One pot red pasta sauce

Based on 0 ratings
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 👌
20
min.
Preparation
180
min.
Baking
0
min.
Resting

Ingredients

Servings2
½ tbsp
olive oil (for frying)
¼
onion
cloves
garlic
½ lbs
ground beef (or sausage)
tbsp
fennel seed ground
6 oz
tomato paste
water
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
Parmesan cheese (for garnish)
  • 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.

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