Stupidly Easy Meat Sauce
I want to let you in on a little secret….Tomato sauce doesn’t take all day, shhhh. I may be slapped with a wooden spoon if I say that within earshot of my grandma. She believes the more time and effort you put into something the better the result. For the most part I agree with her but I’m hungry now! I’m OCD so I keep a pretty well stocked pantry and I have learned how to pull a dinner together in a hurry. Sarah and I are constantly running from place to place so when we finally get a moment to eat it needs to be healthy, full of flavor and fast! The last thing I want to do after standing in front of the stove at work for 12 hours is come home and make dinner some big production. I try to always have a few key ingredients at the ready when these moments crop up. This particular evening I scoured not only pantry but the freezer where I had stashed some lean ground beef and home made Pasta I had frozen from a day when I obviously had more time on my hands. I also made sure this recipe came together in about 30 minutes,( including the time I took to have a glass of wine and shower while the sauce reduced) .
you will need
• 1.5 lbs of lean ground beef
• 1 Carrot
• 1 Red onion
• Olive oil
• 1T Dried Oregano
• 2 cloves of garlic, minced fine or through a garlic press
• Tomato paste
• A bottle of red wine (mostly for consumption)
• Lea & Perrins Worcestershire sauce
• 1 can of San Marzano tomatoes, crushed to a pulp with your hands
• 2 bay leaves
1. Using a box grater, grate the carrot and Onion
2. Heat 2T EVO in a pan over medium heat and gently sweat the carrot and onion until they start to break down.
3. Add the dried oregano and cook for about 30 sec, season with salt and pepper
4. Make a well in the center and start to brown your beef
5. Add the garlic and continue to stir
6. Make a well in the center of the meat and add 2T of the tomato puree and gently cook it off (this reduces the harsh tomato flavor)
7. Stir everything together and add a healthy splash (1-1 1/2 cups of wine) and reduce to a syrup, Add about 4 or 5 shakes of the Lea & Perrins
8. Add tomatoes, bay leaves a pinch of fresh nutmeg and 2 good pinches of cinnamon and simmer for about 20 min or until the sauce reaches your desired thickness.
9. Boil your pasta until al dente, drain and top with sauce on a plate, Garnish with cheese of your choice