Meat Sauce for P’sketti
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Meat Sauce for P’sketti calories by ingredient
Introduction
Delicious, rich, and slightly spicy, this only simmers for 45 minutes but tastes like it took all day! Delicious, rich, and slightly spicy, this only simmers for 45 minutes but tastes like it took all day!Number of Servings: 8
Ingredients
-
1 tbsp olive oil
1 lb lean ground beef
1 large onion, diced
1 stalk celery, diced
1 medium-large carrot, finely grated
5 garlic cloves, minced or pressed
2 tbsp dried parsley
1 sprig fresh thyme (or 1 tsp dried)
½ tsp fennel seed
1 tsp dried basil
1 tsp dried oregano
1 tsp paprika (smoked if available)
Pinch red pepper flakes (optional)
½ cup dry red wine
1 cup beef broth
28 oz crushed tomatoes
½ (6-oz) can tomato paste
1 tsp unsweetened cocoa powder
Salt and black pepper
½ tsp lemon juice
Directions
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.