An exceptional tomato meat sauce that is guaranteed to become a favorite! Simple ingredients perfectly paired together and cooked for just the right amount of time.
- 1 lb.Ground beef
- 26 oz.Strained tomatoes
- 1/2 Onion, finely chopped
- 4 clove(s)Garlic, finely minced
- 1 handfulParsley, chopped
- 1 handfulBasil, chopped
- 1/2 handfulOregano, chopped
- 1/2 handfulThyme
- 1/2 cup(s)Red wine, dry & medium bodied
- 2 1/2 tbsp.Olive oil
- 1/2 cup(s)Water
- 1 1/2 tsp.Salt
This sauce is a true tomato meat sauce that has a fresh tomato and herb taste. The texture of the meat is also preserved. Do not confuse it with bolognese, which is a sauce that cooks for much longer (resulting in a pasty texture for the meat) and has both milk and white wine.
Recommended wines to use: Sangiovese, Barbera, Pinot Noir (medium bodied).
A few very important notes about this recipe:
Buying fresh herbs can be expensive, so if you wish you can use dry thyme and oregano — use 1 tsp. of each instead. Only fresh parsley and fresh basil are recommended.
The cooking time for the sauce is very important. If you cook the meat for more than an hour, it’ll lose all its bite and have a pasty texture.
Start by sautéing the onions for 2 minutes with 2 1/2 tbsp. of olive oil over medium-low heat.
Add the minced garlic and sauté for another 2 minutes.
Add 1 lb. of ground beef and raise the heat to medium. Sprinkle 1 tsp. of salt on top of the beef. Use a wooden spoon to break up the ground beef as it cooks.
When the beef is slightly browned, add the parsley, basil, and oregano. Give it a good stir and add the 1/2 cup of red wine. Let it simmer for 4 minutes or until most of the wine has evaporated.
Stir in the 26 oz. of strained tomatoes, 1/2 tsp. of salt, and the thyme sprigs.
Cover and simmer over low heat for 55 minutes. Remove thyme sprigs. Note: If the lid does not have a hole for the steam to escape, cover the pot while leaving a tiny crack.