Endless Summer Tomato Sauce

1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
1 large sweet onion, peeled and finely diced
4 cloves garlic, mashed
1 pound lean ground beef
Salt and freshly ground pepper
1 cup red wine
5 large ripe tomatoes, peeled and lightly pureed in a food processor
1 — 32 ounce can San Marzano tomatoes
2 teaspoons finely chopped fresh rosemary
1 tablespoon finely chopped fresh oregano
2 tablespoons finely chopped fresh Italian parsley
Squirt of local honey (to taste)
1/2 cup chopped fresh basil

In a large, heavy-bottomed pot, heat 2 tablespoons oil over medium-high heat. When bubbling, add the onion and garlic; stir, reduce heat, and cook until softened, about 5 minutes. Increase the heat to medium-high and add the beef. Cook until browned, stirring occasionally, seasoning along the way with salt and pepper.

Deglaze pan with the red wine, picking up any brown bits by stirring with a flat-edged wooden spoon. Cook over medium-high heat until the wine has reduced by half.

Add the remaining ingredients except the basil and stir. Bring to a boil and then reduce to a simmer. Cook slowly for about 1 hour or until the sauce thickens. Taste to verify seasonings and adjust accordingly. Remove the rosemary stems and add the fresh basil after the sauce is removed from the heat.

Makes about 6 cups

Note: This sauce freezes well


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