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Meat Sauce

September 10, 2012

This is one of the first things I cooked when I moved out on my own. I made it for my family along with homemade raviolis. Well, the raviolis were not the best but the sauce was a hit. Fast-forward over 20 years and quite a bit of experimenting and tweaking and you have the recipe listed here. I can’t stress enough how important it is to start with the best and freshest ingredients possible for best results. I have tried so many different brands of Italian San Marzano canned tomatoes and have found that the Escalon 6-in-1 all purpose ground tomatoes produce the best results, period. They have a bright, full flavor and a natural sweetness that is lacking in other brands. They are packed without any additives or preservatives in Escalon, California so right now they are mostly available only in Northern California. Having fresh herbs and slow cooking the sauce for a few hours really melds the flavors too.

If you are still reading this, you can purchase Escalon crushed tomatoes here.

They are pricier than most crushed tomatoes but try them at least once and let me know how you like them.

I am in no way affiliated or sponsored by Escalon, but have been using their product for many years and really appreciate the freshness, consistency and quality of it.

Meat Sauce

Ingredients
2 28 oz Escalon 6-in-1 all purpose ground tomatoes (these are the best)
1/4 cup basil leaves minced
1/4 cup fresh oregano minced
2 lbs ground beef (80/20)
1 medium yellow onion chopped
4 cloves garlic minced
extra virgin olive oil
1/2 cup of your favorite cabernet (drink the rest)
1 6 oz can tomato paste
salt and pepper to taste

In a large pot on medium heat, pour crushed tomatoes, minced herbs and wine. In a large non-stick pan on medium high heat, sauté onions and garlic until onions are translucent and slightly browned. Add to sauce. In the same large non-stick pan on medium high heat, add ground beef and season generously with salt and pepper. Cook until browned, drain off excess fat and add to pot. Add tomato paste to pot. Cook until beef has started to break down, approximately 2-3 hours on medium to medium-low. Serve with some great bread and some al dente spaghetti and finely grate some nice Parmigiano Reggiano on top. Try mixing a little sauce in with the spaghetti after it’s cooked to keep it from sticking together and to help the sauce stick to it better when serving. Enjoy!

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