How to make a very “meaty” pasta sauce with very little meat
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A very “meaty” pasta sauce with very little meat

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Connie Veneracion

Ingredients

  • 1 large large onion
  • 6 cloves garlic
  • 1 large zucchini
  • 1 large carrot
  • 2 to 3 large red tomatoes
  • 1 finger chili
  • 1 large eggplant
  • 2 tablespoons olive oil
  • 4 tablespoons butter divided
  • 250 grams ground beef
  • 100 grams belly bacon finely sliced or roughly chopped, whichever you prefer
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 2 cup tomato sauce preferably homemade
  • salt to taste
  • pepper to taste
  • sugar to taste
  • enough cooked pasta for four people
  • shredded cheese to garnish

Instructions

  • Finely chop all the vegetables.
  • Heat the olive oil and 2 tablespoons of butter. Add the ground beef and bacon. Cook over medium-high heat, stirring occasionally, until lightly browned.
    I tweaked my secret pasta sauce to incorporate more vegetables and less meat. The goal: create a sauce that was just as tasty, just as chunky and just as aromatic.
  • Add the chopped vegetables to the meat. Sprinkle in the rosemary, tarragon and thyme. Season with salt and pepper. Cook, uncovered and with occasional stirring, until the vegetables soften.
    I tweaked my secret pasta sauce to incorporate more vegetables and less meat. The goal: create a sauce that was just as tasty, just as chunky and just as aromatic.
  • Pour in the tomato sauce. Stir in the oregano. Taste. Add more salt and pepper, if needed, and sugar to balance the acidity of the tomato sauce. Bring to a gently boil, cover, set the heat to the lowest setting and simmer for 25 to 30 minutes, or until the sauce is chunky. 
    I tweaked my secret pasta sauce to incorporate more vegetables and less meat. The goal: create a sauce that was just as tasty, just as chunky and just as aromatic.
  • Stir and scrape the bottom occasionally. Taste the sauce periodically too and adjust the seasonings, as needed. Always remember that layering flavors is very important. Only pretend cooks add seasoning only at the end of the cooking time.
  • Turn off the heat. Add the remaining 2 tablespoons of butter. Stir until the butter is melted and incorporated.
    I tweaked my secret pasta sauce to incorporate more vegetables and less meat. The goal: create a sauce that was just as tasty, just as chunky and just as aromatic.
  • Toss in the cooked pasta. Serve with grated cheese on top.