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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 10 |
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A Rachael Ray recipe. Hearty and delicious! Like it is portrayed in her magazine, this sauce can be made into a soup by adding potatoes other veggies and beef broth, it can be used as a pizza topping with sauteed mushrooms, used in a quick pasta bake, or simply sandwiched between a hoagie bun. Turns 2 lbs of ground beef into seven cups to be fozen into small batches Ingredients:
1/4 cup olive oil |
1/4 cup chopped bacon |
1 onion, finely chopped |
1 carrot, finely chopped |
2 celery ribs, finely chopped |
2 garlic cloves, finely chopped |
2 lbs ground beef |
1 teaspoon red pepper flakes |
1/2 cup dry red wine |
1 (28 ounce) can tomato puree |
1 cup water |
salt and pepper |
Directions:
1. In a large pot, heat the olive oil over medium-low.
2. Add the bacon and cook until the fat is rendered; about 5 minute Increase the heat to medium, add the onion, carrot and celery and cook until softened; about 8 minute.
3. Stir in the garlic and cook until fragrant; 1 minute.
4. Increase the heat to medium-high, add the beef, and cook, breaking it up, until no longer pink.
5. Add red pepper flakes.
6. Stir in the wine, simmer until the liquid is cooked off, 5 minute.
7. Stir in the tomato puree and 1 cup of water; bring to a simmer.
8. Partially cover and cook over low heat, stirring occasionally until rich and thickened, about 2 hours.
9. Season with pepper, and salt if necessary.
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