Red Meat Sauce

RedMeatSauce-JennyFordFinally found the most delicious Red Meat Sauce recipe after trying out dozens. I love that you can use it as a base for all kinds of dishes. Recipe can be made without meat, but then of course it would only be a Red Sauce. I usually make a double batch and feed my family spaghetti one night. Then I freeze the other half and make lasagna later. (Or you can easily cut this recipe in half.)

Ingredients:

3 lbs. hamburger (or use half hamburger and half Italian sausage)
2 onions, chopped
6 cloves garlic, minced
16 oz. mushrooms, chopped
2 TBSP olive oil (divided)
3 (14.5 oz.) dices tomatoes
1 (14.5 oz.) fire roasted diced tomatoes
2 (24 oz.) good quality marinara sauce
1 (6 oz.) tomato paste
1/2 cup white cooking wine or chicken broth
2 TBSP sugar
2 tsp salt, divided
2 TBSP Italian herb mix (Turkish oregano, basil, marjoram, thyme, and cracked rosemary)
3 bay leaves

Brown meat in a heavy dutch oven over medium heat with one teaspoon salt. Once meat is brown, drain off grease and remove meat to separate bowl with a slotted spoon.  Wipe out grease from pot, but don’t clean pot.

Using the same pan, pour in one TBSP olive oil and add onions. Sprinkle with salt and allow onions to cook until soft. Add minced garlic and let it cook one more minute. Push onions and garlic to edges of the pan, add one TBSP olive oil to center of pot. Add clean mushrooms, place lid on pot, and cook until mushrooms are soft. Remove lid, stir veggies together and add cooking wine or chicken broth until liquid bubbles and burns down. (About 5 minutes.)

Next add tomato paste and stir into making a thick paste. Mix in canned diced tomatoes and Italian herb mix. Add marinara sauce, sugar and 1 teaspoon salt. Put meat back into sauce and stir well. Add bay leaves and allow sauce to come to a boil over medium-high heat. Once sauce boils, reduce heat and simmer. I love to simmer red meat sauce all day for the best flavor, but simmer at least 1 hour before serving if short on time.

Recipe inspiration from here.

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