What a fantastic way to start March.  A hearty bowl of spaghetti with a fabulous sauce.  Thanks Mom’s crazy cooking challenge.  Next week, it is going to be the start of lower carbs as the winter layers of clothes need to be shed :0)

I found this recipe at nookandpantry and I think I’ll be back there often.  After this great dinner, how could I not?  I used the option with Italian sausage and everyone in the house thought I was brilliant.  How about you don’t tell them it wasn’t my idea?

Hearty Meat Sauce

2 Tablespoon olive oil

1 pound lean ground beef or mix of ground beef with Italian sausage

1 large onion, chopped fine

1/2 teaspoon salt

3 medium garlic cloves, minced or pressed through a garlic press

1/4 cup red wine

1/2 teaspoon ground black pepper

14 ounce can tomato puree

14 ounce can diced tomatoes, drained

1/2 teaspoon dried oregano

Pasta of your choice

1/2 cup fresh basil, chopped or chiffonade

1/2 cup grated parmesan for serving

Heat a tablespoon olive oil in a large saute pan or Dutch oven and brown the ground beef. Drain the fat through a fine mesh sieve and set aside. (I used lean beef and lean sausage meat so I skipped this part)

Add a tablespoon of olive oil to the pot and heat over medium heat until shimmering. Add the onions and 1/2 tsp of salt and cook until softened. If the bottom of the pan is turning too brown, add a little bit of water and scrape up the bits as you go. Add the garlic and cook until fragrant, about 30 seconds. Add the wine to deglaze the pan and cook until the wine is completely gone. Add the tomato puree, drained diced tomatoes, pepper, and oregano.

Cook the sauce at a gentle simmer over low heat, partially uncovered for 2 – 3 hours or until the sauce is thicken and ground beef is tender.

Cook spaghetti according to package instructions

Serve over pasta, topped with basil and parmesan or use in lasagna

Small one loved it so much she wouldn’t even stop jiggling around :0)

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