Mom’s Meat Sauce
Ingredients:
1 lb. Ground lean beef
2 28-ounce cans (or larger) of whole tomatoes, chopped in blender
2 tablespoons cooking oil: olive, vegetable, or canola
1 teaspoon garlic, minced (chopped tiny)
salt and pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sugar
1 cup of dry red wine (optional)
⅛ teaspoon crushed red pepper fl akes (optional)
Parmesan cheese grated, and 1 lb. Macaroni = 4 people, or 3 very hungry people
Instructions:
Origin of recipe: Jenny Magrone Barbara's mom, Roe, is passing on this recipe—every Italian girl should be this lucky!!! (Jenny is Wendy's longtime friend and Matron of Honor)
1 lb. Ground lean beef
2 28-ounce cans (or larger) of whole tomatoes, chopped in blender
2 tablespoons cooking oil: olive, vegetable, or canola
1 teaspoon garlic, minced (chopped tiny)
salt and pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon sugar
1 cup of dry red wine (optional)
⅛ teaspoon crushed red pepper fl akes (optional)
Parmesan cheese grated, and 1 lb. Macaroni = 4 people, or 3 very hungry people
Instructions:
- Blend tomatoes and pour then back into their cans.
- Heat oil in large pot over medium-high heat. Add ground beef and cook until brown, breaking up with fork, about 3 minutes. Salt and pepper.
- Using a slotted spoon, transfer the beef into a bowl and set aside for now.
- Add the garlic to the pot and cook about 2 minutes on a medium-low heat. DO NOT BURN THE GARLIC it stinks, and then you have to wash the pot and start again.
- Add tomatoes and wine. Raise heat slightly. Stir in the basil, oregano and sugar, and continue to cook 1 minute till a slight boil, then reduce the heat to medium-low again and simmer about 30 minutes. If sauce gets too thick partially cover during 30 minutes, but don’t let it get watery either.
- After 30 minutes, add half of the chopped meat, and cook for another 30-45 minutes. Stirring occasionally, simmering. Raise and lower the heat as needed.
- Freeze the other half of the beef in a plastic bag for the next time.
- When the sauce is almost finished, start the water for the macaroni in another 4 quart pot. If you don’t have another
- pot, finish the sauce and let it cool. When it’s cooled, divide it into smaller tupperwares and use the pot again.
Origin of recipe: Jenny Magrone Barbara's mom, Roe, is passing on this recipe—every Italian girl should be this lucky!!! (Jenny is Wendy's longtime friend and Matron of Honor)