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Good basic spaghetti sauce

Pinot Noir
Jackie O'Callaghan

There are several sauces for pasta such as pesto, simple olive oil and butter to the more complex. This is a basic staple sauce. This includes beef but turkey, TVP or sausage can be substituted. There is nothing like making a pot of sauce on a Sunday and enjoying a satisfying pasta dinner!

1.5 pounds lean ground beef or turkey

2 shallots, chopped

1 clove garlic, minced

2 (6 ounce) cans tomato paste

1 (16 ounce) can crushed tomatoes

1 (46 fluid ounce) bottle or can tomato juice

1/2 -3/4 cup red wine (I use Pinot Noir or Cabernet)

1 tablespoon dried oregano

2 tablespoons dried basil

2 tablespoons dried parsley

1/4 cup white sugar

Kosher salt

2 tablespoons Worcestershire sauce

Brown beef with shallots and garlic, and then drain off fat. Add all other ingredients and simmer for 4-6 hours.
Add more salt or basil later to taste. Remember do not add oil to pasta while cooking but add salt. Never rinse pasta after cooking.

Serve with fresh grated Parmesan, garlic bread and a green salad.

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