Best 4 Donatellis Meat Sauce Recipes

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Indulge in a culinary journey with Donatelli's iconic meat sauce, a symphony of flavors that has tantalized taste buds for generations. This rich and hearty sauce, rooted in Italian tradition, is a versatile culinary creation that elevates any dish it graces. From the classic spaghetti and meatballs to the comforting lasagna, Donatelli's meat sauce adds a layer of depth and savory goodness that will leave you craving more. Embark on a culinary adventure as we delve into the secrets behind this beloved sauce, exploring variations and offering a collection of delectable recipes that showcase its versatility.

Here are our top 4 tried and tested recipes!

HEARTY MEAT SAUCE



Hearty Meat Sauce image

Season beef with dried herbs, and simmer it low and slow with tomatoes until the flavors meld to perfection.

Provided by Food Network Kitchen

Time 1h50m

Yield 6-8 servings, makes about 8 cups

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
1 small onion, chopped
1 carrot, finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
Two 28-ounce cans whole peeled tomatoes, coarsely crushed
1 1/2 teaspoons sugar
Kosher salt and freshly ground black pepper
8 ounces ground beef
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 cup freshly grated Parmesan, plus more for serving
[For Serving:] Hot cooked pasta

Steps:

  • Heat the oil in a medium Dutch oven or pot over medium heat. Add the red pepper flakes and stir for 15 seconds. Add the onion and carrot and cook, stirring occasionally, until the onion is golden brown, 10 to 15 minutes. Stir in the garlic and cook until soft, about 1 minute. Stir in the tomato paste and cook until brick red, about 1 minute. Add the crushed tomatoes with their juices, the sugar, 1 teaspoon of salt and a few grinds of pepper. Bring to a simmer. Partially cover the pot and continue to simmer the sauce for 15 minutes, adjusting the heat as needed to maintain a simmer.
  • Meanwhile, heat a large nonstick skillet over medium-high heat. Add the beef, oregano, rosemary and thyme. Sprinkle with salt and pepper. Cook the meat, breaking up with a wooden spoon, until it browns, about 5 minutes. Stir the meat into the sauce and continue to simmer, partially covered, stirring occasionally, until thickened and the flavors have blended, about 1 hour. Add a splash of water if the sauce becomes too thick. Stir the Parmesan into the sauce and adjust the seasoning with additional salt and pepper. Serve over hot pasta with extra cheese for topping.

MEAT SAUCE



Meat Sauce image

Provided by Ree Drummond : Food Network

Time 2h15m

Yield 12 servings

Number Of Ingredients 22

3 pounds ground beef (I used ground round)
2 pounds sausage
3 tablespoons olive oil
2 large yellow onions, diced
2 green bell peppers, seeded and diced
6 cloves garlic, minced
1 cup white wine or stock (your choice)
Two 28-ounce cans crushed tomatoes
One 24-ounce jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)
One 15-ounce can crushed tomatoes
One 6-ounce can tomato paste
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon ground oregano
1 teaspoon ground thyme
1/4 teaspoon crushed red pepper, optional
4 bay leaves
1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving
1 whole rind from 1 wedge Parmesan, optional
1/2 cup grated Parmesan, optional, plus more for serving
2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving
Garlic-cheese bread, for serving

Steps:

  • In a large pot over medium-high heat, brown the ground beef and sausage until totally browned. Remove the meat from the pot with a slotted spoon and put it into a bowl. Set aside.
  • Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the onions and bell peppers. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
  • Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add the crushed tomatoes, marinara sauce and tomato paste. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper if using and bay leaves. Stir, and then add the cooked ground beef and sausage and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
  • After an hour, add the minced parsley and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
  • Serve a big bowl of oiled noodles and the meat sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

BAKED MOSTACCIOLI



Baked Mostaccioli image

Do it like Donatelli's, and don't skimp on the cheese.

