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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This nourishing Italian sauce makes an effortless Saturday supper. The batch is generous, so there is plenty for guests or to freeze for weeknight suppers. Serve with your favorite pasta. Make Ahead direction below. From Canadian Living Magazine Ingredients:
1 lb lean ground beef (pork or turkey work well also) |
1 teaspoon fennel seed |
4 slices bacon or 4 slices pancetta, chopped |
2 onions, chopped |
3 garlic cloves, minced |
2 carrots, diced |
2 celery ribs, chopped |
1 teaspoon dried oregano |
1 teaspoon salt |
1 teaspoon black pepper |
1 cup milk |
1 (28 ounce) can tomatoes |
1 (28 ounce) can crushed tomatoes |
1 cup dry red wine |
2 tablespoons tomato paste |
1 bay leaf |
1 pinch granulated sugar |
1/4 cup fresh parsley, minced |
Directions:
1. in a large dutch oven saute beef over med-high heat, breaking up with spoon, until no longer pink, about 5 minutes, drain off fat.
2. meanwhile using a mortar and pestle or bottom of a small saucepan, lightly crush fennel seeds and add to pan.
3. add chopped bacon, onions, minced garlic, carrots, celery, oregano, salt and pepper, fry over medium heat, stirring occasionally until vegetables are softened, about 8 minutes.
4. add milk, simmer until almost no liquid remains, about 3 minutes.
5. add tomatoes, crushed tomatoes, wine, tomato paste, bay leaf, and sugar, breaking up tomatoes with potatoe masher or spoon, bring to a boil. reduce heat and simmer until thick enough to mould on spoon, about 1 hour.
6. discard bay leaf, stir in parsley.
7. Make Ahead:.
8. let cool for 30 minutes, refrigerate uncovered in airtight container until cold.
9. cover and refrigerate for up to 2 days or freeze for up to 1 month.
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