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Tomato Sauce for Pasta
From Dorothy McNett's recipes at www.dorothymcnett.com. Use a variet of ground beef, pork, sausage, chicken, etc. for always making a sauce that has a unique special flavor all of it's own! It is also the fresh red ripe tomatoes that make the difference!
4 tablespoons extra virgin olive oil
In saucepan, heat oil. Saute garlic and onions a few minutes, until limp but not bowned. Add beef and cook to break it up and to brown slightly. Add remaining ingredients. Reduce to simmer and gently cook at least 30 minutes to blend flavors, up to 2 hours if necessary. For longer cooking times, add about 1/2 cup red wine or water to keep it at the right consistency. Remove bay leaf before serving.
Recipe created 1999-01-26.