Up here in the Dirty Jerz, people seem to be all about the red sauce. Which I get — it’s very versatile. You can have it plain, with meatballs, with sausage, whatever you want. But growing up, we always had meat sauce, and I vastly prefer its richer flavor. Plus, it eliminates a step from things like lasagna and pizza…I don’t have to make meat for those, because it’s already in the sauce!
There are many, many variations on meat sauce. This one is mine.
Ingredients
- 2 large cans whole tomatoes
- 2 small cans tomato paste
- 2 cups wine (red or white is fine -- red gives it a little richer flavor)
- 1 cup beef stock
- 2 sprigs fresh oregano
- 2 sprigs fresh Italian parsley
- 2 sprigs fresh basil
- 2 sprigs fresh sage
- 1/2 lb ground veal
- 1/2 lb ground beef
- 1/2 lb ground pork
- 2 lbs sliced mushrooms (optional)
- 1 Tbsp onion flakes
- 2 Tbsp olive oil
- 1/2 cup sour cream
- 6 cloves garlic, minced
- 1 tsp cinnamon
Servings: many
Instructions
- Sautée garlic & mushrooms until mushrooms are cooked through.
- Add beef, veal and pork.
- Brown meat & drain.
- Return meat to pot.
- Puree tomatoes.
- Add tomatoes to meat.
- Add tomato paste, wine, stock and herbs.
- Boil until alcohol is evaporated.
- Simmer on low for 1-5 hours.
- Remove from heat.
- Stir in sour cream and cinnamon.
- Serve over pasta.
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