Roasted Tomato, Bell Pepper and Meat Sauce for Pasta

This is a recipe I came up with when I wanted to use up a bunch of ripe tomatoes and bell peppers I had. It turned out perfectly and hubby gave it 2 thumbs up which made me very happy since he has a difficult to please palette.

INGREDIENTS

3 pounds tomatoes

3 red bell peppers

2 cups tomato juice

1/2 cup chopped flat leaf parsley

1/4 cup chopped fresh basil

2 bay leaves

1 1/2 teaspoons salt divided

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/2 teaspoon pepper divided

1 tablespoon extra-virgin olive oil

1 onion, chopped

4 cloves garlic, minced

1/2 cup robust red wine

1 pound ground pork

1/2 pound ground lamb

1/2 cup water

2 tablespoons grated Parmesan cheese

DIRECTIONS

Slice the tomatoes and bell peppers in half and place on a couple of rimmed baking pans, cut side down.

Place on the top rack of oven and broil for 10 to 12 minutes, until skins start to bubble and blacken; remove from oven and allow cooling.

Remove and discard the skins, place the tomatoes in a large heavy bottomed pot and mash with a potato masher, slice the peppers and add to pot.

Add the tomato juice, parsley, basil, bay leaves, 1 teaspoon of the salt, dried oregano, dried thyme and 1/4 teaspoon of the pepper; bring to a boil over medium-high heat.

Meanwhile, drizzle the oil in a large skillet and add the onions and garlic; cook over medium heat until onions start to brown, about 7 to 10 minutes.

Slowly pour in the wine and cook until evaporated and sticks to onion mixture; add to tomato and bell pepper mixture.

In the same skillet mix the pork, lamb, water, remaining salt and pepper and parmesan cheese; cook over medium high heat until the meat is no longer pink and cooked through.

Mix with the tomato and bell pepper mixture and simmer uncovered for about 1 hour until liquid has thickened into a sauce, stirring occasionally.

Reduce heat to low and simmer for another hour.

Taste and season with salt and pepper to taste, ladle over your favourite cooked pasta.

Enjoy!