Description
A nice hearty well seasoned beef-wine sauce to serve over pasta. I generally use merlot for the wine because that's my favorite and i can serve the rest of the bottle with dinner. Sometimes i add another vegetable if i have one on hand, such as sliced mushrooms, peas or green beans.
Ingredients
- Garlic
- Onion
- Green Bell Pepper
- Olive Oil
- Lean Ground Beef
- Dry Red Wine
- No-salt-added Whole Tomatoes
- Tomato Paste
- Sugar
- Fresh Italian Parsley
- Fresh Basil
- Fresh Oregano
- Dried Marjoram
- Dried Thyme
- Bay Leaf
- Fettuccine
Instructions
- In a large saucepan or skillet, saut the garlic, onion and green pepper in oil over moderate heat
- When the vegetables begin to sizzle, crumble the beef into the pan and saut it, stirring with a wooden spoon, until it begins to brown, about 5-7 minutes
- Add the wine and stir and scrape well to deglaze the pan
- Add the tomatoes, breaking them up with your wooden spoon
- Stir in the remaining ingredients
- Simmer until sauce is thick but still slightly liquid, 20-25 minutes
- Discard the bay leaf
- Spoon over fettucine or shells