Fast & Simple Meaty Marinara
Ingredients
1 lb. lean ground beef (85 to 90% lean)
½ large onion, chopped
3 cloves garlic, finely minced
½ tsp. kosher salt
¼ tsp. fresh ground black pepper
1 15 oz. can tomato sauce
½ tsp. dried oregano leaves
½ tsp. dried sweet basil
½ tsp. dried rosemary
¼ tsp. dried thyme
1 tbsp. Worcestershire sauce
Tools
Large skillet (12 to 14")
Plastic or wooden spatula
Instructions
Over medium high heat, brown the ground beef with salt and pepper. Use the spatula to break the meat into small pieces.
Once the meat has browned evenly, reduce heat to medium and add onion. Allow the onion to cook until it becomes tender and translucent, about 3 or 4 minutes. Stir often.
Stir in garlic and cook for about a minute, stirring constantly. Do not allow the garlic to burn.
Add remaining ingredients, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally to keep it from sticking to the pan.
May be served over spaghetti or penne pasta.
May also be used in another recipe I'll post on this blog.
Footnotes
Yes, it's possible to make this with all fresh ingredients. But it's a "fast and simple" recipe for someone who wants a good meal without taking a huge amount of time.
This recipe is the result of years of experimentation and I haven't had anyone complain that it's not right. However, if you're used to spaghetti sauce that comes in a jar, you'll find that this isn't sweet because there is no added sugar. I prefer it that way.
I make a cannelloni crespelle that uses this as a filling.
1 lb. lean ground beef (85 to 90% lean)
½ large onion, chopped
3 cloves garlic, finely minced
½ tsp. kosher salt
¼ tsp. fresh ground black pepper
1 15 oz. can tomato sauce
½ tsp. dried oregano leaves
½ tsp. dried sweet basil
½ tsp. dried rosemary
¼ tsp. dried thyme
1 tbsp. Worcestershire sauce
Tools
Large skillet (12 to 14")
Plastic or wooden spatula
Instructions
Over medium high heat, brown the ground beef with salt and pepper. Use the spatula to break the meat into small pieces.
Once the meat has browned evenly, reduce heat to medium and add onion. Allow the onion to cook until it becomes tender and translucent, about 3 or 4 minutes. Stir often.
Stir in garlic and cook for about a minute, stirring constantly. Do not allow the garlic to burn.
Add remaining ingredients, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally to keep it from sticking to the pan.
May be served over spaghetti or penne pasta.
May also be used in another recipe I'll post on this blog.
Footnotes
Yes, it's possible to make this with all fresh ingredients. But it's a "fast and simple" recipe for someone who wants a good meal without taking a huge amount of time.
This recipe is the result of years of experimentation and I haven't had anyone complain that it's not right. However, if you're used to spaghetti sauce that comes in a jar, you'll find that this isn't sweet because there is no added sugar. I prefer it that way.
I make a cannelloni crespelle that uses this as a filling.
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