Jul 03 2009
Meat Sauce
My husband’s picky eating is not restricted to kinds of foods. It also extends to brands. For instance, the only spaghetti sauce he will be happy with (other than homemade) is Prego regular. Doesn’t matter what’s on sale or what I have a coupon for. Prego only. And Prego’s fine, but it’s a little meh after almost 12 years. So, I went searching for a recipe to jazz it up, using some ground beef I found in my freezer. And boy did I find a winner. We had it with whole wheat 4-cheese ravioli, with a sprinkle of parmesan cheese on top, but it would be unbelievable with literally any kind of pasta.
I adapted the following from a recipe I found on Recipezaar.com, which is an excellent recipe site if you’re not already familiar with it. It’s my favorite site for searching for specific ingredients, and they’ve never steered me wrong.
Meat Sauce
Adapted from a RecipeZaar.com recipe
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 clove garlic
- 1/2 lb ground beef or ground turkey
- 1 (26 ounce) jar spaghetti sauce
- Splash of red wine
- salt & fresh ground pepper
Using medium high heat preheat a large skillet that has been sprayed well with cooking spray or drizzled with enough olive oil to keep food from sticking.
Add the chopped onion, carrots and celery to the hot pan and sauté until the carrots, celery and onions become tender and the onions become translucent, about 8 minutes.
Add the meat and stir continuously to break up any large chunks.
Once the meat is browned drain all fat and add sauce, use a splash of red wine in the jar to loosen any excess sauce. Reduce heat to low and cook until the sauce thickens.
Add salt and pepper to taste.
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