Sundried-Tomato Sauce
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Ingredients
3 pounds ground beef
olive oil to coat the bottom of the pot
2 large onions, chopped
1 whole head garlic, peel and smash the cloves
1 green pepper, chopped
2 tsp dried oregano (to taste)
2 tsp dried basil (to taste)
1 handful dried parsley (to taste)
2 46-ounce cans tomato juice
red wine
1 TBSP honey
6 ounces dry sundried tomatoes, cut in halves
salt to taste
pepper to taste
1360 grams ground beef
olive oil to coat the bottom of the pot
2 large onions, chopped
1 whole head garlic, peel and smash the cloves
1 green pepper, chopped
sliced mushrooms (optional)
2 tsp (10 ml) dried oregano (to taste)
2 tsp (10 ml) dried basil (to taste)
1 handful dried parsley (to taste)
2 1360-ml cans tomato juice
red wine
1 TBSP (15 ml) honey
170 grams dry sundried tomatoes, cut in halves
salt to taste
pepper to taste
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Instructions
- In a 6-quart pot, brown the meat.
- Pour into a colander or strainer to drain the juices into a smaller container.
- Separate the fat from the rest of the meat juices.
- Meanwhile put olive oil in the pot, add onions, garlic, green pepper, optional mushrooms, and herbs and sauté until the onions are clear.
- Return the browned meat and defatted meat juices to the pot.
- Add tomato juice, a little wine to taste, honey, sundried tomatoes, and salt and pepper.
- Bring to a boil, then simmer, uncovered, for at least an hour.
Nutritional Info
Storage
Notes
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