This recipe is my adaptation of Marcella's beloved tomato sauce with onion and butter. I've made the original version many times with fresh tomatoes in late summer and adore it. My goal for this adapted version was to keep the simplicity of ingredients and technique yet add some depth of flavor and heartiness. The result is something closer to a bolognese sauce yet more tomato-ey and not as fussy of a process. My husband and I really liked the flavor, and I loved the minimal effort and clean up. I will be making this again! Perfect for a weeknight meal or a Sunday supper when you'd rather be outside in the garden, at the beach, spending time with loved ones, etc. —Tran
ground beef (85% lean) or substitute with ground pork, turkey or chicken
28 oz. can unsalted crushed tomato
medium yellow onion, peeled and halved through the rootend
medium carrot, peeled and halved crosswise
celery stalk, halved crosswise
unsalted butter, cut into small pieces
In a sauce pan or Dutch oven over medium-high heat, saute ground beef with salt until it looks cooked on the outside.
Add tomato, onion, carrot, celery, butter, and black pepper. If your canned tomatoes are a thick consistency, then add water.
When sauce begins to bubble, reduce heat to low and simmer uncovered for about 45 minutes or until desired consistency. Stir sauce every 10 minutes. When sauce is done, remove all vegetable chunks and discard. Season to taste with salt and pepper.
When sauce is almost done, boil the pasta in salted water until desired. Drain pasta and toss with finished sauce over low heat to evenly coat pasta and absorb sauce. Serve with freshly grated parmesan.