Roasted Tomato, Bell Pepper & Meat Sauce For Pasta

30m
Prep Time

2.5h
Cook Time

3h
Ready In

"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."

Original is 5 servings

Metric US

I've Tried It

Nutritional

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

Step 1

Slice the tomatoes and bell peppers in half and place on a couple of rimmed baking pans, cut side down.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Slowly pour in the wine and cook until evaporated and sticks to onion mixture; add to tomato and bell pepper mixture.

Step 7

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.