Chunky Tomato Meat Sauce
my original recipe for spaghetti, zucchini boats, stuffed peppers, or lasagna!
Ingredients:
1 lb ground beef or bison
1/2 yellow or white onion
Italian seasoning, paprika, rosemary, black pepper, salt
pinch of white sugar
1-2 tablespoons minced garlic
2 14 oz cans tomato sauce
14 oz can diced tomatoes
8 oz can tomato paste
For the sauce:
Brown 1 lb of ground beef or bison until fully cooked through.
Add in 1/2 yellow or white onion, chopped (small or large, depending on preference).
Add in 1 tbsp of Italian seasoning, 1 tsp paprika, 1 tsp red chili pepper flakes, 1+ tsp of rosemary, cracked black pepper, and some salt.
Cook seasonings with meat for a few minutes, then add in 1-2 tablespoons of minced garlic and cook for 1 minute until garlic is fragrant.
Add in 1 or 2 14 oz. cans of tomato sauce, 1 14 oz. can of diced tomatoes, and 1 small can of tomato paste. For thicker sauces to stuff squash or for lasagna, I'll use 1 can of tomato sauce. For more sauce over noodles, use 2 cans to your preference.
Add a few teaspoons, up to 1/2 tbsp of white sugar (to cut tomato acidity).
Add in more seasonings if needed and salt and pepper to taste.
Let sauce hang out over low heat for at least 10 minutes or so, up to 30 minutes.
**Cheater version: after browning meat, add everything to a crockpot and simmer 1-2 hours.
Zucchini Boats
Prepare the fresh, uncooked zucchini by slicing length-wise and scraping out the seeds (can add into the spaghetti sauce for no-waste and extra nutrients if preferred).
Fill with meat sauce, top with cheese of choice (mozzarella) and a sprinkle of bread crumbs if preferred.
1 lb ground beef or bison
1/2 yellow or white onion
Italian seasoning, paprika, rosemary, black pepper, salt
pinch of white sugar
1-2 tablespoons minced garlic
2 14 oz cans tomato sauce
14 oz can diced tomatoes
8 oz can tomato paste
For the sauce:
Brown 1 lb of ground beef or bison until fully cooked through.
Add in 1/2 yellow or white onion, chopped (small or large, depending on preference).
Add in 1 tbsp of Italian seasoning, 1 tsp paprika, 1 tsp red chili pepper flakes, 1+ tsp of rosemary, cracked black pepper, and some salt.
Cook seasonings with meat for a few minutes, then add in 1-2 tablespoons of minced garlic and cook for 1 minute until garlic is fragrant.
Add in 1 or 2 14 oz. cans of tomato sauce, 1 14 oz. can of diced tomatoes, and 1 small can of tomato paste. For thicker sauces to stuff squash or for lasagna, I'll use 1 can of tomato sauce. For more sauce over noodles, use 2 cans to your preference.
Add a few teaspoons, up to 1/2 tbsp of white sugar (to cut tomato acidity).
Add in more seasonings if needed and salt and pepper to taste.
Let sauce hang out over low heat for at least 10 minutes or so, up to 30 minutes.
**Cheater version: after browning meat, add everything to a crockpot and simmer 1-2 hours.
Zucchini Boats
Prepare the fresh, uncooked zucchini by slicing length-wise and scraping out the seeds (can add into the spaghetti sauce for no-waste and extra nutrients if preferred).
Fill with meat sauce, top with cheese of choice (mozzarella) and a sprinkle of bread crumbs if preferred.