Weeknight Pasta Sauce

1 teaspoon olive oil
16 oz. (1 lb.) lean ground beef
1 small or 1/2 large yellow onion, diced
2 cloves garlic, minced
1/4 cup red wine, optional
1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can diced tomatoes, drained
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon freshly cracked pepper
1 teaspoon granulated sugar or sugar substitute
1/2 lb. cooked pasta

Heat olive oil in a medium skillet or pot set to medium-high heat. Add ground beef and cook for 5 minutes, crumbling with a wooden spoon as it cooks. Drain excess fat and discard. Return pot to heat and add onion and garlic, cooking until soft, 4-5 minutes. Pour in a splash of red wine, if desired; simmer an additional minute.

Add crushed and diced tomatoes, tomato paste, basil, oregano, salt and pepper. Reduce heat to low, cover and simmer for 20 minutes, stirring occasionally. Stir in sugar to cut acidity. Taste and adjust seasonings.

Serve over hot cooked pasta or as desired. To store sauce (without pasta), refrigerate in a re-sealable container up to 4 days or freeze for up to 6 months.

Cooking with Basil
Cooking with Basil

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