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Archive for December, 2010

PostHeaderIcon Swedish Meat Sauce

Swedish Meat Sauce
Swedish Meat Sauce on pasta

Swedish flagThis is similar to the meat sauce on pasta that is served in Swedish schools and I have been told that it is everyone’s favorite! We (yes, my husband cooks too) made this for the first time today and my Swedish husband was the taste tester and said it was very close to what he remembers which he hasn’t had in 27 years. He is a one happy man tonight!
We made this meat sauce a bit different than the usual way by not browning the ground meats before adding the remaining ingredients… let it all cook together. Less tomato sauce allows the flavors of the meat and other ingredients come through… very very GOOD  😀
Recipe adapted from Swedish food blog Kryddburken

al dente pasta
Pasta “al dente”

Swedish Meat Sauce
Simmer meat sauce for 1 hour

Ingredients:
6 servings

  • 1 onion diced
  • 1 stalk celery, finely diced
  • 1 T sugar
  • 1 lb. ground pork
  • 1 lb. ground beef
  • 1/2 C tomato paste
  • 1/2 tsp. basil
  • 1/2 C ketchup
  • 1 T beef bouillion (Better than Bouillion)
  • 2 C water (more if needed)
  • salt/pepper

Do this:
In large pot sauté diced onions in 2 T margarine until onions are translucent. Sauté diced celery with the sugar in 1 T margarine in a separate pan for 5 minutes and add to the large pot. Now put the ground meats and the rest of the ingredients in the pot. Stir until meat is cooked and simmer with lid for 1-1 hour. Pulse with stick blender for 10-15 seconds. Thicken with 2-3 tablespoons of corn starch (not flour) so the sauce stays clear.
Serve on cooked “al dente” pasta with a salad and bread.

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