Quick Tomato Sauce
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(17)
Ingredients
6 cups
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small onion, diced
- 1 celery rib, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ cup tomato paste
- ¼ cup dry red wine
- 1 28-ounce can crushed tomatoes
- 1 14.5-ounce can fire roasted petite diced tomatoes
- ½ teaspoon sugar
- ¼ cup freshly grated Parmesan
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground pepper, to taste
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Preparation
Step 1
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add ground beef, onion, and celery, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Step 2
Stir in garlic, oregano, and basil until fragrant, about 1 minute. Stir in tomato paste.
Step 3
Stir in wine, scraping any browned bits from the bottom of the pot.
Step 4
Stir in tomatoes and sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.*
Step 5
Remove from heat; stir in Parmesan and butter until melted, about 1 minute; season with salt and pepper to taste.
Step 6
Serve with desired pasta.
Step 7
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Chef's notes
*TO FREEZE:
Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.
