Recipe
Slow-simmered Meat Sauce
Prep time: 25 minutes
| Cook time: 3 hours (or more) Total time: 3 hours, 25 minutes (or more) Yield: enough for 2 lbs pasta 1 pound 85% lean ground beef 1 yellow onion chopped 4 stalks celery chopped 4 garlic cloves minced or pressed 1 29-ounce can diced tomatoes 1 29-ounce can tomato sauce (or puree) |
1 6-ounce can tomato paste 1 cup red wine (or 2 tablespoons Balsamic vinegar) 1 15-ounce can beef broth 5-6 whole cloves (or ¼ teaspoon dried clove) 2 bay leaves 1 teaspoon basil 1 teaspoon oregano 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper |
In a large, heavy-bottomed stock pot over medium high heat, cook the ground beef until browned, about 5-7 minutes, stirring occasionally. Drain the rendered fat if excessive, and add the meat back to the pot.
Add the chopped onion, celery, and garlic, and cook until the vegetables soften, about 5-7 more minutes.
Add the rest of the ingredients and bring to a boil.
Reduce the heat to simmer, stir and cover with a lid, and cook for at least three hours on medium-low heat, stirring occasionally. If you have more time, continue to simmer to reduce liquid further.
Remove bay leaves and whole cloves, if using.
Serve with 1-2 pounds of freshly prepared pasta. Top with freshly grated Parmesan.
Notes
The meat sauce can be refrigerated for up to 1 week or frozen in a sealed gallon bag for up to 3 months.
Original recipe called for just one pound of pasta, which seems like too little. I recommend at least 1½ pounds instead.
Adapted from foodiecrush.com