Description
Simple, homemade, and tastier than any canned sauce
Ingredients
Scale
- 2 Tbs oil
- 4 large yellow onions, chopped
- 8–10 carrots, chopped
- 2–3 parsnips, chopped
- 10 cloves garlic, chopped
- 1 1/2 cups red wine
- 12 oz tomato paste
- 4 – 28 ounce cans diced tomatoes
- 5 Tbsp italian seasoning
- 2 tsp salt, divided
- 1 tsp chili pepper flakes
- 1 1/2 tsp black pepper, divided
- Parmesan rinds (optional, but worth adding)
- 2 medium zucchini, chopped
- 2 – 8 ounce packages shiitake or portobello mushrooms, chopped
- 3 pounds lean ground beef, grass-fed is best
- 2 Tbsp butter
- 2 Tbsp balsamic vinegar
Instructions
- Heat oil in a large stock pot over medium heat. Cook onions, carrots, and parsnips until tender, then add minced garlic for another 2 minutes. Deglaze pan with wine.
- Add tomato paste, tomatoes, italian seasoning, pepper flakes, 1 tsp salt, and 1 tsp black pepper. Bring to a boil, then cover and simmer for 1/2 hour.
- Add the zucchini and parmesan rinds, cover and simmer another 1/2 hour.
- Using a stick blender, process sauce until vegetable chunks are in small pieces. Add chopped mushrooms and simmer another 10 minutes. Stir in the butter and balsamic vinegar.
- While the sauce is cooking, brown beef, seasoned with 1 tsp salt and 1/2 tsp pepper, until no longer pink. Add to stockpot and heat through.
- Once cooled, freeze in glass containers (leave space for expansion) or good quality freezer bags. Use to make lasagna, pasta, or anything else that requires red or bolognese sauce.
- Cook Time: 1 hour 15 minutes
