Meat Sauce for Pasta
The Nitty Gritty:
Nothing satisfies a hungry crowd like a big pot of pasta.- Level: 1
- Prep Time: 1 hour (includes simmer time)
- Yields: Serves a crowd
- Tags: pasta main
For a vegetarian sauce, replace the ground beef with sliced eggplant, squash, and zucchini.
It might take some concentration at first, but you’ll be improvising and making this sauce your own before you know it.
Ingredients:
- 28 oz. whole peeled tomatoes, diced
- 24 oz. tomato sauce
- 12 oz. tomato paste
- 4 Tbsp. fresh basil, minced
- 3 Tbsp. fresh Italian parsley, minced
- 1 lb. lean ground beef
- 5 cloves garlic
- 1 large yellow onion, diced
- 2 cups white or cremini mushrooms, sliced
- 1 Tbsp. unsalted butter
- kosher salt
- freshly ground pepper
Instructions:
- Heat tomato paste in large skillet over medium heat. Stir often to prevent from burning. Cook 3-4 minutes, until paste starts to caramelize a bit and the kitchen smells wonderful.
- Using a spatula, scrape tomato paste into a large pot (the biggest one you've got!). Add diced tomatoes and sauce. Bring to a slow simmer over medium-low heat.
- Rinse out the skillet, then return to heat. Melt butter and add onion and garlic. Saute for 2-3 minutes, until translucent.
- Add mushrooms and cook for 3-4 more minutes, until they're soft. Scrape garlic, onions, and mushrooms into the sauce pot.
- Without wiping down the skillet, add the ground beef and break up with a spoon. Cook until the meat is browned throughout and no pink remains. Using a slotted spoon (to drain the grease), scoop the beef into the sauce. Stir well.
- Simmer sauce on low for 30-40 minutes, or as long as you can stand it, stirring occasionally. Stir in the fresh herbs just before serving atop your favorite pasta.
This recipe makes a big pot. If you don't need it all at once, spoon a few portions into a few heavy-duty freezer bags. Pull one out of the freezer for an easy weeknight supper.
Comments
By Alison L. McConnell
Alison L. McConnell is a Washington, D.C.-based journalist and writer. A native of New Jersey and upstate New York, she attended Bowdoin College in Maine and the London School of Economics before settling in Washington, where she works as a financial reporter, food freelancer, and studies at L’Academie de Cuisine. Some of her favorite things to make are risottos, roast chickens, and cakes. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
The Humble Gourmand encourages users to comment on any and all of its features, but reserves the right to remove any material deemed inappropriate.
Lauren
April 4 11:37 a.m. 1I want some RIGHT NOW.
Speaking of improvising, I dump a bunch of wine in my sauce. Big surprise.