This is the meat sauce recipe I’ve been using for years. It doesn’t make a huge quantity, but is easily doubled etc. Slow simmering for a long time develops the flavor.
It’s great served over any pasta or spaghetti shapes I have on hand and I also use this in my lasagnas.
Feel free to add sauteed mushrooms, celery or a little grated carrot if you wish. I do sometimes, but find we like this simple recipe the best.
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Spaghetti Pasta Sauce
2 tablespoons oil
1 large onion, finely diced
2 slices bacon, chopped
2 garlic cloves, minced
1 1/4 lbs. Ground chuck
2 tablespoons bell peppers, finely chopped
1 (140 g) can tomato paste
1⁄2 cup red wine
1 (440 g) can chopped tomatoes, and their juice
2 cups beef broth
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried thyme
1 pinch mixed pumpkin spice or 1 pinch freshly ground nutmeg
Heat the oil in a large fry pan over a medium heat. Add the onion and bacon and cook until the onion is golden and tender.
Add the minced garlic and cook a couple of minutes more.
Add the ground chuck and cook, breaking up with a fork, until the meat has all changed color.
Add the bell pepper and cook for a minute or two.
Now add the tomato paste and “cook it out” for another minute or two before adding the wine.
Allow the wine to reduce a little, before adding the remaining sauce ingredients.
Simmer until reduced and a deep rich red/ brown.
*You could call this “cooked” in 30 minutes, but I like to let it simmer about 2 hours, stirring regularly to make sure it’s not sticking. Add a little more broth or water if it looks like it’s doing so.
Serve with pasta of your choice.
Recipe based on one by JustJanS
Photo by JoyfulCook