You’ll note there wasn’t any posts for awhile. I have been ill with a terrible cold that has lasted for 10 days and isn’t completely gone. I was not totally idle. In the last couple of days, my brother and his wife came to visit for a couple of days so I had to do some cooking. It was all on the easy side.
On the first day of his visit, I didn’t know if you would get here by dinner time so I had to have something I could heat up in a hurry and freeze if it wasn’t going to be used. I decided on putting together a quick meat sauce. I could make some pasta and slice some bread and we would be ready to eat.
I got the ingredients together while I preheated my electric skillet to 350 F. A regular skillet or Dutch oven over medium heat is also fine.
I put the olive oil in the skillet and sauteed the onions just until they got a bit of colour, about 5 minutes. Then I added the garlic and sauteed for another minute. I added the beef and sauteed until it was cooked through and brown.
I added the rest of the ingredients and brought the mixture to a boil. I lowered the heat and simmered, covered, for 45 minutes.
As it turned out, my brother did not get here for dinner. I had some of the sauce Sloppy Joe style and froze the rest.
This is very easy to make up and has a nice bright tomato flavour. The wine gives it a little acidic touch and the herb blend is light but flavourful.
This sauce is perfect for a family weeknight supper.
The Old Fat Guy
- 15 ml (1 tablespoon) olive oil
- 250 ml (2 cups) chopped onions
- 3 cloves garlic, chopped
- 700 grams (1 1/2 pounds) lean ground beef
- 796 ml (28 ounces) canned diced tomatoes, undrained
- 398 ml (14 ounces) tomato sauce
- 156 ml (5.3 ounces) tomato paste
- 10 ml (2 teaspoons) oregano
- 5 ml (1 teaspoon) dried parsley
- 5 ml (1 teaspoon) marjoram
- 125 ml (1/2 cup) dry red wine
- Heat olive in a skillet over medium heat.
- Saute onions just until they start to get a little colour, about 5 minutes.
- Add garlic and saute for 1 minute more.
- Add the beef and saute until cooked through and browned.
- Add the remaining ingredients.
- Bring to a boil, reduce the heat and simmer, covered for 45 minutes.
Um, your math captchya thing is kinda dumb. It times out in the time it takes for me to type a comment…??? Anyway, as an old fat guy myself, its nice to see we have similar tastes. But a question for you, how often to you refresh your dried herbs/spices? When I saw Marjoram, I realized I can’t remember the last time I bought some (but I have some). Just curious.
Thanks for the notification re the captcha. I have had problems with it and will seek a better solution. As for how long to keep spices, I never go over 6 months.
I LOVE homemade sauces and this one looks great!
Thank you so much.
This is the same way we make ours! It is simple and taste great! I also like to dip it with garlic bread!
Simple is often best! I love garlic bread with it too.