‘Fuhgettaboutit’ Meat Sauce

One of my readers recently asked me for a good Meat Sauce recipe. This is a loyal one that I have been making for years. You can have it on the table ready to eat in about an hour and fancy ingredients aren’t necessary. Chances are you have everything to make this in your fridge right now. It’s a real hearty and satisfying sauce flavored with green peppers, onions, garlic and plenty of dried herbs.

You might be tempted to call this Bolognese but fuhgettaboutit! For it to be a true Bolognese wine is a requirement. It’s just Meat Sauce. I don’t like carrot in my sauce. I thought you should know. Time and again I see carrot in authentic Italian Sauce recipes. It made me think I was missing out on something. I tried it. Once. I shouldn’t have. My Grandma didn’t use carrot in hers and neither does my Ma. Now I know why. This is best served with Pasta that has nooks and crannies for all the tasty little tidbits to hide in: Penne, Farfalle, Campanelle, Cavatappi, Fusilli, Rigatoni, Rotini, Orechhiette. Will work with long, skinny noodles, too.

Someday I’ll give you a fancy Bolognese but for now I give you this. I’m even giving away my secret ingredient. Can you guess what it is?

Meat Sauce

(by Reeni)

1 pound of ground beef (80-85%)

1 green bell pepper, thinly sliced and cut into 1-inch long strips

1 medium yellow onion, diced

4-5 large cloves garlic, minced

2 tablespoons olive oil

1 can tomato paste, 6 oz.

2 tablespoons Italian Seasoning (If you don’t have the mix use 1 teaspoon each of Basil, Rosemary, Thyme, Sage and Marjoram)

1 teaspoon Sugar

1 teaspoon Sea salt

Fresh cracked Pepper

Red pepper flakes or Peperoncino(to taste)

2 bay leaves

1 can of crushed tomatoes, 28 oz.

1. Brown the beef and the pepper, onion and garlic in olive oil in a large, heavy-bottomed saucepan over medium-low heat.

2. Add the tomato paste, Italian seasonings, sugar, salt, pepper, red pepper, and bay leaves. Let cook for a few minutes until the tomato paste is heated through.

3. Add the crushed tomatoes and a half of the tomato paste can full of water. Simmer for about 35 minutes. Taste and re-season halfway through with salt, pepper and herbs if needed and again before serving.

4. Remove bay leaves before serving. Toss with your favorite pasta and serve with fresh shredded Parmesan, garlic bread, and a green salad.

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