Pasta sauce is so fundamental to Italian fare; dishes like rigatoni, ziti, penne, manicotti, lasagna and, of course, spaghetti, that it should be classified a recipe essential. The sauce is unique to every individual who makes it on a regular basis. Here is mine.
Stevarino's Pasta Sauce
Ingredients
- 2 lbs ground round
- ¼ tsp salt
- 1 large yellow onion, diced
- 1 Tbsp extra-virgin olive oil
- 2 cloves garlic, crushed and minced
- ½ tsp crushed red pepper
- 12 ozs stewed Roma tomatoes, crushed
- 24 ozs tomato sauce (Prego ® Traditional Italian Sauce is recommended)
- 8 ozs fresh mushrooms, sliced (canned may be used)
- ¼ tsp garlic salt
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried thyme
- 2 Tbsp tomato paste
- ½ tsp chicken or beef base
- ½ C of dry red wine, preferrably Chianti (optional)
- 2 bay leafs
Directions
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In a large saucepan, add ground round, sprinkle with salt and fry on medium-high heat while frequently stirring until all meat has browned.
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Remove the meat to a colander and allow excess fat to drain.
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Pour the olive oil into the saucepan, add the onions and garlic, then sauté over medium heat until onions are translucent.
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Stir the browned ground round into the mixture.
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Stir in tomato paste, and beef or chicken base.
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Add the tomatoes, tomato sauce, red wine, mushrooms, red pepper, basil, oregano, thyme, bay leaf and garlic salt.
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Increase heat and allow to boil until frothy then lower heat to medium-low.
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Simmer on low heat for about 1 hour and 30 minutes, partially covered, stirring every now and then.
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Discard bay leaf.
Use what you need and refrigerate or freeze the rest!
NOTE: I add a bay leaf or two to many of my sauces, soups and stews, as the leaf is of the laurel family which is a symbol of good luck and of victory in ancient Grecian and Roman times.
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