Dad's Meat Sauce

In our house, when Dad's cooking, he makes this mighty meat sauce!

Ingredients:

1 1/2 lbs lean ground beef 

1 tbsp vegetable oil

1 onion, diced

1/2 red pepper, diced 

2-3 tsps minced garlic 

1 - 28 oz can diced tomatoes

1 can condensed tomato soup (don't add water)

1/2 - 5.5 oz can tomato paste

1 tsp dry oregano

1/4 cup chopped fresh basil 

Salt and pepper to taste

1 carrot

In a skillet heat the oil to medium and add the ground beef. Cook and break up until no pink remains then add the onion and red pepper for 2-3 minutes. Add the garlic for 1 minute.

Add the canned diced tomatoes, tomato soup, tomato paste, oregano, basil, salt, pepper and 1 whole carrot.

Bring to a gentle boil then reduce to low, cover and simmer a couple of hours or until the carrot is tender. 

Serve on top of your favourite pasta with a piece of the cooked carrot.

Makes 4-5 servings

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Veggie Filled Meat Sauce

Lots of veggies are packed into this rustic meat sauce. Delicious and nutritious!

Ingredients:

1 lb ground beef

1 medium onion, diced

1/2 red bell pepper, diced

1 medium carrot, shredded

1 tsp fresh minced garlic

2 cups loosely packed choppped spinach

1 tsp garlic powder

1 tsp dry oregano

1/2 tsp dry basil

1/2 tsp fennel seeds

1 - 28 oz can diced tomatoes

1/3 cup tomato paste

1/2 cup beef broth

salt and pepper to taste

pinch of sugar

pinch of red pepper flakes

 

Brown the beef then drain off any excess fat. Add the onion, bell pepper, carrot and garlic and cook 4-5 minutes. Then add the rest of the ingredients. Bring to a boil then reduce heat to simmer for 30 minutes uncovered.

Serve over your favourite pasta.

Serves 4

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Meat Sauce and Butterflies

Just your middle-of-the-week meat sauce served here with farfalle, Italian for butterflies. (No actual butterflies were harmed in the making of this meal 😃)

Ingredients:

1 lb ground beef

2 tbsps olive oil, divided

3 tsps minced garlic

1 onion, diced

3 stalks celery and their leaves, sliced

1 tbsp tomato paste

400 ml (14 oz) canned diced tomatoes

2 tbsps balsamic vinegar

1 tsp celery seed

1 tsp sage

1 bay leaf

284 ml (10 oz) can Rotel tomatoes and green chilies

salt and pepper to taste or Mrs Dash table blend

4 cups farfalle

1/2 cup reserved pasta water

Heat 1 tbsp olive oil in a large skillet and brown the beef on medium heat, then remove to a plate. Remove any fat from the pan and add 1 tbsp olive oil. Add the diced onion and cook 3 minutes then add the garlic for 1 minute longer. Add the celery, canned diced tomatoes and Rotel, tomato paste, balsamic, celery seed, sage, bay leaf, salt and pepper.

Bring to a boil and return the meat to the skillet. Reduce the heat, cover and simmer for 1 hour. Towards the end of the hour start boiling water for the pasta. 

Once the pasta is cooked reserve 1/2 cup of pasta water then drain the rest. Mix the pasta into the sauce along with the pasta water as needed. 

Serves 4 (Don't forget to remove the bayleaf!)

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