We love pasta! I’ve been wanting to make my own pasta sauce for a while now. I’ve made an alfredo sauce before that was okay but I never took time to really make a good red sauce. I wanted to create a good base recipe for a red sauce to build upon going forward. I Googled recipes to get a general idea of what people used in their sauces and came up with my own version.
This is a versatile sauce. It can be meatless or meaty. It can have more chunks or less. It can be seasoned well or less. That’s what’s great about a good base recipe. Next, I’d like to experiment with a spicier sauce and I definitely will use this recipe to start with.
Un-Chunky Meat Sauce
Makes roughly 6 cups of sauce
- 1 lb ground lean ground beef or meat of choice (chicken, turkey, sausage, tofu)
- 1 28oz can tomato sauce
- 1 6oz can tomato paste
- 6oz water (use tomato paste can)
- 1.5 Tbsp. sugar
- 2 Tbsp. masa harina (optional)
- Grated Parmesan Cheese
- Garlic Powder
- Onion Powder
Pour the tomato sauce and paste in a large pot along with 6 oz of water (use the tomato paste can to measure). Add seasonings to the sauce. I do not have exact measurements as I used the lids from each container so it’s roughly 1 Tbsp. each to start. As the sauce simmers you may add more. Add the onion powder, garlic powder, oregano, basil, masa harina, sugar (not pictured), and parsley (not pictured) and stir. Turn oven on to a low heat, place a lid on the sauce and let simmer, stirring occasionally.
Begin to cook your ground beef or meat of choice. I use non-stick cooking surfaces so I did not need oil. I poured a small amount of onion powder, garlic powder, oregano and basil onto the meat as it cooked and stirred it in. Start with a small amount of each and add more after cooked if you feel it needs it.
The sauce has been simmering now for at least 15-20 minutes while you prepare the meat. I add 1/2 c. grated parmesan cheese to the sauce and stirred to blend well. I let simmer for another 15-20 minutes. Mix your meat into the sauce.
To lessen the chunkiness of your meat you can use an immersion blender to mix it all together nicely.
Yum! Let your sauce simmer for another hour (at least two hour minimum) before serving, pour over your favorite pasta and serve.
So there it is, super simple recipe. I use powder forms for garlic and onion as I find it easy and hard to tell the difference in taste from fresh garlic and onions… it also helps with the lack of chunks in the sauce. Feel free to substitute fresh onions and garlics in your sauce but use them sparingly as they would be much stronger in flavor using less. Experiment, add vegetables, use chunky, eliminate meat all together. Have fun!