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.
This recipe is great when you’re looking for something quick to whip up.
Tomato Bacon Sauce :
4 slices of bacon, cut into small strips
1 onion, finely diced
2 cloves garlic, minced
1 bottle of passata (strained tomato puree)
1 can of whole tomatoes
1 tsp kosher salt
pinch of chili flakes
Makes about 6 cups. Freezes really well.
In a medium sized sauce pot cook the bacon over medium heat until it starts to brown. Add the onions and garlic to the pot and cook until the onions are translucent. Crush the whole tomatoes roughly by hand and add to the pot along with the rest of the ingredients. Bring to a simmer then reduce heat to low. Cook for 20 mintues and it’s finished.
While your sauce is simmering bring a pot of salted water to boil. Cook your noodles (1 portion) 2 minutes less than the package says. Drain the noodles and return them to the pot. Pour 1 cup of the sauce over them and simmer over medium heat, stirring occasionally for the remaining 2 minutes. The noodles will absorb some of the sauce. Tear up 4-5 fresh basil leaves and stir them in. Plate your spaghettini and top with your favorite cheese.
I like to cook single servings of pasta, just enough for one serving each time. It doesn’t take long and they taste fresher than if you refrigerate them.
Alternately you could cook the whole package of the noodles ahead of time. In this case I would recommend keeping your sauce and spaghettini in separate containers in the fridge. This way your noodles won’t get soggy.
At just over a dollar per serving this recipe is really budget friendly. It tastes great too!