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The ingredients needed to cook Arrabiata Meat Sauce:
- Use of olive oil.
- Provide of medium yellow onions.
- Use of meatball mix (beef, pork, veal ground mix).
- Prepare of hot Italian sausage.
- Use of cans Cento crushed tomatoes.
- Use of can Cento tomato paste.
- You need of cans diced tomatoes.
- Use of minced garlic.
- Prepare of grated Parmesan.
- Get of Italian seasoning.
- You need of Salt.
- Provide of bay leaves.
- You need of Pepper.
Steps to make Arrabiata Meat Sauce:
- Sauté diced yellow onions and garlic in a few tablespoons of olive oil over medium-high heat for 2-3 minutes..
- Add meat (open sausage links and add just the contents) and sauté until most of the pink has disappeared. Stir well to separate meat into small bits..
- Add the cans of crushed tomatoes, the tomato paste, diced tomatoes (with their juices), Parmesan, Italian seasoning, bay leaves, and salt and pepper..
- Let simmer on low for at LEAST 2 hours (ideally 4) stirring every 20 minutes or so. Do a taste test about an hour before sauce is done (but not before two hours) and add more salt/seasoning to taste..
- Serve over any pasta you like! (Note: remove any bay leaves when serving). Leftovers freeze well and can be defrosted and reheated for easy weekday meals..
Arrabbiata (or arrabiata) literally means "angry" in Italian, because the sauce in this dish is supposed to be "angry" spicy. The Italian name for it is sugo all'arrabbiata and I was surprised to find that. Pasta Arrabiata literally means "angry pasta" in Italian. Arrabiata sauce (sugo all'arrabbiata) is a spicy (angry) tomato sauce that's made with plenty of olive oil, garlic, chopped tomatoes, and red pepper. Arrabiata Sauce is a simple straightforward flavorful sauce with flames of heat earning its name Arrabiata or the "Angry Sauce" because the classic version uses "peperoncino rosso", a crushed red.
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