One-pot recipe for a rich meat sauce for use on pasta.
- 1 tbsp olive oil
- 2 large onions, chopped
- 5 large garlic cloves, crushed
- 1 lb ground beef, extra lean
- 1 lb ground pork
- 4 to 5 bay leaves
- 7-8 dry pimientos, or 1 to 1.5 tsp of crushed red peppers
- 14 oz can of tomato juice
- 5.5 oz can of tomato paste
- salt & pepper
- (1 tbsp sugar if a sweet sauce is preferred)
- 1 cup finely diced mushrooms
- Large pot
- Knife
- Garlic crusher (or chop garlic extra fine with knife)
- Fry garlic and onions in the pot with the olive oil
- Push to the side
- Brown meat, then mix with onions
- Drain excess fat
- Add remaining ingredients, except mushrooms:
- bay leaves
- peppers
- tomato juice
- tomato paste
- salt & pepper
- optional sugar (personally I prefer without)
- Simmer (optimal is >= 3 hours, but even 60 minutes is enough if you are in a rush), mix occasionally
- 30 minutes prior to serving, mix in finely diced mushrooms
- Fish out bay leaves, and pimientos
- Gets better with every reheat
- Freezes very well
- Pairs well with parmesan on pasta
- Originated with Gemma Goulet