QUICK TOMATO SAUCE

yield: 6 CUPS

prep time: 15 MINUTES

cook time: 15 MINUTES

total time: 30 MINUTES

You can skip the jarred sauce! This is super quick, easy, fresh and so so good using pantry staples. Just 30 minutes start to finish!

INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 small onion, diced
• 1 celery rib, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup tomato paste
• 1/4 cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can fire roasted petite diced tomatoes
• 1/2 teaspoon sugar
• 1/4 cup freshly grated Parmesan
• 2 tablespoons unsalted butter
• Kosher salt and freshly ground pepper, to taste

DIRECTIONS:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add ground beef, onion and celery, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Stir in garlic, oregano and basil until fragrant, about 1 minute. Stir in tomato paste.
3. Stir in red wine, scraping any browned bits from the bottom of the pot.
4. Stir in tomatoes and sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.*
5. Remove from heat; stir in Parmesan and butter until melted, about 1 minute; season with salt and pepper to taste.
6. Serve with desired pasta.

NOTES:

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.