Recipe by Mama Cee Jay
By using quality store bought beef broth, you can reduce the cooking time, but not the flavor of this delicious Italian sauce adapted for busy modern living. This makes enough for a crowd, so invite your friends over or freeze half for another time.
Top Review by mersaydees
This is really delicious. A couple of things stood out for me about the directions: I loved the old-fashioned frugality of "pour some of broth into cans to clean out remaining tomatoes into pot" because that is how my dear mother taught me to cook! And I also liked "move vegetables to side" so that you can start cooking the beef in the same pan! After all the dirty pots and pans from ZWT4, saving another vessel from getting dirty worked for me! :) Speaking of broth, by coincidence I just happened to have Wolfgang Puck's organic broth! Great chefs think alike, huh?! Thanks, Mama Cee Jay! Made for ZWT4 Zingo.
- 14.79 ml extra virgin olive oil
- 2 carrots, peeled and finely chopped
- 2 celery ribs, finely chopped
- 1 large sweet onion, finely chopped
- 1 shallot, minced
- 4 garlic cloves, minced
- 1133.98 g lean ground beef
- 14.79 ml dried Italian herb seasoning
- 2.46 ml dried red pepper flakes
- 14.79 ml kosher salt
- 2.46 ml fresh ground black pepper
- 793.78 g crushed tomatoes
- 170.09 g tomato paste
- 118.29 ml roasted red pepper, chopped
- 907.18 g beef broth (I use Wolfgang Puck's organic broth)
Directions See How It's Made
- In a large stockpot or dutch oven over medium heat, saute the carrots, celery, onion and shallot for 4-5 minutes until softened. Add the minced garlic and saute for one minute longer.
- Turn heat to medium high. Move vegetables to side of pot and add ground beef in batches and brown. When all ground beef has been added to pot and browned, add Italian seasoning, crushed red pepper, salt, and black pepper. Thoroughly combine meat, vegetables and seasonings.
- Add crushed tomatoes, tomato paste and roasted red peppers. Pour some of broth into cans to clean out remaining tomatoes into pot. Pour remaining broth into pot and thoroughly combine with all other ingredients. Add more black pepper or crushed red pepper if you like it hot and spicy.
- Reduce heat to low and simmer until sauce has reduced to half or two thirds of original volume.
- Serve over your favorite pasta and top with grated cheese if you like.