Recipe by Deantini
This recipe is from one of my favorite cooking shows - Best Recipes Ever. If you prefer you could use ground turkey instead of ground beef. The longer you slow simmer this sauce the better. I used ground turkey and could not detect the difference. I also cut the crushed and diced tomatoes back by 50%, as I thought it would otherwise be too 'tomatoye'
Top Review by Annacia
I made a double batch of this today and after a sampling for lunch on spaghetti I bagged the rest for the freezer. This is the time of year that I make soups and such for over wintering on the easy. I replaced the wine with beef broth out of personal preference but aside from that followed the recipe. Got 9 bags with enough for two servings (for us) each. The sauce is delicious and will be appreciated all winter long. :D
- 1 lb extra lean ground beef
- 6 ounces pancetta, finely chopped (or use bacon)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, finely diced
- 2 celery ribs, chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon fennel seed, lightly crushed
- 1⁄2 cup milk
- 28 ounces whole tomatoes
- 28 ounces crushed tomatoes
- 1⁄2 cup red wine (or 2 tsp/10 mL red wine vinegar)
- 1 bay leaf
- 1 pinch granulated sugar
- 1⁄4 cup fresh parsley, chopped
Directions See How It's Made
- In a large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
- Add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
- Add milk; simmer until almost all liquid has evaporated, about 3 minutes.
- Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher (I usually just use a fork). .
- Bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour.
- Discard bay leaf. Stir in parsley.
- (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.).