Ingredients
Units
Scale
- 1 lb ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons red wine
- 1 (28 oz) can diced tomatoes
- 1 (28 oz) can tomato sauce (alternatively, get another can of diced tomatoes and blend before using)
- 1/4 cup chicken stock
- 1 1/2 tablespoons dried basil
- 1 1/2 tablespoons dried oregano
- Coarse salt and ground black pepper to taste
Instructions
- In a high walled skillet or large pot, heat 2 tablespoons olive oil over medium high heat. Add ground beef and cook until browned, stirring frequently. Drain.
- Add onion and garlic. Cook for 3-4 minutes, until onion is somewhat softened and garlic is fragrant.
- Add the tomato paste and stir to combine. Cook until it turns dark reddish brown, about 2 minutes.
- Deglaze the pot by pouring in the red wine and scraping up any browned bits on the bottom.
- Add tomatoes, tomato sauce, chicken stock, basil and oregano. Stir to combine. Bring to a boil, stirring frequently. Reduce to a simmer and cook for about 45 minutes, letting the sauce thicken slightly, stirring occasionally. Add salt and pepper to taste.
- Let cool uncovered in the fridge until completely chilled. Freezes well.
- Prep Time: 5 mins
- Cook Time: 1 hour