Meat Sauce with Red Wine
Description
Italian cuisine has some of the world's best comfort foods. Serve this delicious meat sauce over your favorite pasta along with a side salad.
Ingredients
2 T. olive oil, divided
1 lb. 85% lean ground beef (or ground turkey, pork or veal)
3/4 t. coarse salt
3/4 c. yellow onion, diced
2 garlic cloves, minced
1 c. dry red wine (Zinfandel or Chianti)
2 - 28 oz. cans crushed or pureed tomatoes
several handfuls fresh parsley leaves, plus minced parsley for serving (see notes)
2 t. dried oregano
1-2 bay leaves
freshly ground black pepper, to taste
freshly minced basil leaves and grated Parmesan cheese, for serving
Directions
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Warm 1 T. oil in a large pot over medium-high heat. When hot, add ground beef, breaking it up into small pieces while cooking. Sprinkle coarse salt (or half of this if using table salt) over meat; let brown for about 8 minutes.
Add 1 T. oil to the pan; turn heat to medium; stir in onions; saute with the ground beef for 5-7 minutes, until translucent.
Add garlic; saute just until fragrant; turn heat to high; pour in wine. Bring the mixture to a strong simmer; scrape the bottom of the pan with a spatula; stir as wine reduces in volume by about half, about 4-6 minutes.
Pour tomatoes into sauce; add parsley, oregano and bay leaves; stir; let sauce return to a strong simmer. Turn heat to medium-low; place lid on askew; let sauce simmer, stirring occasionally, for at least 30 minutes or up to 2 hours.
Remove bay leaves. Stir in minced basil, freshly ground black pepper and a pinch of salt, to taste.
Serve over cooked pasta with freshly grated Parmesan cheese and minced parsley sprinkled on the top.
4-6 servings.
*This can be stored in the refrigerator for up to 3 days or in the freezer for months if tightly covered.