This 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

Pasta “al dente”

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.

Ingredients:
6  servings

• 2 lb. boneless pork roast
• 1 large yellow onion, diced
• 2 garlic cloves, crushed
• 4 bay leaves
• 6 carrots sliced
• 2 T honey
• 3 T beef bouillion (Better Than Bouillion brand)
• 1/4 C red wine (drinking wine)*
• 2 1/2 C water
• salt/black pepper to taste

Do this:
Cut pork into 1″ cubes and brown small amounts at a time in an oiled frying pan adding honey occasionaly to help with the browning of the meat. Saute onion and garlic in dutch oven until onions are translucent. Add browned pork and rest of the ingredients except carrots, cover and simmer over low heat for 1-2 hours.  Add sliced carrots last 30 minutes. Thicken gravy with corn starch if desired. Serve with boiled potatoes and salad.

*I do not use “cooking” wine… if you can’t drink it than why would you want to use it in your food

Ingredients:
Make approximately 100 meatballs

• 2  lb ground beef
• 2  lb ground pork
• 1  medium onion, minced (we use the handy chopper)
• 1  C  fine ground bread crumbs
• 1/2 C water or milk
• 2  eggs
• 1 1/2 tsp salt
• 1 tsp pepper

Do this:
Put all ingredients into a large 5 qt. bowl and mix with hands until well blended. Form into small balls and place on a well greased 17″ x 11″ jelly roll pan. Bake at 395º F for 15 minutes then roll the meatballs around a bit and bake for an additional 15 minutes or until browned. Place browned meatballs in a covered casserole dish to keep warm and proceed baking the remaining meatballs.
Serve with lingonberries and mashed potatoes. Want your mashed potatoes to taste exceptional? Use whipping cream instead of milk – oh so good!!

Place the meatballs on a jelly roll pan and bake at 395º

Bake until nicely browned

Felix Lingonberries

 
Beautiful lingonberries

Swedish meatballs (Köttbullar), lingonberries and mashed potatoes

Rullader is simply browned small rolled pork and is extremely delicious in my opinion (and the family) but what made it really special was the sauce that was just full of flavor. This was our Sunday dinner today along with Crash Hot Potatoes from The Pioneer Woman’s website and a simple fresh fruit salad of watermelon, cantaloupe melon and grapes.

Ingredients:
Makes 20 rullader, serves 5-6

• 2 1/2 lb. bonless pork roast
• salt/pepper

Sauce:

• 1 onion, chopped
• 1 T karo syrup
• 1 T bouillion (Better Than Bouillion)
• 1/4 C red wine
• 2 C water
• 1 tsp black pepper

Do this:

Cut pork into 1/4″ slices cutting across the meat. Pound with a meat tenderizer on both side of each peice. Roll tightly securing with 2 toothpicks and brown both sides in oil until dark brown. Place browned rullader on platter and cover to keep warm while you make the sauce. Reserve any oil and browned bits in the pan and saute the onions until translucent. Drizzle onions with Karo syrup and let boil for a couple of minutes then add the rest of the ingredients and simmer for 10 minutes to evaporate the wine’s alcohol adding more water as necessary. Thicken sauce with a tablespoon of flour (Wondra) and pour over rullader. 
Cut pork into 1.4″ slices and pound both sides with meat tenderizer

Roll each slice and secure with 2 toothpicks

Brown the rolled meat in oil until well browned on both sides

Pour sauce over browned rullader

Crash Hot Potatoes

Fruit salad

Ingredients:
Serves 10

• 2 lbs. pork tenderloin
• 1 tsp karo syrup, white
• 1 leek sliced and quartered
• 2 T beef bouillon (Better Than Bouillon)
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp black pepper
• 2-3 C water
• 1 C whipping cream
• 1 can mushrooms

Do this:
Cut pork into small pieces and brown small amounts at a time in frying pan using half oil and half margarine. Pour the syrup on the meat while browning as it helps with browning. After all meat has browned, add the water, chopped leek, spices and bouillon – simmer for 45-60 minutes in covered dutch oven. You may add more water if sauce evaporates. Add the cream and drained mushrooms before serving and thicken sauce with flour.
Serve with bow tie pasta, fresh asparagus and green salad.

 Brown the pork in oil and margarine. Adding a small amount of Karo syrup helps with the browning

 Place the browned pork in a dutch oven

 Slice the leek and then cut in quarters

 Fresh asparagus made a nice compliment to this meal

 Add the mushrooms and cream then thicken sauce with flour

Fry chopped cabbage in 3 T margarine until partially wilted

Add the dark syrup and water to the cabbage

Water has evaporated and cabbage is now ready for the casserole dish

Combine ingredients with ground pork and ground beef

Add meat on first layer of cabbage

All 3 layers done and ready for the oven

Out of the oven!

Ingredients:
6 servings

Cabbage:

• 2 lb. whole cabbage
• 3 T margarine
• 2 T dark syrup
• 1/2 C water

Meat:

• 1/2 lb. ground pork
• 1/2 lb. ground beef
• 1/2 diced onion, saute in margarine
• 1/4 C cooked rice
• 1 egg
• 1/2 C milk
• salt/pepper

Do this:
Chop cabbage into 2″ pieces and fry in margarine until partially wilted. Add dark syrup, water and simmer until water is almost evaporated.
Combine ground meat, sauteed onions, rice, egg and milk. In greased 2 quart baking dish layer half of the cabbage, then all the meat for second layer and the rest of the cabbage for the top layer. Bake in preheated 375º oven for 45 minutes.
Serve with boiled potatoes and salad.