Tomato-Meat Sauce
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound extra-lean ground beef
- 1tablespoon olive oil
- ¾pound chopped onion
- 2large cloves of garlic, minced
- ½cup chopped carrots
- 1pound mushrooms, chopped
- 28ounces no-salt-added whole tomatoes
- 16-ounce can tomato paste
- 1tablespoon chopped fresh basil or 1 teaspoon dried
- 1tablespoon chopped fresh oregano or 1 teaspoon dried
- Salt and freshly ground pepper
Nutritional analysis per serving (4 servings)
328 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 9 grams dietary fiber; 17 grams sugars; 33 grams protein; 1344 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a nonstick skillet, brown the meat in its own fat, stirring to break the meat up. Push it to the side of the pan. Add oil, and saute onion until it begins to soften. Add garlic, and cook 30 seconds more. Add the carrots and mushrooms, and cook until the mushrooms begin to give up their juice. Cook until the liquid evaporates.
- Step 2
Add tomatoes, breaking them up with fingers as they go into the pan, along with tomato paste, basil and oregano. Season with salt and pepper. Cover and simmer over low heat at least 30 minutes, preferably 1 hour. Cool, and refrigerate or freeze.
- Step 3
To serve, reheat slowly and serve over spaghetti.
Private Notes
Comments
I made this with venison, beef heart and some ground beef (cleaned out the freezer) and doubled the recipe.
I used a very large pot so I would have room to stir. I cooked the meat and then scooped it out and set it aside while I cooked the remaining ingredient, added the meat back in. Simmered just over an hour. Refrigerated the sauce over night, and then heated it back up the next day for dinner. Turned out wonderful.
I love food.
I'd recommend cooking it in a large pot rather than a skillet. You'll have a lot more room to work with, especially after you add in the tomatoes.
The recipe is a great starting point for your own additions. Beef can be replaced with other meats, including sausage. Add some red pepper if you like some heat. The sky's the limit!
I had a pound of ground beef and didn’t have time to make a bolognese so I stumbled across this recipe. I should have trusted my gut and not added a whole 6 ounce of tomato paste. After adding white wine, homemade stock, and crushed red pepper this was so bland and tasted like tomato paste.
I used 8 oz mushrooms and more would be too much for me. Added an extra 14.5 oz can tomato sauce. Added 1 tsp salt when browning meat, 1 tsp after adding tomatoes, and 1 tsp at the end — perfect. The best easy healthy sauce recipe.
This was delicious, and I love the way the mushrooms bulk up the texture. We found it cooked down a bit dry for us, and we added some marinara sauce at the end. We are also going to try it with Italian sausage, instead of the ground beef.
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