Red Sauce with Ground Beef |
Adapted from Cooking School Secrets for Real World Cooks (20 Minute Tomato Sauce)
- 2- 28 ounce cans diced/whole or pureed tomatoes (see note)*
- 1-28 ounce can crushed tomatoes
- 3-Tablespoons Butter
- 2-cloves garlic (pureed in food processor)
- 1-Large onion (pureed in food processor)
- 1-cup pureed carrots (puree in food processor and measure about a cup)
- ¼ cup fresh pureed basil (if fresh basil not available substitute 1T. Italian Seasoning)
- 1-Tablespoon Chicken Bouillon (I use “better than bouillon” it comes in a jar and is soft. You can use vegetarian bouillon if need be)
- 1-2 Tablespoon Tomato Paste (I buy the kind in the tube)
- Freshly Ground Pepper to Taste
- ¼ Teaspoon Red Pepper Flakes
- 1/2 Pound Ground Beef Cooked (optional)
Directions:
- Melt butter and sauté onions and garlic for 10 minutes or until soft,
- Add pureed carrots and sauté an additional 10-15 minutes.
- Sautéing the onion, garlic and carrots will mellow their flavor and make them soft, which helps to give the sauce substance and flavor.
- Add ground beef (optional) pureed tomatoes, crushed tomatoes, basil, chicken bouillon, pepper, red pepper flakes.
- Simmer the sauce on the stove until it is reduced by at least a third or until it is thick enough for your preferences. I usually let it cook for a couple of hours. It seems like the longer it cooks the more the flavors blend. But…it is really good even after cooking for only 30 minutes.
- *The pureed carrots and the chicken bouillon are the secret ingredients that make the sauce. The carrots add sweetness and the bouillon gives depth of flavor and salt.
- This makes enough for one lasagna dinner and one spaghetti dinner.
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