|Procrastination Sauce served with spaghetti, July 2011.|
I will definitely be making this sauce again. It was one of the rare meals that everyone in my family enjoyed (and everyone asked for seconds!) I hope your family enjoys it too.
It may seem sacreligious to use canned tomatoes at the height of the tomato season. I agree. Sadly, our tomatoes aren't doing much this year. (We've been getting just enough for salads every few days.) If you have a supply of homegrown tomatoes, by all means use them!
This is a hearty meat sauce, perfect to serve with spaghetti or penne.
- 2 tablespoons olive oil
- one large onion, chopped into fine dice
- 2 cloves garlic, run through a garlic press
- 2 six ounce cans of tomato paste
- 1 lb. ground beef (I used Myer's Organic)
- 1/2 lb. sweet Italian sausage
- 2 28 ounce cans of diced tomatoes (I used organic)
- 1 large carrot, peeled and cut into two large chunks
- 1 quart chicken stock
- 1/2 teaspoon sea salt
- 1/4 teaspoon white pepper
- pinch of sugar (in honor of Grandma Willie)
- 1 teaspoon finely chopped fresh thyme
- 1/4 cup basil, chopped into fine ribbons (chiffonade)
|Procrastination Sauce after simmering for 1 1/2 hrs, July 2011.|
- Heat olive oil in a large stock pot over medium heat.
- Add diced onion and cook until onions are translucent.
- Add garlic and stir for approximately one minute. Be careful not to burn the garlic.
- Add tomato paste, ground beef, and sausage. Stir for approximately two minutes. Meat should break down into small pieces and tomato paste should turn slightly darker in color.
- Add diced tomatoes, chicken stock, carrot, thyme, sugar, salt, and pepper.
- Turn heat down to a simmer and cook for several hours. Stir every 20 minutes or so.
- Just before serving, add 1/4 cup finely chopped basil and stir.
- Serve with spaghetti and top with parmesan cheese and additional basil leaves.