One pot red pasta sauce

Be the first to rate this recipe!
In app
K

Kathryn Traw

Community member

"All ingredients can be tweaked to your liking, and the beef can be excluded to make a wonderful vegan sauce. The red wide isn’t necessary but it brings the flavors together very richly"
Difficulty
Easy 👌
Preparation
20 min
Baking
180 min
Resting
0 min

Ingredients

2Servings
cloves
garlic
½ lbs
ground beef (or sausage)
tbsp
fennel seed ground
water
½ tbsp
salt
tbsp
sugar
1 tbsp
dried basil
¼ tbsp
sage leaf (ground)
¼ tbsp
dried rosemary
¼ tbsp
dried parsley
cup
red wine
  • Step 1/5

    • ½ tbsp olive oil (for frying)
    • ¼ onion
    • cloves garlic

    Finely chop onion and slice the garlic cloves (how finely you chop will determine the texture of the sauce). Add olive oil, onion, and garlic to a medium large pot, and cook on medium high heat. Stir occasionally until aromatic and golden brown.

  • Step 2/5

    • ½ lbs ground beef (or sausage)
    • tbsp fennel seed ground

    Add ground beef and fennel to pan. Breaking up the meat as much as possible to avoid chunks. Stir until browned.

  • Step 3/5

    • 6 oz tomato paste
    • water

    Add tomato paste, and stir in water until the desired thicknesses is reached. (Make sure to stir until smooth).

  • Step 4/5

    • ½ tbsp salt
    • tbsp sugar
    • 1 tbsp dried oregano
    • 1 tbsp dried basil
    • ¼ tbsp sage leaf (ground)
    • ¼ tbsp dried rosemary
    • ¼ tbsp dried parsley
    • cup red wine

    Add oregano, basil, parsley, rosemary, and sage. Stir in sugar and salt to taste. Stir in the red wine. Bring to a boil and then let simmer on a low heat for several hours.

  • Step 5/5

    • Parmesan cheese (for garnish)

    Serve immediately on your favorite pasta and garnish with Parmesan cheese, or store in fridge for up to one week.

Tags

More delicious ideas for you

or
To comment and share your experience, please sign up!