By: Kecia’s Flavor Breakthrough!
One of the great things about my husband is the bonus of the space for a wonderful garden. The first year I was there he already had one garden bed I could use so I started growing herbs and tomatoes, squash and peppers. One of my favorite things to do with the tomatoes was to just blanch and blend and freeze the plain sauce for my special Meat Sauce. This year I had an incredible crop! Of course right now I don’t have access to my fresh herbs but the convenience of herb paste blends from the produce section have made it still possible to make super fresh tasting sauce anytime. Soon though, that wonderful guy I married will be giving me the gift of a greenhouse, hopefully I can continue to grow the herbs I love to cook with over the winter!
- 12 Roma tomatoes, blanched, peeled and blended. (Or 3 cans of tomato sauce)
- 6 more roma tomatoes, diced (1 can petite diced tomato)
- 1 lb ground beef
- 1 lb ground Italian sausage or ground pork
- 2 tbls olive oil
- 1 sweet onion diced
- 1 sweet bell pepper diced
- 3 cloves of garlic minced
- 2 tbls flour
- 2 tbls fresh basil minced *
- 1 tbls fresh oregano minced *
- 1 tbls fresh parsley minced *
- 1 tbls red pepper paste or ½ tbls red pepper flakes (optional)
- Salt and pepper to taste
In large stock pot or Dutch oven brown ground beef and pork (or sausage). One think I like to do so separates into a fine texture is to cook the meat covered with water or boil it, stirring often, then drain the water and brown it a little more. I do this for taco meat as well. Drain in colander and set aside
In same pot, heat olive oil over medium heat. Add onion and pepper cook until they begin to soften, add garlic and cook an additional minute. Stir in flour until everything is lightly coated.
Put the meat back into the pot with the onion mixture, add basil, oregano, parsley and pepper paste, salt and pepper, too.
Pour the tomatoes over the meat then add the sauce. Stir and heat until bubbly, check flavor and adjust salt and pepper if needed. Cover and simmer over low for at least ½ hour stirring occasionally.
Use sauce over pasta or anywhere you would like a nice tomato meat sauce.
I use this same sauce for many of my family’s favorite recipes.
*Note: In the winter I use tubes of herb paste and pepper paste found in the produce section. I love these, they are very close to having fresh ones on hand.