Sausage and Veal Sauce

    Sausage and Veal Sauce


    55 people made this

    This is a great sauce for either pasta or lasagne. If you like you can run it through a food processor at the end so you get a thick meaty sauce without chunks.

    Serves: 12 

    • 1 tablespoon olive oil
    • 500g Italian sausage, sliced
    • 500g round steak, cubed
    • 500g veal, cubed
    • 4 cloves garlic, chopped
    • 2 (800g) tins whole peeled tomatoes, crushed
    • 1 tablespoon Italian seasoning
    • 1 bay leaf
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground black pepper
    • 1/2 teaspoon dried parsley
    • 80g tomato pasta sauce

    Preparation:15min  ›  Cook:3hours  ›  Ready in:3hours15min 

    1. Heat the olive oil in a frypan over medium heat and cook the sausage, round steak and veal 10 minutes until evenly browned. Remove meat from frypan and drain, reserving about 1 tablespoon drippings.
    2. Stir the garlic into the frypan with the reserved meat drippings and cook about 3 minutes over medium heat. Place the crushed tomatoes into the frypan. Season with Italian seasoning, bay leaf, garlic powder, oregano, pepper and parsley. Cook 15 minutes.
    3. Mix the tomato sauce into the frypan and continue cooking 15 minutes.
    4. Return the meat to the frypan. Reduce heat to low and simmer 2 hours, stirring occasionally.

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