This family heirloom is my Daddy’s meat sauce recipe. It is my version of comfort food. It brings back memories of my childhood and my Daddy. I always try to make extra, because it is even better heated up the next day, but it is such a favorite that there is usually not enough left over for another meal.
This sauce works well on all types of pasta and in Lasagna (more on Lasagna later). It should feed five and it takes between an hour to two hours to cook. The longer it simmers the more the flavors marry and blend and the better the sauce.
1 & 1/2 pounds of ground beef
1 large yellow onion, coarsely diced
1 Tbsp of Herb Garlic Oil (available at Vom Fass)
2 cloves of garlic, finely diced
1 whole bay leaf
1 Tbsp. of oregano
2 cans of tomatoes, diced
1 can of tomato sauce
1 cup of diced white button mushrooms
1/4 cup of Aceto Balsamico Golden quality (available at Vom Fass)
1/4 cup of dry red wine (I like Montepulciano de Abruzzo )
Pour the oil into a large Dutch oven over medium heat on the stove top. Add the beef, the garlic and the onions. Brown the ground beef with the onions. Drain off any excess fat. Add the rest of the ingredients. Simmer with the top of the Dutch oven on. Check and stir periodically.
Use to top any pasta or in a lasagna. Serve with a glass of the Montepulciano de Abruzzo. Enjoy!