Provided by Food Network

Categories     main-dish

Yield Makes 3 quarts sauce and 4 servings

Number Of Ingredients 22

1/4 cup vegetable oil, divided
2 pounds lean ground beef
1 tablespoon minced garlic
Kosher salt
1 teaspoon freshly ground black pepper
1 small onion, diced
2 (12-ounce) cans tomato paste
1 (29-ounce) can tomato puree
1 (15-ounce) can crushed tomatoes, with juice
1 tablespoon beef base, such as Better Than Bouillon
1 tablespoon chicken base, such as Better Than Bouillon
1/2 cup grated Parmesan cheese
2 teaspoons steak seasoning, such as McCormick's Montreal Steak Seasoning
1 teaspoon garlic salt
1 teaspoon dried basil
1 teaspoon dried parsley
Vegetable oil, for the baking dish
1 pound dried mostaccioli, cooked al dente
3 1/2 to 4 cups meat sauce, warm or at room temperature
2 1/2 cups shredded whole-milk mozzarella cheese
2 1/2 cups shredded sharp Cheddar cheese
Shredded or grated Parmesan cheese, for garnish

Steps:

  • 1. To make the sauce: Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Add the beef, garlic, salt to taste, and the pepper and cook, breaking up the meat with a wooden spoon, until the beef is browned. Set aside.
  • 2. Heat the rest of the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring a bit, until soft. Stir in all of the tomato products. Fill the tomato puree can with hot water, and stir in the beef and chicken base to dissolve. Add the mixture to the saucepan along with the Parmesan, steak seasoning, garlic salt, basil, and parsley, and bring to a simmer.
  • 3. Add the beef to the sauce, reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally. Taste and add salt, if necessary.
  • 4. To make the baked pasta: Preheat the oven to 350 degrees F. Lightly oil a 10-inch deep-dish pie plate.
  • 5. Toss the cooked pasta with 2 cups of the meat sauce and 11/2 cups each of the mozzarella and Cheddar cheeses. Mound the mixture in the pie dish and top with the rest of the meat sauce and the mozzarella and Cheddar. Place the pie dish on a baking sheet, and bake until bubbling and golden brown, 25 to 30 minutes. Top with the Parmesan cheese and serve hot.

MANNY'S MANLY MEAT SAUCE



Manny's Manly Meat Sauce image

No nonsense: meat, mushroom and macaroni. WARNING: Watch the new hairs on your chest!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 large servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil, 1 turn around the pan in a slow stream
1/2 teaspoon crushed red pepper flakes
1 pound ground sirloin (90 percent lean ground beef)
1 small onion, chopped
4 cloves garlic, crushed under the flat of your knife with the heal if your hand
1 /2 teaspoon allspice, a sprinkle or 2 pinches (secret ingredient)
Coarse salt and black pepper
1 medium portobello mushroom cap, finely chopped
1 /2 cup (a couple of glugs) red wine
3 /4 cup beef broth or stock, see cook's notes
1 (28 to 32 ounce) can crushed tomatoes, see cook's notes
A handful chopped flat-leaf parsley
1 pound rigatoni, cooked to al dente
Parmesan or Romano, grated, for garnish
Warm crusty bread, as an accompaniment

Steps:

  • Heat a deep skillet or heavy-bottomed pot over medium high heat. Go once around the pan with a slow stream of extra virgin olive oil. Add crushed pepper flakes and infuse oil 10 seconds. Add beef, onions, garlic, and seasonings. Brown meat for 5 minutes; add mushrooms and cook 5 minutes more. Add wine and reduce 1 minute. Add broth and tomatoes to sauce and reduce heat to low. Simmer 5 to 10 minutes to combine flavors. Toss pasta with half of the sauce and serve with extra sauce for topping. Pass grated Parmesan or Romano and warm crusty bread at the table.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sauce.
  • Brown the meat well. This will help to develop flavor and prevent the meat from becoming tough.
  • Use a variety of vegetables. This will add flavor, texture, and nutrients to your sauce.
  • Simmer the sauce for at least 30 minutes. This will allow the flavors to meld and develop.
  • Season the sauce to taste. Add salt, pepper, and other spices as needed.
  • Serve the sauce over pasta, rice, or your favorite side dish.

Conclusion:

Donatelli's meat sauce is a delicious and versatile recipe that can be used for a variety of dishes. With its rich, savory flavor and simple ingredients, this sauce is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give Donatelli's meat sauce a try. You won't be disappointed!

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