Some Italians call it sauce - some call it gravy - either way you'll call this delish! Use a large lined crock and plan to have containers ready as this freezes well. Also - this actually tastes better if you leave it a day after cooking to let the flavors deepen so great as a make ahead item and then ready to reheat on a busy night over your favorite pasta.
Step 1:
1 lb. Good quality/Organic ground beef 85/15
2 links (take casings off) Italian Sausage - either mild or hot to suit your taste
1 yellow onion diced
Brown meat and onion in large skillet, drain off fat, and add to
crock.
Step 2: Then add to crock:
2 cans Italian Style diced tomatoes with garlic/seasonings
2 cans tomato sauce
1 small can tomato paste
3 cloves garlic – crushed, pressed or cheat like me and squeeze from tube
2 carrots chopped fine (these give a great sweetness to the sauce)
1 red and 1 green bell pepper chopped fine
2 T. Italian Seasoning Herb dry mix
½. C. red wine (optional but deepens the flavor and alcohol cooks off)
Cook on low 6 hours. Can be served then but better if you park in in fridge and reheat the next day. Freezes great and makes for a quick meal on a busy night.
Step 1:
1 lb. Good quality/Organic ground beef 85/15
2 links (take casings off) Italian Sausage - either mild or hot to suit your taste
1 yellow onion diced
Brown meat and onion in large skillet, drain off fat, and add to
crock.
Step 2: Then add to crock:
2 cans Italian Style diced tomatoes with garlic/seasonings
2 cans tomato sauce
1 small can tomato paste
3 cloves garlic – crushed, pressed or cheat like me and squeeze from tube
2 carrots chopped fine (these give a great sweetness to the sauce)
1 red and 1 green bell pepper chopped fine
2 T. Italian Seasoning Herb dry mix
½. C. red wine (optional but deepens the flavor and alcohol cooks off)
Cook on low 6 hours. Can be served then but better if you park in in fridge and reheat the next day. Freezes great and makes for a quick meal on a busy night.
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