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.
ounces beef broth (I use Wolfgang Puck's organic broth)
Serving Size: 1 (284) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 125 g45 %
Total Fat 13.9 g21 %
Saturated Fat 4.8 g24 %
Cholesterol 74.6 mg
Sodium 1892.5 mg
Dietary Fiber 2.6 g10 %
Sugars 6 g24 %
Protein 26.9 g
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.