Hearty Italian Meat Sauce
This is another recipe that has been with me for about as long as I’ve been cooking. It’s a favorite around here, and makes it onto our dinner table frequently. I usually serve it on top of spaghetti, rigatoni, or medium size pasta shells, but you can serve it with your favorite type of pasta. A word of caution, however – this is a heavy sauce, so it isn’t recommended for especially delicate pastas such as Angel Hair. Just add a tossed or Caesar salad and a slice of garlic toast and enjoy Italian eating at it’s best!
2 Tbsp. olive oil
1/3 c. chopped onion
1/3 c. sliced carrot
1/3 c. chopped celery
1 clove garlic, minced
3/4 lb. extra lean ground beef
1 can (19 oz.) crushed tomatoes
1 can (5 oz) tomato paste
2 tbsp. dried basil
2 tsp. dried oregano
pinch of pepper
Heat oil in an electric skillet over medium-high heat. Sauté onion, carrot, celery, and garlic until crisp, but tender.
Add beef to skillet and increase temperature to high. Cook until beef is no longer pink, using a fork to crumble meat into small pieces. Stir in crushed tomatoes, tomato paste, basil, oregano, and a pinch of pepper. Bring to a boil.
Reduce heat to low, cover and simmer for 20 – 25 minutes, stirring occasionally. Makes 4 cups.
Microwave Cooking Method:
Combine onion, carrot, celery, garlic, and oil in a microwavable bowl. Cover and microwave 3 to 5 minutes on high or til crisp, but tender, stirring once. Stir in beef. Cover and microwave on high for 5 minutes or til no longer pink, stirring to break up meat. Drain fat from dish. Stir in crushed tomatoes, tomato paste, basil, oregano, and a pinch of pepper. Cover and microwave on high 10 to 15 minutes or til sauce has thickened, stirring 2 times. Makes 4 cups.