This is a simple and delicious tomato meat sauce for pasta. It’s a staple in my kitchen. I usually make a big batch and freeze it in 1 or 2 cup containers. That way I can use it for a quick meal when I’m short on time or just to mix it up. This recipe isn’t traditional, but it’s tasty none-the-less. You can use leftover wine, or, do what I do; buy a bottle and use half for the sauce and drink the rest! It makes for a relaxing night. This is great comfort food for cold nights.
- 2 tbsp grapeseed oil
- 1 lb ground beef
- 2 stalks celery, finely diced (or grated)
- 2 carrots, finely diced (or grated)
- 2 cloves garlic, minced
- 2 onions, finely diced
- 325 ml dry red wine
- 2 bottles passata
- pinch chili flakes
- 3 bay leaves
- 1 tbsp kosher salt
- 1/2 tsp black pepper
In a large sauce pot heat the oil over medium heat. Add the ground beef and use a wooden spoon to break it apart and stir it while it cooks. You want the beef to be broken apart into very small bits. Once the beef is cooked add in the celery, carrot, onion and garlic. Turn the heat up to medium-high and allow any liquid from the vegetables to cook off. Add in the wine and simmer until the liquid is cooked down again. Add in the remaining ingredients and bring up to a simmer. Reduce the heat to medium low and simmer uncovered for 1 hour. The sauce should be fairly thick.
This recipe makes about 8 – 1 cup portions of sauce. It costs roughly 2$ per portion, depending on which wine you choose.