Meat Sauce for P’sketti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp olive oil 1 lb lean ground beef 1 large onion, diced1 stalk celery, diced1 medium-large carrot, finely grated 5 garlic cloves, minced or pressed2 tbsp dried parsley 1 sprig fresh thyme (or 1 tsp dried)½ tsp fennel seed1 tsp dried basil1 tsp dried oregano1 tsp paprika (smoked if available)Pinch red pepper flakes (optional)½ cup dry red wine1 cup beef broth28 oz crushed tomatoes½ (6-oz) can tomato paste1 tsp unsweetened cocoa powderSalt and black pepper½ tsp lemon juice
Heat oil in heavy large skillet over medium-high.
Add ground beef and brown, breaking up as you go.
Spoon meat onto a plate with a slotted spoon, drain half the fat in the pan if there is a lot.
Reduce heat to medium low and add the onion, celery and carrot.
Sauté until onion is golden and beginning to brown, about 10 minutes.
Stir in garlic and raise heat to medium, cook 1 minute.
Stir in herbs and spices (except cocoa, salt, and pepper) and cook 1 minute longer.
Return the beef to the pan and stir to coat with the spices, then add wine, broth, crushed tomatoes, tomato paste and cocoa.
Reduce heat to low.
Simmer until sauce is thick, about 45 minutes. Remove thyme sprig (if using fresh). Season to taste and stir in the lemon juice.
This can be prepared and stored in the fridge for up to 3 days, or frozen up to 6 months.
Serving Size: enough for 1 lb of pasta, 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add ground beef and brown, breaking up as you go.
Spoon meat onto a plate with a slotted spoon, drain half the fat in the pan if there is a lot.
Reduce heat to medium low and add the onion, celery and carrot.
Sauté until onion is golden and beginning to brown, about 10 minutes.
Stir in garlic and raise heat to medium, cook 1 minute.
Stir in herbs and spices (except cocoa, salt, and pepper) and cook 1 minute longer.
Return the beef to the pan and stir to coat with the spices, then add wine, broth, crushed tomatoes, tomato paste and cocoa.
Reduce heat to low.
Simmer until sauce is thick, about 45 minutes. Remove thyme sprig (if using fresh). Season to taste and stir in the lemon juice.
This can be prepared and stored in the fridge for up to 3 days, or frozen up to 6 months.
Serving Size: enough for 1 lb of pasta, 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 238.2
- Total Fat: 13.8 g
- Cholesterol: 42.9 mg
- Sodium: 502.1 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.1 g
- Protein: 13.2 g
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