A few weeks ago I spoke about a meat sauce that I make and freeze for easy meals on busy days. I put it in either lasagna, baked spaghetti, or just over pasta. It’s just a simple thaw and use meal that can help make a chaotic to make more sense. I must make one note, this recipe is an adaption of Laura Vitale’s meat sauce. I had an idea of what flavors I wanted and her’s was the closest to that for my fundamental how-to.
1 pound of ground beef
- 1 pound of ground Italian sausage (I got links and removed the casings.)
1 small onion, finely chopped
1 cup of red wine vinegar
2 (28 oz.) cans of crushed tomatoes
3 Tbsp of Olive Oil
Salt and Pepper, to taste
A handful of fresh basil, chopped
- 1) In a large heavy bottomed pot, add the olive oil and let it preheat over medium high heat until it’s nice and hot. Add the ground beef and sausage and make sure to break it up as much as possible with a wooden spoon. Allow the meat to cook for 5 to 7 minutes or until mostly cooked through.
- 2) At this point, if you feel like the meat gave out too much fat, strain some out.
- 3) Add the onions to the meat mixture and season with salt and pepper. Let the mixture cook for about 7 to 8 minutes or until the onions have cooked down.
- 4) Add the vinegar and let it reduce for about 1 minute.
- 5) Add the crushed tomatoes and add about 3-1/2 cup of water to one of the cans and add the water to the sauce.
- 6) Bring the mixture to a light bubble and then reduce the heat to low, partially cover the pot with a lid and let the sauce cook for about 3-1/2 hours.
- 7) After 3-1/2 hours, season the sauce with some salt to taste and if you feel like you want the sauce to be a little sweeter, add a tbsp of sugar. Add the basil, stir and serve or freeze!
This recipe can easily be doubled and my family truly enjoys it. Let me know if you try it or if you make any tweaks. And until next time…