Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 11 Times
Can be made ahead of time.
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Tomato Meat Sauce
Cookbook
Many Americans pride themselves on their sauce for pasta, which is more often than not an elaborate and long-cooking version of a simple, fresh-tasting Sauce Bolognese. This typical sauce comes from a Middle Western cookbook that holds forth on the authenticity of the recipe. It is authentic American, perhaps, but not particularly Italian.
Ingredients
- 2 tablespoons olive oil
- 4 medium onions, chopped
- 3 garlic cloves, crushed
- 2 green peppers, chopped
- 1½ pounds ground beef
- 1 pound ground pork or sausage (Italian sausages, skinned)
- 1 #2½ can Italian tomatoes
- 2 6-ounce cans tomato paste
- ½ teaspoon sugar, approximately
- 2 teaspoons dried or 1½ tablespoons chopped fresh basil
- 2 small dried red peppers
- 1½ tablespoons salt, approximately
- Freshly ground pepper
- Spaghetti
Directions
Sauté the onions, garlic, and peppers in the olive oil till just wilted and lightly brown. Add the meats, break up well with a fork, and sauté till delicately brown. Add the tomatoes and other ingredients and bring to a boil simmer 3 to 3½ hours, stirring occasionally. Correct the seasoning.
This is often embellished with meatballs, a dish not to be found in Italy, though in this country it is accepted as Neapolitan. I believe it can be considered thoroughly American.
To cook spaghetti. Cook in plenty of boiling salted water to your favorite stage of doneness. Drain well. Toss with a little oil before saucing. Or serve with just butter or butter and cheese.
© 1972 James A. Beard
Nutritional Information
Nutrients per serving
Nutritional information is based on 12 servings and does not include Spaghetti.
291 kcal
5 % daily value
50 % daily value
1 % daily value
748 mg
41 mg
19 g
7 g
3 g
12 g
65 mg
1032 mg
7 g
19 g
17 % daily value
