AUTHENTIC ITALIAN MEAT SAUCE
6-8 button mushrooms, trimmed and finely chopped
2 carrots, cleaned and finely chopped
1 slice sourdough bread, torn into pieces
2 tablespoons whole milk
FRESH ground salt and pepper, to taste
1 pound lean ground beef
1 tablespoon olive oil or avocado oil
1 large onion, finely chopped
6 cloves garlic, minced
1 tablespoon Classico sun dried tomato pesto
1/4 teaspoon red pepper flakes
1 can petite diced tomatoes, drained but reserve juice
1 teaspoon Italian seasoning
2 tablespoons FRESH torn basil or oregano pieces
3 1/2 cups crushed tomatoes
1/4 cup grated Parmesan cheese
Pasta of choice
- Add bread and milk to food processor. Process until well blended.
- Add meat and process until well blended.
- In a large dutch oven heat oil over medium heat.
- Add carrots and onions, cooking until carrots soften.
- Add mushrooms and continue cooking until mixture darkens. Be sure to scrape up all the bits from the bottom of the pan.
- Add garlic, red pepper flakes and tomato pesto, cooking a couple minutes more.
- Add reserved tomato juice.
- Add beef mixture and cook, stirring regularly to break up beef into small pieces.
- When beef has lost its raw coloring DO NOT CRISP BROWN BEEF**, add diced and crushed tomatoes and blend well.
- Simmer on low 30 minutes until sauce has thickened and flavors are well blended.
- Stir in Parmesan cheese and season to taste.
- Serve over prepared pasta.
- Garnish with fresh basil or oregano.
NOTE:** You want the meat to be tender so do not cook until it is dry and crispy!
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