If you need to feed a small army, have I got a recipe for you! Unfortunately I didn’t need to feed a small army when I made this, I only needed to feed myself and one other person (I’ll give you a hint: it was Jon). So, if anyone is in need of meat sauce, pulled pork, naan, or any type of frozen veggie you could imagine, come on over and rifle through my freezer. If we’re unable to finish something within a few days I usually end up freezing it. I’m slowly turning into a crazy old lady that freezes things before they go bad, makes jellies, compulsively cleans, and DVRs the royal wedding because 1AM on a Thursday night is totally out of the question. Yes, I’m going to watch the royal wedding. Don’t hate.
Okay, back to my meat sauce! It’s nothing fancy but it sure is tasty and super easy to make!
Here’s what you’ll need:
2 small carrots, peeled
2 stalks celery
1/2 of a large onion, or one medium onion
2 Tbs olive oil
1 lb lean ground beef
1 28 oz can tomato sauce
1 28 oz can diced tomatoes
1/4 tsp red pepper flakes
1 tsp Italian seasoning
1 bay leaf
1/4 cup red wine
Break the carrots and celery stalks into smaller pieces and, using a food processor, pulse them until they are finely minced. Finely chop the onion, and add to a heavy bottomed pot along with the olive oil, carrot and celery mixture. Sautee for about 5 minutes, or until onions are translucent.
Carefully add the ground beef to the sauce and give it a good stir. At the last minute add the splash of red wine.
Stir it up, give it one last loving look, put the lid on, lower the head to low, and let it simmer for an hour.
Fifteen minutes before the sauce is done simmering, bring a large pot of water to a boil. Pick out your favorite pasta on hand (I chose linguini) and cook according to directions.
Top cooked pasta with sauce and a little bit of parm, because honestly, what good is Italian food without a little parm.
Devour, and then pick up your red Xbox controller, pick a good movie on Netflix, and let your belly digest while you veg out 🙂