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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 21-30 of 32

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  • on July 28, 2009

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    I am from Southern Cali and once a year I visit White Bear Lake, MN and once a year I go to Donatelli's. I am never disppointed and look forward to the visit each and every time. I highly recommend the restaurant and the sauce is AMAZING!!! Good times...

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  • on July 01, 2009

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    I just made this and it turned out really great!!!
    I made mine with just a few modifications:
    1. I used half ground pork and half ground beef
    2. I used bacon fat instead of vegetable oil
    3. I added 1 tspn oregeno
    4. I added 1/2 cup of merlot
    5. I used fresh basil instead of dried basil
    Very good recipe, I'll be adding this to my list of favorites

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  • on May 27, 2009

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    I will be making this meat sauce for the second time tonite. I was able to make three dinners from this one recipe. Meat Sauce and Spaghetti; Meat & Veggie Pizza, and Meat Sauce chili. This is great for today's economy. Only addition was 1 cup of Merlot. Wonderful!!

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  • on May 11, 2009

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    This is the easiest - fastest - and most delish recipe for meat sauce. I would try it again with turkey as well. Will make this again!

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  • on April 28, 2009

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    have used this recipe several times and like to have some in the freezer at all times! very easy to make and terrific results. my whole family loves it including my sicilian mother-in-law.

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  • on March 12, 2009

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    I didn't think this sauce would be five stars, since the ingredients list didn't even include oregano...but it was GREAT! I made it with ground turkey and I think it tastes just as good. Will definitely be making it again.

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  • on March 06, 2009

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    This Is A Keeper I Made It Two Times

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  • on February 16, 2009

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    This is the best sauce I've had that didn't cook the meat in the sauce.

    I like it with olive oil instead of vegetable oil, and I save 2 TBS out so that I can saute 8-10 oz of fresh sliced mushroom while the sauce is simmering. (I usually end up adding a little beef base or water to the mushrooms during the saute. When the mushrooms are tender, add 1/2 cup red wine and then reduce a little. Add mushroom mixture to the sauce for the last 1/2 hour of the simmer.

    I don't add salt as the beef/chicken base and Parmesan pretty well take the tart out of the tomatoes. (You can add it if you need it near the end of the simmer. Makes about 13 - 14 *cups* if you add mushrooms, so it serves more than 6 or 8, and be sure to use a large pot. You can halve the recipe again if you don't want to make that much, but it seems to freeze just fine.

    To give you a ball park estimate on calories, I came up with 104 cal, 5 g of fat, and 1 g fiber per 1/2 cup of finished sauce, made with lean ground beef.

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  • on February 15, 2009

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    Yes...I stole a line from Guy...Top Notch! How about this...MONEY!!!

    Donatelli's meat sacue is to die for...Trish knows what she is doing - anyone who likes Italian needs to make the trip to White Bear Lake MN and eat and Donatelli's - MAC DADDY awesome!!!

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  • on February 12, 2009

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    I made this for my family and they just corked themselves. They said it was the best sauce I had ever made. Also have eaten at this restaurant and the place is packed at all times. Great Food and great service.

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