I have never made my own tomato sauce until this past year. I am not ashamed to admit that, solely because my Mom makes AWESOME sauce and always sends some over. For this reason, I never really had to learn how to make my own sauce. However, I let Bill pick out a dinner for me to make about 2 weeks ago, and he picked lasagna. I didn't have any of my Mom's sauce on hand, and jarred just wouldn't do. When I think lasagna, I think of a meaty, hearty sauce that fills you up. I decided to make a sauce with both ground beef AND mushrooms to give it a hearty and meaty feel! This made A LOT of sauce, so now I have my own stockpile frozen for a later use!
Yields 4 Quarts
Ingredients
- 2 lbs of ground beef, the leaner the better! You could also use ground chicken, ground turkey, or ground pork, whichever you prefer!
- 1 chopped green pepper
- 1 medium chopped onion
- 1 large can (28 oz) tomato sauce
- 2 small cans of tomato paste or 1 (12 oz) can if you can find it
- 1 large can (28 oz) diced tomatoes with garlic and olive oil, undrained
- 1 cup of cold water
- 1 can (14 oz) beef broth
- 1 package of sliced fresh white mushrooms
- 1 cup of grated Parmesan cheese
- 1 tablespoon of minced garlic
- 1/2 cup manzanilla olives
- 1/2 teaspoon of salt
- 1 teaspoon of ground black pepper
- 2 teaspoons of dried basil
- 1 tablespoon of dried oregano
- 2 teaspoons of Italian Seasoning
- Heat skillet over medium-high heat. Add crumbled ground beef, pepper and onion, until meat is browned and pepper and onion are slightly tender. Drain grease and transfer to a stock pot.
- Stir in the rest of the ingredients.
- Cover and simmer for an hour, stirring occasionally.
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