Arriving at Donatelli’s in White Bear Lake, patrons are greeted by 41 years of rich history. You can see it on the walls, decorated with images of the Pink Panther (or the Italian Panther as he is referred to at Donatelli’s), on the faces on the longtime staff and in the intimate booths—tucked snugly against the walls, dimmed lights hanging over them to create the mood.
Most of us can't visit this legendary restaurant, but what we can do is duplicate their famous meat sauce in our own kitchen.
I made a few adjustments and this is definitely a keeper recipe for me who struggles to find a really good homemade pasta sauce. I did add an additional tablespoon of Italian seasoning at the end of the cooking time, but other than that the only change I would make is to add fresh basil when it's in season.
Ingredients:
2 pounds lean ground beef
14 cubes frozen garlic puree
Salt and freshly ground black pepper
1/8 cup vegetable oil
1 large diced onion
One 29-ounce can tomato puree (I used Cento)
Two 12-ounce cans tomato paste
One 15-ounce can crushed tomatoes
1 heaping tablespoon Better than Boulllion beef base
1 heaping tablespoon Better than Boullion chicken base
1 teaspoon granulated garlic
1 teaspoon freshly ground black pepper
1 Tablespoon Italian Seasoning
1 teaspoon chopped parsley leaves
1 tsp. sugar
I omitted Parmesan cheese, grate it at the table
Directions:
Brown ground beef with minced garlic and salt and pepper, to taste. Drain ground beef and set aside.
Place oil and onions in a saucepan and saute on high heat until soft. Add all cans of tomato products. Fill the tomato puree can with hot water and dissolve beef and chicken base in this water. Add this water and base mixture to saucepan. Add all other ingredients and heat through. Once hot, add the browned ground beef and simmer on low heat for approximately 1 hour, stirring occasionally.
Put this in the slower cooker on low at 10am and you will have dinner at 6pm. Taste before serving and add an additional tablespoon of Italian seasoning, if needed...
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