A sneaky and fab way to get everyone to eat their veggies! This luscious tomato based sauce can be used on french bread pizza, smothered on roasted eggplant, and freezes beautifully! —Alexandra V. Jones
ground meat, you choose, pork, beef, turkey, chicken, lamb, whatever your heart desires
medium onion, diced
rib o’ celery, diced
crimini mushrooms or button, or whatever you like, diced
small zucchini, diced
cloves garlic, minced
Ripe tomatoes, skin removed, chopped or you can use a 28 oz can of good quality Italian tomatoes
can tomato paste
dry wine, I use pinot grigio, but you could use chianti
dried Italian seasoning
each fresh basil and flat leaf parsley
salt and pepper to taste
pasta of choice, or anything you choose
In This Recipe
In a large dutch oven (I use a le creuset) over medium heat brown your meat, you may need a bit of olive oil to start it, especially if it is lean.
Drain if necessary, add onion and garlic, cook till onions are translucent about 7 minutes
add carrot, celery, eggplant, sauté 5 minutes, add zucchini, both tomato products, wine, and Italian seasoning.
Simmer for 15 minutes, add a bit of water if it is too thick. Turn heat down to low and cook an additional 20 minutes.
, at that point you can blend to get a smooth texture, I use a hand held blender, but you can put have of your sauce in a blender and pulse a few times. That is optional, I do it to make a smooth consistency, but I don’t blend the whole mixture, I want some texture.
Add the fresh herbs and a bit of salt and pepper. Use sauce to top whatever you like, on more eggplant, or whole wheat pasta, or ravioli, the choice is yours, top with parmesano reggiano or pecorino romano and dig it……you won’t ever need to order it out again!