Tomato Meat Sauce for Pasta - Low Fat!

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READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crumbled ground beef, and pre-cook in dutch oven (DO NOT brown, just render the fat/water).
  • Drain pre-cooked beef (I do this in a strainer lined with paper towels). Wipe extra grease/water from bottom of pan with a paper towel.
  • Chop onion and celery; finely dice carrot.
  • Sauté onion and EVOO in dutch oven on low heat, until onion is translucent (be careful not to let onion get brown; this makes it bitter, which makes the sauce bitter. If it gets brown, throw it out & start again!).
  • Add carrot, celery, and salt, continuing to sauté until all veggies soften, stirring often.
  • Add beef, tomato, herb/spice. Stir. Cover and raise heat until sauce is simmering.
  • Turn heat down to lowest possible. Continue to simmer, covered, for at least an hour, stirring every 15 minutes.
  • If heat is too high, or pot not well-insulated, water may need to be added.
  • Add chopped parsley when you turn off the heat -- FINISHED!
  • Note: Flat-edged wooden spatulas are best for lifting sugar-laden ingredients (i.e. veggies & tomato sauce) from the bottom of a pot.
  • Alt: If you're not picky about fat, skip the 'pre-cook beef' step, and add beef directly to cooked veggies.
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