Naples via Chicago Meat Sauce
Aug 14, 2011
Laura of Des Moines, Iowa submitted this recipe which was a winner in our Italian recipe contest judged by Mary Ann Esposito of Ciao Italia.
- Servings
- 6 servings
- Prep time
- 10 minutes
- Total time
- 70 minutes
- Course
- Entree
Tags
Ingredients
- 1/2 pound ground beef (a fattier ground beef like 85%)
- 1/2 large white onion, chopped
- 3 garlic cloves, chopped
- 1 small can Contadina tomato paste
- salt and pepper
- 1 large can (about 16 ounces) whole tomatoes, broken up
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds
- 2 large bay leaves
Instructions
-
Brown ½ pound of hamburger (probably a fattier meat like 85%).
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As it cooks, add ½ chopped white onion until translucent and a couple chopped garlic cloves. (Don't burn the garlic.) Drain.
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Add salt and pepper to taste. Add 1 small can tomato paste; fill that can up with water and add.
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Add 1 regular can (about 16 ounces) whole tomatoes; break up those tomatoes. Then fill that can with water and add. Simmer.
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Add dried basil, oregano, and fennel seeds. Add 2 large bay leaves. Simmer with lid on but partially ajar. (If it becomes too thick, add a little water.
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Before serving, fish the bay leaves out. Taste as it cooks to see if the spices are right.
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Serve with Parmesan cheese and red pepper flakes at the table. It freezes well.