Italian Meat Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lb. Extra Lean Ground Beef
½ lb. Mild Bulk Italian Sausage
2 tbsp. Extra-Virgin Olive Oil
2 medium Onions, chopped
5 large cloves Garlic, minced
½ lb sliced Mushrooms (optional)
1 Red or Green Bell Pepper, chopped finely (optional)
2 28-oz cans Italian Plum Tomatoes with Juice (Cento is a good brand; during tomato season, I use about 2 quarts of fresh plum tomatoes, peeled, seeded, and chopped)
1 4-oz can Tomato Paste
2 10¾-oz cans Tomato Purée or Tomato Sauce, fresh or canned
1 cup Good Red Wine
4 cups Beef Broth or Water
4 tbsp. Fresh Oregano, preferably Greek, minced; OR 2 tbsp. Dried Oregano
2 tsp. Fresh Thyme, minced; OR 1 tsp. Dried Thyme
2 tsp. Fresh Marjoram, minced; OR 1 tsp. Dried Marjoram
½ cup Parsley, minced
½ tsp. Cinnamon
½ tsp. Red Pepper
1½ tsp. Freshly Ground Black Pepper
1 tbsp. Salt, or to taste
Additional ingredients for finishing sauce:
¼ cup Parsley, minced
2 tbsp. Fresh Basil, chopped
1 tbsp. Fresh Oregano, chopped (optional)
1 large clove Garlic, minced
¼ cup or more Good Red Wine
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Directions: |
Directions:1. Brown meat in olive oil in a very large stockpot. Remove to bowl and set aside
2. Sauté onions, garlic, mushrooms, peppers in olive oil (adding an additional tbsp. if needed ) in the stockpot, until vegetables are soft and transparent, about 15 minutes. Return meat to stockpot
3. Add tomatoes, tomato paste, tomato purée, wine, beef broth, herbs and spices, salt and pepper
4. Simmer, uncovered, over low heat until thickened, 2-3 hours
5. Add additional parsley, basil, oregano, garlic, and wine and simmer an additional 15 minutes. Skim off any fat from sauce
6. Serve over your favorite pasta with freshly grated parmesan if desired
7. Freeze in containers, ready to reheat when you want a quick meal
Yields about 4 quarts |
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Personal
Notes: |
Personal
Notes: This is my signature pasta sauce recipe. I double this recipe and make a huge batch every few months and always have it on hand in the freezer. It's my version of Italian-American "Sunday Gravy". I must confess, this is an ever-changing recipe; there are never quite the same results as I am known to vary the ingredients a bit each time I cook it.
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