A Meaty Marinara
August 24, 2012
The summer is winding down and it’s time to start thinking about cooler nights, college football and hearty meals to feed your family. A good meat sauce is a great recipe to have in your back pocket. It’s easy to make ahead of time and freeze in batches, so you can defrost it on a busy weeknight while boiling pasta. You can also throw together a lasagna, eggplant parm or another of your favorite Italian dishes once the marinara is done and bake that night, or put in the freezer to save for a night when you have less time to cook.
Traditional Meat Sauce
- 2 pounds lean ground beef
- 2 cloves garlic, chopped
- Salt and freshly ground black pepper
- 1/8 cup extra virgin olive oil
- 1 onion, diced
- 1 (29-ounce) can tomato puree
- 2 (12-ounce) cans tomato paste
- 1 (15-ounce) can crushed tomatoes
- 2 cups low-sodium chicken stock
- 1/2 cup grated Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon chopped parsley leaves
Brown ground beef with minced garlic and salt and pepper, to taste. Drain ground beef and set aside.
Place oil and onions in a saucepan and saute on high heat until soft. Add all cans of tomato products and chicken stock. Add all other ingredients and heat through. Once hot, add the browned ground beef and simmer on low heat for approximately 1 hour, stirring occasionally. Serve over your favorite pasta, top with freshly grated parmesan and enjoy!