Tag: meat sauce


Mar
2015

Meat Sauce featuring Clarion Farms Beef!

categories: 20 Minutes or Less, Around Pittsburgh, Healthy Living, Recipes

We would all love to meet the farmer that feeds and raises the cows that supply our beef, right?
You should and you can!!

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Photo Courtesy of Clarion Farms Beef. John and son John-Scott hanging out!

If you are in Pittsburgh, Clarion Farms Beef sells their family farm beef at the Pittsburgh Public Market on Saturdays. Shop local and buy fresh, no hormone, no antibiotic beef from a local family farm. True farm to table and focused on sustainability, Clarion Farms Beef sources local feed and mixed it fresh on the farm. Go see John-Scott! Bonus, the prices are incredible!

I paid $4 for the 80% ground beef (that yields about 2 tsp. of fat!! So technically its a grocery store’s 95% lean?)
And $5 for the most lean ground beef! (That yields about 1 tsp. of fat- which is 98% lean or almost no fat?)

The ox tail ($5) for a 1lb. package. Cook it all day for a tender finish!!

The steak? Amazing!! Just buy some, seriously, I have no words. (Imagine that!) Timmy Reynolds from Penn Avenue Fish Co. and I made Clarion Farms Beef filets and lobster live for Valentine’s Day at the Pittsburgh Public Market ‘s Ikea kitchen!

I bought some ground beef this weekend and put it to the test in a quick and classic bolognese sauce. Local, fresh, and delicious! This beef did not disappoint!!

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20 Minute Meat Sauce
Ingredients:
1 32oz. can Ciao San Marzano tomatoes
3 cloves garlic, finely chopped
1 small onion finely chopped
1 lb. Clarion Farms Beef ground beef
1 lb. of your favorite pasta, boiled until al dente and drained
1 tbsp. chopped basil
1 tbsp. chopped rosemary
1 tsp. olive oil
salt/pepper
parsley for garnish

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Directions:

In your largest, deepest frying pan, heat olive oil and golden the chopped garlic.

Add onion and cook until softened and light.

In a separate pan, brown beef and drain.

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Add beef, tomatoes, herbs, salt and pepper to garlic and onion mixture. apart

Break apart whole tomatoes with a wooden spoon.

Cook for 8-10 minutes until heated through and bubbling.

Spoon sauce onto your favorite pasta.

Always top with fresh grated parmesan cheese and Enjoy!

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Ciao!

Clarion Farms Beef
On Farm Store The Beef Barn
82 Port Farm Lane
Clarion, PA 16214
814-764-5811
Hours: Tuesday -Friday 10-5
Saturday 8-5
Pittsburgh Public Market
Saturdays 9-5

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Aug
2014

Browning or Saucing? Should You Cook Your Meat Before It Hits The Sauce? Or Go All In?

categories: Dinner, Healthy Living, Homemade Italian, Recipes

Don’t mess with my sauce! For those of us who make homemade pasta sauce, more than likely, we are in agreement about one thing: Our sauce is the best sauce. Whether it’s grandma’s recipe, Giada’s recipe, or from the internet ; ), we take possession and will defend our sauce anyday, anytime. Back up.

Ok, maybe too strong.

Sunday Sauce with Homemade Italian Sausage
Sunday Sauce with Homemade Italian Sausage

So many different recipes and ingredients all yield a great sauce! From crushed tomatoes, whole tomatoes, and San Marzano tomatoes, to veggies, meat, and spices, there are many different types of sauce and cooking variations.

I get many questions and comments regarding sauce do’s and dont’s. The latest question is “Should I brown my meat before putting it in the sauce?” Great question!

I don’t brown…but there are great reasons for both methods! Ground meatballs, Italian sausage, pork, or ox tail, can all be put directly into the sauce raw as long as you are cooking the sauce until the meat is cooked. I cook my sauce for approximately 4-6 hours.

Here are 5 observations I have made after trying both methods:

1. I love putting my round meatballs into the sauce and having them come out round! I have tried browning meatballs and it caused some kind of cone head problem. My meatballs ended up like triangles.

I have browned when I didn't have 4-6 hours to cook the sauce! If you don't mind 3-sided meatballs!
I have browned when I didn’t have 4-6 hours to cook the sauce! If you don’t mind 3-sided meatballs!

2. Cooking raw meat in the sauce for 4-6 hours creates the yummy tender tiny bites throughout that surprise our palates.

Cover while cooking on low heat and stir every hour or so. Take lid off for the last 30 mins to thicken sauce.
Cover while cooking on low heat and stir every hour or so. Take lid off for the last 30 mins to thicken sauce.

3. The carmelaization during browning will help hold together the meat as it cooks in the sauce.

4. Browning adds flavor and texture to the meat.

5. The fat can be drained after browning. Shhhh! (The fat adds and irreplicable flavor!!)

Do you brown or sauce? I would love to hear from you! Please share!
Do you brown or sauce? I would love to hear from you! Please share!

Of course, both methods are great! I encourage you to try them, get creative, and don’t forget to add fresh grated Parm!

Own your sauce!
Ciao!