Red Sauce

5.0(7)

by Molly O'Neill·published 1991-09-11

ItalianDinner, Main Course

Servings

8 cups

Total time

1h 15m

prep 15 min

Calories / serving

164 kcal

Ingredients (11)

serves

1/4 cup olive oilolive-oil
2 medium-size white onions, choppedonion
1 clove garlic, choppedgarlic
1/8 pound pancetta, dicedpancetta
1 medium-size carrot, peeled and dicedcarrot
1 rib celery, dicedcelery
1 pound lean ground beefground-beef
1 cup white winewhite-wine
8 cups fresh plum tomatoes cored and peeled, or canned Italian tomatoes, pureedplum
1/4 cup fresh basil leaves, choppedbasil
Salt and freshly ground black pepper to tastesalt-and-pepper

Instructions (2 steps)

01In a heavy-bottomed sauce pan, warm olive oil over medium heat. Add onions, garlic and pancetta, and saute five minutes. Stir often. Add carrot and celery and cook five minutes, stirring.
02Using fork, add ground beef, stirring to crumble, and combine with vegetables. Add white wine and continue cooking until wine evaporates. Add tomatoes and bring to a boil. Reduce heat and simmer for about an hour. Stir often. Add basil; season with salt and pepper.

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Rich recipe — supports nutrition-aware planning.