Italian Pasta Sauce with Meat and Fresh Herbs

Recipe makes approximately  2 quarts.  The sauce freezes well, so you can make a lot and freeze it for later! Or, you can easily halve the recipe.

Ingredients 

• 3 Tbs. olive oil     
• 3/4 lb. ground beef 
  
• 3/4 lb. ground pork
• 1 large onion, chopped   (About 1 1/2 cups)
• 8 cloves garlic, minced    (I highly recommend using a garlic press.)
• 4 Tbs. roughly chopped fresh parsley –  divided
• 4 Tbs. roughly chopped fresh basil –  divided
• 1/2 tsp.salt
• 1/4 tsp. pepper
• 1/2 to 1 cup red wine
• 1 (6 oz) can tomato paste
• 2 (28 oz) cans diced tomatoes with basil, garlic & oregano
• OPTIONAL – 10 Crimini (or any type of brown mushroom) mushrooms, sliced       

In a large skillet with high sides – or a large pan, such as the size you boil pasta in, heat  3 Tbs. olive oil – add 3/4 lb. ground beef and 3/4 lb. ground pork. Break up the meat as it cooks, and continue cooking until juices run clear. Continue cooking until all liquid is absorbed and meat is browned a bit. Add chopped onion, HALF the chopped parsley, HALF the chopped basil, 1/2 tsp. salt and 1/4 tsp. pepper. Continue cooking until onion is translucent.

Add tomato paste and mix until paste is thoroughly combined with the meat/onion mixture. Cook for another minute, then add the red wine. Allow to simmer a few minutes to intensify the flavors, then pour in the two cans of diced tomatoes.

I like to use a mesh cover to cut down on splashing. (I wonder why I bother… my kitchen is always a total disaster when I cook!)

Simmer the sauce – uncovered – for 1 1/2 to 2 hours, stirring every once in a while.  ++  If you prefer your sauce thicker, just continue simmering a bit longer.

Photo shows Italian Pasta Sauce with Meat and Fresh Herbs – 1 hour into cooking time.

Add the rest of the chopped fresh basil and chopped fresh parsley, which will gives you a wonderful burst of flavor.

++ The diced tomatoes may still be a bit “chunky at the end of the cooking time.  If you prefer a smoother sauce, you can “mash” the the diced tomatoes down a bit with a potato masher, which is what I do.

Remove the sauce from the heat.   Pour yourself a glass of some of that red wine and enjoy !

Here’s the link to my friend John’s Italian Pasta Sauce recipe, which was the basis of this recipe. http://fromthebartolinikitchens.com/2013/01/16/basic-meat-sauce-sugo-di-carne/