Roasted Tomato, Bell Pepper & Meat Sauce For Pasta
January 28, 2015
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Sauce, Savory Sauces, Tomato/Red Sauces, Pork, Lamb/Mutton, Vegetables, Italian, Budget-Friendly, Easy/Beginner Cooking, Freezer (OAMC), Kid Pleaser, Make-Ahead, Small Batch Cooking, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Labor Day, Mother's Day, New Years, Potluck, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Wine, Make it from scratch, Spring more
"This is a recipe I came up with when I wanted to use up a bunch of ripe tomatoes and bell peppers I had. It turned out perfectly and hubby gave it 2 thumbs up which made me very happy since he has a difficult to please palette."
- Serving Size: 1 (807.7 g)
- Calories 474.9
- Total Fat - 23.2 g
- Saturated Fat - 8.3 g
- Cholesterol - 110 mg
- Sodium - 1051.7 mg
- Total Carbohydrate - 28.5 g
- Dietary Fiber - 8.6 g
- Sugars - 16.5 g
- Protein - 40.2 g
- Calcium - 163.3 mg
- Iron - 4.6 mg
- Vitamin C - 176.6 mg
- Thiamin - 0.8 mg
Slice the tomatoes and bell peppers in half and place on a couple of rimmed baking pans, cut side down.
Place on the top rack of oven and broil for 10 to 12 minutes, until skins start to bubble and blacken; remove from oven and allow cooling.
Remove and discard the skins, place the tomatoes in a large heavy bottomed pot and mash with a potato masher, slice the peppers and add to pot.
Add the tomato juice, parsley, basil, bay leaves, 1 teaspoon of the salt, dried oregano, dried thyme and 1/4 teaspoon of the pepper; bring to a boil over medium-high heat.
Meanwhile, drizzle the oil in a large skillet and add the onions and garlic; cook over medium heat until onions start to brown, about 7 to 10 minutes.
Slowly pour in the wine and cook until evaporated and sticks to onion mixture; add to tomato and bell pepper mixture.
In the same skillet mix the pork, lamb, water, remaining salt and pepper and parmesan cheese; cook over medium high heat until the meat is no longer pink and cooked through.
Mix with the tomato and bell pepper mixture and simmer uncovered for about 1 hour until liquid has thickened into a sauce, stirring occasionally.
Reduce heat to low and simmer for another hour.
Taste and season with salt and pepper to taste, ladle over your favourite cooked pasta.
Tips & Variations
No special items needed.