1 lb ground beef
1 tbsp olive oil
3 oz yellow onion, finely chopped
2 cloves garlic, minced
6 oz tomato paste
½ cup red wine
15 oz tomato sauce
28 oz tomatoes, canned, diced or crushed
1 tbsp dried thyme
2 tsp dried basil leaves
2 tsp dried rosemary
1 tsp dried marjoram
1 bay leaf
salt and ground black pepper, to taste
To serve:
3 oz elbow macaroni, cooked, or any cooked pasta of your choice
1 oz garlic toast
1 tsp parmesan cheese, powdered or grated
Heat up 1 tablespoon of oil in a deep skillet then saute the ground beef over medium heat until evenly brown. Drain excess fat, leaving enough oil to saute the other ingredients.
Add onions and garlic. Saute until soft and translucent.
Add thyme, basil, rosemary, marjoram, and tomato paste. Roast briefly.
Deglaze with red wine and reduce briefly.
Add tomato sauce, diced tomatoes, and bay leaf. Bring sauce to a boil, then reduce to a simmer.
Continue simmering for roughly 35 minutes until the sauce has thickened and reduced by half.
Remove and discard the bay leaf. Season with salt and pepper and adjust accordingly.
Serve 1 cup of spaghetti sauce over pasta. Garnish with parmesan cheese and serve with a side of garlic toast per serving. Enjoy!
Sugar: 8g
:
Calcium: 55mg
Calories: 135kcal
Carbohydrates: 13g
Cholesterol: 35mg
Fat: 3g
Fiber: 4g
Iron: 4mg
Potassium: 850mg
Protein: 15g
Saturated Fat: 1g
Sodium: 1072mg
Vitamin A: 1409IU
Vitamin C: 23mg
