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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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freezes well. Ingredients:
2 tablespoons olive oil |
2 onions, halved and thinly sliced |
2 lbs meatloaf mixture (ground beef, veal and pork) |
3 garlic cloves, chopped |
1 cup white wine |
1 (28 ounce) can crushed tomatoes |
1 (14 ounce) can crushed tomatoes |
water |
2 teaspoons chicken base |
1 tablespoon tomato paste |
1 1/2 teaspoons oregano |
2 teaspoons fennel seeds |
1/2 teaspoon crushed red pepper flakes |
1 pinch baking soda |
2 tablespoons butter |
salt |
Directions:
1. heat olive oil in a large pot over med-hi heat.
2. add onions and sautee until translucent.
3. crumble in ground meats.
4. stir to break up and fry until no pink remains.
5. add garlic and cook another minute.
6. add white wine, bring to a boil, and cook until liquid is a bit reduced.
7. add crushed tomatoes and stir.
8. add 1 14 oz can full of water.
9. next add next 6 ingredients and stir well.
10. bring to a boil, turn down heat, and simmer, uncovered for 45 min-1 hour.
11. just before serving, stir in the butter and salt to taste.
12. serve over hot pasta of your choice.
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