This is a great meat sauce (ragu’) that can also be used in lasagna and other baked dishes. It’s also great to freeze and use at a later time! I NEVER use sauce in a jar now – I tried it and it’s just nasty to me after this! Not to mention this is pretty easy to make 🙂
I have adapted the original recipe a bit – you can see what I do in the green
- 3 Tbsp. Olive Oil (i use less – 2 Tbsp.)
- 3 Tbsp. butter (i use less – 1Tbsp.)
- 2 onions, chopped (i use less – Probably 1 small onion, and then use 1-2 Tbsp. powder)
- 4 celery stalks, sliced thinly (i dont add this, I add in a diced carrot)
- 6 oz bacon, chopped up (i use about 6 slices)
- 2 garlic cloves, chopped (if not handy, use 2 Tbsp minced/powder)
- 1 lb. ground lean beef
- 2 Tbsp tomato paste (i’ve used extra sauce before if i didn’t have paste)
- 1 Tbsp. flour
- 14 oz. can chopped tomatoes (i use sauce because the hubs doesn’t like “chunks”)
- 2/3 C beef stock
- 2/3 C red wine (i typically use beef broth/stock as a substitute)
- 2 tsp. dried oregano
- 1/2 tsp. nutmeg (i probably use about 1-1.5tsp bc i love the flavor it gives)
- salt/pepper (i dont use much salt because of the bacon – test as you cook)
- Heat the oil & butter in a large pot/skillet over medium heat. Add the onions, celery (or carrots), and bacon pieces and fry them together for about 5 minutes, stirring a few times.
- Stir in the garlic and ground beef – cook, stirring, until the meat has lost its redness. Lower the heat and continue cooking for another 10 minutes, stirring just a few times.
- Increase the heat to medium, stir in the tomato paste (or sauce) and the flour, and cook for 1-2 minutes. Stir in the chopped tomatoes, beef stock, and wine and bring to a boil, stirring. Season the sauce and stir in the oregano and nutmeg.
- Cover the pan and simmer for 45 minutes, stirring occasionally.