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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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The ground beef can be omitted if meatballs are to be used. I mentioned simmering for 1 hour but longer yields more flavor, I let sauce simmer for about 5 hours, stirring occasionally. Ingredients:
1 1/2 lbs ground beef |
14 1/2 ounces diced tomatoes with juice |
16 ounces tomato sauce |
6 ounces tomato paste |
8 ounces beef broth or 8 ounces stock |
1/3 cup red wine |
6 slices bacon |
1 large white onion, chopped |
1 medium carrot, shredded |
1 teaspoon seasoning (italian) |
1 (13 1/4 ounce) can sliced mushrooms |
2 teaspoons dried parsley |
1 teaspoon oregano |
1 dash basil |
1 tablespoon minced garlic |
1 teaspoon onion powder |
2 bay leaves |
Directions:
1. In saute pan cook bacon and transfer to a bowl, let cool and crumble.
2. In bacon drippings cook mushrooms and onion until tender and for last minute of cooking time add the garlic, transfer to a bowl.
3. Brown ground beef and remove from heat, drain off grease.
4. In a large stock pot add ground beef, diced tomatoes with juices, tomato sauce, tomato paste, beef broth, wine, seasonings, onion powder, shredded carrot, crumbled bacon and bay leaves, stir to combine, bring to a slow boil cover and reduce heat to slow simmer for at least 1 hour stirring occasionally.
5. Remove bay leaves prior to serving.
6. Serve over your favorite pasta.
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