Wednesday, 20 August 2014

Fresh Tomato and Meat Sauce for Pasta

This is a great tasting sauce I make during tomato season. Make sure you use ripe tomatoes, the riper the tomato the better the sauce tastes. This sauce freezes well so it’s perfect for when unexpected guests drop in for dinner.

1 pound lean ground beef
4 pounds ripe tomatoes
1 bell pepper, chopped
1 onion, chopped
1 stalk celery, diced
4 ounces chopped mushrooms
1/2 cup dry white wine
1/4 cup chopped fresh basil
2 fresh sprigs oregano
2 bay leaves
2 teaspoons salt
1/4 teaspoon hot pepper flakes
Fresh ground pepper to taste

Cut the tomatoes in half and remove the stems.
Place the tomatoes on a baking sheet, skin side up and place on the top rack in the oven; broil until skin loosens, about 10 to 12 minutes.
Cool the tomatoes and remove the skins and discard.
Place the tomatoes in a large pot and mash them.
Add the wine, bay leaves, basil, bell pepper, salt, hot pepper flakes and ground pepper and bring to a boil, reduce heat to medium and simmer.
Meanwhile drizzle the oil in a large skillet and add the remaining ingredients; cook until meat is no longer pink and add to the simmering pot of tomatoes.
Simmer uncovered until sauce thickens, about 2 hours; reduce heat to medium-low, cover and simmer for an additional 2 hours.
Ladle over your favourite cooked gluten free pasta noodles.

No comments:

Post a Comment

Have you tried this recipe?? Tell us how it turned out :)