One pot red pasta sauce
- ½ tbsp olive oil (for frying)
- ¼ onion
- 1¼ 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.
- ½ lbs ground beef (or sausage)
- ⅜ 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.
- 6 oz tomato paste
Add tomato paste, and stir in water until the desired thicknesses is reached. (Make sure to stir until smooth).
- ½ tbsp salt
- ⅜ tbsp sugar
- 1 tbsp dried oregano
- 1 tbsp dried basil
- ¼ tbsp sage leaf (ground)
- ¼ tbsp dried rosemary
- ¼ tbsp dried parsley
- ⅛ 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.
- Parmesan cheese (for garnish)
Serve immediately on your favorite pasta and garnish with Parmesan cheese, or store in fridge for up to one week.