I am giving yall the easy version of our homemade pasta sauce. We usually use all fresh herbs, but sometimes you just gotta throw something together. It is still homemade and ridiculously delicious.
Author Beth Anne Lazaro ∙ Prepare 20 mins ∙ Cook 30min-2 Hours ∙ Servings 8-10
- 4 TBSP Extra Virgin Olive Oil
- 1 lb Grass Fed Ground Beef (meat is optional...whatever you like is fine)
- 1 lb Italian sausage (ground, if not remove casing and separate)
- 3 Jars of Crushed Tomatoes 18.3oz (we use Jovial)
- 1 Jar Tomato Paste 7oz (we use Bionaturae)
- 1 Chopped Yellow Onion
- 3 Garlic Cloves, minced
- 1 TBSP Dry Parsley
- 1 tsp Dry Basil (3 leaves if you have fresh)
- 2 tsp Crushed Red Pepper Flakes (adjust for your spicy needs)
- 2 tsp Salt
- 1 tsp Pepper
- A little pour of Italian Red Wine (not necessary, but encouraged)
- Heat Olive oil in a large pot. Add the onion and cook for 5 minutes over medium-low heat, until onion is translucent. Add the garlic and cook for 1 more minute. Add the meat and cook on medium-low heat break it up with a wooden spoon, for 8-10 minutes, or until it is no longer pink.
- Drain the excess grease after meat is cooked. Add tomatoes, tomato paste, parsley, basil, salt, pepper, crushed red pepper, and wine. Mix it all around
- Put on the lid and turn up the heat to bring the sauce to a low boil, then turn it down to low and let it simmer. Leave a crack in the lid so some air can escape (a Nonna trick).
- Taste it and see if you need to add any salt or pepper and then let it just cook and come together. Serve on top of Cappellos or our Spaghetti Squash recipe.
- Send me an email and tell me how thankful you are that RALABALA is a thing and you are a part of it. ( :
- This sauce is delicious without the meat, so if you are vegan or vegetarian, do not fret, it is still yum without all that jazz. Add some spinach and pour this bad boy over some eggplant.
- You can always add salt to your gravy, keep it light and then add later if you need to.
- Fresh herbs are delicious in this, I chop the parsley in my food processor and then add to the sauce until it looks like an even amount of green in my sauce (I know, so Italian).
- Freeze any leftover sauce and reheat later