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Donatelli's - Meat Sauce Recipe

Donatelli's - Meat Sauce Recipe

Recipe courtesy Trish Appleby, owner at Donatelli's in White Bear Lake, MN

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

Showing 11-20 of 32

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  • on January 31, 2011

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    Yum! This sauce was very easy to make. I froze half of it for 2 weeks--even more tasty the second time around!

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  • on May 23, 2010

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    Been privileged to have been going there for about 20 years now. Absolutely fabulous!!

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  • on February 03, 2010

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    This is by far the best meat sauce recipe I have ever tried. Being Italian and my mother growing up on Dego Hill in St. Louis. I am sure you can just imagine her saying "No better sauce anywhere than my grandmothers". She was wrong. It is a huge hit with my family. I use it on every pasta dish that calls for red sauce. I have actually passed it on to a few bar owners that I know and the results and reactions were the same. A big shout out to the owner's of Donatelli's for sharing this recipe.

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  • on December 12, 2009

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    It made my house smell great and my stomach even happier

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  • on October 26, 2009

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    Followed this recipe to a T, but didn't care for it at all. At best, it tasted like cheap Ragu jarred sauce. I feel there is far too much tomato paste for the amount of sauce. Also, why fresh garlic AND garlic salt? I'd prefer all fresh garlic and salt.

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  • on October 15, 2009

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    The Donatelli's - Meat Sauce is a rich and delicious basic sauce that can be used to complement a variety of Italian dishes. This easy recipe serves as a great base for complex pasta concoctions or may be used as a stand-alone favorite. My family enjoys a simple ?sauce-less? pizza treat that this restaurant serves, called Italian fries. The sauce is served on the side for dunking the cheesy pizza strip "fries." If you are ever in Minnesota, a trip to this restaurant is well worth the effort.

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  • on October 02, 2009

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    Null has said that those of us who gave this recipe five stars are not good cooks to begin with. The owner of the restaurant might have something to say about that. I would bet that Null did not even try the recipe.

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  • on September 27, 2009

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    I made this recipe today for dinner. And I am sad to report I have thrown away my "old go to" recipe. This sauce was very tasty. The only thing I changed was I added Italian Sausage. I used 5 links cut up 3 and left 2 whole. That way this week for lunch I can have Italian sausage sandwiches with red sauce for lunch. Thank you Donatelli's for sharing.

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  • on September 11, 2009

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    Our family has really gotten into "Diners, Drive-ins and Dives" so I searched some of those recipes and chose this one for dinner last night. My husband prefers meat in his sauce but I do not so I was a little skeptical but this was fantastic! I made it exactly per the recipe: it was slightly thick so you could add a little extra water (or wine OR hold back some on the amount of meat; adjust to your liking. There is not much onion but we have a 7-year old who is not a huge fan so that was OK; note that the onion flavor was slightly present and was not overpowering so we liked it with just the 1/4 cup. This recipe was very easy and will be part of our menu as the weather starts cooling. My advice: try the recipe "as is" then start tweaking it the next time you make it.

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  • on August 16, 2009

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    I made this last night followed the recipe exact except i didn't use groung beef i used italian sausage and not what it called for i had more sauce then meat which is what i wanted and put it on ravioli added just a tad of sugar to sweeten it and it was awesome my whole family USED to like my sauce but now they would rather have this i will be making this sauce from now on. PS: i found if you have any extra sauce thats not used you can pour it in a freezer ziploc bag it does freeze very well

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