A very simple approach to a main staple in your menu planning.enjoy!
Course Part of dish
Prep Time 30minutes
Cook Time 2hours
Total Time 2hours30minutes
1cuponionsusually 1 large onion chopped
1/2cupcarrotsa fine chop, or fine grate
1TBSolive oilor more if desired for sauteeing onions and garlic
1canRoma tomatoesdiced is preferred
1TBSsugaroptional, depending if your from Northern or Southern Italy.
2tspred wine vinegaralso optional, or use balsamic
1tspsea saltremember your quality sea salt
1TBSrosemaryfresh, depending on your love of the herbs, I use 1 Tbs each
1/2lbground meatfresh, optional of course. you could also add diced bacon, or use italian sausage
Sautee over medium heat the onion & garlic until translucent and giving off a nice aroma. Cook over very low heat, the onion, celery, carrot, bacon if used and garlic in the butter and olive oil for 10 minutes, then turn the heat up so that they brown lightly. Add the rest of the ingredients, and bring to the boil. Don’t cover the pan, but keep the sauce bubbling and busy for at least 15 minutes. It will reduce to a rich stew. No need to stir.
Add your meat and cook until well combined with garlic and onions.
Add herbs and salt. Season to taste.
Add tomatoes. I usually add a can of tomatoes, then dice up whatever fresh tomatoes I have in the house.
Add your acidic liquids (vinegar, wine), and your sugar
Bring entire mixture to a low boil, then turn down to a simmer, cover with a lid and let it cook down. The desired amount of texture and color is determined by you. I usually do 2 hours if I have the time. Otherwise a minimum of 30 min.
Serve over pasta, on rice, or use for dipping fresh bread.
This sauce can be stored in the fridge for a day or two.