Recipe by Chef 313014
An easy and tasty recipe to put together! I've made this several times and think it's quite good. From Chatelaine magazine.
Top Review by Mrs. Lainez
i fixed this sauce for spaghetti last night. it was easy and quick, and it tasted quite good. i didn't need to add any water; the texture was just right. i think the rosemary flavor is a bit too pronounced, but that's probably me. (i'm not a big fan of it.) DH said it needed salt, but that may be because the diced tomatoes i used had no salt added. a nice spaghetti sauce overall! made for the bargain basement tag game.
- 1 1⁄2 teaspoons olive oil or 1 1⁄2 teaspoons vegetable oil
- 1 lb lean ground beef or 1 lb ground chicken or 1 lb ground turkey
- 1 onion, chopped
- 1 green pepper, seeded and chopped
- 2 crushed garlic cloves or 1⁄2 teaspoon garlic powder
- 1 (28 ounce) can diced tomatoes
- 1 (8 ounce) can tomato paste
- 1 (10 ounce) can beef broth or 1 (10 ounce) can chicken broth, undiluted
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon rubbed sage
- 1⁄4 teaspoon rosemary
- 1⁄4 teaspoon thyme leaves
- 1 bay leaf
Directions See How It's Made
- Heat oil in a wide saucepan. Add beef and cook over medium heat, breaking up with a fork, until no pink remains, about 6 minutes.
- Add onion, green pepper and garlic. Saute, stirring often, until onion has softened slightly, about 2 to 3 minutes.
- Stir in remaining ingredients. Bring to a boil, stirring frequently.
- Reduce heat to low. Simmer, covered, stirring often, for 10 to 15 minutes. If sauce is too thick, add water.
- Serve with spaghetti or use as a lasagna meat sauce.