh I think I am officially obsessed! I love love love your cooking videos!
Can I use the same recipe but on a slow cooker on low for 6 or 8 hours? Or would that make the meat tough and sauce too thick?
NightWind420 i was wondering the same thing!!! I could imagine the flavors with it in the slow cooker
Funny how a video about meat sauce can change your mood about a very horrible day! Thank you Laura!
Please show us how to make stuffed shells! I've been wanting to make those for so long! Thanks Laura!
Do you let the wine completely cook off before adding the tomatoes?
I'm making this right now and my kitchen smells great
what kind of pot are you using in this video??? wanna get me one
Love u laura..
U represent italians
Awesome cook
I saved this meat sauce recipe and the stuff shells. Looks yummy and can't wait. Thanks!
to all the non-alcoholics: grape juice (unsweetened) work great too. and if you want to substitute white wine, use apple juice!
Love that tip
You can always use whatever you like :) It's totally up to you. I don't eat beef, I rarely have meat, but when I do, a ground turkey sauce is great!
can you use crushed tomatos instead of puree?
In my country we love it sweet and spicy and just sweet adding condensed milk and black pepper for kids...mine is brown sugar and dried chili powder that I also use for pepperoni.
I love this. Honestly, really easy... I will try to cook. Thanks.
love your recipies very similar to my moms and nonnas from la bella sicilia
Oh also green bell pepper does help bring flavor out of the meat. I wanna fry up the meat and veggies well then combine all and slow cook which makes it turn out very good (if I have the time that is!!!)
My sauce must have garlic and peppers with those onions. Tis my trinity ;)