Meat Sauce For PaskettiFrom jo_jo_ba 5 years ago
- 1 tbsp olive oil shopping list
- 1 lb lean ground beef shopping list
- 1 large onion, diced shopping list
- 1 stalk celery, diced shopping list
- 1 medium-large carrot, finely grated shopping list
- 5 garlic cloves, minced or pressed shopping list
- 2 tbsp dried parsley shopping list
- 1 sprig fresh thyme (or 1 tsp dried) shopping list
- ½ tsp fennel seed shopping list
- 1 tsp dried basil shopping list
- 1 tsp dried oregano shopping list
- 1 tsp paprika (smoked if available) shopping list
- Pinch red pepper flakes (optional) shopping list
- ½ cup dry red wine shopping list
- 1 cup beef broth shopping list
- 28 oz crushed tomatoes shopping list
- ½ (6-oz) can tomato paste shopping list
- 1 tsp unsweetened cocoa powder shopping list
- salt and black pepper shopping list
- ½ tsp lemon juice shopping list
How to make it
- Heat oil in heavy large skillet over medium-high.
- Add ground beef and brown, breaking up as you go.
- Spoon meat onto a plate with a slotted spoon, drain half the fat in the pan if there is a lot.
- Reduce heat to medium low and add the onion, celery and carrot.
- Sauté until onion is golden and beginning to brown, about 10 minutes.
- Stir in garlic and raise heat to medium, cook 1 minute.
- Stir in herbs and spices (except cocoa, salt, and pepper) and cook 1 minute longer.
- Return the beef to the pan and stir to coat with the spices, then add wine, broth, crushed tomatoes, tomato paste and cocoa.
- Reduce heat to low.
- Simmer until sauce is thick, about 45 minutes. Remove thyme sprig (if using fresh). Season to taste and stir in the lemon juice.
- This can be prepared and stored in the fridge for up to 3 days, or frozen up to 6 months.
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