My secret ingredient/step is that I roast tomatoes and onions first and then add them to the sauce. Roast tomatoes (approx. 4 – 6 good size tomatoes)and onion with olive oil and s & p at 400 degrees until tender – about 20-25 minutes. After I cut my tomatoes, I squeeze them over a bowl to get rid of much of the seeds and extra juices. After roasting, let cool slightly and then puree in foot processor (sometimes I cut them up small and then just add them without processing them). This step can be done ahead of time and just put in fridge until ready to cook sauce. This adds so much flavor and color to your sauce.
- 2 lbs. ground beef (or 1 lb. ground beef and 1 lb of ground Italian sausage)
- 2 large can of diced tomatoes (or use whole canned tomatoes like San Marzano) Note: the amount you use here will depend on how many fresh tomatoes you roast
- 1 squeeze of tomato paste (from tube)
- 2 cloves garlic, minced
- 2 T fresh basil, chopped
- 1 tsp. Italian Seasoning
- s & p to taste
- 1 T olive oil
- Roasted Tomatoes and Onions
- Roast tomatoes and onion as described above. (Remember that you can do this in advance. I often do it first thing in the morning while I’m getting ready so later in the day, it’s all set to go!)
- Brown meat and set aside.
- Heat oil in large saucepan and add garlic, s & p until softened. Add canned and roasted tomatoes and onion, seasonings, and bring to low boil. Immediately reduce heat to low/simmer, add the cooked meat and simmer at least 45 min. hour until slightly thickened.
- Top with freshly shredded Parmesan Reggiano cheese.
Really so simple, yet delicious!