Prep 15 mins
Cook 40 mins
No added sugar here. This isn't a sweet sauce, but a very hearty sauce. I found this in Valentine Treats book. My family liked this sauce and I liked the fact I was getting veggies into our diets. When I made this sauce I used ground chicken/turkey sausage, I used fine chopped petite baby carrots, I was out of tomato juice so I used tomato sauce, and I substituted water for the red table wine.
- 1 lb lean ground beef
- 1 lb Italian chicken sausage
- 2 tablespoons olive oil
- 1 1⁄2 cups chopped onions
- 3 minced garlic cloves
- 2 medium celery ribs, diced
- 2 carrots, peeled and shredded
- 1 tablespoon dried oregano leaves
- 1 tablespoon dried basil leaves
- 1 teaspoon celery salt
- 1⁄2 teaspoon dried red pepper flakes
- 1 teaspoon paprika
- 14 ounces tomato sauce
- 11 ounces tomato juice
- 6 ounces tomato paste
- 1⁄4 cup red table wine (optional)
- 1⁄2 cup water
- In a skillet, over medium heat, brown the ground beef and sausage. (You won't need any additional fat; the sausage will provide enough). Use a wooden spoon to crumble and mix the meats.
- Meanwhile, in a dutch oven over medium heat, add the oil and onion and saute until onion is limp, about 5 minutes. Add the garlic, celery, and carrots and continue to saute for 3 minutes. Stir in the oregano, basil, celery salt, red pepper flakes, and paprika and continue to saute for 2 minutes.
- Using a slotted spoon, transfer the browned meat into the dutch oven. Stir in the tomato sauce, juice, and paste; wine; and water. Bring the mixture to a boil. Turn the heat to low and continue to simmer, uncovered, for 30 minutes. Turn off the heat, cover, and let the sauce cool to room temperature. If desired, use a hand blender to pulse the sauce several times for a smoother consistency. Reheat and serve over your favorite pasta. Refrigerate for up to 3 days, or freeze for up to 4 months.