Homemade Vodka Sauce w/ Meat
I posted my spaghetti alla bolognese recpie back in 2016 and have sinced improved on it! It’s still one of my favourite meals to make at home. It’s so easy and it can feed the entire family.
I’ve substituted a few ingredients and I’ve added some others. This is currently my favourite way of making it and it’ll be something I hope one day my kids will be yelling at me to make my famous meat sauce!
Making a big batch of meat sauce and freezing it is the way to go. Months ago I made a massive batch of sauce with fresh meat and we portioned it out and froze it. It has came in so handy. All you gotta do it thaw it out, warm it up in a pan, boil some noodles and you’re good to go!
Ingredients
Tomato Sauce
Heavy Cream
Ground Meat
Leak chopped
Onion chopped
Garlic minced
Vodka
Seasoning
Garlic Powder
All Purpose Seasoning
Salt & Pepper
Worcestershire Sauce
Balsamic Vinegar
Siox Xing Cooking Wine optional
Directions
Heat up oil in a large sauce pan. Add in the garlic, onion and leak. Cook until aromatic and the onion is translucent. Season with a little salt and pepper.
Add in the ground meat. Break it up in the pan. Season it to your liking with salt, pepper, garlic powder, all purpose seasoning, Worcestershire sauce, balsamic vinegar and siox xing cooking wine (substitute for any cooking wine or nothing at all). Depending on it you’re making a big or small batch, season it your liking. That’s why I don’t put any measurements in the recipe so just go with your gut!
Once the meat is cooked add in some vodka (try not to spill it). Also add in the heavy cream and tomato sauce. The cream and tomato sauce ratio can differ from person to person. Use as much or little as you’d like.
Bring the sauce to a simmer and cook for about 7 minutes. Serve with your favourite noodles and you’re done! Garnish with parmesan cheese and truffle oil (if you have).
Notes
It’s your choice on what meat to use! Feel free to use, beef, chicken, turkey, sausage or a plant based meat.
I prefer my sauces creamy so I add quit a bit of heavy cream to my dishes.
- SO what’s my secret ingredient? -
My secret ingredient is the Siox Xin Cooking Wine. This shit goes in almost everything I make these days. It’s just a Chinese cooking wine but it’s so flavourful.
Another recent addition that I’ve been loving in my dishes is leak. If recently been using it instead of green onion.
- How to store your sauce -
Every time I’ve bought a tomato sauce from the store or anything that comes in a jar really, I’ve been saving the jars. For many other things other than sauce but I thought it would be very cute to portion it out into the jars this time!
Some of the jars are perfect for a one portion meal and others are great for a family dinner. I filled my jars up, leaving some room at the top. The room at the top allows for expansion if you choose to freeze it.
- Freezing your sauce -
If you make a big batch you will probably freeze it. Get yourself some thick glassware or thick mason jars. Portion out your sauce leaving some room at the top or expansion. Freeze your sauce for months on end. When you’re ready to use it, be sure to thaw it out during the day or in some water. Heat it up in a sauce pan and serve on your favourite noodles.
If you don’t use all your sauce, do not re-thaw it! Keep it refrigerated and use within 3-4 days after opening.
Note: If you choose to make your sauce with frozen ground meat, do not freeze the sauce. Only freeze the sauce if you’ve used fresh ground meat.
- Storing fresh sauce -
Your sauce is good in the fridge for 3-4 days. Store it in an air tight jar or container.