Growing up everyone RAVED about my mom’s spaghetti sauce. Even my dad who worked with gourmet chefs in multiple states, says that my moms spaghetti. When you need some good ole’ comfort food, this is where you go. And I’ve even made it…that’s right: ECO-FRIENDLY. Ok, here we go:
Here’s what you need:
(ignore the grapes…unless you need a snack while cooking)
1 pound ground beef (grass-fed and/or organic)
1 large yellow onion, chopped
2 cloves garlic, minced
1 large carton of white mushrooms, chopped
1 cup red wine, (Robert Mondavi merlot is my pick)
1 can organic tomato sauce
1 can organic diced tomatoes
1 can organic tomato paste
2 tablespoons Italian herbs (dried)
Salt and pepper to taste
- In a saucepan heat up 1 tablespoon of olive oil on medium heat, throw in your chopped yellow onion. Sweat out the onions by adding a sprinkle of salt. Cook the onion until its translucent. Add your Italian herbs here as well.
- DO NOT WASH MUSHROOMS UNDER RUNNING WATER. Ok here’s the deal, mushrooms are like sponges so they are going to taste like the first thing they touch. As an alternative, use a wet dish towel to wipe the dirt off of the mushrooms so that they don’t taste like water.
- Once your mushrooms are wiped, they are ready to join your cooked onion in the pan to soak up all the delicious onion juice and herbs. The minced garlic is going to join the party here too. (this is when your kitchen starts to smell awesome)
- Cook the onion, herbs, mushrooms, and garlic together until mushrooms are cooked through. Crumble the ground beef into the pan, add another sprinkle of salt. Cook your beef until you can no longer see pink in the meat.
- Once the meat is cooked, add all of your organic canned tomatoes (sauce, diced, and paste). Let everyone hang out and get to know each other until the tomato paste is dissolved into the sauce
- Once your sauce has simmer for about 10 minutes, now it’s time to add your red wine. Choose a big, hearty wine like a merlot that will add depth of flavor to your sauce. And remember, if you wouldn’t drink it out of the glass then you shouldn’t be cooking with it. My pick is Robert Mondavi Merlot ($10 at most grocery stores, it’s worth it)
- After you stir in 1 cup of wine, let your sauce simmer for 20 minutes. Then you’re ready to eat!!!
- Now I usually freeze my extra sauce in re-usable mason jars, like so…(I don’t know why they’re purple)
I hope you enjoy this sauce as much as I do! By making the ingredients organic this homemade sauce becomes eco-friendly…and fabulous!