Ingredients: |
Ingredients: 4 oz white mushrooms
1 large slice white sandwich bread
2 T whole milk
1 lb 85% lean ground beef (do not use lean ground beef)
1 T Olive Oil
1 large Onion chopped fine
6 garlic cloves, pressed
1/4 t red pepper flakes
1- 14.5 oz can diced tomatoes, drained with liquid reserved
1 T minced oregano leaves or 1 t dried oregano
1/4 c grated Parmesan cheese
1- 28 oz can crushed tomatoes
2 T tomato paste
Best if doubled and freeze the leftovers.
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Directions: |
Directions:Process mushrooms in food processor until finely chopped. Transfer to bowl.
Add bread, milk, 1/2 t salt, 1/2 pepper to food processor, process until paste forms. Add beef and pulse until mixture is well combined.
Heat oil in a large sauce pan over medium-high heat until just smoking. Add onion and mushrooms, cook, stirring frequently until browned and dark bits form on pan bottom (6-12 minutes). Stir in garlic, pepper flakes, and tomato paste, cook until fragrant and tomato paste starts to brown (about 1 minute). A reserved liquid from crushed tomatoes and 2 t fresh oregano (if using dried add all), scrapping bottom of pan w/wooden spoon to loosen brown bits. Add meat and cook, breaking up meat into small pieces w/wooden spoon until beef loses its raw color.
Stir in crushed and diced tomatoes and bring to a simmer, reduce heat to low and gently simmer until sauce has thickened and flavors have blended, about 30 minutes. Stir in cheese, remaining oregano, season with salt and pepper to taste. |
This recipe for Meat Sauce is from