Beef Meat Sauce To Top Speghetti or Ravioli

8 basic ingredients make this sauce:

Virgin olive oil
A whole medium yellow onion chopped up
Fresh garlic, 8 to 12 pieces chopped or crushed
Several fresh tomatoes chopped into pieces, or a large can of pre-chopped tomatoes
A whole red pepper cut into pieces(optional)
Tomato sauce, the amount determined by how much sauce you want to make
A pound of ground, grass fed beef
Dry, ground oregano to taste

Method:


Put 3 TB virgin olive oil into the pot you are using.
Add the ground beef, and sauté the meat until all of the pink in the meat is gone.
Add chopped fresh onion, garlic, red pepper and mushrooms. Sauté the meat and vegetables over a medium heat until the vegetables are tender.
You may need to add a tablespoon or two of water to the pot to prevent the beef and veggies from burning.
Add the chopped fresh or canned tomatoes.
Add dry oregano at this time as much or as little as you like, and add finely chopped rosemary if you like rosemary in your sauce.

If oregano is not fine enough you can grind it down in your hand using the edge of your Other hand as the tool to reduce the oregano, and at the same time you will release flavor from the herb that will impart into the sauce..

Dry oregano has that old time taste from the pizza parlor where they traditionaly use the dry Herb in place of fresh. I like that old time pizza parlor flavor in my spaghetti sauce.

Add either an 8-ounce can or a 15-ounce can of tomato sauce, depending on how much sauce you are making. Bring all of the ingredients in the pot to a medium simmer, and then turn the heat down to low so the sauce simmers very low.

You should add a cover to your pot now so the sauce, which is getting thick in consistency, doesn't splash onto your stove

Simmer this sauce for app. 30 minutes.

This is the ‘basic’ recipe for traditional beef, meat sauce for speghetti. If you make the sauce without meat you have a basic marinara sauce, which is the start for many italian style recipes. Dry, freshly grated Italian cheeses can be added to this sauce for more flavor. If you add cheese then consider using canned tomato sauce in your recipe that does not contain salt because dry cheese is usually salty.

You can add a chopped yellow or a green bell pepper to this sauce in place of or with the red bell pepper.

Whichever you choose to make; the Beef Marinara Sauce or the Plain Marinara Sauce it is now ready to pour onto your favorite cooked pasta or ravioli.

Enjoy!

Carol Garnier Dutra

Copyright © 2010 by Carol Garnier Dutra

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