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Homemade Meat Sauce

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Ingredients

Warning0 allergens identified

Homemade Meat Sauce

2 tablespoons extra virgin olive oildivided

16 ounces baby bella mushroomsstemmed and sliced

1 ½ pounds lean ground beef(I used 85 percent lean, organic, grass-fed)

1 onionpeeled, and chopped

4 cloves garlicminced

1 cup dry red wine(I used pinot noir)

28 ounces crushed tomatoes sub with tomato sauce or tomato purée

4 tablespoons tomato paste

1 tbsp dried basil or sub with twice the amount of fresh chopped basil

2 teaspoons dried oregano or sub with twice the amount of fresh chopped oregano

1 bay leaf

saltTo Taste

Instructions

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Instructions

Heat 1 tablespoon of olive oil over medium heat in a large Dutch oven. Add the mushrooms and cook for 5-7 minutes until browned and the liquid has evaporated. Remove from heat and set aside.

Add the remaining tablespoon of oil to the pan, then add the ground beef. Break up into small pieces and continue to cook for 2-3 minutes until the meat has browned slightly. Add the onions and garlic, and cook for 5-6 minutes more until the beef is cooked through and the onions have softened. Drain the grease as needed.

Add the red wine and cook for 3-5 minutes or until reduced by half. Add the mushrooms back to the pan along with the crushed tomatoes, tomato purée, tomato paste, bay leaf, basil and oregano, and stir well to combine. Bring to a boil, then reduce the heat to low. Simmer for 1-2 hours with lid slightly ajar, stirring often, until the sauce is thick and rich.

Remove from heat and discard the bay leaf. Season with salt and pepper, to taste and add 1-2 more tablespoons of olive oil if desired. Serve and enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Bloom Your Tomato Paste 🍅
Cook tomato paste in olive oil for 1-2 minutes before adding other ingredients to deepen its umami flavor and eliminate any metallic taste from the can.
Don't Skip the Mushroom Step 🍄
Sauté mushrooms separately until golden before adding to the sauce—this concentrates their moisture and prevents a watery, diluted sauce.
Reduce Wine Properly 🍷
Allow the red wine to simmer for 3-4 minutes after adding to cook off the harsh alcohol notes and develop a complex, balanced flavor in your sauce.
Low and Slow Simmering ⏱️
Simmer the sauce uncovered on low heat for at least 45 minutes to allow flavors to meld and the sauce to thicken naturally without reducing its richness.
Freeze in Portions 🧊
Cool the sauce completely, then freeze in ice cube trays or individual portions for easy reheating and minimal waste when preparing weeknight meals.