Homemade Italian Meat Sauce Recipe – The Wolfe Pit




PRINT FULL RECIPE – http://wolfepit.blogspot.com/2014/01/homemade-italian-meat-sauce.html
The Wolfe Pit makes a very hearty and delicious meat sauce that is perfect for spaghetti, lasagna, ziti, etc.

MARDI GRAS, MARDI GRAS, MARDI GRAS, RECIPE, RECIPE,RECIPE

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47 replies
  1. kerimz2007
    kerimz2007 says:

    Hi Larry, if I am using this sauce with your lasagna recipe. Do I have to cook this sauce for the full 3 hours seeing that it will be in the oven with the lasagna for about an hour? Also, is this sauce recipe proportional to the sauce required for the lasagna recipe? Or will it be too much or too little?

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  2. yAseCreTaDmiiReR
    yAseCreTaDmiiReR says:

    Mmm looks so good!.. Few questions.. If omitting the sausage out does that make a big change in flavor or it would still be ok? And instead of using a can of diced tomatoes, would a can of plum tomatoes do the job if you mash them up a bit? Love your recipes, iheartrecipes got me tuned into you.. 🙂

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  3. Anonymoose
    Anonymoose says:

    That's a fine looking sauce, and one that should stand up really nicely on pasta.

    But c'mon, now, Larry. There's a good 1/16 of an inch between the top of the sauce and the lip of the pan. All of that space going to waste…  LOL

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  4. joed596
    joed596 says:

    Thanks, Larry!  🙂   That's how I start making my 'chili' recipe . . .  looks very delicious and I can see how you could branch out in different directions depending on what you want to make (adding mushrooms, different spices, etc.)  Bu it  DOES look like your pan is going to overflow sometimes!  (lol)

    All best and thumbs up,  your freezing Northern buddy,  Jersey Joe  🙂 

    Reply
  5. russky salamander
    russky salamander says:

    i wanted to ask. i have a cast iron frying that i use for everything. the problem i have is when i put tomato sauce in the pan it seems that the pan gives a taste to the sauce that i don't like. do you know about this?

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  6. Helen Peterson
    Helen Peterson says:

    Larry, looks great and I have downloaded the recipe to cook this week.  I was surprised  that you said don't drain the fat…I agree there's much flavor in the fat. I usually buy the cheaper ground beef; do you only use the most lean?  Anyway, I look forward to trying your great recipes.

    Reply
  7. Rivet Gardener
    Rivet Gardener says:

    Loved the slabs of mushrooms in there! Yes, such a delicious blend of flavors, gads but that looks beautiful! Like me you tend to overfill the cooking vessel 🙂 I always end up that way. I am thinking that would be perfect for a canneloni, yum!

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  8. BurnsCanCook
    BurnsCanCook says:

    Whenever people hear that I put sugar in my tomato based pasta sauces they freak out.  I always hear "Why would you want a sweet sauce?". They don't understand that it doesn't make it sweet. It brings the flavors together, and cuts down on the acidic taste of the tomatoes.

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  9. Juanelo1946
    Juanelo1946 says:

    Larry, you cracked me up when you said, "just at the point where you think you should have used a bigger pan, we're going to add some tomato sauce." But, you were right! Everything cooked down beautifully! My mom taught me how to make a regular sauce with pork neck bones, but not a hearty meat sauce. Thanks to you, I know now! I'm saving this one! It's going to become my regular meat sauce! Thanks again, my friend!   — John

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