Fresh Tomato & Meat Sauce For Pasta
August 20, 2014
"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, ground chicken, and ground turkey and all worked well."
- Serving Size: 1 (395.6 g)
- Calories 270.3
- Total Fat - 14.3 g
- Saturated Fat - 4.8 g
- Cholesterol - 65.6 mg
- Sodium - 954.2 mg
- Total Carbohydrate - 13.3 g
- Dietary Fiber - 4 g
- Sugars - 8 g
- Protein - 22.3 g
- Calcium - 49 mg
- Iron - 3.2 mg
- Vitamin C - 43.6 mg
- Thiamin - 0.2 mg
Step by Step Method
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, remove and discard the skins.
Place the tomatoes and the pan juices 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 the 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. If the sauce seems too liquidy, simmer longer. If you notice the sauce is becoming too thick, add a bit of water. This will depend on the type of tomatoes you are using. The longer you can simmer this, the more flavorful the sauce will be.
No special items needed.