Thursday, October 20, 2016

Homemade Pasta Sauce

Once upon a time, a generous coworker gifted me the largest zucchini I have ever seen.  I had no idea what to do with it.  This thing was larger around than my bicep.  Not even joking.

I decided on a pasta sauce, with the whole monstrous thing chopped up and thrown in.

I've made this a couple of times since then, and as you can see, I made a double batch the last time.  Pasta sauce for days.  Months, more likely.

Homemade Pasta Sauce

  • 1 tbsp butter
  • 2 to 3 celery sticks, chopped
  • 2 to 3 carrots, chopped
  • 1 medium onion, diced
  • 2-3 medium zucchini, chopped
  • 2 cans mushrooms (with liquid), or 2 cups fresh mushrooms, chopped
  • 1 to 3 tsp minced garlic, to taste.  (I may have put way more than that in.)
  • 1 lb ground beef
  • 1/4 cup red wine
  • 1 tbsp cooking sherry
  • 2 cups broth (I had chicken broth on hand, but beef would suit better.)
  • 1 large can (796ml) crushed tomatoes
  • 2 cans (398ml) diced tomatoes
  • 1 tbsp oregano
  • 2 tsp basil
  • 2 bay leaves
  • 1 tsp red pepper flakes
  • Salt and Pepper to taste

Brown ground beef, and set aside.  

In a large saucepan, melt butter.  Saute celery, carrot, and onion together until onion is translucent.  Add garlic, zucchini, and mushrooms.  Saute a minute more.  Pour in red wine, cooking sherry, and stock.  Stir.  Add in ground beef, crushed and diced tomatoes, and spices.

 Bring to a boil, then reduce heat and simmer until desired consistency is reached.  For me, this took about 3 hours.  Remove bay leaves before serving or freezing.

This sauce was fantastic.  Meaty taste, full of veggies and a tiny bit of kick from the chili flakes.  The recipe as stated above will serve 4 to 6 people, dependent on appetites and sides of course.  It freezes beautifully.  Make sure to label your freezer bags!

If you make this and like it, let me know!

Happy cooking,


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