Swedish Meat Sauce on pasta
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
- 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)
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.
Quick and easy Nacho Cheese dip for a tasty snack or as a side dish with you summer picnic. This recipe originates from New Mexico where I lived for a short while many years ago. Nice place to visit but I was not crazy about living in New Mexico as I like to be surrounded by lots of green grass and trees! Sorry, don’t meat to offend anyone… just my opinion.
- 1 pound ground beef
- 8 oz. Velveeta Cheese
- 1 can Cream of Mushroom Soup
- 16 oz. Picante Sauce (Medium)
- 1/4 C milk
- Tostido Corn Chips
Brown the ground beef in a large saucepan on medium-high heat. Once browned, lower heat and add cubed Velveeta cheese stirring until melted. Add cream of mushroom soup (undiluted) to meat mixture and stir to combine. Now add the Picante sauce and the milk. Bring to a slow simmer for a few minutes and serve with corn chips. I like to pour the dip on my chips or you may place the hot dip in a bowl.
Brown the ground beef in a large saucepan on medium-high heat.
Lower heat then add 8 oz. cubed Velveeta cheese and add to ground beef. Stir until melted.
Stir in undiluted Cream of Mushroom soup, picante sauce and milk. Simmer for a few minutes and serve with corn chips.
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.
Makes 20 rullader, serves 5-6
- 2 1/2 lb. bonless pork roast
- 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
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