Fresh Tomato & Meat Sauce For Pasta
August 20, 2014
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Sauce, Tomato/Red Sauces, Beef, Ground Beef, Game, Vegetables, Italian, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Potluck, Regional Holiday, Summer, Sunday Dinner, Valentine's Day, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Make it from scratch, Spicy, Spring, Kosher Meat more
"This is a great tasting sauce I make during tomato season. Make sure you use ripe tomatoes, the riper the tomato the better the sauce tastes. This sauce freezes well so it’s perfect for when unexpected guests drop in for dinner. I have made this with wild ground meat, ground lamb, griund chicken and ground turkey and all worked well."
- Serving Size: 1 (461.5 g)
- Calories 315.3
- Total Fat - 16.6 g
- Saturated Fat - 5.6 g
- Cholesterol - 76.5 mg
- Sodium - 1113.2 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 4.6 g
- Sugars - 9.4 g
- Protein - 26 g
- Calcium - 57.1 mg
- Iron - 3.8 mg
- Vitamin C - 50.9 mg
- Thiamin - 0.3 mg
Cut the tomatoes in half and remove the stems.
Place the tomatoes on a baking sheet, skin side up and place on the top rack in the oven; broil until skin loosens, about 10 to 12 minutes.
Cool the tomatoes and remove the skins and discard.
Place the tomatoes in a large pot and mash them.
Add the wine, bay leaves, oregano,basil, bell pepper, salt, hot pepper flakes and ground pepper and bring to a boil, reduce heat to medium and simmer.
Meanwhile drizzle the oil in a large skillet and add the remaining ingredients; cook until meat is no longer pink and add to the simmering pot of tomatoes.
Simmer uncovered until sauce thickens, about 2 hours; reduce heat to medium-low, cover and simmer for an additional 2 hours.
Tips & Variations
No special items needed.