one pound of ground beef, Italian sausage or half of each
medium onion, diced
3-4 cloves of garlic, diced
two 28-ounce cans whole peeled tomatoes
1/2 cup to 3/4 cup red wine
1 can tomato paste
salt and pepper to taste
1 tsp oregano
1 tsp basil
1 tsp red pepper flakes
3-4 tbsp sugar
Heat a large, deep skillet and add about 2 tbsp of olive oil. Crumble meat in skillet and brown, dice onions and garlic and add to browned meat stirring occasionally until onions and garlic are tender. Deglaze pan with the red wine. Add the two cans of whole tomatoes and let simmer for about 10 minutes. Break tomatoes up with a large wooden spoon, add tomato paste and seasonings. Add the sugar a small amount at a time until you get the desired taste. I like mine sauce to be tangy, sweet and with a small amount of heat. Simmer on low for about 30 minutes. Serve over fresh cooked pasta.
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