Ingredients
- 1 pound lean ground beef
- 3 ounces tomato paste (1/2 small 6-oz. can)
- 1 can (14 ounce) tomatoes, whole
- 1 garlic clove (medium clove, peeled)
- 1 teaspoon oregano, crushed
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup mushrooms (or to taste, small whole fresh mushrooms, or canned, optional)
- 1/2 to 1 teaspoon anise seed (optional)
- 1/2 to 1 cup dry red wine
- 3 ounces yellow onion (1 small onion, peeled and quartered, and stuck with 6-8 whole cloves)
- 2 tablespoon oil (vegetable oil or olive oil, use less if possible)
How to Make
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Step 1: Bring 1 quart of water to a rolling boil in large sauce pan. Crumble the raw meat and drop it into the boiling water. Cook about 2-3 minutes or until meat turns grayish brown.
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Step 2: Use colander to drain meat and put drained meat in large skillet, add enough oil to sauté the garlic gently.
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Step 3: Add tomatoes, cook 1 hour VERY slowly.
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Step 4: Add tomato paste and seasoning to taste and cook another hour.
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Step 5: Stir and don't let it stick or cook away too much by adding water about ½ cup at a time if needed.
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Step 6: When sauce is almost ready, taste and add salt and pepper again as needed..
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Step 7: Remove onion and cloves and garlic clove before serving over hot pasta. A bit of the sauce can be mixed in with the pasta before pouring the rest of the sauce on top.
We hope you enjoy this recipe!
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