Monday, January 31, 2005

Alberta's Savory Meat Sauce ....

Alberta has these four recipes, all using SAVORY MEAT SAUCE, hand-written on a large, very old piece of paper. She also has the same recipes typed on cards. SAVORY MEAT SAUCE is the common thread for each of the recipes.

Be sure to read my comments about how I prepared the lasagna.


1/4 cup olive or vegetable oil
2 medium sized onions, chopped
2 cloves garlic, minced
2 pounds ground beef
3 #2 cans tomatoes (7 cups)--this is equivalent to 2 large (28-ounce) cans
2 6-ounce cans tomato paste
1/2 cup water
1/2 cup chopped celery
1/4 cup chopped parsley
1/1/2 tablespoons salt
2 teaspoons sugar
1/4 teaspoon pepper
2 bay leaves
1 teaspoon dried basil

There are no instructions for the cooking of this sauce. I assume from the order of the ingredients that it would be something like this:

In a pot, saute onion and garlic in oil until lightly browned. Add ground beef and brown. Add remaining ingredients. Bring to a simmer and cook for 2 1/2 hours.

The recipe appears to make enough for 1 batch of LASAGNE, a double batch of JIFFY CHILI CON CARNE, and 1 recipe of STUFFED CABBAGE BUNDLES.

Perhaps, Alberta thought this recipe was an easy way to prepare three separate dishes.


1 pound lasagne noodles, 1 1/2 inches wide
1 tablespoon vegetable oil
2 cups (1 pound) cream-style cottage cheese
2 8-ounce packages mozzarella cheese, thinly sliced
1/2 cup grated Parmesan cheese

Lightly oil 13 x 9 x 2-inch baking dish.

Slide lasagna noodle strips without breaking into a large pot half filled with boiling water to which vegetable oil has been added (to keep noodles from sticking).

Cook, stirring with a wooden spoon until almost tender. Drain and cool with cold water.

Line the bottom of the baking dish with a single layer of drained lasagne strips, spoon over about 1/4 of the SAVORY MEAT SAUCE and cottage cheese, top with 1/4 of the mozzarella and Parmesan cheese. Repeat to make 4 layers, ending with cheese topping.

Bake in a moderate (350 degree) oven for 30 minutes or until hot.


2 cans (about 1 pound each) baked red kidney beans
2 teaspoons chili powder

Combine ingredients and simmer about 20 minutes.


1 large head cabbage
2 cups cooked rice
1 cup (1/4 pound) grated sharp American cheese
1 egg slightly beaten
1 tablespoons chopped parsley
1/4 teaspoon salt
1/4 teaspoon worcestershire sauce
2 tablespoons butter
1 small onion, chopped

Cut out core of cabbage, peel off and discard imperfect leaves. Remove 8 large leaves, one at a time.

Steam cabbage in 1/2 inch boiling salted water in a large saucepan for 5 minutes.

Combine rice, cheese, egg, parsley, salt and worcestershire sauce in a medium bowl.

Melt butter in a small frying pan. Add onions and saute 3 minutes. Add to rice-cheese mixture.

Spoon stuffing into center of cabbage leaves, dividing evenly. Fold leaves up and over and fasten with metal skewers or wooden picks.

Place cabbage bundles in a 12 x 8 x 2 inch baking dish and pour SAVORY MEAT SAUCE over.

Bake at 350 degrees for 30 minutes.

1 comment:

pks said...

I made the meat sauce today and, indeed, it is savory and delicious. I also made the lasagna, but adapted the recipe a bit.

I used 1 package of Ronzoni no-boil noodles, and I added 1 egg to the ricotta mixture. I also added the Parmesan cheese to the ricotta mixture.

After I placed a little sauce in the bottom of my dish, I placed 3 noodles, dotted each with 3 tablespoons of the ricotta mixture (total of 9 tablespoons), sprinkled on 1 cup of mozzarella cheese, and finished the layer with 1 1/2 cups SAVORY MEAT SAUCE.

I repeated this layering 2 more times.

I finished the top with the remaining 3 lasagna noodles, 1 1/2 cups SAVORY MEAT SAUCE, 1 more cup of mozzarella cheese, and1/4 cup Parmesan cheese.

I covered my dish with foil (sprayed with Pam so it wouldn't stick to the lasagna) and baked it for 15 minutes in a 375 degree oven. Then I removed the cover and let it bake for another 25 minutes, letting it rest out of the oven for 10 minutes before serving. It was delicious.

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